Smoked Mississippi Roast

Hi and welcome back!  When I think of preparing a meal, it’s all about the quality and the freshness of all of the ingredients.  A good high end piece of meat, fresh herbs and seasonings, maybe a nice homemade gravy. Well, for this weeks recipe, forget all of that!  This recipe became an internet go to recipe for working parents all over the world.  It is easy, has five simple ingredients and normally gets cooked in a crock pot.  I’ll admit it too, its delicious. Well, I had to find a way to adapt that recipe to my style of cooking and the end product is just fantastic.

I figured out a way to make this on a grill or smoker that adds a whole other layer of flavor to an already flavor filled meal and keeps it fun to make.  The family was a little bit apprehensive about it when I first suggested it but they quickly came around.  Now, it has become a staple in our house and I hope that you will try it for yourself and tell me what you think.  

Video Recipe

Ingredients

• FOGO Premium or Super Premium Charcoal

• Smoking wood chips or chunks- I used Barrel Proof Bourbon Barrel Bark chips

• 1 Chuck Roast (about 4-5lbs)

• Au Jus gravy packet

• Packet of Ranch Dressing mix

• Stick of butter

• Jar of pepperoncini peppers

• Salt & pepper

Directions

Prepare your grill for indirect cooking at 300° (I did 350 but I’d back that down a bit next time) and put your smoking wood in (optional).

Prepare your roast by liberally applying Kosher salt and cracked black pepper to both sides.

Cook the roast for about one hour, remove it and place it in a dutch oven.

Cover the roast with the Au Jus and Ranch Dressing packets.

Place the stick of butter on top of the roast, pour in some of the juice from the peppers and add 3-10 peppers on the roast.

Place the lid on the dutch oven and place it on the grill, indirect for approximately 2 hours until your internal temp is somewhere around 210°.

Once it is done, remove the dutch oven from the heat and remove the lid.  Enjoy the beautiful smell of your new creation.

Shred the roast using two forks.  Now it is ready to serve.

I personally like to serve it over a bed of mashed potatoes or cauliflower puree.  Both make for a nice base and make a great way to enjoy this tasty meal with all of its delicious buttery juices it creates.  Some folks enjoy making a delicious sandwich out of it too, hey, who am I to argue?  Any way that you serve it, it is sure to be a hit and could just wind up in your regular meal rotation.  I hope you’ll try it and let me know what you think!  Thanks again and I hope to see you again next week on The FOGO LIFE!

Ron
@cptnron302

Related Links

• FOGO Premium Lump Charcoal
• FOGOstarters
• Blazaball
• Neil Sarap BBQ
• Barrel Proof Bourbon Wood Chips