The Big Green Egg is a versatile, cook-anytime grill that can be used indoors and outdoors. This article shares how to prep for smokey perfection on your own backyard grill!
The “chuck roast big green egg recipes” is a smoked beef chuck roast that can be cooked on the Big Green Egg (or Kamado Joe).
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The poor man’s brisket is a smoked beef chuck roast cooked on the Big Green Egg or Kamado Joe. With brisket prices at an all-time high, this smoked chuck roast is a fantastic option at a quarter of the price.
How to Prepare Smoked Beef Chuck Roast on the Big Green Egg
Preheat the Big Green Egg or Kamado Joe at 225-250 degrees Fahrenheit.
This succulent smoked beef chuck roast is prepared in the same way as ribs or brisket. With the feet pointing upward, insert the plate setter or conv”egg”tor.
Ingredients for Smoked Chuck Roast
This delightfully smoked beef chuck roast’s components are simple and quick to prepare!
- Roasted Chuck Beef (bone optional)
- Mustard (yellow)
- Dizzy Pig’s Cow Lick
- Dizzy Pig’s Steaks are Raised
How to Cook a Chuck Roast of Smoked Beef
Start out by putting a little Mustard (yellow) on the chuck roast to help the spices bond with the meat.
The mustard should be rubbed into the roast.
Apply a generous layer of Dizzy Pig’s Cow Lick spice.
Following that comes Dizzy Pig’s Raising the Steaks spice. It is not necessary to apply this spice as thickly as the Cow Lick seasoning when using it.
Flip the meat over and repeat the process, and your beef chuck roast is now ready to go on the Big Green Egg or Kamado Joe.
How to Prepare the Beef for Smoking Roasted Chuck
A drip pan is suggested for the smoked beef chuck roast. Begin by pouring 12 ounces of beer into it, not only to provide taste but also to keep the meat wet while it is being smoked.
Place the meat on the grate immediately.
Smoke at 225-250 degrees until the internal temperature reaches 155-160 degrees, then remove the meat probes.
Wrap the chuck roast with tin foil after the internal temperature reaches 155-160 degrees (butcher paper can work, but it will not contain the moisture as well).
Place it back on the Big Green Egg (or Kamado Joe) and re-insert your meat probes. Cook until the internal temperature reaches 200-203 degrees, or until the meat has the tender consistency of a brisket.
Pull it from the Big Green Egg and place it on some towels in a cooler after it’s done.
Close the lid and add another towel or two on top. Allow the smoked chuck roast to rest for an hour, or up to three hours if you finished early.
This one hour rest is perfect for getting together a side to go with the smoked chuck roast. As a family, we love this roasted smoked sausage, potatoes & veggies recipe. When we eat it by itself we include the sausage but since it is a side to an already good protein we usually just omit the sausage.
After you’ve finished letting the smoked chuck roast rest, remove it, thinly slice it, and enjoy!
Time to prepare: 5 minutes
Time to prepare: 8 hours
1 hour of additional time
9 hours and 5 minutes total
The poor man’s brisket is a smoked beef chuck roast cooked on the Big Green Egg or Kamado Joe. With brisket prices at an all-time high, this smoked chuck roast is a fantastic option at a quarter of the price.
Ingredients
- Roasted Chuck Beef (This particular cook was 2.5 lbs)
- Mustard (yellow)
- Dizzy Pig’s Cow Lick
- Dizzy Pig’s Steaks are Raised
- Beer in a 12 oz can
Instructions
- Preheat the Big Green Egg or Kamado Joe at 225-250 degrees Fahrenheit. This is an indirect cook in which the plate setter / conv”egg”tor will need to be inserted with the feet facing upward.
- It’s time to get the meat ready while the BGE is dialing in the perfect cooking temperature. Begin by spreading a thin coating of mustard on it to help the spices stick together. Apply a substantial quantity of Cow Lick spice to the steak, followed by a smaller amount of Raising the Steak seasoning.
- On the opposite side of the beef chuck roast, repeat the procedure.
- Pour 12 ounces of beer into a drip pan on the plate setter / conv”egg”tor.
- Insert the meat probes into the beef chuck roast directly on the grate.
- Smoke the beef chuck roast until it reaches an internal temperature of 155-160 degrees, then wrap it. Place the chuck roast back on the BGE and re-insert the probes after wrapping it twice in tin foil (butcher paper would suffice).
- Cook until the internal temperature reaches 200-203 degrees Fahrenheit, with the consistency of brisket at about 200. If it doesn’t, keep smoking until the temperature reaches 203 degrees.
- Place two towels in a cooler, then place the meat on top of the towels and cover with extra towels. Close the refrigerator.
- Allow an hour for the meat to rest in the cooler, which is the ideal time to prepare any sides. Remove the meat from the pan and thinly slice it against the grain to serve.
The “big green egg chuck roast burnt ends” is a recipe that involves smoking beef chuck roast on the Big Green Egg or Kamado Joe.
Frequently Asked Questions
How long does it take to smoke a chuck roast on a Big Green Egg?
Can you cook a chuck roast on the Big Green Egg?
A: Yes you can cook a chuck roast on the Big Green Egg, it will take around 4 hours.
How do you smoke a chuck roast on Kamado Joe?
A: To smoke a chuck roast on the Kamado Joe, you need to start with cold smoking or brining your meat. Then after it has been seasoned and smoked for at least 2 hours over indirect heat using wood chips such as apple or cherry, place it in the oven so that both ends are facing upwards and close the door tightly. Finally finish cooking by placing some charcoal under one of those grates until done.
Related Tags
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- big green egg roast beef topside
