Rotisserie Chuck
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INSTRUCTIONS:
1. Apply dry rub to chuck roast, tightly tie the roast together crosswise with culinary twine about every 1.5". Place meat in shallow dish, cover loosely with plastic food wrap and place in refrigerator for 2-8 hours.
2. Take meat out of refrigerator, unwrap and allow meat to come to room temperature (around 40 minutes).
3. Set up grill for indirect cooking (turn on outer burners while leaving the middle burner off). The temperature of the grill should be around 300-350 degreesF.
4. Follow the directions of your rotisserie attachment to securely thread the beef and place the meat over the middle burner (the burner should be turned off).
5. Place a disposable aluminum pan over the grates of the middle burner to catch any drippings for easy clean up.
6. Turn on the rotisserie device and cook the beef 2-3 hours or until the internal temperature of the beef reads 185degreesF.
7. Apply barbecue sauce with a barbecue "mop" brush when the meat reaches an internal temperature of 160degreesF.
8. Carefully remove beef from rotisserie, place on a platter uncovered and allow to rest for at least 20 minutes before slicing into 1/2" slices crosswise.
TIPS:
+ Try to keep the grill at a constant temperature to ensure even cooking.
+ Check the beef after the first hour to get a feel of how quickly your meat is being cooked.
+ Check back every 15-20 minutes once the internal temperature of the meat reaches 165degreesF to avoid overcooking your beef.
+ Apply the barbecue sauce while the rotisserie is turning for evenly placed sauce.
1. Apply dry rub to chuck roast, tightly tie the roast together crosswise with culinary twine about every 1.5". Place meat in shallow dish, cover loosely with plastic food wrap and place in refrigerator for 2-8 hours.
2. Take meat out of refrigerator, unwrap and allow meat to come to room temperature (around 40 minutes).
3. Set up grill for indirect cooking (turn on outer burners while leaving the middle burner off). The temperature of the grill should be around 300-350 degreesF.
4. Follow the directions of your rotisserie attachment to securely thread the beef and place the meat over the middle burner (the burner should be turned off).
5. Place a disposable aluminum pan over the grates of the middle burner to catch any drippings for easy clean up.
6. Turn on the rotisserie device and cook the beef 2-3 hours or until the internal temperature of the beef reads 185degreesF.
7. Apply barbecue sauce with a barbecue "mop" brush when the meat reaches an internal temperature of 160degreesF.
8. Carefully remove beef from rotisserie, place on a platter uncovered and allow to rest for at least 20 minutes before slicing into 1/2" slices crosswise.
TIPS:
+ Try to keep the grill at a constant temperature to ensure even cooking.
+ Check the beef after the first hour to get a feel of how quickly your meat is being cooked.
+ Check back every 15-20 minutes once the internal temperature of the meat reaches 165degreesF to avoid overcooking your beef.
+ Apply the barbecue sauce while the rotisserie is turning for evenly placed sauce.
