Smoked Dill Pickle Pot Roast

5 from 3 votes

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.

Prep Time15

Cook Time8

Resting Time30

Total Time8 45

Course: Main Dish

Cuisine: American

Keyword: Smoked Dill Pickle Pot Roast

Servings: people

Author: Susie Bulloch

Ingredients

1 3-4 pound chuck roast
¼ cup spicy brown mustard
¼ cup Hey Grill Hey Fish and Veggie Rub

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

Instructions

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!

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