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Smoked English Chuck Roast & Vegetables
Pregame Plan: Cook at 250 degrees F. Use oak, hickory, or mesquite wood.
Step 1: Put the roast directly on the rack in the smoker. Chuck roast takes approximately 1 hr per pound to cook– Spray with beef stock every hour to add moisture to the meat to keep it from drying out.
Step 2: Once your internal temperature hits the stall period (typically around 165 degrees) place roast in a foil pan with equal parts beef stock and water. Cut up carrots, onions, celery and potatoes and place them in the pan with the roast. Cover with foil and place back in the smoker.
Step 3: Cook until you reach and internal temperature of 200-203 degrees. Remove the pan from the smoker and cover with a towel and let rest for approximately 30 minutes
Step 4: Uncover and pull the beef in the pan with the vegetables. If you're going to make a gravy with the remaining broth in the pan, remove the roast and vegetables and place in a separate dish.
Step 5: To make a gravy from the broth:
You will need:
4 tablespoons of butter
4 tablespoons of flour
2-3 cups of the broth from the pan
Step 1: Melt the butter in a sauce pan
Step 2: Once melted, add the 4 tablespoons of flour and stir continuously into a paste – it is very important to not stop stirring until you have a nice thickened paste
Step 3: Slowly pour in the broth about ½ cup at a time while continuously stirring
Step 4: Once the gravy is the consistency you want it, add in about ¼ cup of milk and mix in to make the gravy creamy.
Smoked Deviled Eggs
STEP 1: Take 1 dozen fresh eggs of your choosing. You can hard boil them on the stove OR you can actually do it in your smoker if you choose - I did them in my smoker for the first time for this recipe.
- To boil eggs on the stove: Bring a pot of water, about half full, and 1 cup of apple cider vinegar to a rolling boil. Once boiling, place the eggs in and let them boil for 12 minutes. Drain off hot water after 12 minutes and refill the pot with cold water and ice cubes to stop the cooking process.
- To cook eggs in smoker: Pre-heat smoker to 250 degrees F and then place eggs directly on the smoker rack for approximately 2 hours. After two hours, remove from smoker and place in a bowl with cold water and ice to stop the cooking process. When you cook fresh eggs in the smoker, it will turn the shells brown, this is normal.
STEP 2: Once you have hard boiled/cooked eggs, peel the shells off. Then place the eggs in the smoker directly on the rack at a temperature of 170 degrees F for approximately 20-30 minutes. IMPORTANT: You also need to put water in the water tray in your smoker if it has one, or put a small foil pan with water in it to keep the moisture level higher in the smoker so the exterior of your eggs don't dry out and get rubbery.
You can use whatever type of wood would want to smoke the eggs. I recommend Jack Daniels Whiskey wood barrel chips They produce a nice even smoky flavor that complements the eggs. You can check here for more wood chip flavors
STEP 3: Once the eggs have smoked for 20-30 minutes remove them from the smoker and allow them to cool in the refrigerator. The eggs will turn a brownish/yellow color once smoked, this is normal. Once they are cooled down, you will cut them in half longways and place the yokes in a bowl to make the filling.
STEP 4: Next you will mix the cooked yolks with mayonnaise, spicy brown mustard (you can also use regular yellow mustard or dijon mustard if you prefer), paprika, salt, pepper and relish. Then mash the yolks and mix everything together
STEP 5: Fill the halved eggs with the filling and then sprinkle paprika on top and garnish with fresh sliced jalapenos! Chill in the refrigerator and serve chilled!