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Chuck Roast on the Grill

Chuck Roast on the Grill

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.