Cooking A Roast In A Big Green Egg

This post may contain affiliate links. If you click an affiliate link and make a purchase, I may earn a commission. Also, as an Amazon Associate I earn from qualifying purchases.
--

This Smoked Beef Chuck Roast on the Big Green Egg or Kamado Joe is also known as the poor man's brisket. With brisket prices through the roof, this smoked chuck roast is an awesome alternative at a fraction of the cost of an actual brisket.

How to Setup the Big Green Egg for Smoked Beef Chuck Roast

Fire up the Big Green Egg or Kamado Joe and get it dialed into 225-250 degrees.

This deliciously smoked beef chuck roast is cooked indirectly similar to ribs or brisket. The plate setter or conv"egg"tor should be inserted with the feet facing upward.

Smoked Beef Chuck Roast Ingredients

The ingredients of this deliciously smoked beef chuck roast are simple and easy!

Beef Chuck Roast (bone optional)
Yellow Mustard
Cow Lick by Dizzy Pig
Raising the Steaks by Dizzy Pig

How to Prepare the Smoked Beef Chuck Roast

Start out by putting a little yellow mustard on the chuck roast to help the spices bond with the meat.

Rub the mustard into the roast.

Put a good even coat of the Cow Lick seasoning by Dizzy Pig.

Followed by Raising the Steaks seasoning which is also by Dizzy Pig. When using this spice, there is no need to layer it as thick as the Cow Lick seasoning.

Once complete, flip the meat over, repeat and your beef chuck roast is now ready to be put on the Big Green Egg or Kamado Joe.

How to Smoke the Beef Chuck Roast

For the smoked beef chuck roast it is recommended to use a drip pan. Start out by pouring 12 ounces of beer in it to not only add a little flavor but to help keep the meat nice and moist while it is smoked.

Place the meat directly on the grate.

Add your meat probes and smoke at 225-250 degrees until the internal temperature hits about 155-160 degrees.

Once the chuck roasts internal temperature reaches 155-160 degrees wrap it in tin foil (butcher paper will also suffice but it doesn't hold the moisture as well.

Once wrapped, get it back on the Big Green Egg (or Kamado Joe) and add your meat probes back in. Continue to cook until the internal temperature is 200-203 degrees in which you are looking for the same tender consistency of a brisket.

Once this has been achieved, pull it off the Big Green Egg and set it on some towels in a cooler.

Place another towel or two on top of it and close the lid. Let the smoked chuck roast sit for about an hour but up to 3 hours if you have 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 are done letting the smoked chuck roast rest it can then be removed, thinly sliced and enjoyed!

Prep Time: 5 minutes

Cook Time: 8 hours

Additional Time: 1 hour

Total Time: 9 hours 5 minutes

Ingredients

Beef Chuck Roast (This particular cook was 2.5 lbs)
Yellow Mustard
Cow Lick by Dizzy Pig
Raising the Steaks by Dizzy Pig
12 oz Can of Beer

Instructions

Fire up the Big Green Egg or Kamado Joe and get it dialed into 225-250 degrees. This is an indirect cook in which the plate setter / conv"egg"tor will need to be inserted with the feet facing upward.
While the BGE is getting dialed into the ideal cooking temperature it is time to prepare the meat. Start out by rubbing and even layer of mustard on it to assist with the spice bonding. Apply a generous amount of Cow Lick seasoning followed by a not so generous amount of Raising the Steak seasoning.
Repeat this process on the other side of the beef chuck roast.
Place a drip pan on the plate setter / conv"egg"tor and pour in 12 ounces of beer.
Add the beef chuck roast directly to the grate and insert the meat probes.
Smoke the beef chuck roast until the internal temperature reaches 155-160 degrees in which it is ready to be wrapped. Double wrap the chuck roast in some tin foil (butcher paper will suffice) and place back on the BGE and reinsert the probes.
Continue cooking until the internal temperature is in the 200-203 range in which it should have the consistancy of brisket at about 200. If it doesn't let it keep smoking until 203 degrees.
Place two towels in a cooler, put the meat on the towels and cover with a couple more towels. Close the cooler.
Let the meat rest in the cooler for an hour in which it is the perfect time to prepare any sides. Remove the meat, thinly slice against the grain and enjoy!