I had a chuck roast in the fridge that I was gonna smoke for the weekend.
A new toy showed up, so a change of plans.
Most people don't think about grilling a chuck roast.
It's a little more chewy than ribeye or strip steaks, but is still tender and has excellent flavor.
You can marinate and then baste while cooking, or dry brine and apply rub as done here.
Sunterra 36" Santa Maria grill.
Seasoned grates and getting ready for 1st cook.
Thick 3.5 lb chuck roast, dry brine for 24 hours, then my chile beef rub (no salt).
Start fire with chimney of lump charcoal, then add a few small logs of red oak.
Cooked for 3 hours at 250-350 F.
Pulled at IT = 130+
Sliced and ready to eat.
Can't forget the bone.
A new toy showed up, so a change of plans.
Most people don't think about grilling a chuck roast.
It's a little more chewy than ribeye or strip steaks, but is still tender and has excellent flavor.
You can marinate and then baste while cooking, or dry brine and apply rub as done here.
Sunterra 36" Santa Maria grill.
Seasoned grates and getting ready for 1st cook.
Thick 3.5 lb chuck roast, dry brine for 24 hours, then my chile beef rub (no salt).
Start fire with chimney of lump charcoal, then add a few small logs of red oak.
Cooked for 3 hours at 250-350 F.
Pulled at IT = 130+
Sliced and ready to eat.
Can't forget the bone.
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