Pit Boss Grills - Chuck Roast - Smoked 

I love how everyone has their own unique ways of cooking meat. I've not been disappointed yet! I have a chuck roast on the smoker now for dinner

Bro i bought a pitboss 820 about 6 months ago i have smoked about 8 things .i tried your chuck roast recipe last week end IT WAS -UCKING GREAT !i will do it again today. TY

Great Video! I see you now have the NASCAR addition, very nice!

Great video. My husband just got me a Pit Boss and I have a chuck roast in the freezer. Can't wait to try it!

Nice job brother! Que On!

Great video, good tips, you're a natural at presenting too!

Amazing video! Lots of knowledge in your videos on here! 🤟🔥

I followed these instructions to smoke my first chuck roast today and it came out delicious. The only problem was they couldn't stop eating it. No leftovers.

I’m in Virginia too. We live in Fort Belvoir. Definitely subscribed!! We just bought a pit boss Austin XL, glad I found your videos!!

Looks amazing brother

I just did chuck roast last weekend. Seasoned it overnight got my pit to 230 and injected it with beef broth and garlic mix. Cooked it at 230 for 4 hrs did first spritz at 2 1/2 hrs apple cider vinegar/water mix and re-spritz every hr, 250 for 3hrs then wrapped it in butcher paper. Pit temp to 270 and cooked it until it reached 206 internal. Turned out perfect and extremely tender.

Well done. Best of luck to you and your family.

Looks great!

Spent the day enjoying queuing up this recipe, made a few changes due to ingredients not available and still hit it out of the park. Highly reccomend this preparation! Used the broth leftovers to make a great pilaf with roasted veg, of course most of the broth ended up on the meat. Thanks for the great inspiration!

Wow look great man good job.. Im hungry now....

Im gonna do beef consumme, but that’s really not much different than broth. But warming the liquid up first makes lots of sense. Thanks. Here to another 10 hour chuck roast cook! 😂

Got a chuck roast on the pit boss 820 right now. Good vittles for sure! Shout out from the Mnts of southwestern Virginia.

Epic beard bro. great vid.

👍👍✌️

I did this method tonight except shredding it. I got the recipe off the pit boss page. I never have an issue with things turning out on my pitboss, but tonight it just didn't turn out at all. I'm wondering if I got a bad cut, but it was so tough, it wouldn't even begin to shred. Figured we would slice since it wouldn't shred and it was so chewy. I always make poor mans burnt ends with chuck roast and they always turn out incredible. Not sure what went wrong tonight.

My question is if you set the bark and then wrap in foil with the drippings, doesn't that soften the bark back up? I actually have a chuck on my pit right now and I'm basically just doing it like any brisket but I want to see if I can get moist chuck roast out of a butcher paper wrap. We'll see. Have used my Pitboss 850 all summer. Made ribs, brisket, lots of whole chickens, even mac and cheese. Enjoy it a lot.

Love the video man, in total how much time is that chuck roast on that grill for? It seemed to be on there about 6 or so hours!

i got me spachula

The Thickness of the roast is very important to make steaks. 1 3/4" thick to up to 2 3/4" is perfect for steaks 👉👉Most are near perfect ! Get one that 3" thick. Just slice it down the middle for 2 steaks... The perfect Thickness for perfect STEAK

Cool, I need that spatula! Do you have a link?

Umm one question... why would you add beef broth after took the time to get a bark set back on it... I think that’s doing double work...

What type of carving knife is that?

What flavor pellets?

I didn’t have beef broth, so I did some Worcestershire with water. We’ll see how it turns out. How much beef broth was in that pan, my dude?

Where in tx are you

What is in the rubs? lots of salt? that is the problem I have with most rubs.

What if I don’t have beef broth?

You didn't tase it. That's making my eye twitch a little.

There only 2 flavors you can get out of a Chuck Roast. 1 is a steak flavor and texture of a Ribeye, and a NY STRIP. 2nd is ROAST BEEF That it all the flavor you can get. THERE NO BRISKET TASTE TO IT AT ALL> And to make Steaks 🥩🥩 out of it Is? only the fist hour of cooking. THAT MEAN YOU GOT 1 HOUR, TO GET IT TENDERS AND SMOKED, Then flame broil AS A STEAK! The longer you cook it the more ROAST BEEF TASTE IT WILL HAVE

Hot and fast. And tenderized with a jaccard is the only way. Low and slow dries it out. Sorry bro.