Grapevine Smoked Chuck Roast

After pruning the family's Concord grape vines, I decided to use a few trimmings to make grapevine smoked chuck roast on my gas grill. I'd never used grapevines to smoke food before, so it was the perfect opportunity to experiment with this new smoking wood.

I decided to use a chuck roast for two reasons. First, it was a relatively inexpensive cut of meat. If the grapevine smoke ruined the meat, the loss wouldn't be that great. And second, beef chuck contains quite a bit of fat and connective tissue, which adds to the juiciness and flavor. And I like juice and flavor!

I kept the recipe simple, seasoning the meat with just salt, pepper and a bit of garlic powder. I didn't want the taste of the grape vine smoke to be overshadowed by the taste of the seasonings.

Grapevine Smoked Chuck Roast Recipe

  • One 2 to 3 pound chuck roast
  • Garlic powder
  • Salt and Pepper
  • Grapevines for smoke

Season the roast lightly on all sides with the salt, pepper and garlic powder. Cover it and let it set at room temperature. Set up your grill for smoking, preheating it to 250 degrees Fahrenheit. The pieces of grapevine can be wrapped in a foil pouch, or put in a bread pan covered with foil, and placed over one of the gas burners set on high.

When the grapevines begin to smoke, turn the burner under the grapevines down to medium, then pop the chuck roast into the grill and close 'er up. After one and one-half hours at 250 degrees, wrap the roast in a double layer of aluminum foil and place it back in the grill. Increase the grill temperature to 350 degrees and continue cooking the roast for another one and one-half hours.

Remove the grapevine smoked chuck roast and let it rest, still wrapped in foil, for 20 to 30 minutes. After the rest, it can be sliced for great tasting sandwiches. A little homemade barbecue sauce would be a nice finishing touch.

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Grapevine Smoked Chuck Roast Recipe

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