mississippi pot roast on smoker recipe

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Start with two three-pound chuck roasts, one for burnt ends and one for the Mississippi pot roast.

Season the roast with 2 parts pepper, 1 part salt, and 1 part garlic powder, shaking it all over the front, back, and sides.

Preheat the smoker to extreme smoke at 185°F.

Place the seasoned roast on the smoker and smoke for a couple of hours.

After two hours, increase the smoker temperature to 225°F for additional cooking.

Wrap the roast in aluminum foil and poke a few holes in it.

Add 6 to 10 pepperoncini peppers, 1/2 jar of pepperoncini juice, 1 pack of ranch dressing, 1 pack of au jus gravy mix, and 1 stick of non-salted butter cut into pieces into the foil with the roast.

Put the wrapped roast back on the smoker for an additional 3 to 4 hours until it is pull-apart tender.

Once done, pull the roast apart using two forks and serve it over mashed potatoes with pepperoncini peppers and a side roll.

Cooking Techniques

Equipment Needed

Spice Level: