A Grilled Chuck Roast, by RS

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Retired Spook

Master of the Pit
Original poster
Jun 28, 2022
Somewhere in Texas
Picked up a prime chuck roast at HEB

Sprinkled with Kosher salt and set it in the fridge overnight. This morning I injected it with a 50/50 mixture of Lea & Perrin's Worcestershire sauce and unsalted beef stock and put it back in the fridge for 4-hours+ then let it sit on the counter to come to full room temperature.

Started a mesquite fire in the pit, got some good coals going and tossed it on the fire.

I didn't time it but by instinct and voodoo alone, I turned it over when it needed turning over.

Then when it was finished grillin' - again just by instinct and voodoo - I wrapped it in heavy aluminum foil and placed it in the microwave to let it rest for an hour (no, I did not turn the microwave on - its just a nice micro-climate). After 1-hour I opened it up to see this mouthwatering sight!

I placed it on the cutting board, reserved the liquid, sliced some up, and dipped those slices in the liquid and MAN that stuff is fricken good! Came out fabulous! Juicy, tender, packed with awesome flavor, cooked just right - I love the tatse of chuck above all other beef cuts.

Grilled chuck roast by RS

tx smoker

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Apr 14, 2013
Lago Vista, Texas
WOW!! This proves that a chuck roast does not need o be cooked to death to be tender. Excellent job sir, That roast looks absolutely spectacular.

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