Chipotle Pepper Brined Roast Beef
Chipotle Pepper Brined Roast Beef

Chipotle Pepper Brined Roast Beef packed with tons of BIG BEEF flavor. We took a 7 pound beef shoulder roast and brined it for two days in our Chipotle Pepper brine. Big Beef Roast- Texas Style. We love “Big Beef” and today we took it a few steps farther with 2 days in a Chipotle/Pepper brine and smoked it for 5½ hours in a 50/50 mixture of fresh brewed coffee and beef broth that made a gravy that would have made my Grandmother cry it was so good! Our Chipotle Pepper Brined Roast Beef was jam packed with that big beef flavor that we love. Big Beef Texas Style, very tender and juicy with just a hint of Chipotle and black pepper with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Prep Time: 10 minutes prep, 2 days in Brine
Cook Time: 5 ½ hours @325* (163c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet

Ingredients: Chipotle Pepper Brined Roast Beef

Ingredients Brine:

  • Salt 1/3 cup (not iodized)
  • Brown sugar, ½ cup
  • Chipotle Chili Powder, ½ cup
  • Black pepper, ¼ cup
  • Red Pepper, ¼ cup
  • Garlic powder, 2 TBSP
  • Onion Powder, 1 TBSP
Mix the Brine Seasoning
Mix the Brine Seasoning

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Simmer the Brine Until It’s Well Mixed
Simmer the Brine Until It’s Well Mixed

Cooking Directions: Chipotle Pepper Brined Roast Beef

Place the ingredients for the brine in a sauce pan with 2 or 3 cups of water. On the stove top bring your brine up to a low boil. Stir the seasoning to help them melt and blend. About 5 minutes. After it is blended you need to let it Cool, so it doesn’t melt your brining bag. I add a few ice cubes to speed up the cooling.

Place your roast into the brining bag and pour the “COOL” brine into the bag. Top off with cool water until your roast is completely covered. Seal the bag getting all the air out of it you can. Now, gently squeeze the bag a few times to mix the brine and water.

Place it into the fridge overnight turning it over a few times until you are ready to cook (we did 2 days). Patti always places it in a pan in case it leaks. (Because when you don’t it does.)

When you are ready to smoke your roast pull it out of the brine and rinse it off washing away all the salt and pat dry. Just pour the brine down the sink.

Pat the roast dry with a paper towel and season them to taste with the Date Night Seasoning (in our store). We sprayed a large Dutch oven with some “Duck Fat Spray” (in our store) and placed the roast in it. We poured about 2 inches of a 50/50 mixture of coffee and beef broth that later made dark, rich gravy. You are ready for the grill.

Preheat your Grill Grates to 325* (163c) and light your wedgie for that “Kiss of Smoke”. Place your Dutch oven uncovered directly onto the grill for about 2 hours, then cover it for another 3 hours or until fork tender.

But, don’t cook by time, cook by internal temperature, Shoulder Roast is tough and needs a long cook time to become tender like brisket and chuck roast. You want to be around an I.T. of 200* (94c), probe them until your probe slides in easily. FYI, U.S.D.A. safe for beef is 125* (52c), but this will VERY TOUGH.

When the meat reaches an internal temperature around 200* (94c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for beef is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Place Meat and Brine into a Bag
Place Meat and Brine into a Bag

Into the Fridge
Into the Fridge

After the Brining Rinse Well
After the Brining Rinse Well

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Pat Dry
Pat Dry

Season to Taste
Season to Taste

Ready for that “Kiss of Smoke”
Ready for that “Kiss of Smoke”

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Light Your Wedgie
Light Your Wedgie

2 Hours in the Smoke
2 Hours in the Smoke

Time to Cover
Time to Cover

Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Check Out Don’s Well Used Down Draft
Check Out Don’s Well Used Down Draft

 Almost
Almost

Love My Maverick
Love My Maverick

 Chipotle Pepper Brined Roast Beef
A Wood Pellet Grill Recipe

Lookin’ Good
Lookin’ Good

Let’s Eat!!!
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Lodge Cast Iron
www.lodgemfg.com

USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University

Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/

Meat Rake
(360)-524-2087
Email: meatrakes@hotmail.com
http://meatrake.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Butcher BBQ
http://www.butcherbbq.com/

Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/

Rubs And More
Cindy Lou’s Black Label Rub
Mark@RubsAndMore.com
http://rubsandmore.com

Phone: (714) 369-2897

Maverick ProTemp Instant Read Thermometer (Our Store)

The Smoking Wedgie
Our Store: http://www.datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-

Duck Fat
Our Store: http://www.datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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