Reverse Sear Boneless Chuck Roast

[Andrew IBSP]

Saw some boneless chuck roasts at Whole Foods on sale for about $3.50/lb so I figured, why not? I’ll do a reverse sear: indirect to 120 internal then sear.

big flavors and still pretty tender!

 

[Brad Olson]

Dang...that's just beautiful.

Go back to the store and see if they have any really thick chuck roasts that could be horizontally split into steaks!

 

[Ken Barth]

Nicely done!

 

[Ron De Hoogh]

Nice!

 

[Michael Richards]

Holy crap is that a great looking cook! I have saved this post, I am going to look for a similar piece of meat when I go to the store. How did you prep it?

 

[Andrew IBSP]

Holy crap is that a great looking cook! I have saved this post, I am going to look for a similar piece of meat when I go to the store. How did you prep it?

Thanks!
Kept it very simple: light coating of oil, liberal amount of salt and pepper, I let it come up to room temperature and had it indirect around 230 degrees until 120 internal, then I just seared the hell out of it until it looked proper.

 

[Michael Richards]

Thanks!
Kept it very simple: light coating of oil, liberal amount of salt and pepper, I let it come up to room temperature and had it indirect around 230 degrees until 120 internal, then I just seared the hell out of it until it looked proper.

OK, next stupid question did you on it on the kettle, WSM, of both? How did you keep it nice and low for indirect at 230, but then get the charcoal hot for the reverse sear? I have always used the WSM for jobs like that, but am thinking about trying to do it on the kettle.

 

[Andrew IBSP]

OK, next stupid question did you on it on the kettle, WSM, of both? How did you keep it nice and low for indirect at 230, but then get the charcoal hot for the reverse sear? I have always used the WSM for jobs like that, but am thinking about trying to do it on the kettle.

I actually did this all on the E-435. Very easy to dial it in to hold 230, pulled it off and got the sear station blazing hot to finish.

 

[Cliff Bartlett]

Wow, that is a thing of beauty. I can just taste it.

 

[Peter Gallagher]

yeah, as stated above - looks great!