I had my butcher cut two chuck roasts about 2.5 inches thick. Seasoned them and let them set at room temperature for about 40 minutes. Grilled them at high heat for about six minutes per side and then removed them from the direct heat in a covered grill until the internal temperature reached 125 degrees.
Tented them for about ten minutes prior to slicing. Mmmmm Mmmm good!
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