3.5 pound chuck roast was dry brined for 2 days. I then seasoned it with Big Bad Beef Rub and let it set for 1 more day. I fired up the Jumbo Joe, using Original Natural Charcoal Hardwood Briquettes and a couple chunks of cherry and red oak in the Slow ‘N Sear charcoal basket. My goal grill temperature is 240 to 250.
After a little over an hour the chuck roast is getting good color. The Jumbo Joe is holding steady at 245 degrees. Plenty of water
left in my water pan.
3 hours in and I am ready to wrap the roast. I double wrapped it in foil with a cup of beef broth mixed with Worcheshire sauce.
I kicked up the temperature on the Jumbo Joe to 300.
The roast was at my target temperature of 210 degrees in exactly 4 hours. I pulled it off the grill, vented it, and am going to FTC
for a couple hours. This is how much charcoal I had left after 4 hours. I started with 6 lit and 30 unlit. I really like this charcoal a lot!
We decided to go with sliced roast tonight instead of pulled as we normally do. My plate with some fried potatoes, corn and a dinner roll.
The roast was fork tender, delicious and had a nice smoke ring. I will do it this way again since I still have several chuck roasts in the
freezer that I got from Zaycon Foods.