Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chuck Roast in the Smokey Joe EnerQ

Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke.


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Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus.


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Tatonka Dust seasoned chuck roast over the onions, carrots and garlic cloves.


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and it is holding temp like a champ!



Thanks for looking!

Cool!

When the chuck roast hit an internal temp of 140º it was set in the au jus, foil covered and brought to an internal temp of 205º, this was a 9 1/2 hour cook.


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Took the chuck roast out of the au jus and wrapped it in foil and towels for a few hour cooler rest and the au jus was refrigerated to chill to scrap the fatty juices off the top. After a few hour rest the chuck roast was sliced open and then pulled.


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Should make for some delicious meals and sandwiches!

Very nice. Never thought of putting the veggies in a pan under the meat.

Looks great

That "enerQ" is pretty cool looking! Looks like a pot with the bottom cut out? You fab or buy?

Great looking beef!

A friend surprised me making it for me, his last name is Enerson so I call it the EnerQ! The pot is a Imusa 32 quart steamer pot, had to crimp the top for the Smokey Joe lid to fit. A Vasconia 32 quart pot will work perfectly with no modifications to the top.



The veggies were smoked for an hour and then used to make the au jus.

ChefJimmyJ’s Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf

Finish the smoking process to the internal meat temperature you want.
While the roast is resting, dump the pan juices veggies and all into a 2-3Qt sauce pot and add 1 cup red wine, something you like to drink, and bring the au jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the au jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the au jus then quickly removed, take off the last little bit of fat.
The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is...the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished au jus a richer, deeper, full flavor.
Serve with sliced beef or thicken the au jus to make gravy.

That looks fabulous!

Every time I smoke a turkey, I put a big pan of veggies underneath it with some stock. Makes the base for an amazing smokey gravy that goes on everything.

Looks damn good 👍. Yesterday bought 3 packs of (3 per package) of Turkey legs on clearance. Threw them in the freezer so I'll be smoking them tomorrow in my charcoal Smoky Mountain upright. Looking forward to it.

Always wanted one of those extended midsections for my regular weber. Just could never justify the price. yeah I know they can be made but I already have a weber bullet.