Who ever said you can't BBQ a grass fed beef pot roast?
The other day, I fired up my Big Green Egg smoker and put 2 FarmEats grass fed beef pot roasts on the rack (dry rubbed salt and peppa -left overnight).
After the BGE hit 250 degrees, I adjusted the vents and let the smoke and warm air do the work for about 6 hours. By then, the roast's internal temperature reached about 175, so I wrapped the roasts in aluminum foil, and poured in beef stock. After another hour or so, the internal temperature hit 190s, so I pulled the roasts.
I brought the pot roasts into the house, and cut them thin against the grain.
They turned out so nice and soft, very tender- smoked beefy goodness!
The left overs were even better!