I love a "poor man's brisket." I've served smoked chuck to many a friend and never made any bones about it. I've never had anyone say that it was better than brisket, but I've had many say it was as good as some of the brisket they've been served. I can believe it as I've had a lot of so-so brisket served to me. Thanks for the video!
Made my own rub. Try it works good on beef but amazing on chicken. Salt pepper garlic dry parsley as the base. Hatch green and red chile powder smoked paprika, herbs de provance , oregano, black garlic powder, dried onion powder , dry lemon zest , a little touch of cumin, dry basil. I thought I was going overboard but it's nice and aromatic. Neighbors used it on chivo and lamb they loved it. Definitely more for gamy meats
This is the first I’ve seen you on RU-vid and am so impressed by you that I have subscribed. Another “Smoker” man on RU-vid calls Chuck Roast “The poor man’s brisket”. I have made only one so far and found it does not matter WHAT you call it, it is fantastic smoked!
I just smoked my Chuck Roast on my Oklahoma Joe smoker for 4 hrs and finishing it in the oven covered for 2 hours at 225 temp with half a cup of Honey Apple Cider Vinegar, stay tuned....and thanks for your videos!
Dude you sound just like Neal Degrasse Tyson. The whole time I’m watching this I keep on thinking your the reason Pluto isn’t a planet. Absolutely great video though, I can’t wait to try this.
Now That's the way all BBQ sandwiches should be. Nice finish with the onion and sauce. Definitely not my Mama's Pot Roast. Lol.😉. Nicely Done. Thanks for sharing. 😎.
Dang never thought of Smoking Chuck roast like that! I love Smoked Shredded Pork but the wife doesn't like pork...So...I don't get it too much. But that she would love! Gonna try that this weekend! Great video
Not sure if the two sides of a chuck roast have different names??? Looking at the smaller of the two on the video, it’s a carbon copy of mine. Reason I ask about the names is that I cut and cubbed the smaller side, cubbed and made Guinness Irish beef stew for wife and I. That bigger, rectangular side was saved for the smoker. Was hoping to have it done in a few hours. Watched the video again and realized, I’m going to need to start quite a bit earlier tomorrow. Going to go by what you did. To keep it where I can slice it, do I knock off time, end temperature or both? Appreciate you and your help. You are definitely a master of the smoker!
Well that was weird timing! I just saw this video posted earlier today and did the math. It was posted right as I stuck a chuck roast on my Green Mountain pellet smoker
Love how the meat look so tender as you pulled it apart. Thanks...always wondered about smoked roast since brisket is pricey...definitely will give this a try.
New to your channel. Going to try this Chuck Roast today! Just want to say that you explain things very well so that we can stop and make notes, and I did. Very good commentator! Thank you.
Always wonder if one part is probe tender and another part not quite...if you leave it on until the the not probe tender part gets probe tender will the initial probe tendet part over cook? And how can you tell when the fat is fully rendered?
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Man, those looked so fantastic. I need to stop watching such videos in the middle of the night with little food in the house and the grocery stores closed. I wonder the legal charge(s) for breaking into Whole Foods, taking a chuck roast, and leaving the money on the counter with a note?
great video Joe. I have a question. I have a Traeger pellet grill and I do not get a smokey flavor. I have used a snoke tube on grate and still not smoke flavor. any input???. keep up the great work!
@The Fashion Cold Wars I spoke with a butcher at my local store when they were out of butcher paper to sell and he said you can use parchment paper as long as it’s unwaxed. I tried it and it was not as good as butcher paper but still worked fairly well
You checked it at 2 hours then said you would come back in about an hour and a half, but then came back and said it was 2 and a half hours hours later..
Hey joe, I noticed that you pulled the roast off when the internal temp was 207 degrees, is that a good temp for knowing when it’s done? What’s a good way to know when it’s done?
Hello John, it really more about when it feels tender than temperature. Usually the roast has to be over 200° to break down all the connective tissues and fat. 👍
Another question, in the video once you got to the second time skip you mention it’s been 4 and a half hours. Now is that the total time it’s been on the grill or from the initial 2 hours you added 4.5 hours before checking on it again.
10 out of 10 would recommend chuck roast. It's the perfect size for families and kettle grills (if you don't have a smoker or big grill). To help retain some structure, I recommend tying off the chuck roast around its perimeter with some cooking twine. I found that chuck roast has a tendency to fall apart into smaller chunks (which is ideal for pot roasting, but not so much for smoking if you want a uniform bark around the whole cut of meat).
The smoke rings for the initial cut on your intro, SO few can get that...got some bark but it's more ring than bark which I love, well done sir, well done.
I realize this video is a few years old, but I watched and followed this method this morning and just finished eating. Oh man, that was so good! I can’t wait to make another one. Thank you for sharing…
The best value cut of meat out there! I think it’s the least recognized cut for how good and inexpensive it is. Nice audible going with a little of both at the end😁
I really enjoyed this video Joe! I never thought of smoking a chuck roast before but will definitely give it a try now! That sandwich looked awesome! Thank you!
Please explain why the cider vinegar. Have you ever tasted it, it's pretty nasty. Why would you use something that taste that bad on good meat? Just curious
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Nice cook Joe. It looks like I will have 3 days of outside weather this week and I had done put chuck on my list. After watching this Chuck IS on the list. You know they are right when you pull them with your hands. Great video, Joe...
I don't want to upset, any purists, but I'd like to get an experts opinion on using one of the smoke liquids, out there. I've heard, that you can't tell the difference, between the liquid, and real smoke. You guys have any thoughts on this?
I followed this video exactly and the roast turned out hard as a brick (could not shred it and had to use a knife to cut). ended up throwing it away :/ (marinated in hot sauce over night, smoked to 155F, wrapped to 205F, rested for 30 min, pellet smoker stayed on 225F the whole time, turned out hard as a brick) imma go back to pork.
Couple things I've learned about thick beef cuts...in your marinade, include a good portion of citrus juice...pineapple, orange, lime, or lemon. It helps tenderize the meat but does not give it a citrus flavor. Second, if you marinate too long (overnight) it can turn the meat very tough...hard to overcome on the grill. The best advice I've heard is marinate in the fridge for 3 hours then 1 hour in the kitchen to bring it to room temp. Then throw it on the smoke.
i figured it out. so dont cook to temp. cook to tenderness. i did it again, and this time waited for the whole thing to poke like butter (which ended up being an internal temp of around 215). so dont worry about temp after its over 200F.... prod it till its like butter.
Great video, but the time didn't add up. It made my mouth water! I think I'm going for a little less time. I want sliced beef sandwiches. !st 2hr timer just went off. Got to go see what's going on. Masterbuilt Gravity Series 800. The lazy man's dream.
I wish i could find brisket for $3/lb.. I haven't found anything lower than $5.99/lb for choice.. prime is $9/lb.. Tri tip got real expensive too.. Chuck roast is $5/lb as well
I have done a lot of backyard BBQ, and I watch a lot of RU-vid BBQ videos to get some tips and tricks to up my game.. but .. I have to say.. this is the FIRST time I have ever had my mouth water while watching a RU-vid BBQ video. SUBSCRIBED!!
Do these beef roasts drip more than a pork butt? I did a pork butt last Friday and was surprised at how little any drippings came off of it while cooking.
