YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
If you’re looking for a bold, smoky twist on a classic comfort food, this Smoked Mississippi Pot Roast is the perfect dish for your Yoder YS640S. By starting the roast on the smoker and finishing it in a cast-iron Dutch oven, you achieve deep, wood-fired flavor with tender, melt-in-your-mouth results. Serve it on ciabatta buns for the ultimate sandwich experience.
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 3-4 lb blade or chuck roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp smoked paprika
- 1 packet ranch seasoning mix
- 1 packet au jus seasoning mix
- 1/2 cup beef broth
- 6 tbsp unsalted butter
- 5-6 pepperoncini peppers, plus 1/4 cup juice from the jar
- Ciabatta buns, toasted
INSTRUCTIONS
1. Preheat the Yoder Smoker. Set your Yoder YS640S to 250°F using hickory or oak wood pellets for a rich, smoky flavor.
2. Season the Roast. Pat the roast dry with paper towels. Coat it with olive oil, then season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Smoke the Roast. Place the roast directly on the smoker grates and smoke for 3 hours, flipping halfway through for even exposure to the smoke.
4. Transfer to a Dutch Oven. Move the smoked roast into a cast-iron Dutch oven. Sprinkle the ranch and au jus seasoning over the roast. Add the beef broth, butter, pepperoncini peppers, and juice.
5. Braise Until Tender. Cover the Dutch oven with a lid and return it to the smoker. Increase the temperature to 275°F and continue cooking for 2-3 hours, or until the roast is probe tender (internal temp around 205°F).
6. Shred and Serve. Remove the roast from the Dutch oven and shred it with forks. Toss the meat in the flavorful cooking juices.
7. Build the Sandwiches. Pile the shredded beef onto toasted ciabatta buns and serve warm. Optionally, add extra pepperoncini slices, melted provolone, or horseradish aioli for an extra kick.
Pro Tip: For extra crusty, smoky flavor, return the shredded beef to the smoker for 15 minutes before assembling the sandwiches.
If you’re looking for a bold, smoky twist on a classic comfort food, this Smoked Mississippi Pot Roast is the perfect dish for your Yoder YS640S. By starting the roast on the smoker and finishing it in a cast-iron Dutch oven, you achieve deep, wood-fired flavor with tender, melt-in-your-mouth results. Serve it on ciabatta buns for the ultimate sandwich experience.
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 3-4 lb blade or chuck roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp smoked paprika
- 1 packet ranch seasoning mix
- 1 packet au jus seasoning mix
- 1/2 cup beef broth
- 6 tbsp unsalted butter
- 5-6 pepperoncini peppers, plus 1/4 cup juice from the jar
- Ciabatta buns, toasted
INSTRUCTIONS
1. Preheat the Yoder Smoker. Set your Yoder YS640S to 250°F using hickory or oak wood pellets for a rich, smoky flavor.
2. Season the Roast. Pat the roast dry with paper towels. Coat it with olive oil, then season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Smoke the Roast. Place the roast directly on the smoker grates and smoke for 3 hours, flipping halfway through for even exposure to the smoke.
4. Transfer to a Dutch Oven. Move the smoked roast into a cast-iron Dutch oven. Sprinkle the ranch and au jus seasoning over the roast. Add the beef broth, butter, pepperoncini peppers, and juice.
5. Braise Until Tender. Cover the Dutch oven with a lid and return it to the smoker. Increase the temperature to 275°F and continue cooking for 2-3 hours, or until the roast is probe tender (internal temp around 205°F).
6. Shred and Serve. Remove the roast from the Dutch oven and shred it with forks. Toss the meat in the flavorful cooking juices.
7. Build the Sandwiches. Pile the shredded beef onto toasted ciabatta buns and serve warm. Optionally, add extra pepperoncini slices, melted provolone, or horseradish aioli for an extra kick.
Pro Tip: For extra crusty, smoky flavor, return the shredded beef to the smoker for 15 minutes before assembling the sandwiches.
