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Set aside the beef until your grill is primed up and ready to go. Preheat your grill to 400F. Consider adding some hickory chunks or pecan chunks for an extra smokiness. Place your chuck roast over indirect heat. Close your grill lid and reduce the temperature to between 325F and 350F. Grill your chuck roast for 45 minutes.
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Fill the hopper with pellets and allow the grill to heat up for approximately 10-15 minutes. Place the chuck roast on the grill: Position the chuck roast directly on the grill grates and close the lid. Let the magic happen as the smoky aroma fills the air. Maintain a consistent temperature: Monitor the temperature of your pellet grill to ensure.
How To Smoke A Chuck Roast On A Pellet Grill? [EXPLAINED]
Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes. Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat.
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The internal temperature should read 145°F (medium-rare), 160°F (medium) or 170° (well done). A medium-rare chuck roast will be tender and juicy, while a medium or well-done roast will be more dry and firm. To make sure the roast is cooked to the right temperature, you should insert the thermometer into the thickest part of the meat.
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When grilling a chuck roast, it's best to cook it for around 20-30 minutes per pound over indirect heat. This slow cooking method will help to break down the tough fibers in the meat, resulting in a tender and flavorful roast. The internal temperature of the chuck roast should reach around 145°F for medium-rare to 160°F for medium.
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Gather the ingredients. Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again. Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
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Coat roast with olive oil, rubbing over all sides. In a bowl, combine brown sugar with garlic, onion powder, onion flakes, rosemary, smoked paprika, salt, pepper and dry mustard. Sprinkle all over roast and press into the roast. Set roast aside and prepare a grill fire. Add hickory or pecan chunks and heat grill to 400°.
Temp Control Guide How to Maintain Grill Temperature
Cook the chuck roast until the internal temperature reaches 205 degrees F. Cook time can take anywhere from 4 to 8 hours, depending on the weight of the meat and the amount of heat put under it.. I used a therm pro to monitor the grill temp and meat temp for the 1st time. The final results were amazing. The whole family was thrilled with the.
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Season the chuck roast on all sides with the beef rub. Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat. Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling. Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke.
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Preheat your grill to a medium-low temperature and place the seasoned chuck roast directly on the grill grates. Cook the roast for several hours, turning occasionally, until it reaches your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F for medium-rare or 160°F for medium.
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If using a gas grill, turn off the burners underneath the roast. If using a charcoal grill, move the coals to one side and place the roast on the opposite side. Cover the grill and let the chuck roast cook for approximately 2 hours. Keep an eye on the internal temperature using a meat thermometer. Aim for around 145°F (63°C) for medium-rare.
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The chuck roast will smoke bare on the grill for the first half of this cooking time with regular spritzing along the way. When it reaches an internal temperature of 160-170˚F, the beef chuck will then be wrapped up and cooked alongside onions and beef stock to create an indulgent au jus.
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Step 1 In a large bowl or baking dish, whisk vinegar, oil, garlic, 1 tbsp. kosher salt, and 1 tbsp. black pepper. Add chuck roast and turn to coat. Refrigerate, turning meat halfway through, at.
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Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side. Transfer the roast to the medium heat zone (or turn your pellet grill down to medium heat). Cover the grill and cook for an additional 10 to 20 minutes. Flip halfway through the grill time.
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Cook roast over indirect heat, with the grill lid closed. Lower grill temperature to about 325° - 350°. Cook roast for about 45 minutes, checking internal temperature with a digital meat thermometer. Continue to cook roast until desired temperature is reached. We cooked ours to about medium and pulled it at about 155°.
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As a general rule of thumb, it's recommended to grill a one-inch chuck roast for about 10-12 minutes on each side for medium-rare doneness. For a thicker cut, adjust the grilling time accordingly. It's important to use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare, 160°F for medium, or 170°F for well.
