Full Recipe
Author
Food Network Kitchen | 2024-01-22
Description
Smoky, awesomely tender meat in rich juices is the reward for cooking this smoked beef chuck roast low and slow in your charcoal grill. We added a pan of peppers and onions to cook alongside the meat until they're browned and silky for an irresistible combo. Load the two into delicious sandwiches, wrap them in tortillas for tacos or burritos or enjoy them just on their own with some garlic bread to sop up all the flavorful juices. Soaked wood chips added to your charcoal during cooking mimics the flavor of a traditional smoker. Transferring the meat to an aluminum pan with some broth for the last few hours of cooking keeps it extra-moist and yields an irresistible jus (beefy pan juices) that makes the meat even more delicious.
