Next Level Medium Rare Chuck Roast

randog311

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Galveston Island Texas
I found a repeatable method for successfully Smoking a Medium Rare to Medium doneness Chuck Roast on my Pit Boss Platinum Series Laredo 1000 Pellet Grill.
I first removed as much fat and connective tissue as possible leaving individual sections of muscle, seasoned and marinated with a combination of Lea & Perrins Worcester Sauce, Kingsford Garlic & Herbs, Fiesta Brand Extra Fancy Mango Habanero Rub & Cayenne Pepper.
Pit Boss Charcoal Pellets in the Hopper, Cuisinart California Red Wine Hickory Pellets in a Smoke Tube. Set Grill to "S" (Smoke / lowest setting). Place Beef sections on center rack with an a drip tray below. Cook until an internal temperature 🌡 of 115°F is reached, remove the temperature probe. Increase temperature setting to maximum, once Fire Pot is roaring, open the direct-flame access slide-plate and proceed to reverse sear each piece of meat to achieve your desired external Sear. Enjoy, Randy AKA: randog311 Galveston Texas
 

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Looks delicious!!!
👏🏻👏🏻👏🏻🔨🔨🇺🇸🇺🇸🇺🇸
My grandparents on my mother’s side lived on 57 and p back in the day.
 
Looks delicious!!!
👏🏻👏🏻👏🏻🔨🔨🇺🇸🇺🇸🇺🇸
My grandparents on my mother’s side lived on 57 and p back in the day.
Thanks Cowboy1955, I've only been a Texan since we moved to the Island 🏝 in September of 2017 after Hurricane Harvey, we had to wait for the Houston Flood Waters re recede, we actually get there (Galveston) from Colorado.
 
Thanks Cowboy1955, I've only been a Texan since we moved to the Island 🏝 in September of 2017 after Hurricane Harvey, we had to wait for the Houston Flood Waters re recede, we actually get there (Galveston) from Colorado.
When I was a kid we spent the night in the elementary school when hurricane Carla blew in. It was rough. Coffins floatin everywhere
 
1961 Hurricane Carla
Devastating
I was only 6 years old
My grandpa was a janitor at the school. Retired navy man. 4:00 in the evening was like standin in a closet with the door shut.
 

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