After being away from my MAK 2 Star General Wood Pellet BBQ Smoker-Grill for over 3 months it was great to get my feet wet again and enjoy that wonderful aroma of “smoke”. Visited my local grocery store and came back with a 3 lb Chuck Cross Rib Roast … cost me $3.49/lb … Last March it was $1.99/lb !! A Tri-Tip was $7/lb. Figured I could smoke the roast low-and-slow and save me a few bucks.
Rubbed the Chuck Cross Rib Roast with Annie’s Roasted Garlic EVOO to act as a glue and Head Country All Purpose Championship Seasoning. Wrapped everything in plastic wrap and into the fridge for a couple of hours. Note: The roast is sitting on plastic wrap on the granite counter top and not on the counter itself.
Preheated the MAK 2 Star Pellet Smoker-Grill with Apple wood BBQ pellets to 225ºF. The MAK Smoke setting is 180º but at 225ºF it provides an ample amount of smoke none the less. Smoked the Roast at 225ºF for 2 hours before bumping the temperature to 320ºF.
Baked Potatoes in the Char-Broil The Big Easy Infrared Smoker, Roaster, and Grill (SRG). Scrubbed the potatoes and rubbed them with Annie’s Roasted Garlic EVOO and seasoned them with Fagundes Seasoning. Set the SRG on HIGH with the lid Open. Took 1 ½ hours for the potatoes to get done and boy are they ever scrumptious. Wrapped the baked potatoes in foil until ready to serve.
Pulled the Chuck Cross Rib Roast when the Internal Temperature reached 145ºF and rested the roast under a foil tent for 20 minutes before serving. 145ºF might be a bit high for some but it’s the preferred temperature by SWMBO and it still meets my needs. Took a total of 2 hours and 35 minutes plus 20 minutes rest. Believe USDA recommends taking Beef to 135ºF and/or above.
The Money $Shot$ … A few slices of Apple Smoked Beef Chuck Cross Rib Roast with a side of Corn on the Cob and a Baked Potato … Doesn’t get any better than this!!
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