Grilling

[Armed Eye Doc]

I found a couple of chuck roasts in the mark-down section and wanted to try something different.  I marinated them overnight in a hot and spicy marinade.

Then put them on the pellet grill at about 250.

I wrapped them up at 165°F with some beef tallow for extra moisture.

I pulled them at about 201-4 (depending on where I measured).  It took almost 12 hours to finish.  I did not let it rest nearly long enough (about 30 minutes) because I was hungry and it was past my bedtime.

It looks good and tastes good but there's no hint of the hot and spicy marinade.  I will try this again but use more marinade for longer.  I will also use my propane smoker.  It gives better smoke.  It needs to be left on for a few more degrees to be slightly more tender.

If I can get it to taste right, I may bring this to the fall shoot instead of pulled pork.

[shepp]

On 4/13/2025 at 11:06 PM, Armed Eye Doc said:

will also use my propane smoker.  It gives better smoke.  It needs to be left on for a few more degrees to be slightly more tender.

That’s one thing I found with smoking chuck roasts they seem to get alittle  chewy. I wonder if instead of wrapping them you put them on a pan with some of the drippings with foil over them to finish would help 

[shepp]

Reverse seared a center cut loin chop, 200° for 40-45 min then seared each side for about 2.5 min at 450°. Turned out tender and juicy.