1st cook on new Santa Maria grill - medium rare chuck roast

[edmonds]

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.

 

[Nefarious]

Awesome dinner, wish I could have one of those grills.

 

[tx smoker]

That chuck roast looks superb...and somebody seems to be enjoying it Very nice cook.

Sunterra 36" Santa Maria grill.

That's the exact same unit I used to have. Those things are built rock solid!! Nice cooker. I fabricated a rotisserie for mine and that was a blast to cook on.

Robert

 

[edmonds]

That's the exact same unit I used to have. Those things are built rock solid!! Nice cooker.

Robert

Yea, like 450 lbs solid.
It took 2 neighbors help, and removing all the firebricks, to manage it up the steps.

 

[clifish]

Heck of a cook on a Hell of a grill. Enjoy every minute cooking on that awesome grill.

 

[bauchjw]

Wow! That is special! Awesome break in cook on an incredible new rig! I really want a Santa Maria Grill bad, but need to wait a bit. Congrats and well done!

 

[bigfurmn]

Chuck roast at 130??? I’ve never thought it would be goos there. Mind blown. Was it chewy? I love the idea but so many questions!

 

[Sven Svensson]

What a great toy! It’s great that it showed up
just in time.

 

[SmokinAl]

WOW, love the new grill!
Nice looking chuckle too!
Al

 

[JLeonard]

Awesome cooker! And that roast........!!!!! WOW!
Jim

 

[edmonds]

Chuck roast at 130??? I’ve never thought it would be goos there. Mind blown. Was it chewy? I love the idea but so many questions!

I think it's best at 135-140, but my wife likes it more rare so 130-135 it is.
Also I think arm roasts work a little better than chucks, which have more collagen and fat.
But yes, cooking it slow over medium-low heat works well (think indirect heat).
It can be a little chewy in places, like where there is silver skin separating the different muscle sections. But the flavor is great.
I was skeptical at first too until I tried it.

 

[Danblacksher]

That is one amazing-looking grill, and the meat looks good as well!.

 

[tbern]

congrats on your new toy, interesting looking grill!! great looking meat as well!!