This is the cleanest most straightforward demonstration I've seen, and I must have surfed at least a dozen smoked chuck roast videos. I instantly subscribed because you did it so well. I'll sleep well tonight with my meat in the fridge, and get up at the proper time tomorrow for a relaxing low & slow smoke.Thanks in advance for another great day around the bbq!
Great info and you get straight to the point! I just finished your video and have never brined before. Mine is in the fridge now after following your directions. Thank you.
I just wanted to say thank you for "dumbing" it down! Ive looked at several videos and none of them came out looking half as tender and yummy as yours!
Dski videos are all killer, no filler. Cant wait to make this tomorrow. Turkey gets the publicity each Thanksgiving but the chuck/brisket is always gone. It's science.
There so many way to use the Angus Chuck Roast. These are my go to ways. AS a steak, as a Brisket, As to shredded Beef, As a Stew, As as soft Taco. As A Philly cheese steak ect. Looks good to me YUM
The DR smock and the sunglasses inside was excellent. Also the metal cookie sheet is a blunder in the fridge. The stalagmites on your grill grate is quite the pro touch.
Jason M Hey Jason that is straight up my Winter grilling coat. I’ve had it for years. Maybe back when they were playing well. Thanks for checking out the video.
Super video. Going to add the towel trick to my cook. Like the way you go over what you've done, helps an old guy get it. The only thing I'm going add is a sliced up onion to the broth come, "Texas cheat time". Thanks for all the help.😊
Alright. I have one going on my BGE right now. Your results look better than any of the other chuck roast cooks I have seen on RU-vid. They look moist and what a smoke ring! Wish me luck!
Great instruction of the smoking process. Liked the Big Thumb's Up when you put the meat on. Roast looked awesome at the 4 hr point. Fantastic looking finished product. Going to use your process soon
Tried this a couple weeks ago with my own homemade rub and the family LOVED it! Thanks for the video and the tips. Much easier and less time consuming than doing a full brisket.
Stephane Beland Thanks Stephane. You’re gonna love the roast on the summit. Awesome grill and even better at holding temps for the low and slow cooks. Let me know how it turns out.
Michael C 203 degrees Michael. I wrapped and put back on the grill to reach the 203 degrees then put in the towel and cooler so the juices can rest and redistribute throughout the roast. Thanks for checking out the video.
XVII -IX It has everything to do with airflow management. You need to regulate the amount of air getting to your coals. Not sure what type of grill you own but you will need to set up the minion method where you light about 12 coals and put them on your unlit coals. This will also help with managing the temps for over a long period of time. I hope this helps.
I know it’s been a couple months but yes he put them back on for a couple hours until they hit 203 degrees internal then pulled them to rest in the cooler.
Dale Helmstadter Hi Dale. Thanks for checking out the video. I usually close out once showing the finished results as I feel rude eating it and not being able to share😀 Also, my family are usually in the background ready to dig in.
Good question. I was the towels in fragrance free detergent but quite honestly it doesn’t do a great job getting the smoke smell out. That’s why my wife makes sure i use the same towels when wrapping briskets. Hope this helps.
Tyson's TaeKwondo Unlike foil, plastic or cling wrap is much better for storing acidic foods. ... Tip: Plastic wrap is much better for keeping fresh and marinating meats in the fridge, it can even help to accelerate the marinating process.
Is there any particular reason you use Olive Oil instead of Mustard? I'm only asking because I see lots of people using Mustard as a binding agent. Thanks
Great question. I actually use oil sometimes and mustard other times. I really like mustard when doing ribs and briskets. I prefer oil when cooking chicken to help aid in crisping up the skin. Not sure why I used oil on that particular video but the good thing is, both are acceptable and produce great bark on your low and slow cooks. Thanks for checking out the video!
You are so right! It’s my cold weather BBQ coat. I tell my kids all the time “This coat is older than you!” They just laugh 😂.Thanks for checking out the video
@@DskiGrillz Major complements on food and jacket. For you to still have and take care of that jacket is legendary. Only the kool kids in the 90s had the starter jackets. I'd wear it in every video. Even if it's summer. Happy holidays.
Very well done. Thanks for the video. I wonder what effect adding a splash of cider vinegar would have rather than the beef broth? Have you tried that?
@@DskiGrillz thanks for the reply. When I do ribs I put apple cider vinegar, butter and brown sugar in the packet. I understand the ACV further tenderizes the ribs. I would guess it would be the same with the roast. PS - love the jacket.
jackof alltrades I have cooked smoked with straight wood in the past and you are right, it produces and awesome smoked end result. Thanks for watching the video. Happy New Year!
thefireman285 Thanks so much for checking out the video. I actually used my probe thermometer 🌡 after wrapping but neglected to show that step. Thanks for the question and make sure to enjoy your Labor Day Holiday! Take care
Walter Mercado Hey Walter. I just checked what you were committing on and you are right. I did a voiceover during that portion of the video. I stopped using that function a few months later. It did sound weird. Thanks again for the feedback
Andrew Gaffka Great question Andrew. Texture is and taste is definitely more beefy than brisket but it could have been influenced by the beef broth I added during the cook. Tenderness was not a good as brisket but still top notch. Finally, cook time and the bark from the roast was remarkable and definitely better than brisket. I would say you can’t go wrong with as least giving it a shot. Have a good weekend and thanks for checking out the video. Take care.
Kind of a bummer not to hear how they tasted...Its kind of like going to a fireworks display, getting all set in your spot, watching the fireworks shoot off into the sky, and then............having a blindfold put on before the BANG... oh well... next channel...
Colin Butler You are absolutely right Colin..Thanks for the feedback. I definitely made note of that as it wasn’t the 1st time it was brought to my attention. Sorry for the let down and thanks for checking out the video. Later videos will hopefully be to your liking. Enjoy the upcoming 4th of July holiday.
I know the steaks are called roast when bought. Just wonder if anyone has cooked a actual entire chuck roast not cut into steaks. Been noticing them for a while at my local Walmart. Choice Angus. $5.00 lb. Pricey for me but i want to try one. I've cooked thousands of lbs of brisket and wonder if the chuck is better.
Duane Henicke Duane, That is pricey but probably worth trying. I have smoked a few whole rib roasts that came out amazing. I was just t my local Walmart a few hours ago in the meat section and didn’t see the cut you are referring too. I can say if you get a chance check out the rib roast video. I cooked the roast on a rotisserie so it was able to baste in it’s own juices while rotating. If you try it, let me know how it comes out. Have a good weekend!
@@DskiGrillz I will check it out. Oh i've already made my mind up. I'm going to try it. It'll just have to wait. Have to do some spraying tomorrow. Sunday i try not to leave the house. Be next week before i drive past Walmart again.
Randy Neilson To long ago to remember Randy. I would guess I probably paired it with oven roasted potatoes and either green beans or corn. I also could have served it with mashed potatoes. Thanks for checking out the video!
