Instead of using a crock pot I broke out the original slow cooker вЂ“ my 5 quart Lodge Dutch Oven. Place the seasoned roast on the cooking grate and cook it until the outside has a mahogany color вЂ“ itвЂ™ll take about 2 hours. Once the BGE stabilized at 275 degrees itвЂ™s ready to cook. I fired up my Big Green Egg with Royal Oak lump charcoal I also added a few chunks of cherry wood for smoke flavor. Now you need a smoker or grill set up for indirect cooking. I went with my Killer Hogs TX Brisket Rub but you could use anything you want here. First season the outside with a little salt and pepper. The original recipe calls for browning the meat in a large pan on the stove top but it has way more flavor on the pit. The first step is to get some color on the outside of the roast. The chuck roast I bought weighed just a little over 2lbs. If you see it in your local grocery store I highly recommend giving it a try. The Certified Angus Beef brand is well marbled with fat which means it taste better, and is just a higher quality of beef. This recipe starts with a Certified Angus Beef chuck roast I found at a local grocery store. This dish is a crock pot staple in the South, but IвЂ™m putting my spin on it by cooking it out on the smoker and serving it up in a big ole sandwich I call The Mississippi Poboy! Typically itвЂ™s prepared in a slow cooker and served over mashed potatoes or rice. IвЂ™m not exactly sure of the exact origins of the Mississippi Pot Roast but itвЂ™s been floating around the internet for years.

Crock pot bbq pit cookbook