MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings
3 lb Chuck roast
Garlic powder
Salt & Pepper
Grapevines; for smoke
After pruning the family's Concord grape vines, I decided to use a
few trimmings to make grapevine smoked chuck roast on my gas grill.
I'd never used grapevines to smoke food before, so it was the
perfect opportunity to experiment with this new smoking wood.
I decided to use a chuck roast for two reasons. First, it was a
relatively inexpensive cut of meat. If the grapevine smoke ruined
the meat, the loss wouldn't be that great. And second, beef chuck
contains quite a bit of fat and connective tissue, which adds to
juiciness and flavor. And I like juice and flavor!
Season the roast lightly on all sides with the salt, pepper, and
garlic powder. Cover it and let it set at room temperature. Set up
your grill for smoking, heating it to 250 F/120 C. The pieces of
grapevine can be wrapped in a foil pouch, or put in a bread pan
covered with foil, and placed over one of the burners set on high.
When the grapevines begin to smoke, turn the burner under the
grapevines down to medium, then pop the chuck roast into the grill
and close 'er up. After one and one-half hours at 250 F/120 C, wrap
the roast in a double layer of aluminum foil and place it back in
the grill. Increase the grill temperature to 350 F/175 C degrees
and continue cooking for another 1-1/2 hours.
Remove the grapevine smoked chuck roast and let it rest, still
wrapped in foil, for 20 to 30 minutes. After the rest, it can be
sliced for great tasting sandwiches. A little homemade barbecue
sauce would be a nice finishing touch.
From:
http://www.smoker-cooking.com
Uncle Dirty Dave's Kitchen
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