No video :(

Chuck Roast For Slicing Smoked On The Weber Kettle

Подписаться 232 тыс.

Просмотров 97 тыс.

50% 1

It's time to smoke some Chuck Roasts on the Weber Kettle with some post oak using the Slow n Sear and a late injection technique. One of them I'm going to be turning into sliced beef for some Smoked Chuck Roast BBQ Beef Sandwiches.
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: teespring.com/...
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com...
Weber Kettle Premium: amzn.to/2GfrBrF
Superboard Cutting Board: amzn.to/2OknMUN
Nitrile Gloves: amzn.to/2F2G9Jd
ThermoPro Wireless Thermometer: amzn.to/2HICvFP
Instant Read Thermometer: amzn.to/2quT94P
Victorinox Knife: amzn.to/2ydqX9R
Trader Joe's South African Seasoning: amzn.to/2MhjjBH
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #beef #bbq #barbecue

Опубликовано:

22 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 176

@bocivus328 5 лет назад

That looked awesome. I like this dude because he does most of his stuff on the Weber Kettle, which is the grill I have. Nice vid.

@CookingWithRy 5 лет назад

I love my kettle. So easy to use and so versatile :)

@bocivus328 5 лет назад

@@CookingWithRy That's why I got mine. I'm pretty new to bbq'ing/smoking and it seemed to be the most versatile and easy to use. I appreciate your vids. Very helpful.

@tammyhowell5304 5 лет назад

I agree!

@tyl4045 5 лет назад

I tried this recipe on the vision komado and pulled at 195.. perfect for slicing! I used kosmos cow cover and spg. I think this is my new stand in for brisket!

@CookingWithRy 5 лет назад

That's great! Nice rub for it :)

@mariosavva999 5 лет назад

Hey, I think it's unfair that your videos don't get more views and subs! Some of the best around. Very informative and clearly presented, always in London, UK 👍👍

@CookingWithRy 5 лет назад

Thanks! I'm pretty happy with the growth of the channel, but if you could get, say, the entire city of Manchester to subscribe that would be cool :)

@stellacatfish 2 года назад

Just finished mine. Pulled at 189. Top notch sandwich!!! 👍

@smokingtarheel3003 5 лет назад

Great idea on the late injection and you can't go wrong with Eastern NC sauce. Great video as always.

@CookingWithRy 5 лет назад

Thank you!

@phillipvine5108 5 лет назад

What an amazingly useful video! It's nice to see someone who cares about food. So clear and detailed. Relaxing too :-) Thank you for this video!

@CookingWithRy 5 лет назад

Thank you for the kind words :)

@Tywithay 5 лет назад

This couldn't have been more perfect timing to run across this video. My thermopro just showed up friday from Amazon and I bought my first chuck roast to try slicing this afternoon. Planning on doing it tomorrow morning on my weber with the SNS. Pretty much the exact same setup.

@CookingWithRy 5 лет назад

Awesome!

@joshameegibbins664 5 лет назад

"If anyone out there doesn't like sauce- avert your eyes." Lmao best part of the video. Looking good, bro!

@CookingWithRy 5 лет назад

Thanks!

@BBQ-UK 5 лет назад

Chuck is such a good safe guard when smoking it! I prefer it over brisket! Same price for both in the UK but I think you get a better tasting meat from the chuck. Once again a great video :)

@CookingWithRy 5 лет назад

Thanks so much :)

@lizardspiral 3 года назад

I think you can get a better tebder bite by slicing across the grain .kinda tricky with a chuck I know

@deirdrehill9480 5 лет назад

Wow, Rye. That smoke really permeated the meat. Delicious! Thanks

@CookingWithRy 5 лет назад

Thanks!

@tonywilliams4410 5 лет назад

Hell Yeah Ry! Im about to do this tomorrow! Thanks always for the awesome videos and information! You da man!

@kevinlindsay5255 3 года назад

looking good Ray as always- that late injection idea well i i'm gonna give that a go

@ride0641 5 лет назад

Looked really good. Love the Weber and SnS. Kudos to camera operator and editor.

@CookingWithRy 5 лет назад

Thanks :)

@petergrilltnl 5 лет назад

This is really a good cook..Chuck roast or Chuck tender are the best. Agen i learnt off this vid..thnx agen Ry

@CookingWithRy 5 лет назад

You're very welcome :)

@ThePerfectSeason1972 4 года назад

Nice job and tutorial. Thanks.

@briandale1187 5 лет назад

Looked good Ry! Very glad I found your channel really enjoy all your experiments. They all look very tasty keep it going brother!!

@CookingWithRy 5 лет назад

Thanks so much :)

@Icipher4 5 лет назад

Great production quality in this video. Subscribed.

@CookingWithRy 5 лет назад

Thank you :)

@namco003 4 года назад

I didn't catch the time frame for how long you had them in. Looks great and that smoke ring!! Can't wait until I grill Saturday.

@CookingWithRy 4 года назад

If I didn’t mention the time I didn’t track it since I cook Chuck Roast to tenderness with temp as a guide.

@prevost8686 5 лет назад

Love the videos and the background music.

@SpinItWithTiffanyandTexasRose 5 лет назад

Dang ! That looks so yummy! I love the ring on it! Thank you for sharing! New friend here! I love to Barbecue which is such a great stress relief!

@ghostrider729 5 лет назад

Shoot Rye,the peppers made that bad boy jump!!! Nice !! I love doing Chuck in my kamander!!! I like the sliced better than the pull myself!! I'm always shigging for a new recipe!!!

@CookingWithRy 5 лет назад

Gotta have some peppers :)

@LassesFoodAndBarbecue 5 лет назад

Looks really good. Chuck is very versatile. Looking forward to your next video.

@CookingWithRy 5 лет назад

Thank you, my friend :)

@kkatlvolvo 5 лет назад

Thanks for sharing Ry! Haven’t done a chuck roast but this is tempting.

@CookingWithRy 5 лет назад

Give it a try!

@budlightdaddyjuan 5 лет назад

Looks delicious. Can't wait to see what else you make with the other one.

@CookingWithRy 5 лет назад

Coming soon :)

@RedsBBQandPizzeria 5 лет назад

I really enjoyed this one and you confirmed my 190 suspicions in that it’s the temp I want to aim for for slicing! Will be making a video on a Cabernet marinate from Trader Joe’s today!! Come join me!!

@saltymcpepper5777 5 лет назад

Ok. Subbed.

@4seasonsbbq 5 лет назад

Wow that looked great and the guess the Kevin Noll had sounds great too, can't wait for that video. Keep up the great work my friend

@CookingWithRy 5 лет назад

Thanks so much :)

@sherrihanson1839 4 года назад

I just wanna let you know I’ve been watching you for about a year now and I enjoy you and you teach me a lot so guess what I’m making today I’m copycatting you I’m making a roast My smoker I don’t have all those fancy pokey things that shows temperatures but oh well😜😜😜😜😜😜

@CookingWithRy 4 года назад

Have fun with it! The fancy stuff sometimes makes it easier, but people were making great food without those things for a long time :)

@IamTheGoatstroker 3 года назад

That looked hella good.

@ericousleyjr9119 5 лет назад

Beautiful looking chuck roast Ry. Great job brother!!

@CookingWithRy 5 лет назад

Thank you much :)

@jasonsteele9580 5 лет назад

Gotta have those peppers! Yummy tummy

@CookingWithRy 5 лет назад

Right on!

@DavePruett 5 лет назад

Why a late injection rather than injection up front? Advantages and disadvantages? I love to smoke chuck; delicious and economical.

@CookingWithRy 5 лет назад

Just giving something different a try. Seemed to work well :)

@Chevelle-ry2fx 5 лет назад

Was going to do a beef shoulder roast today, but it's pouring rain all day in Georgia. Hopefully next weekend.

@CookingWithRy 5 лет назад

Better luck next weekend :)

@quietstorm8230 5 лет назад

That looks delicious! I never tried to smoke chuck roast.

@keithmarquardt7025 5 лет назад

Great job! I use the Weber all the time. Chuck roast going on now! LOL

@CookingWithRy 5 лет назад

I love a good chuck :)

@EverydayBBQ 5 лет назад

Absolutely glorious, Ry! I’m doing a Chuck Roast Recipe today also. Love them! Cheers 🍻

@CookingWithRy 5 лет назад

Nice! Are you doing it on the pellet?

@johnknapp6328 5 лет назад

I'm curios as to when you choose vortex or slow n sear for your cooks. I like to think of chuck roast as p.o. man's brisket. That looks good, you dog is going to appreciate the other 3 pounder you made for him.

@CookingWithRy 5 лет назад

My dogs should be so lucky. Though they did get some pieces that 'accidentally, fell on the kitchen floor. I generally choose the Vortex for shorter cooks, though I have used it for longer ones. The advantage of the SnS is not having to really add charcoal for a long time :)

@powerpowww2449 5 лет назад

what was cook time i put a roast on for about 2hrs then closed it in foil with butter and tossed in over to close out the cook it was good i also want to say thank you lol you are teaching me how to bbq and my wife loves it ahahahaha

@CookingWithRy 5 лет назад

I don’t really track the time when I’m shooting for temp or tenderness, so unless I mentioned it in the video I’m not sure :)

@powerpowww2449 5 лет назад

@@CookingWithRy took your advice stopped working about time and just paied attention to the cooking wow world of difference lol thank you

@dwaynewladyka577 5 лет назад

That looks great. Cheers Ry!

@CookingWithRy 5 лет назад

Thanks! I was really happy with the results :)

@CookingWithCJ 5 лет назад

Very cool Ry! Looks amazing!

@CookingWithRy 5 лет назад

Thanks! Gotta love a good chuck :)

@jeffshannon5410 5 лет назад

wow Ry you always have a very interesting flavor profile! nicely done and great video!

@CookingWithRy 5 лет назад

Thanks so much!

@dansong.tolman2793 5 лет назад

Looks really great. Do you ever use butchers paper instead of aluminum foil? The paper works well for me. Keep up the videos, we are watching!

@CookingWithRy 5 лет назад

I do. I've used it for both brisket and rib cooks in the offset. On the kettle that paper is just a little too exposed to an ignition source for my liking :)

@SmokyRibsBBQ 5 лет назад

Nice looking end result Ry! I love BBQ beef sandwiches!

@CookingWithRy 5 лет назад

Thanks! I'm a beefaholic :)

@armada1e 2 года назад

I know with an offset smoker it’s important to keep thin blue smoke coming out. Is that not the case with smoking on a kettle?

@CookingWithRy 2 года назад

That’s kind of a “rule” with way too many variables. There are times during a cook when you may get some thicker smoke. On the kettle you’re dealing with smoldering wood chunks, generally, not full flaming pieces because with the lid on the airflow is restricted.

@armada1e 2 года назад

@@CookingWithRy do you like smoking on a kettle? is there difference in flavor or effort than an offset? seems like you'd have to lose a lot of heat to add more coal or wood a lot more on a kettle.

@CookingWithRy 2 года назад

@@armada1e Yeah the offset works better but the kettle can smoke some great food :)

@alsuth803 5 лет назад

11 PM. Watching this. Great...now my mouth is watering and I'm trying to fall asleep. Lol Ry, what were your cooking times to 155 degrees. Also, I noticed you lit a few briquettes. How many times did you refill them? That looked so tasty.

@CookingWithRy 5 лет назад

It was a little over 2 hours to 155, and I didn't add any briquettes beyond what I started with in the Slow n Sear, just some additional chunks of post oak :)

@cooking1.586 5 лет назад

Wow that looks good!

@coreygraham3033 5 лет назад

Harry soo says put the wood under the charcoal do you find any difference

@CookingWithRy 5 лет назад

I've tried that and I found no difference. Plus I like being able to choose when I'm adding smoke by adding chunks on top :)

@katzsteel 5 лет назад

Ok, just tried one of these and mine was dry. I didn’t inject. I took it to 150 and wrapped (at about 3 hrs) then I upped the temp in the grill to 350 and took it off at 201 after another hour. Let it sit for half and hour. Cut into it and could tell it was dry right away. Great flavor, but dry. Total time 4 hrs for 2.2 lb chuck roast. Hmmm. Probably rushed it at the end. It was an angus reserve chuck that I purchased at hyvee. Maybe I should go for even a cheaper chuck? I want this to work as its a lot cheaper and smaller than brissket, but don’t want another fail either. Flavor was there though.

@CookingWithRy 5 лет назад

Yeah for this cut I honestly wouldn’t go above choice. And I’d try the lower temp to see if that helps with the dryness.

@D11Alpha 5 лет назад

Another great vid, Ry! I love chuck roasts and this looks like a great way to try it. Do you have a recipe for a New Yankee Pot Roast with gravy. That slow cooked, fall apart covered in gravy roast is excellent. Love to see a smoked version and a Dutch oven incorporated into the cook.

@CookingWithRy 5 лет назад

I really need to do a Dutch Oven pot roast :)

@eastwindfarms3671 5 лет назад

That was pretty bold not slicing that up and going in whole!

@CookingWithRy 5 лет назад

LOL. I know :)

@NoHippieBBQCooking 5 лет назад

Great looking meat. Made for a good sandwich

@CookingWithRy 5 лет назад

Thanks! I really don't make chuck roasts enough. They're so versatile :)

@ZER012345678 4 года назад

After applying the dry rub and placing in the refrigerator overnight, did you cover it while it sat?

@CookingWithRy 4 года назад

In the refrigerator it was in a ziploc bag, but I've also put it on a tray and covered with plastic wrap :)

@EddyGurge 5 лет назад

Curious about the 'late injection technique'. What do you think of it? Why do it in your opinion? EDIT: And then you go ahead and answer my question toward the end of the vid. :)

@CookingWithRy 5 лет назад

LOL. I tend to do that :)

@richee2 3 года назад

How would you prepare the left overs after an awesome smoke?

@CookingWithRy 3 года назад

I put a little beef broth in a foil pan with the leftover chuck roast and cover with foil and reheat in a 300 F degree oven until it's warmed through :)

@tigerof1983 3 года назад

It would be nice for Ry if the majority of people who benefit from his videos understood how inportant it is to like his videos. The ratio is just wrong

@jadenlivian2841 3 года назад

Is it necessary to keep a water pan in the charcoal smoker when smoking this cut?

@CookingWithRy 3 года назад

It really depends on conditions. If it’s very dry outside I like to use a water pan.

@jadenlivian2841 3 года назад

@@CookingWithRy thanks!

@stevelitteral 5 лет назад

Good lookin' sammie Ry. Really Like

@CookingWithRy 5 лет назад

Thanks :)

@mnminnmn 4 года назад

with smoked chuck roast, who needs more expensive brisket and steak?!

@bistrogrillchezsteph4337 5 лет назад

Like always, its seems really good... Nice vidéos and recipe... 😋

@CookingWithRy 5 лет назад

Thank you :)

@kevinsaeed9817 3 года назад

How many briquettes did you use for this cook?

@CookingWithRy 3 года назад

I don't count briquettes.

@zodd270 5 лет назад

I'd love to see your version of a pasta meal. Like a spaghetti or lasagna dish with your spin on it.

@CookingWithRy 5 лет назад

Not a bad idea :)

@carolinakayakadventures270 5 лет назад

Just curious Ry, what made you choose the Weber kettle over your Smoking Joes offset smoker for this cook? I have a smoking joes highland as well and I also have a UDS and I like to use the UDS when I need temps in the 225* range like for ribs. Just trying to learn. I love your channel brother.

@CookingWithRy 5 лет назад

With this smaller amount of meat the offset would be a little overkill and use a lot of wood for fuel. Plus I didn't really want to chance using it in the rain--hard to film in that :)

@carolinakayakadventures270 5 лет назад

Cooking With Ry I gotcha!!! Makes a lot of sense!!! Thank you sir.

@rexpresto 4 года назад

Hey Ry...I’m planning on trying this today. About how often would you add more coals during the cook time to keep the heat going, but not get too hot?

@CookingWithRy 4 года назад

I only add if the temp drops below my target. Maybe 3-4 briquettes at a time.

@rexpresto 4 года назад

Cooking With Ry Thanks. Was curious because of the length of the cook. The roast I have is 2,6 lbs.

@RonnieSandifer 5 лет назад

Wonder if some saute onion and a little A1 would be good for a sandwich?

@CookingWithRy 5 лет назад

I'd go for that :)

@RonnieSandifer 5 лет назад

along with the sliced chuck roast of course

@vagrante13 5 лет назад

Do you get a difference between the dome temperature gauge and the electronic one? If so, how much?

@CookingWithRy 5 лет назад

Yeah. A HUGE difference. Easily over 100 F most of the time.

@vagrante13 5 лет назад

Cooking With Ry wow

@ryankeener3432 4 года назад

Ry i did the chuck roast today and it dint turn out the same at all. I did it on the weber and i have the thermoworks smoke. Its my second smoke attempt and it was under 250 for under 5 hours except for one spike when i walked away and it hit 300. It was 190 when i pulled it and it was well done and dry. What did i do wrong?

@CookingWithRy 4 года назад

Hard to tell what can happen. Every piece of meat is different, moisture in the chamber, amount of time wrapped. And just so you know, the first 5 or 6 Chuck Roasts I did weren't great.

@ryankeener3432 4 года назад

@@CookingWithRy thanks for the quick response and love your videos. Gonna just keep after it with cheaper meats til i get better results

@markjmarkjack 2 года назад

@@ryankeener3432 Did you ever retry it? Did you salt it the night before? I'd add a liquid like beef broth or beer when I wrap it. Can also add a tray of water under the meat on the cool side by the coals.

@tylerpeerson 4 года назад

Does the total cook time include the 1 hour and 15 minutes of rest time at the end?

@CookingWithRy 4 года назад

The rest time is separate :)

@tylerpeerson 4 года назад

Cooking With Ry thanks! I’ve just started smoking meats on the Weber kettle. I’ve learned a lot from your channel!

@katzsteel 5 лет назад

What’s the difference between post oak and oak we have in the Midwest? Any flavor difference?

@CookingWithRy 5 лет назад

I hear many people say there's no difference, but I notice a 'meatier' flavor from the post oak when I use it on beef, if that makes any sense :)

@NorthTexasBBQAddicts 5 лет назад

You've done it again Ry #OutaBounds

@CookingWithRy 5 лет назад

Thanks! Gotta push the beef to its limit :)

@leov1711 5 лет назад

Hey Ry! Hope all is well! what kind of chuck roast this is? my wife went to the store for a chuck roast today for I can smoke friday but doesnt look like this one ....is there a difference she got a chuck roast rib cut but there was also a chuck roast round cut ..what kind should I get to make a poor man's brisket?

@CookingWithRy 5 лет назад

This is the traditional chuck roast. Sometimes you'll see a chuck shoulder roast, which is different. It should be a flat profile :)

@HellYeahKimballsBBQ 5 лет назад

I just smoked one last weekend, came out great, and we have the same set up Copper Weber and Slow N' Sear. Nice cook bro, check my last video if ya want, thats the Chuck Roast on Weber with Slow N Sear.

@nprewitt5503 5 лет назад

Ray - I smoked a chuck roast using your technique. The flavor and tenderness were incredible. However, the end product was surprising dry. Not sure what happened. Any tips?

@CookingWithRy 5 лет назад

A good injection that's a mix of beef broth and water will often help that. Also, if it seems a bit dry, there's nothing wrong with using some of any saved juice and dipping the slices in that like an au jus :)

@rapidrhinoplumbing-monrovi3269 3 года назад

Howdy Ry I loved watching this cook of yours here. I tried to copy it step by step but my Weber Kettle kept running way hot at 300 to 310 F. Even after I tried and tried to lower the temp by closing the vents I could not get a steady 250F to save my soul . I was using Royal Oak hardwood charcoal. What could I have been doing wrong? Any help appreciated. Dave Doyle-Los Angeles

@CookingWithRy 3 года назад

Was it lump charcoal? In my experience lump tends to burn hotter than briquettes.

@rapidrhinoplumbing-monrovi3269 3 года назад

@@CookingWithRy Yes Ry it was lump charcoal. I liked the Weber bricketts but I cant find them for sale in the Home Centers any more.

@mattman8822 5 лет назад

So how high do I need to go to get it to pull apart?

@CookingWithRy 5 лет назад

I would take it above 200, but it really depends on how tender it feels. One way to test is to stick a fork into the meat and twist it. If you can feel the meat shredding with that twist, you should be ready for pulling :)

@marciaprobst5745 5 лет назад

All hail the death of cooked turkey!

@CookingWithRy 5 лет назад

YES!

@BushiBato 5 лет назад

hail!

@markjensen7381 5 лет назад

gobble gobble, cluck cluck, MOO!

@sportsknes 3 года назад

I’ve been looking for a good carving knife and I notice you tend to use the same one in most of your videos. What kind is it?

@CookingWithRy 3 года назад

It should be listed in the video description :)

@sportsknes 3 года назад

@@CookingWithRy Just ordered it, thanks..👍🏼

@dannyseely7623 5 лет назад

Are you going to make burnt ends with the other roast

@CookingWithRy 5 лет назад

Not quite :)

@kevin86674 5 лет назад

Ry not getting into your buisnes but if you get a chance order you some pecan rub from John Henry's. It is the best rub I have ever tried. Keep on smoking brother.

@CookingWithRy 5 лет назад

I'll check it out :)

@kevin86674 5 лет назад

@@CookingWithRy I love watching your videos. Keep up the great job.

@ericgalyean9051 5 лет назад

Great video. Do u know if post oak and oak are similar?

@CookingWithRy 5 лет назад

Post Oak is similar to White Oak. I doubt you'll be able to tell much difference. I can tell you I love Post Oak with beef, and regular old Oak with beef. I can only sense a very subtle difference. I think it all depends on how heavy you go with the smoke and for how long.

@ericgalyean9051 5 лет назад

Thanks. Not sure I can get post oak.

@CookingWithRy 5 лет назад

@@ericgalyean9051 Regular oak is excellent with beef :)