Prince Charles

From the Egg that brought you Texas Chuckie, I bring you Prince Charles. A Chuck Roast prepared in a somewhat English manner.

I started with a standard Chuck Roast dusted liberally with Kosher salt and Penzey's English Prime Rib Rub (salt, celery seed, sugar, black pepper, onion, garlic and arrowroot). Following a 30 minute rest to warm a bit, it went on my LBGE at 250° for a couple hours along with a liberal dose of peach wood chunks. After two hours in the smoke the temp was raised to about 280° for another four hours. After a total of six hours on The Egg I pulled the roast at an internal of about 160° and foiled it smothered top and bottom with sliced onions and garlic cloves. I wrapped tight and it spent another two hours in the oven at 300°. I pulled from the foil and sliced, serving with boiled carrots and new potatoes. The juices in the foil were reserved for a simple sauce thickened with a little cornstarch slurry.

This was about the most savory roast I've ever made. The onions and garlic carmelized in the foil and basted the roast. It was butter tender and super juicy. This recipe is a keeper.