Poor Mans Brisket (Chuck Roast) On The Traeger Ironwood 885 

Thats what I love To Hear ! Thanks For Watching 🤘

I guess Im asking randomly but does someone know of a tool to log back into an instagram account? I stupidly lost the login password. I appreciate any help you can offer me

@Joshua Damon Instablaster ;)

@Miller Odin I really appreciate your reply. I got to the site on google and im trying it out now. Seems to take a while so I will get back to you later when my account password hopefully is recovered.

@Miller Odin it worked and I now got access to my account again. I am so happy! Thank you so much you saved my ass!

Amen! Thanks for watching!

Facts! Tryna show em the way

@@WhiteBullsBBQ That finish is beautiful and for $20? Omg.

Never heard of that nonsense ! I've always wrapped my meat in aluminum foil and never had any issues.

sounds bomb

Right!? Thanks for watching

Mission Accomplished

will Do! New Upload Today

Thanks for watching! Hit dat bell more to come!

Lies

Ron’s right, that’s way under-seasoned

Love to hear it thats what I do this for

@@WhiteBullsBBQ you from Philly?

@@jackjohn2602 yessir mayfair

@@WhiteBullsBBQ can't miss that northeast philly accent 😂. I lived in Magee back in highschool. I'm up in Chalfont by Ryan HS now

@@WhiteBullsBBQ now the channel name makes more even more sense White Bul😆

Yeah man! Smokey! Its a nice thin even clean smoke throughout and the camera doesn't always pick it up clear

Out here heavy. Kicking Days in the face. Cheers.

If you're wrapping, always wrap at 165. Rule of thumb. Pull off at 205. This applies to most meat cooks if you're not doing a prime rib.

Love to hear it this is what I do it for!

Thanks! It's a huge cutting board from Andy @TwoAcreWoodWorks on IG tell him I Sent you!

Haha facts

Thanks so much bro ! 🙏

Nothing beats the versatility and delivery of the traeger

Since bought my tregar a few years ago I've used my stove a handful of times lol everything is better when it's done low and slow even did helper stroganoff on it and you guessed it, it was awesome 😎👍

Cool

@@WhiteBullsBBQ Hell no man, there's so many good tidbits and camera pans, how could you narrow this down? It's 18 minutes of gold

@@curtisbender1945 you know whats up Curtis.

It cracks me up when people are critical of people putting out free info and doing there best. This video was great and perfect as I was looking to smoke a chuck roast. Thanks for this!!

Comparison vid otw

Thanks a ton Joe

Thanks For Watching!

Glad to have you! Hit that bell

Always. In a cooler preferably!

Thanks for watching!

Hahaha! Sucks! In The Moment the Reference Seemed Golden LOL Thx for Watching Brother

White Bulls BBQ just giving you shit bro! Awesome vid and love the dry brine! That choice chuck was a steal 👊🏼

Rest in a cooler or alot of foil so it doesnt get cold! Should be still around 140-160 when you do eat it

BINGO! wrap it in foil after it’s wrapped in butcher paper and then line a cooler with towels then place the meat in ! Then cover it with another towel! it will be steaming hot even after 3 + hours

Thanks

Working on having more recipe based captions

Thanks! 🤘

Thanks for watching!

Appreciate it Al! Thanks for watching #HitDatBell

Thanks man! Yeah prices from Philadelphia vs everywhere else has proved to be high lol thanks for watching

Cool story bro

@@cfdasullivan exactly Andrew!

Its the combo review

Cherry. Always Cherry!

Thanks brother #TraegerOn

Virtually no difference!

Seasoning and then wrapping in foil or vacuum pack produces a form of wet brining. The juices produced wet the meat. You can dry brine by seasoning the meat and placing the meat on a cooling rack over a sheet pan. Place that directly in the fridge uncovered. It will dry brine by allowing air to reach all surfaces of the meat. Can leave for couple of days. If not seasoned, can leave for 7-10 days to dry age. Leaving it open to the air allows the best transfer of the internal juices to mix with the surface seasonings and return into the meat. If surface stays dryer due to air, the more the internal juices will continue the swap process. Also give this a try using peach paper for wrapping rather than the foil. Did this last year for first time. Retains the moisture, but does not get the bark soggy, as with foil. Keeps that crispy bark that was built up after so many hours. Great alternative. But foil method is still fantastic as well. Now I've got to find some decent chuck roasts. :-D

Thanks for watching

Lol! Thank you for watching

Lol all depends on where you live! #Philly Thanks for watching!

I have a pitt boss also. P0 will get you closer to 250 P7 will get you lower about 175. It is a little confusing since the P numbers are logically just the opposite of what you expect. I have to keep reminding myself by re reading the manual. I cook my chuck roast on the low and slow with the P7 and then turn it up to P0 after the wrap.

Oh hell yeah. Gonna be a win!

Absolutely

love back! thanks for watching

In my Cambro its like a cooler specifically for this stuff ! Google it!

Will do thanks boss! Awesome video!

If I was going to do this cook tomorrow,and dident have one right now, and hat can I use? Any suggestions?

Thanks man! A regular cooler will do the trick too!

Appreciate the info boss!

chuck roast is less then brisket in Philly

Thanks for watching

Like a boss.

Sorry this recipe probably rose the prices 😅

165F thanks for watching !

@@WhiteBullsBBQ thanks, going to try it today.

Some would say

Every half Hour, Until wrap.

So good

Its really close lol. Im down for both either way

Thanks brother

Gotta!

Thanks! Since you're the expert I'll come watch from your channel! ... oh wait

I Am A Pitmaster. With Or Without RU-vid LOL but I understand the frustration

@@WhiteBullsBBQBBQ'ing for 35 years now and I've never called myself a pitmaster. My family, extended family and friends will tell otherwise. I just put out my best everytime I'm behind that pit and make my Grandfather, Dad, and Uncles proud. Now I'm teaching my son the craft. I come from a long line of what people may call pitmasters. Yet none of us own a restaurant, cater, have spices in our name, or have youtube channels pushing products. We must be doing something wrong. lol

@@miarviwi gotta get in front of the cam! Do your thing man!

165-170°F

Thanks for asking! Better machines! Way way more efficient, though pitboss got me though alot 🤘

Right!?!?!?

Never! Hit that bell you'll see I don't F many things Up!

Thanks bro

Traeger is just a far better machine. More precise, more control. More efficient

I wasn't talking smack. I have a pit boss too, but I want a treager. I am planing to upgrade here in a bit...

@@felixandamanda i didn't take it that you were! Just answering honestly Felix!

Get off my channel sipping haterade bruh

Thanks! Walnut