About a 3 pounder. Dried it with paper towels and then coated with coarse salt on all sides and put it on a rack on a sheet pan and regrigerated it for about 36 hours. Coated w/Montreal seasoning and some black pepper and let stand for 3 hours to get to room temp.

Placed it in a 9"x13" baking dish w a thermaprobe set to 115F and covered w/foil. Chuck being kinda tough, the foil cover helps tenderize. Took about an hour to get to temp. Put it on a hot grill and flame seared all sides. Came out a perfect medium rare with exceptional flavor. Not as tender as a ribeye but tender enough and flavor was A+. Chuck roasts aren't just for pot roast anymore.

Sorry no pictures, I cooked it yesterday and was not expecting to be particularly impressed but it really was good. I love surprises like that.

On a smoker or pellet grille?
I'm hungry

In conventional kitchen wall oven to bring temp up to 115 and then seared it on a gas grill wide open. Flame kissed - I see a lot of youTube videos of cooks doing the final sear with a propane torch. Gas grill worked fine and charcoal or wood would work too just got to be HOT.

I had a pellet grill but mine was fussy and the hopper would clog if you left pellets in it so I'm back to old faithful, gas or charcoal.

At what point during the process did you take photos of this piece of meat? You know there is protocol to follow around here.

Where's the samples?

Here ya go

I have never heard of cooking chuck roast medium rare and not braising or stewing it, it’s quite a tough cut that normally requires long slow cooking to break it down?