randog311
New member
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
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