It finally warmed up here in Ohio, at least for few days. I usually grill year round, but using my Weber as a smoker is a little more difficult when the weather is cold and windy. My grill is on my deck, which sits 10 feet above the ground and we are on the top of a hill. It can get very windy. I am remodeling my deck this spring and I need to incorporate a wind break, behind my grill, in the design.
With this weekend being Easter and Passover, I decided to post this recipe as a nice alternative to lamb, ham or turkey for your Holiday meal. I am not Jewish, but if making this for Passover you could use a Kosher beef brisket, instead of the chuck roast. If I am not correct in my understanding of the Passover meal I apologize.
This is a unique way to cook a chuck roast that creates a very tender piece of meat, with a nice smokey flavor. Enjoy your Holiday and hope you give this a try. It would be great any time of year.
2-4 lb chuck roast or a 4-6 lb Brisket (side or flat cut)
1 tbsp BBQ rub seasoning (Optional) substitute 1/2 cup brown sugar, 1 tsp garlic powder and 1 tsp onion powder
2 tsp smoked paprika
2 tsp Kosher salt
Fresh ground pepper
1 (12 oz) beer
2 tbsp soy sauce
2 tbsp Worcester sauce
1 tbsp balsamic vinegar
1 tbsp olive oil
1 onion, sliced
4 cups wood chips, (I prefer apple or alder) soaked for 2-4 hours
Soak wood chips in large bowl.
Trim excess fat from meat. Season meat with BBQ seasoning, smoked paprika, Kosher salt and black pepper.
In a bowl, whisk together beer, soy sauce, balsamic vinegar and oil. Place meat and onion in large Ziploc bag. Pour beer mixture over meat. Seal bag and refrigerate for at least 4 hours if not overnight, turning occasionally.
Remove meat from fridge and allow to come to room temperature, as you prepare your grill or smoker. If using your Weber, with smoker box, put chips in box and place under grates over a burner you will use.
Light grill, leaving at least one burner turned off. Heat grill to 275°-300°.
Smoke for 2 – 3 hours until internal temperature reaches 155°-160°.
Let meat rest for 10 to 15 minutes before slicing.
Slice meat across the grain. I served mine with smoked sweet potatoes and asparagus.