Once you wrap your meat of any kind, use the oven in your kitchen to finish the cook. Save the charcoal because the meat can’t take on any more smoke when it is wrapped…cheaper heat source as well.
That’s a good point, and I do recommend that as well. I also like finishing things up on the cooker if I have it rolling and chilling outside. But finishing in the oven is a great way to speed things up and/or get some rest too.
Can’t get enough of those Meat Church rubs. Got a couple chuck roasts going on the smoker tonight!! Using their Holy Cow and Holy Voodoo with a top coat of SPG.
Another great video! This looks delicious and a must do shortly. I'm rerunning some of your vids with Spring just around the corner, though I've been smoking all winter. Looking forward to not battling heavy cold winds off the harbor. Cheers!
I just got my hands on a beautiful 4 pound Braveheart angus chuck roast that was on sale for $4.99 LB. I wanted to try and smoke it like a brisket. I am definitely taking some cues from this video! Thanks for sharing!!
i tried it ,and it was beyond awesome!!! thanx for the video, have you ever had pork knuckles on the weber, would love to see that. i heard that it was a great newyears tradition, dont think i can wait that long. when i try it i will shoot you some feedback
Thanks for letting me know how it went!! Glad it worked out well. I actually have a beef knuckle in my freezer right now that I’m trying to figure out what to do with….
@RaceviceSmokehouse will be watching for that. I tried beff ribs on the weber ketle,they were a little tougherthan I thought. BUt that is another deal alltogether.i need to cook more and look less I think. ( beginners are prone to that)
I love my weber kettle, but you need to ever so often clean off the black paint chips from the inside of the lid. As you can see in your video pieces of paint plealing off. The paint chips can actally fall into your food and can be hard to notice due to the char on your meat. A light brushing with some type of an abrasive pad and a good rinse with your waterhose set at a high pressure will helps with removing the paint chips. What you are seeing on the mid inside portion of your lid is paint about to peal off. Also, you can have paint plealing off along the inside top portion of the grill's wall.
First off thank you for checking out the video and channel! I really appreciate it. And I do agree I need to take more time to clean the insides of the grill, I usually do it a couple times a year. But, I need to respectfully disagree with the idea that paint is falling off of the grill. Weber Kettles are not made with paint. They are made with porcelain enamel. This is completely different from paint. The buildup that you see is actually carbon/creosote buildup. This buildup happens when using charcoal and wood. So again, I do agree I should get in there and clean it up a little more often, it definitely is not paint on the inside of the lid. Thanks again for checking out the video and commenting!
@@yesitsmario88 This cook took roughly 6 hours. I probably could’ve gone the whole cook without adding more fuel. But it would’ve been close. So I added another handful or two of coals just to make sure. Keep in mind, the Slow N Sear I have is for the 22”, not the 26”. If you get the SNS for the 26” you’ll be set. To me, there’s no question that the 26” is better than the 22”. Can use roughly the same amount of fuel and fit a lot more food on the grates. Hope this helps.
You’re absolutely right. I do that all the time now. If you check out any of my newer videos I give a few sprays of water to loosen the paper up. That’s a great tip for sure!
I’m convinced ! I’m smoking a picanha this weekend for my family .. and I’m wondering what other cut of beef I’ll try and cook. Chuck roast it is! All I ever really do is tri tip but wanna do something different
@@RaceviceSmokehouse Thanks for the video, man! Like I said I have done almost only tri tips (I’m in Oxnard California) with my offset smoker using only salt and pepper.. I have a question for you shall I dry brine the chuck roast overnight? I use Himalayan salt for dry brining
@@gamrkidd I have never dry brined overnight. I season the day of and let it sit for about 15-20 minutes until it looks like it’s set up before I cook.
I really do like that combo. The killer hogs adds a great color and great flavor. If I had to choose just one for chuck roast it would be Holy Cow. Holy Cow has such great pepper flavor.
This is the probe system I’ve been using. It’s great and it uses WiFi. So I can check on the cook from anywhere. Limited-time deal: Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes a.co/d/jbdaFwy
@@RaceviceSmokehouse thank you for the reply, I'm gonna try it with chunk roast on a grill, plan is to have the charcoal on one side of the grill, and cook it for some time (25-30 mins?) on the other side. And then cook it covered on a pan for atleast 3-4 hours. Will post results.
@@calvinsuu1949 you can even go longer before putting it in the pan. Maybe 2-3 hours, then in the pan. Just don’t let the grill get too hot. Looking forward to hearing how it comes out.
@@RaceviceSmokehouse wanted to let you know that the meat came out real juice and tender, excellent point on keeping the temp low and not get it too hot. Thanks
The foils holds all the moisture in. Paper let’s it breath a little more because it’s more porous. The paper keeps the bark better than the the foil. The foil Kinds of steaks and may make the bark softer and fall apart some.
Great video! Got me wanting a chuckie, so I had to go grab one and throw it on the smoker this morning. Where did you get that tray? I’m loving that one!
Thanks for checking out the video!! I appreciate it. I actually got the tray from Menards. A couple years ago. I use them all the time. Just added some metal ones to the mix. Make sure to let me know how your Chuck comes out! Cheers!
@@RaceviceSmokehouse gotcha! I’ll have to try and snag one if they get them back in. Got a couple Amazon specials on the way. Man, that truck came out amazing! Like a knucklehead I didn’t take a picture of it. My wife and kids liked it better than brisket! Talk about a hit!!
@@d_juxtaposition_b I love it!! Chucks are so awesome. Easier to cook and at times I think taste better than brisket. One of my friends favorite pieces that I cook for them!
This is the knife. I won it in an auction luckily. It is probably the sharpest knife I own. It’s awesome. DALSTRONG BBQ Pitmaster & Meat Knife - 9" - Shadow Black Series - Black Titanium Nitride Coated - High Carbon - 7CR17MOV-X Vacuum Treated Steel- Sheath - NSF Certified www.amazon.com/dp/B084KP644M/ref=cm_sw_r_cp_api_glt_i_FP3CKTPVKYTN0GPKKF3V
Roughly 6 hours. 4 unwrapped and 2 wrapped. Then rested for an hour or two. Sonroughly 8 hours total. But that will vary based on size of the chuck. Hope this helps!
@@RaceviceSmokehouse It used to be. The smoke flavour happens when the wood is burning. You can put wood chunks in your grill where you have the lump charcoal
@@suddieparry3940 I do that as well. Some cooks I do and some I don’t. Just depends on the day. I love using oak, cherry and pecan. My old trusty stick burner rusted out on me. I’m sure you building a 250gal smoker. Can’t wait til she’s done!
@@eddie123214 it all depends on the cut. A leaner cut will cook quicker and end at a different temp than a fattier cut. And with pork it depends if your wanting to slice it or make pulled pork. Those will be done at different times and temps.
@@calvinsuu1949 Correct. Cook time also depends on what temp you cook at. Higher temp will lead to quicker cooks. I like to shot for the 250-275F range on my cooks. That seems to be my sweet spot.
I always have my bottoms vent wide open. I start with the top vent at half open and adjust if need be. I find that the half open is a sweet spot for me and don’t usually mess with it from there.
