Smoked Italian Drip Beef, Two Ways

Winter and slow cookers go together like warm apples and cinnamon. The rich smells, savory ingredients melting together warm our homes and stomachs. But what to do when your power is out due to a windstorm? Experiment on the grills of course! This turned out so well, even the 11-year-old said it was the best. meal. ever. Serve on buttered, toasted deli rolls or in a bowl with side roll. We like Rhodes Bake-N-Serve dinner rolls.

We’ve experimented by doing it two ways using a Weber Kettle with an aluminum pan and another using Crock-pot stoneware on the Big Green Egg. Both tasted so darn good with only minor differences in the flavor profile.

Smoked Italian Drip Beef, Two Ways

Yield: 6-8

Time: 6 hours+


  • 1 whole Beef Chuck Roast, 4+ pounds

  • 3-4 Tbsp Salt Lick Dry Rub

  • 3 cups of beef broth (We like Better than Boullion beef base)

  • 3 Tbs Italian Seasoning

  • 2 Tbs minced Onion

  • 1 Tbs Garlic powder

  • 1 jar (16oz) sliced Pepperoncini Peppers, with Juice

  • Deli Rolls or similar

  • 1 pkg Sliced Prosciutto cheese

  • 1 Crock-Pot stoneware bowl or Aluminum foil pan

  • Lump Charcoal (Big Green Egg or Weber) or Competition briquettes (Weber grill)

  • Oak wood chips

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  • Preheat a grill to high for searing the meat. Season the all sides of the roast and on the ends with the Salt Lick BBQ Rub.
  • Sear all sides of the roast on a hot grill and throw a few smoke chips on the grill to add flavor. This gives you that wonderful Maillard effect, caramelizing the meat and giving the au jus an intense flavor. Once seared, place the meat directly in the crock pot or foil pan.
  • Prepare your grill for indirect grilling by heating to 300-325F. We used our Big Green Egg with the plate setter inverted for the stoneware. The stoneware can go directly on the plate setter. If you’re using an aluminum pan, you’ll want to place on a grate above the plate setter as putting the pan right on the plate setter will be too hot.
  • Pour the entire jar of pepperoncinis over the meat, including the juice. Then fill the crock-pot/pan until the meat is nearly fully submerged. Then add the Italian seasoning, onion, garlic, and mix. Wrap crock-pot/pan with aluminum foil. Place on the smoker or grill indirect.
  • Every half hour or so, check your fire and vents to keep the temp between 250-325deg, rotating the pan if using a Weber grill to ensure even cooking. Throw a handful of lump about every hour or as needed to maintain temp. Throw a few oak wood chips on the hot coals as well.
  • Cook for 5-6 hours or until the meat pulls apart easily with a fork. You can hold the meat for longer as needed. We A|B tested the two methods and the Big Green Egg imparted a slightly more smokey flavor, but since both were done with lump, they were virtually indistinguishable.

The power came back on just in time for dinner, which we paired with an excellent DeLille Grand Ciel Syrah from DeLille Cellars. Enjoy!


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