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.
Ingredients:
2-4 lb chuck roast or a 4-6 lb Brisket (side or flat cut)
Dad Whats 4 Dinner 
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