Things you’ll need:
- FSC Ranch Beef Chuck Roast (2 – 3 lbs.)
- A grill
- Charcoal
- Blocks of wood for smoke flavor, like pecan or hickory
- Meat injector
- Spray bottle
- Beef broth
- Garlic powder
- BBQ rub
- Heavy duty aluminum foil
- Meat thermometer
What you should do:
- With a meat injector, inject your FSC Ranch Beef Chuck Roast with beef broth mixed with garlic powder.
- Sprinkle your favorite BBQ rub on your roast. You don’t need to rub it in, though.
- Set your grill up for indirect heating so that the charcoal are on one side of the grill.
- Place the FSC Ranch Beef Chuck Roast on the opposite side of the grill where there aren’t any charcoal.
- Place a few chunks of pecan wood (or your favorite smoke wood) on the coal side of the grill to add a light smoky flavor to your roast.
- You are going to grill the roast for about 5 hours at about 250°F, which means there will be a lot of time to drink your favorite beverage of choice and catch up with a few socially distanced friends.
- After an hour, check the temperature, and then using the beef broth and garlic mixture that is now in a spray bottle, spray the top of your roast.
- When roast reaches 145°F, double wrap the roast in heavy duty aluminum foil and place the roast back on the grill.
- Be sure to replace your meat thermometer after you wrap your roast.
- Cook to approximately 200°F internal temperature.
- Unwrap your roast carefully to save the juice. Pour the juice in a bowl to use on your roast before serving.
- Let the roast rest for 20 minutes before carving.
