Smoked Chuck Roast .... Cheap Man's Brisket

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Опубликовано:

28 сен 2024

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Комментарии : 113

@MrBratius 5 лет назад

I just got a smoking grill and found your channel. I can not wait to try this.

@SmokinSteve 5 лет назад

Have fun with it ... happy smokin’ & grillin’... enjoy!

@tonyc416 4 года назад

Excellent video and presentation! thank you!

@SmokinSteve 4 года назад

Thank you for watching ... hope it helped and hope to see you on the next one.

@42boobtube 4 года назад

Nice presentation. Get six fire bricks from any big box hardware store, which usually sells them in a box of six, 9x4.5x1 size. Stand two between each of the tabs for the ceramic diffuser, leaning against the outside. This will add 21 lbs. of thermal mass, and you'll not have as much temp drop each time you open. While this won't make it a BGE, it will work like one with more mass to retain the heat, and about a $1,000 savings.

@SmokinSteve 4 года назад

Thanks for watching and Thanks for the tip!

@42boobtube 4 года назад

@@SmokinSteve I did a full brisket packer last week on my Big Red, but next time, I think I'll just do a chuck roast! Those bricks really do help. I've had my smoker since they came out and no regrets.

@jameswilliamw.741 4 года назад

Great tip bud. Where again would you put the bricks? I don’t want to restrict air flow & smoke & dont quite understand. Thank you & happy smoking

@42boobtube 4 года назад

@@jameswilliamw.741 Stand the bricks up vertically, narrow end down, two between each tab for the heat diffuser stone. This is for the Acorn/Chargriller/Big Red smoker. I haven't noticed any reduction in smoke since I did this about six years ago. Also, invest in a good cover if kept outside. These are great value smokers, but will rust if exposed to the elements.

@jameswilliamw.741 4 года назад

Robert Foerster thx!!

@keithevenson9335 11 месяцев назад

When the meat stalled, did you up the temperature inside the bbq to get the meat cooking to a higher temperature?

@SmokinSteve 11 месяцев назад

I’m not sure on this cook, but I’ve done it all ways. Turned the temperature up, wrapped and just let it ride unwrapped . No right or wrong way, just depends if you’re in a hurry or not.

@kidflash6317 5 лет назад

Nice work sir, looking forward to smoking up one next weekend. Can't wait to try your recipe.

@SmokinSteve 5 лет назад

Thanks for watching .... have fun with it and enjoy!

@jaimerivera7872 3 года назад

9:04 “Better than I remembered it” Love it man!

@SmokinSteve 3 года назад

I know ... right? Some goooood stuff! Thanks for watching

@mackjeez 5 лет назад

Mustard is suppose to be used as a binder not a heavy rub.

@garymartinson5526 10 месяцев назад

Puts towel under your cutting board to stop sliding.

@andywinford2770 4 года назад

Mr. Steve I really enjoy your videos. What is the brand of your probe? Keep the videos coming.

@SmokinSteve 4 года назад

Thanks for watching Andy. The one I like the best is the 6 Probe InkBird, the one in this video I don't think you can get anymore. INKBIRD: amzn.to/2z9g7q9

@chadcarroll3727 3 года назад

I think chuck has a better flavor than brisket! And it’s a ton cheaper.

@SmokinSteve 3 года назад

It’s plenty good ... I like it just as well as brisket

@deltanine2468 Год назад

Hi there smokie steve! Did you fart are was that the mustard

@SmokinSteve Год назад

Ooooooops!

@jamesthurston1967 5 лет назад

Where do you put the settings on the Akorn to keep it at 230 degrees

@SmokinSteve 5 лет назад

Both top and bottom would both be barely open. That is just part of it though, you have to gradually bring temperature up and start closing your dampers as temperature gets closer to set temps so you don’t overshoot your temperature. Having said that you will wind up with both dampers barely open.

@oldboy7856 3 года назад

Steve smoking more that meat .......lmao ......

@geegotti2835 Год назад

You over cooked it .

@davidburlakoff3365 6 лет назад

great video, only suggestion is you should put wet paper towels under your cutting mat to keep it from sliding.

@diywithsteve1839 6 лет назад

David Burlakoff Thanks for the tip, I will definitely do that next time. It was sliding around for sure and causing problems when trying to cut through the bark.

@90JoeVandal 5 лет назад

Great idea. Thanks!

@ryankeller2509 5 лет назад

i use a damp rag

@monmixer 4 года назад

It's going to be tough. the connective tissue will not be broken down. When you get that 175 temp instead of letting it rest put it in a pan with can beef broth and put it back in there covered for a couple hours at around 160. Forget about the salt. the broth has enough in it even if it's low sodium. that broth simmer with turn that into every bite is edible. The connective tissue will be completely broken down. Makes great sandwich much better than pulled pork. It will melt in your mouth. i'm not criticizing your method. just telling you how to take it up a notch. i'll try the mustard.

@42boobtube 4 года назад

Cooking in broth means it is a braised roast. Wrap in foil at the stall, and cook to a little over 200. Unwrap and crisp up the bark.

@christianmanning8746 5 лет назад

lol way to adapt to modern trends old timer!

@Pete_952 5 лет назад

Now I'm closing the lid, to close the lid. I'm walking away from the lid, now, I'm walking back to the lid...

@tribejudahjudah6289 5 лет назад

That was a lot left over, that Chuck is like chewing rubber huh

@commishbsc 6 лет назад

Followed this exactly, turned out awesome- and I never liked chuck roast in the past... we served it to our family with a huge selection of bbq sauces - but it really doesn’t need any, thanks 👍😎

@SmokinSteve 6 лет назад

Glad it turned out for you and your family. Awesome! Smokin ..... a way of life! 😊

@BigLewBBQ 7 лет назад

Looked great to me. Enjoyed the video.

@benmoen 3 года назад

I take mine closer to 202°

@Type-zg8mu 3 года назад

The mustard made me laugh. I know 6th grade humor. Its funny though.

@TheJohnnyMannion 6 лет назад

Hey Steve, love this video. I’m pgonna be doing one of these for my channel on Sunday and stopped by to watch your methods... great job! New subscriber here!

@SmokinSteve 6 лет назад

Onion's Smoke Shack Glad to have you aboard and appreciate the compliments. Having fun with the videos and glad you enjoyed it. Smoke On!

@mikeb.3735 4 года назад

What's that intro music? It sounds very familiar. Also, I smoked a chuck roast like this a few days ago and it was delicious. Thanks!

@SmokinSteve 4 года назад

Thanks for watching and glad your chuck roast turned out. The music is just some royalty free stuff I dubbed in, don’t remember the name of it. I’m sure I’ve used it in a lot of my videos. Again ... Thanks for watching and hope to see you on the next one.

@tomholdenRN 4 года назад

Hey have watched your and set up my grill just like yours with the 18 inch grill and used the aluminum pan method as well... Thanks for the tip I also noticed on your tee shirt says Indian Rocks Beach I live in Largo

@SmokinSteve 4 года назад

We did have a little condo in Largo when we were snow birds from Indiana and loved it. We now live in Sarasota year round and are loving it here as well. There are so many awesome places in Florida. It’s hard to go wrong. Thanks for watching and glad your setup is working for you. Have fun & enjoy!

@williamwright6450 5 лет назад

This weekend got one in the fridge

@SmokinSteve 5 лет назад

You got this ...... Let us know how it turned out for you

@Vabasseroutdoors1 4 года назад

Delicious 😋 new to your channel

@SmokinSteve 4 года назад

Thanks and welcome

@eliasreisenho48 5 лет назад

Good

@WORRO 3 года назад

Nicely done Sir!

@SmokinSteve 3 года назад

Thanks for watching

@katdunn7934 5 лет назад

Got a Weber Charcoal grill. Can I do this one it, using indirect heat with Charcoal on both sides and a drip pan between?

@SmokinSteve 5 лет назад

Absolutely.... you should be just fine. Enjoy!

@katdunn7934 5 лет назад

@@SmokinSteve thank you! :)

@oldboy7856 3 года назад

bro i did it and it was awesome thanks steve!!!

@SmokinSteve 3 года назад

Fantastic! glad you liked it! Keep on Smokin'!

@progers5019 6 лет назад

Looks good Steve. I'll be doing one tomorrow. Nice cook. 40 year old recipe held up just fine. Just subbed your channel. Thanks- PHIL IN FLORENCE

@SmokinSteve 6 лет назад

PHIL IN FLORENCE Thanks Phil..... glad you enjoyed the video. I’m having fun making them and really enjoy it. If I can help someone and inspire them to get out there and fire up their smoker I feel like I’ve accomplished something. Yep, the recipe is a good one. I smoked up a bunch of these a few years back for around 50 people and they all said it was the best pulled pork they’ve ever had so I’ve stuck with it. Thanks again Phil, I do appreciate the compliments.

@brandonb9468 5 лет назад

I hope that’s the mustard bottle

@SmokinSteve 5 лет назад

Lol .... me too. Pretty gross otherwise... Yikes!

@adansaenz8752 4 года назад

Great job great video!

@SmokinSteve 4 года назад

Thank you ... I appreciate the kind words. Smoke On!

@TheDjsupermix 4 года назад

good work brother

@SmokinSteve 4 года назад

Thank you ... having fun making the videos. Hopefully they help some people out in their adventures of cooking.

@markrottjakob2670 5 лет назад

he's a lefty

@SmokinSteve 5 лет назад

All sports right handed .... everything else lefty. I'm betting you are a lefty too. Most lefties notice those things

@PSS521 5 лет назад

why is this "cheap man's brisket", both cuts are cheap, formerly unwanted cuts. both can taste like rubber and shit if prepared wrong.

@SmokinSteve 5 лет назад

I have found that brisket costs much more than chuck roast in my neck of the woods, Costs do vary depending on locations. You're right, they may not turn out right unless you cook it with the proper techniques. I guess the trick is to make sure its done right to prevent that rubber taste as you call it. Good luck with it and Smoke On! .... Thanks for watching

@bdp1966 4 года назад

Mustard queefs

@avail1. 4 года назад

So aman is "cheap" if he buts chuck instead of brisket??? or is it a cheap costing beef, to smoke ???

@SmokinSteve 4 года назад

In my neck of the woods it's a lot cheaper than brisket and it's just as good in my opinion. So it's like brisket, but cheaper so if a guy doesn't want to pay an arm and leg for a brisket and have that much meat he goes the cheaper road. Thus making it a cheap brisket like meat.

@davidbaity6456 3 года назад

Hey Steve. Do you ever use the Akorn anymore? Over been looking at one this week. Any thoughts?

@SmokinSteve 3 года назад

I don’t have the Akorn anymore. Just wasn’t enough room and I wanted to try some other cookers. The Akorn is a fantastic smoker/grill. Holds temps great and uses very little charcoal when cooking. Requires very small fire and not much air at all. I really liked it better than the Big Green Egg as it held temps better and used less charcoal. If you’ve ever considered a pellet grill/smoker check out the RecTeq Bullseye. Great price with temp range from 200°-749°. It is really pretty awesome. Not made from real heavy of materials, but it’s a workhorse. RecTeq is not sold in any stores, just through there own website. Either way, your getting a great grill/smoker.

@kapolani9539 6 лет назад

I bought 1/2 a side off free range beef a couple of months ago. I've been looking for other ways to cook my steer so I bought a smoker. Going to try this next. Thanks for the informative video!

@SmokinSteve 6 лет назад

Russell Lee Enjoy that Smoker ..... nothing better than cooking on a smoker unless it’s eating the food .... off the smoker. Either way, it’s awesome! Enjoy!

@richardeirhart4637 5 лет назад

I never thought of a meatloaf on the grill it looks very good. i'm going to give it a try

@SmokinSteve 5 лет назад

You'll be glad you tried it and after doing it that way you'll want it that way every time. It really takes on the smokey flavor .... you're going to love it.

@nathanmccook133 5 лет назад

What temperature did you run it at?

@SmokinSteve 5 лет назад

The temps varied from about 240 to 250.

@acmf74 4 года назад

Indian Rocks!

@SmokinSteve 4 года назад

Indian Rocks Beach ... Largo FL

@acmf74 4 года назад

SmokinSteve yes! I visit Clearwater often.

@TimBaker3 6 лет назад

I just got an Akorn and am looking for some good ideas! This is certainly on my list. Let me say though, I HATE mustard. I know you say I won't taste it, but I am skeptical. Why Mustard? Is there an alternative?

@SmokinSteve 6 лет назад

Sure there are always more than one way to do things ..... EVO is always good, Extra Virgin Olive Oil. It just mainly serves as something for the rub or seasoning to stick to. Not using mustard is not a deal breaker .... just have fun with it

@TimBaker3 6 лет назад

Thanks for the quick response. I love your channel, thanks for sharing. I will certainly try the mustard at least once! ;)

@sky843 6 лет назад

I followed the mustard binder from his rib video. My family hates mustard. They couldn't taste it

@maddawg9704 6 лет назад

I use honey instead of mustard works the same and gives it a sweeter taste 👍

@liveraddieradder 5 лет назад

I use Valentina hot sauce and you can’t really taste it.

@chinooksilver 4 года назад

Thank you. Great video. Love the bit about the stall and endeavouring to persevere and winning! I'm going to try this recipe. One question though, why do you call the meat she, her etc. ...do you know the sex of this particular chuck roast? Just wondering.

@SmokinSteve 4 года назад

Lol ... sometimes I call the same piece him and later maybe her. Don’t know why, sometimes baby, just a thing I guess ... lol. Don’t want to give it a name, if I did that I wouldn’t want to eat it. Thanks for watching and keep on smokin’

@markusy3410 6 лет назад

I think I would change your title. Brisket is less expensive than Chuck Roast down down here in the south. GR8 video though.

@SmokinSteve 6 лет назад

Markus Y Lol ....... wow! You almost have to take a loan out to buy Brisket around here, but yeah I see your point. I guess everything is conditional on regions, locations ..... etc. Glad you liked the video

@gabrielbennett5162 6 лет назад

What part of the South are you in? I live in northeast Mississippi and a decent brisket around here will easily set you back $50 or better. A chuck roast, on the other hand can be had for only $10 - $15, depending on how big it is.

@markusy3410 6 лет назад

Chuck roast, 3.99lb while brisket, not trimmed 2.99lb. OH and that is CHOICE.

@ladysmithkyokushin 6 лет назад

Great Video.How long was the cooking time ? Thanks again. New sub !!

@SmokinSteve 6 лет назад

Brad Cromwell It was in the grill smoking for about 5 1/2 hours ..... it stalled for about 2 hours at 165 degrees. The stall time will vary and the final cook time will vary. I almost always just cook by internal temp of the meat.

@a.rjohnson4257 5 лет назад

Since I started smoking Chuck Roast I don't even mark pulled pork or brisket anymore.

@SmokinSteve 5 лет назад

I know right?! When chuck Roast turns out this good there isn’t much sense going to the more expensive pieces of meat like Brisket.

@chevojke 5 лет назад

I just bought my first beef chuck today. Going to smoke it today. I wish it turned out as I planned.

@SmokinSteve 5 лет назад

You'll have to come back and let us know what you think and how it turned out. Happy Smokin'

@chevojke 5 лет назад

SmokinSteve I wrapped it in foil around one hour ago since it reached 160 it looks promising. I followed the main rules and so far Im totally satisfied. I started 10 am and now its almost 5 pm. I followed the snake method. It burned almost half away. So I wanted to speed it up a lil but so as long as I wrapped the chuck I put around 5 lit briquettes. And now Im sitting back waiting to reach 190-200.

@SmokinSteve 5 лет назад

You got this .... my mouth is watering. I'm sure it will be delicious!