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.
