For New Years Eve, I indirectly grilled a 4.75 lb chuck roast (rolled and tied), and it turned out okay but could have been better. I cooked it at pretty high heat, 400 degrees for 2 hours until it reached an internal temp of 155. The exterior was very crisp (hard) and the interior was fairly moist. I know that chuck roasts are often cooked as pot roasts to beyond well-done, but is it possible to cook one to med-rare/medium like a boneless ribeye roast and get good results? If I grill one again, I will probably cook at a lower temp like 325 and take it off at a lower internal temp. Thanks for any suggestions and Happy New Year!