What a roast!

 We have dinner at my parents' house most Sundays. My mother usually makes the main dish, and those joining bring sides. Sometimes I like to make the main. Sometimes I like to smoke delicious meats. This time, I did both.

I volunteered for the main dish, not knowing beforehand what I would make. I remembered seeing chuck roast on sale, so after a quick search I found my favorite online grilling recipe site had a one for a smoked chuck roast. Pretty straightforward, and after reading some comments sounds like (as with a crock pot roast) I could add the carrots and potatoes too. 

It was a bit more work than a crock pot, and as it was in progress Jamie and I were talking about if the extra work would be worth it. Especially as this particular Sunday I had some other responsibilities that kept me occupied while tending the meat. It reached temperature right on time, and we transported it without looking or tasting yet (except for a carrot). Finally at the destination, we made a gravy from the drippings and sliced it up. I finally took a bite, and I think I gasped. My sister looked worried, "too spicy?" she asked. "No", I said, "it's phenomenal!"

The extra work was completely worth it. This thing had a perfect smoke ring, so much flavor, so much delicious. The potatoes and carrots were similarly spectacular. Words do not adequately describe the dancing and singing the taste buds engaged in.

My deviations from the recipe: salted the meat generously the night before (always a good choice for beef), and used McCormick's Montreal Steak seasoning for the rub. When I do it again, I'll give it more time at the 200° zone, let it get more tender. Not that it was tough, but it wasn't quite to fork tender yet. But it was time for dinner, so we had to move forward.

In conclusion, it is absolutely worth the extra work to smoke the roast.

 Helping to load more pellets, one small handful at a time