I have smoked chuckies in the past and treated them just like pork butt; took them up past 190 degrees internal and pulled them for sandwiches. Recently someone mentioned cooking them on the grill.
I did a marinade of soy sauce, olive oil, worcestershire, and a few spices from the pantry. Bagged and marinated a 2.5 pound chuck roast for about four hours in the fridge. Heated up half the grill and seared for three minutes per side, then cooked cold side with the lid closed for about two hours at approximately 225 degrees. Every fifteen minutes I basted and flipped it. At the end I brought the flames up and removed the meat at an internal temp of about 150.
Cut away some of the connective tissue and the piece I had presented like a fine steak somewhere between rare to medium. Not fork tender like a ribeye, but sliced then it was easy to chew and satisfied my steak cravings. Something about $2.25/pound made it a lot easier to put in my shopping cart than those other steak offerings.
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