I smoked a pot roast so you don’t have to! My Traeger and Dutch Oven are two of my favorite toys, so I decided to smoke a chuck roast before braising it. Dry brine for 12 hours (pic 1) before throwing it on the Traeger (using hickory pellets) at 175 for 90 minutes. I pulled it (pic 2) then did the usual pot roast prep and put it in the oven at 275 to braise for 4 more hours. The results? A truly delicious, fall apart pot roast with little to no flavor from the smoke. I was worried the flavors from the stock, red wine, and onions would overpower any smoke I got, and I was right. So a fun afternoon spent and a better dinner, but next time I’d stick to braising
by GobiasIndustries29
11 Comments
damn, that looks insane 😋
[deleted]
Surely this should be caled potted a smoked roast?
Looks succulent.
Was it hard to keep lit?
Yum! Love pot roast! So easy to make and so delicious! 🤤
God this looks gorgeous!
Looks awesome, just not worth smokin. Gotcha! Nice work nontheless.
i have had smoke flavor carry into braises dishes. need something stronger than a pellet smoker and smoke the veggies too. But its not something I feel I really need to try again.
So I don’t have to? Are you bringing some around?
Nice! how much time in total??
Mmm I can smell it now! So satisfying. I need to get a replacement crockpot since my last crockpot cracked during a cook.