Cooking a thick-cut chuck roast is an easy and satisfying way to enjoy the succulent flavor of beef. Recently, I discovered that this cut of meat is one of my favorites. To cook the perfect chuck roast, I start by preheating the egg to 350 degrees and then allowing the smoke to calm down before lowering to 300 degrees. Once cooked at 300 for about an hour or until it reaches an internal temperature of 120, I remove the convection plate so I can cook directly over flame. Then, turning up the heat high and searing on both sides for 2 minutes allows me to achieve a beautiful crunchy crust with juicy interior. All in all, this simple method yields delicious results every time!
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