I did one today. I'm not going to lie, it was so much more enjoyable than a brisket simply because of the cost. The results were phenomenal. I tried my best to manage my fire but I didn't stress out about it and the meat came out perfect. I think if brisket is the "ribeye" of smoked meats, than this is the sirloin and it works just as well. I can't wait to do it for a bunch of people.
My wife laughed at you splitting the wood…. That clip was funny. BUT… then were reminded that the fresh split allows the wood to smoke faster and gain heat quicker to better control the fire and thus, temp inside the smoker. We used to use whole logs about 2” in diameter but the bark smoke is not a clean smoke, so you have to wait until the interior of the log is ablaze, before getting clean smoke. That log splitting part of the vid is a key component to good smoking! Good vid man!!!
Great video brother 👍 i normally just use the snake method and just walk away for 6 to 8 hour's. I don't wrap it or do a lot of checking on it, it's no fuss until it comes time to check the temperature. I appreciate your knowledge of how you do it. I'll consider this in the future. Happy independence day and GOD bless you brother!
If you’re having draft problems and getting a lot of dirty smoke I suggest getting a variable speed fan. I use the dewalt cordless because it has a variable control rather than preset low med high. It has enough power to clear the cook chamber of dirty smoke and get the fire hot but the lower settings will help you work against the wind.
@@smokeyandthebbq Just found your ch today. I have a simpler idea. Increase the length of your smoke stack pipe. It appears to me to be about 8 - 12 inches short. The extra length creates a velocity stack allowing the hot smoke to move a little faster exiting the pit, which creates a draw that moves the air better. These pipe lengths are usually "tuned" when a big custom pit is fab'd. You can dry stack a cut length before it gets permanently attached to see if you like the air flow. Try different lengths. I've smoked a few wagyu and prime 1 roasts with a generous coating of Grey Poupon Country Dijon mustard, and man I gotta say I really like it. Best of luck, and keep smokin!!
Thank you...look so good😋.....I just got a grill with an offset smoker and so far your video is way more understanding then other ones I watched so I'm going to try to smoke a chuck roast.....wish me luck...lol 😂🥰
Doing a chuck roast right now. I just made some smoked salmon fish dip. I'm also in south FL and the weather has been awful for my vertical stack. It's always been rough, I do find a pellet smoker to be better, with an auto feed hopper and stuff
I’m going to try making a pastrami with chuck roast . I just did it with eye of the round roast beef and it was good . Not as good as with brisket so I’m thinking chuck roast will be much better .
Dude where you at? I'm scanning through your work and it looks excellent, the very best I seen so far. If you still come on, I would definitely subscribe to your channel. The food looks really good!
Where do you buy meat that it is so expensive? I live in the most expensive state, California. For $25 I can get a 5-6 lb. Chuck Roast, or 5 lb. of NY steak. They are both on sale year-round at Foodmaxx stores. Beef Brisket is only $7.99 a lb. $80 for 10lb. Do you live in Hawaii or something?
I end up paying a little more because of convenience. Publix is the closest grocery store to me, but they are expensive. I can get a whole brisket for $5.99 a pound elsewhere, but I have to drive farther. Thank you for watching my video.
