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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-06-2016, 09:21 AM   #1
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
Default Reverse Sear Chuck Roast

Decided to full fill my yearning for some beef. So I picked up a decent looking Chuck Roast gave it a lite seasoning with Salt, Pepper, Onion Powder, and Garlic Powder (SPOG). While the seasoning rested and dissolved into the meat. I got the Weber Smokey Mountain fired up and let it settle in at around 220 degrees. I put the Chuck roast on and let it smoke for a little over an hour till the internal reached around 115 degrees. I took the smokey mountain apart and placed the grill grate on top of the charcoal ring and gave the roast a good quick sear on all sides. By that time the meat was a perfect 120-125 degrees. Let it rest for a few minutes and then sliced and served.

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Old 06-06-2016, 09:30 AM   #2
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Ertothel's Avatar
Join Date: 11-18-15
Location: Houston, TX

That looks pretty tasty, Grimm.
Weber Summit Gasser; PBC
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Thanks from:--->

chuck roast, reverse sear

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