Smoked Chuck Roast

Marinate Chuck roast in a ziploc bag for at least 12 hours.

Pull meat from bag and reserve juices for basting.

Set meat on plate and cover with half the Vegeta seasoning. Allowing the meat to come to room temperature. Pick meat up and wipe excess wetness from plate and flip meat over to distribute remaining half of seasoning.

Indirect smoking on a normal grill and smoke is the process i used.

Place 10 coals on intake side of grill and get them ready.

Wood chips should be soaked for at least a half hour and no longer than 2 hours before being used.

Place aluminum drip pan under the grate and add water.

When coals are ready place meat on opposite side of coals over drip pan.

Add 1 cup of wood chips(drained) and cut off air flow from all vents to maximize the smokes effect.

When smoke stops being visible (usually 25-30 min) open grill and add more chips. At this time you can also baste with the reserved juices if appropriate ( I usually wait an hour to start basting).

After smoke from second application of wood chips has stopped then turn meat 180 degrees and repeat the application of wood chips.

At this time you should also add 5 or 6 coals and (throughout this whole time feel free to add if they are getting low. Adding a couple to the top of wood chips on every application will work well.).

After the next two applications of wood flip roast over and repeat the applications of wood and 180 degree turn. These steps should take about 2 hours. Remember baste as much as you can while you have the lid open.

Now place roast in aluminum foil and cover with another sheet, crimping the sides so the juices remain in the foil pack.

Sit the roast in the medium heat range on your grill and keep temperature around 300 degrees for at least 2 1/2 hours.

Slice and serve.