Grimm5577
is Blowin Smoke!
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.
