Heres some good advice if you're going to make this. Make two, seriously its gone before you know what happened. I chopped mine vs shredding and made tacos with onion, cilantro, and lime. Between my wife, oldest daughter, and myself we nearly demolished a 3lb roast.
Excellent video, Mad! I finally got my PitBoss 850 PS and have been doing basic stuff learning how MY PitBoss works. It's funny, i was walking through my shop and found the Chuck Roast but wasn't sure to get it. Having seen this - boy oh boy, you're video and great explanations has encouraged me to try it. Thank you! Cheers mate. Dann
This is a great video and different from the rest as you can see how juicy the meat is still and that’s because you injected it and it was sliceable. Most that are juicy are not sliceable but your method is perfect. You put out a video telling people to smoke a chuck roast before going to brisket.
I smoke Chuck roasts when on sale. About 3-5 hours about 220 on pellet grill. 250 on stick. Then chunk in Instant pot with cup or two of beef broth or stock. Normally steam for about an hour. Comes out tender with bbq taste.
I got one on the pellet now currently. It's been smoking at 230 I'm debating on doing what you're saying with some au jus or beef broth, or what this guy's doing. I'm so torn right now cuz both sound awesome and I saw a video doing what you did but just in a foil pan
One thing I have learned in smoking meats. Most meats only take in smoke for a couple few hours. I then wrap and place in the oven at 200-250 to finish. Pellets are much more expensive than the electric. And it finishes just as well. Nice job on the chuck. I am doing one today! So much easier than a brisket, not to mention cheaper, and just as good if you eat carnivore.
After trimming and cooking, about how much per lb do you have in the finished product? I know a 15lb brisket at $5/lb is $75, but after trimming and cooking you may have a 6 lb brisket to slice which puts the cost up around $12/ lb. Just curious how that compares with the chuck roast, which I'm guessing will have less trimming and less shrinking during the cook..?
More important than the size is the shape. If you want to be finished sooner, find one that’s a flatter shape. The one in this video was very cube shaped and therefore took a lot longer than a comparably weighted one had it been flatter. Hope that helps!
Because vinegar is one of the main ingredients in Worcestershire sauce. I prefer to use Worcestershire sauce with beef and apple cider vinegar with pork when trying to add acidity in my flavors.
Absolutely! Here is our recipe from our website. Does not include the Wagyu injection but you could for sure add that in and follow similar steps. www.madbackyard.com/how-to-smoke-a-chuck-roast-in-an-electric-smoker/
@@madbackyard Thanks for your quick response. I just took the chick at 145 degrees. The time i was able to inject and wrap the meat. The meat temp dropped to 130 degrees. Because of the drop in temp is my target temp still 205?
I made a new kind of cheap steaks I just did one Sunday. YUM You see a lot of thin slice, BEEF CHEAP Right? You see a lot of Beef Shaving cheap Right! Well i took 2 lbs of Thin Beef slices ! For 8 bucks This was round. it can be any kind of beef. Buy it take it home. Take it out of the package. take each slice, and lightly season it until its all stacked up. "Try to keep in form." Like 1 big steak.. then take butter or any oil you like. pour it over it. place your hand and press down on it hard. so all stick to gather, Put it in the frig. OVER NIGHT. Take it out and again press down on it again. Then it ready to be smoked 30 min. THEN FLAME BROIL IT. Flip it like 1 big steak. Once done to your likings take it in To cover and rest for at less 30 min. Then uncover and start slicing OMG its like 1 big steak. 🥩🥩SO TENDER, JUICY, and VERY DELICIOUS > Give it a TRY! YOU WILL LOVE IT 👌👌
I would say it’s definitely similar to the flat portion of a brisket. Especially after we added some of that tallow. Going to be hard to match the fattiness of the point with a chuck roast but it’s still really good and less time and money.
That’s a great job that sends you home with tomahawks every week! 😆. For large steaks like that I would season and put them on the smoker cold, smoke as low as possible until you get internal temp up to about 90 degrees F. Then sear them in the wagyu in a ripping hot cast iron pan until they get to medium rare (remove at about (125-130 internally) or however you like them. Let rest for 15 minutes then slice against the grain. Don’t cook them like a brisket or they will be very very tough. Not enough fat to hold up to cooking to 200 degrees. And I think you’ll do better searing in wagyu rather than injecting but couldn’t hurt to give it a try and see how it tastes if you’ve got a lot to experiment with! Thanks for watching!
@madbackyard thanks. Yeah I know how to cook them, but I was/am curious about that hahahaha. So probably will try it Sunday....if it will be good I'll let you know😂😂😂
Followed the directions. 10 hour smoke and the fat didn’t render. Stalled for nearly 5.5 hours at 149. Took it off at 205. Was terrible. Meat was chewy. Juicy as hell though from the injections.
What was your ambient smoking temp 250? Are you going off the temp probes on the smoker and a handheld thermometer? What grade chuck was it? What was the IT temp and How long did you let it rest before you cut into it?
No way can get it to taste like a brisket. Cause it turns to a roast taste over 2 hours. So if you want a steak? Taste, cove it in butter or a oil and SALT AND PEPPER ONLY. smoke it and flame broil it about 1 1/2 hours at the most. let it rest in foil >> with you other seasoning and rubs cause all you doing is burning and flicking off the rubs and seasonings as it build up on your grate
Chuck has a little too much connective tissue to be cooked only to a medium internal temperature like a steak or a roast. That’s why it’s most often used in pot roasts where it’s also cooked low and slow for hours to a higher internal temp like brisket or pulled pork. Give it a try some time, I think you’ll like it!
Love your videos bud! Extremely informative! Couple of questions for you. Did you use your heat deflector on this cook? Also, what was the total time start to finish?
Yes I did. Having it on the top rack above the water pan also does a lot to even out the temperatures. The moisture from the water pan is also what helped get that nice smoke ring. I'd have to go back and watch the video to double check how long this one took. What's more important is to go by temperature because every chuck roast is going to take a different amount of time based on weight, shape, and fat content. Once internal temp is around 160-170 and bark looks good to you, wrap it and cook up to 200-205 and take it off and let it rest. Always better to finish early, you can hold it still wrapped in an oven on the warm setting if needed. Similar to how we do in our brisket video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-K--WGx_UQL0.html
Yeah it comes and goes. I actually reached out to the company about getting more in stock on amazon. Working on a couple other ideas in the meantime. Stay tuned.
Whenever I used to inject at the beginning of the cook it seemed that most of it seeped out while smoking and also slowed down the cooking process quite a bit. Then I saw some other people online injecting warm tallow or broth, etc right before wrapping and it has seemed to work better for me.
