Slow Smoked Chuckie was the best chuck roast we’ve ever made: tender, juicy, and packed with rich beef flavor. We injected the roast with Butcher BBQ Prime Injection mixed with beef stock, then repeatedly mopped it with our special Ken’s Mop Sauce during the long smoke. We finished with a subtle “Kiss of Coffee” using an Amazing Tube and our mop sauce. After about 18 hours at low heat the roast developed a beautiful bark and a deep smoke ring—off the hook!
We smoked this on a Green Mountain Davy Crockett (Tailgater) and used a Bull Rack tray for easy handling—great gear for camping and tailgating. For a consistent read on internal temperature, we use the Maverick ProTemp instant-read thermometer.
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See Video: https://datenightdoins.com/video-slow-smoked-chuckie/
Backyard BBQ — A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 18 hours at 225°F (107°C)
Grill: Green Mountain Wood Pellet Grill / Tailgater
Pellets: Green Mountain Premium Gold Blend Pellets
Ingredients: Slow Smoked Chuckie
- 8 lb chuck roast
- ½ cup Butcher’s BBQ Prime Injection
- 2 cups beef stock
- Swimmin in Smoke Hot Booty Shake, to taste
Ingredients: Mop Sauce
- 2 cups Country Bob’s BBQ Sauce
- 2 cups strong brewed coffee
- 2 tablespoons Ken’s Smoky Chipotle Garlic Sauce
Link for Ken’s Smoky Chipotle Garlic Sauce:
Cooking Directions: Slow Smoked Chuckie
Mix the Butcher’s BBQ Prime Injection with beef stock and inject as much as the roast will hold. Injection adds flavor and helps keep the meat moist during the long smoke. Apply a generous coating of the Swimmin in Smoke Hot Booty Shake and refrigerate the roast overnight to let the flavors penetrate.
Set the pellet grill to 225°F (107°C) for a low, slow smoke. We smoked this chuck roast for roughly 18 hours. At these temperatures you’re converting connective tissue into tender, forkable beef rather than trying to serve the meat rare—think pot roast with a smoky twist. The result is beef packed with savory flavor and a gentle kiss of hickory, pecan, and coffee smoke.
Mop the roast every hour or so using the mop sauce until the internal temperature reaches about 195–205°F (90–97°C). Remove the roast from the grill, cover it, and let it rest before slicing or pulling. Note that the meat will continue to rise another 5–10°F after coming off the grill—plan accordingly. I rely on a reliable instant-read thermometer for accurate temp checks.
Note: Recipes are guides, not rules. While baking or bread-making calls for precision, most barbecue recipes allow flexibility. Feel free to experiment with pellet blends and smoke woods until you find a combination you love. When smoking below 250°F (122°C), pellets still produce meaningful smoke; at higher temperatures you’ll be cooking more than smoking, so pellet choice becomes less critical.
About Our Recipes
We test our recipes on a variety of equipment on our patio, from pellet grills and wood-fired ovens to charcoal smokers and side-box units—what we call our “Wall of Grill.” Our approach favors healthy, low-fat grilling that works across pellet, gas, wood, and charcoal setups. Most recipes can be adapted to different types of BBQ gear; the flavors from outdoor cooking are hard to replicate indoors, but an oven or slow cooker can work when weather forces you inside.
The most important factors are time and temperature. If you follow those principles, you can adapt seasoning, smoke blends, and small techniques to suit your taste. Don’t be afraid to experiment—recipes are outlines meant to inspire creativity.
We set aside one night a week as our date night—Patti and I cook something special, usually on our Green Mountain pellet grill, then dine on the patio under soft lights and a rainforest-themed setting. A little wine or a strawberry margarita, good music, good food, and sometimes a dance or two make for a memorable evening.
Live your passion and do what you love,
Ken & Patti
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Thanks and Acknowledgments
- Country Bob’s All Purpose Sauce
- Maverick Industries, Inc.
- Green Mountain Grills LLC
- Grill Grates
- Smoke Daddy Pellet Pro Patriot
- Bull Rack System — EarthWorks Supply
- Butcher BBQ
- BBQPelletsOnline
- Chef of the Future
- Grandville’s Gourmet BBQ Sauces
- Our Smokin’ Wedgie and Duck Fat products