Grass Fed Beef on the Barby
My Experiment With BBQ'in A Chuck Roast
I had the day off and wanted to bust out the Traeger BBQ. If you don't know what that is, it's a pellet grill that allows for indirect heat at various temperatures, including smoke. It makes the best chicken in the world, hands down.
Anyway, I marinated the roast for 24 hours to try to get as much flavor as possible. Here is what I used for the marinade and how it turned out;
I smoked the roast for about 1.5-2 hour before cranking up the heat to 350 degrees. I braised the meat every once in a while to try to avoid drying out.
The meat turned out great and was delicious that night. The meat was juicy and the fat mixed in was DE-LI-COUS.
Unfortunately the next day the meat dried out and wasn't nearly as tasty.
Next time I might try smoking it first on the barby and then move it to the oven to ensure it keeps its moisture and flavor.
I also might inject some garlic into the roast to add more flavor.