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posted June 29, 2022

Smoked Dill Pickle Pot Roast

This smoked dill pickle pot roast is a smoky twist on a classic weekend pot roast. It’s a great Sunday roast to smoke up for family and friends that feels unique and exciting.

Smoked dill pickle pot roast surrounded by pickles and potatoes with text overlay - Smoked Dill Pickle Pot Roast.

Dill Pickle Pot Roast on the Smoker

Dill pickle pot roast is a beautiful marriage of flavors. Rich, smoky beef pairs perfectly with bright dill and the tangy punch of the pickle brine.

A slight nod to a German rouladen, which is a thin steak wrapped around pickles and onions with a hint of mustard, this roast has all the flavors of old-school comfort food in a smoky package.


Ingredients for Dill Pickle Pot Roast

A bonus with this recipe is you only need a few ingredients for the roast and braise. 

The roast is then cooked in a braise with the following ingredients:

Fish and Veggie Rub can be purchased from the Hey Grill Hey Store, but if you do not have any on hand, you can also make a similar seasoning using my recipe for Homemade Vegetable Seasoning.


Seasoned chuck roast on the grill grates of a smoker.

How to Smoke Dill Pickle Pot Roast

Once you have your ingredients assembled, you’re ready to smoke this dill pickle pot roast.

  1. Season. Slather the chuck roast with yellow mustard then season liberally with Fish and Veggie Rub. You can also season with Homemade Vegetable Seasoning if you don’t have any Fish and Veggie Rub on hand.
  2. Smoke. With your favorite smoker preheated to 250 degrees F, place the seasoned roast on the smoker, close the lid, and smoke for 4 hours or until the meat reaches 165-175 degrees F.
  3. Make the braise. Place the roast in a baking dish along with a jar of pickles, chopped potatoes, and more Fish and Veggie Rub. Cover tightly with aluminum foil.
  4. Braise the roast. Place the roast back on the smoker and continue to smoke until the meat reaches 210 degrees F in the thickest part of the roast. You’ll also know the meat is done when a thermometer slides into the meat very easily without resistance.
  5. Rest. Remove the meat from the grill and allow the entire pan content to rest for 30 minutes.
  6. Shred and enjoy. Using forks or meat shredder claws, shred the meat and serve.

Quick note: The time recommended in this post and recipe card are a guideline only. A reliable meat thermometer will help you determine exactly when the meat is done vs. going by time alone. 


Chuck roast on the smoker reading 170 degrees F.

Tips for Smoking Dill Pickle Pot Roast

Here are some tips for making dill pickle pot roast on the smoker.

  • Use room temp pickles. Allow the pickles to come up to room temperature before pouring them into your pan with the roast. If you add chilled pickles and liquid to a hot roast, you can stall out or slow down the cooking process.
  • Switch up the potatoes. If you don’t want to chop anything, you can use the small baby potatoes and put them in your braise whole.
  • Use glass vs. cast iron. Don’t use your Grandma’s best cast iron skillet that’s been seasoning for years. The acid in the pickle juice can break down some of the seasoning on the skillet. A great alternative to cast iron would be an aluminum pan or glass baking dish. Just be sure to cover tightly with foil during the braising step.

Smoked dill pickle pot roast surrounded by pickles and potatoes.

More Smoked Roast Recipes

Skip the slow cooker and cook your beef roasts on the smoker! These other smoked roast recipes from Hey Grill Hey are full of delicious flavor and perfect for a Sunday dinner.

Smoked Dill Pickle Pot Roast Recipe

Cooking dinner for your friends or family should be easy. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.

Smoked dill pickle pot roast surrounded by pickles and potatoes.

Smoked Dill Pickle Pot Roast

Susie Bulloch
This smoked dill pickle pot roast is a smoky twist on a classic weekend pot roast. It’s a great Sunday roast to smoke up for family and friends that feels unique and exciting.
5 from 3 votes
Prep Time : 15 mins
Cook Time : 8 hrs
Resting Time : 30 mins
Total Time : 8 hrs 45 mins
Servings : 8 people
Calories : 269kcal



Pot Roast Braise

  • ½ cup butter (cut into pads)
  • 1 20-ounce jar mini dill pickles
  • 3 pounds yukon gold potatoes (cut into 1-2 inch cubes)
  • 2 Tablespoons Hey Grill Hey Fish and Veggie Rub


  • Preheat. Preheat your smoker to 250 degrees F using your favorite hardwood. Oak, hickory, or pecan would be great for this recipe.
  • Season. Slather the chuck roast on all sides with the brown mustard and then season evenly with the Fish and Veggie Rub.
  • Smoke. Set the seasoned roast directly on the grill grates. Close the lid and smoke for about 4 hours, or until the roast reaches between 165 and 175 degrees F.
  • Make the braise. Transfer the roast to the center of a baking dish or 12-inch cast iron skillet. Pour a jar of pickles into the pan (juices and all), top with the chopped potatoes, and then add the seasoning to the top of the potatoes. Cover tightly with a lid or foil and return to the smoker.
  • Continue smoking. Close the lid on your smoker and cook at 250 degrees F for an additional 3-4 hours, or until an internal thermometer reads about 210 degrees F in the thickest part of the roast AND your probe slides easily into the meat. You want your roast to be easily shredded when it is finished. Your potatoes should also read above 200 degrees F.
  • Shred and serve. Once the roast has reached the desired doneness and texture, remove it from the grill. Allow everything to rest (with the lid on) for a good 20-30 minutes before removing the roast and shredding. Discard any large pieces of fat or gristle. You can serve in the skillet and toss everything in the braising juices or spoon the liquid over your roast and potatoes on your serving platter. Enjoy!


Calories: 269kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1024mg | Potassium: 732mg | Fiber: 4g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg
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