Barbque Chuck Roast

mary said:

I want to barbque a chuck roast. I plan to marinate it.
Will it turn out too dry. Should I use my smoker that has
water underneath, or can I just use my habachi. Normally I
make pot roast with it, but the weather has been so warm
that I want to do the outside thing.

It can be done with the right cut of meat. I like to dry age
it first to help tenderize it. This page shows cooking to
200 F internal but I'd be more inclined to take it out at
190 F, wrap it, and put it in an insulated cooler for an
hour or so.

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Quoted message said:

I want to barbque a chuck roast. I plan to marinate it.
Will it turn out

too

Quoted message said:

dry. Should I use my smoker that has water underneath, or
can I just use

my

Quoted message said:

habachi. Normally I make pot roast with it, but the
weather has been so warm that I want to do the
outside thing.

Thanks

Tom

Do it all the time. Marinate is good if you like. I just use
a grill on the lowest setting. Just don't use anything too
sweet like BBQ sauce until the last few minutes.

Usually the fat (marbling) in the chuck is good enough to
keep the meat moist.

Dimitri

In rec.food.cooking said:

I want to barbque a chuck roast. I plan to marinate it.
Will it turn out too dry.

I barbecue underblade chuck roasts. They have ever been dry.

Should I use my smoker that has water underneath, or can I
just use my

Quoted message said:

habachi.

Use the smoker. Cook it low and slow for at least 9 hours to
break down the collagen.

Quoted message said:

Normally I make pot roast with it, but the weather has
been so warm that I want to do the outside thing.

I like maple with beef, but some folks like oak. Beef can
stand up to more strongly flavored woods.

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- The Who

I brine them and sear them quick on the grill then reduce
the heat, ususally put the heat on left side ond meat on
right side of grill. Yummy