Chuck roasts are usually cooked well done, either braised for pot roast, or smoked for BBQ beef.
But they also can be grilled slowly to medium or even medium-rare and turn out tender and juicy.
A lot of the fat should render, but collagen may not break down completely. So try to choose a roast with intra-muscular marbling but little inter-muscular fat. Usually, an arm roast may be a better choice than chuck.
Basting while cooking helps to keep the meat from drying out. Or the marinade can be omitted if dry brined overnight, but I would still baste.
Note: this is cooked over live fire, but can be easily adapted to cooking on a grill by using indirect heat. However, I would lower the cooking temperature to 275-300F if using a lid due to convection cooking.
More details of the cook are available in the description below youtube video.
Video is about 3 minutes, and I'm playing "I Can't Help Myself" on a ukulele. Hope you enjoy.
For those who don't like videos, here is pic of cooked roast.
But they also can be grilled slowly to medium or even medium-rare and turn out tender and juicy.
A lot of the fat should render, but collagen may not break down completely. So try to choose a roast with intra-muscular marbling but little inter-muscular fat. Usually, an arm roast may be a better choice than chuck.
Basting while cooking helps to keep the meat from drying out. Or the marinade can be omitted if dry brined overnight, but I would still baste.
Note: this is cooked over live fire, but can be easily adapted to cooking on a grill by using indirect heat. However, I would lower the cooking temperature to 275-300F if using a lid due to convection cooking.
More details of the cook are available in the description below youtube video.
Video is about 3 minutes, and I'm playing "I Can't Help Myself" on a ukulele. Hope you enjoy.
For those who don't like videos, here is pic of cooked roast.