Smoked Chuck Roast on a Pit Boss Vertical Pellet Smoker 

Thank you!

That is a good strategy! If you can get a chuck roast smoked nice and juicy/tender, you can do it with a brisket no problem

lol! Thanks, James! That 5 series is a nice unit! Happy smoking to you my friend :)

Thank you, Steve!

I have the Pit Boss series 4 vertical and it is awesome

That’s a good tip Marty! Let me know how your chuck roast turns out. I love smoking chuck roasts... they do really well with the smoke flavor

Enjoy the beers and the smoke my BBQ brother from Canada 🇨🇦

@@WeekendWarriorBBQ Thank you, I certainly will do that :) You have an excellent weekend as well

Rod Nixon that’s a nice add with the granulated garlic. I need to try that next time

Thank you, Ed! I won’t let you down with my videos.

Thanks, Ry!

Thank you. How did it turn out?

@@WeekendWarriorBBQ it came out great for the first time ever smoking a piece of meat like this. Next time ill cook it a little slower and longer for a more tender finish.

Thanks, Buddy!

Thanks, Matt! I’m here to tell you the chuck roast is the best bang for the buck. Soooo good smoked

@@WeekendWarriorBBQ I just tried this yesterday with a 2.4 lb chuck roast from a dairy steer we raised on our farm. I used the same Texas rub that seems a bit too peppery for our taste and I had plenty left over that I bagged up for later use. I put it in on smoke on my 4-series for about 30-min, then put it on 225 for about 2.5 hours. I love the set it and forget it option compared to a charcoal grill as I mowed about 3-acres of grass while it was smoking. We started to get impatient around 6:15-6:30pm so I gradually increased it to 250 and finally 275. I took it off at 160 degrees since we like it medium-rare to medium and let it rest for about 10-min. It was good, had about a 3/16" smoke ring, but not quite as tender as I would like compared to how my wife makes roasts in her Dutch oven. We sliced it up and put it on some ciabatta bread with cheese. Btw, you can get 12 small ciabatta roles from Costco and it freezes well to have on hand for sandwiches. We butter ours up and heat it in the oven with whatever toppings-yum. Am open to any tips on how to make it more tender and any suggestions for how to hack the rub so it's not so peppery.

That sounds fantastic. I think the only way to make it more tender is to cook it longer and try a dry brine (salt only and let it brine for at least 4 hours in the refrigerator ). Then you can just sprinkle a light pepper on it before it goes in the smoker

@@WeekendWarriorBBQ Cool, thanks for the suggestion man.

That is fantastic advice! Thank you and I will try that 😁

Thank you very much for sharing your results! I love making the videos... glad you enjoy watching them 😎

@@WeekendWarriorBBQ By the way, what brackets are you using on your pergola corners? I like how they look and might want to pick some up for the one we will be building.

M Finn the brackets are from a company called Toja Grid

Thanks, Lasse!

Hey, Shane! Thanks buddy. I’ve got hot peppers, lettuce, a tomato plant and some Brussels sprouts growing.

Thanks, Leprechaun! Time for you to bust out that smoker of yours!

lmao! You are the first one to catch that

@@WeekendWarriorBBQ well my dog does the same thing to me when I'm cooking lol

Hey, Michael! I wish they would allow that feature on RU-vid too! If you are on Facebook, I have a private group called Weekend Warrior BBQ where you can post pics.

Here you go: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WbCtXKPGDe8.html

Thanks, Richard! And thank you for the lesson on salts! I never knew thats why they called it Kosher.

Doug, that sounds sooo good right about now! I love horseradish spread and sharp cheddar on pulled beef. They were meant for each other :)

@@WeekendWarriorBBQ I have to agree with you that would be great .

Hope you enjoy

Same. I have found that filling the water pans greatly reduces the temperature of the smoker. Tons of energy going into the water. Seems to run about 10- 15 degrees cooler than what the smoker is set at.

So you add minimal water to the pan and continue to open and close door to mist the meat periodically instead?

Or use warm water. Simples.

Thank you

Thanks, J.B. 😁

Hi, Daniel. I bought it from gardeners.com it’s called a Vegtrug

@@WeekendWarriorBBQ thank you very much

Thanks, Tom! Best smoke ring I’ve ever been able to get.

Thank you!

Kenny Power rules....🤬

Lt. Jim Dangle...

I don’t like it when I have to dump the greasy water out at the end of a cook. So if I do put water in the pan, I only fill the pan once and let it all evaporate.

That sounds really good! I’m in Ohio as well.

@@WeekendWarriorBBQ Awesome dude, I'm in Columbus area. I'm guessing Cleveland area for you by your slight accent? lol

Craig Walkup you nailed it... Cleveland

Thank you! Sounds like you have it down to a science 😁. This is why I’m so enthusiastic about these Pit Boss pellet smokers... I was never able to get these kinds of results on those propane vertical smokers or the dirt cheap offsets made of really thin metal. I’ll be doing a brisket soon... thought I would practice with the chuck roast first. Thank you for watching my video! ✌️

This roast is something both Steelers and Browns fans would enjoy together BEFORE the game. 😁

@@WeekendWarriorBBQ I agree, my wife is a Browns fan🙄🙄 looking forward to checking out some of your other content. Keep it smokin bud!

Hey, Robert. It’s called a Vegtrug. I ordered it online.

Hi, Jim. I have learned a lot since this video. My advice is to just cook it to tenderness. Cooking to 190+ is meant to break down the connective tissue. If you like your chuck roast to have a little bite left to it, you don’t need to cook it that long.

John Manthey if your talking about getting a better deal on the latch side, then tighten the latch screw on the hinge.

*seal

😎🍻

Here you go: 5 Tips For Beginners | Pit Boss Vertical Pellet Smoker ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-g37reCauGMI.html

Hi Kraig. Working muscles like chuck roast need to be slowly brought up to about 200 degrees to break down the connective tissue and become really tender.

After the first spritz I’ll repeat it about once an hour until I wrap it. I don’t usually flip the meat while it’s cooking.

Thanks, Jim! That Pit Boss puts out some fantastic smoke and I also think the celery seed helped too. It was delicious.

Hi, Mickey. The smoke setting is for more of a “cold smoke”... maybe you wanted to smoke some almonds or something like that.

Cold smoked trout or salmon is amazing

I don’t think you did anything wrong. That’s just the way it goes sometimes.

On a chuck roast, I always get that nice of a smoke ring. Ribs are hit & miss.

Celery seed acts like a natural Sodium nitrate and will cause a cure ring. Oldest trick in the book is to add a little sodium nitrate to your rub for a knock out smoke ring. Not saying he did not get a good ring but the celery “enhanced” the ring.

Hi, John! I haven’t had to adjust my door yet. How did you adjust it? Was the hinge not straight or was it something else?

yes

Thank you! I need to try that especially this time of year

Thanks, Todd. It was not dry or chewy at all and you are right, this made for great leftovers... lasted for days. If I would have let it rest for another hour it would have pulled apart like a pot roast. It will continue to cook in that foil but I was running out of daylight and needed to get the video done. Thanks for checking it out!

@@WeekendWarriorBBQ Thank You for taking time to respond. I hope I asked the question others thought but didn't. Now they know. I must try it. I 'll let you know.

@@ToddCBrown You're welcome! We're all here learning together :)

Dang, I'm gonna start calling you Ol' Eagle Eye!

Hi, Fahed. This cut of meat is really tough and needs to be cooked to at least 165 for slicing and sometimes up to 205 for shredding it. The slow cooking breaks down all of the connective tissue similar to doing it in a crock pot.

@@WeekendWarriorBBQ That's very interesting. Thanks for the tip! I never knew certain meat cuts need to be cooked to a certain temperature to break down this connective tissue. Was the meat dry at all, or did it retain juiciness? What other cuts of meat have that connective tissue that need to also be cooked to higher temps?

Fahed it was not dry at all. Beef brisket, beef clod, pork shoulder lamb shoulder... almost all working muscles fall into this style of cooking

Windex works really good

I think mesquite has the strongest flavor

I swear I've seen Harry just put the celery seed straight in the mix, not ground. Might work better that way though. I did try it on a brisket and didn't care for the flavor of the celery seed on it.