Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
Thanks for watching! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. It’s a great place to share your cooks, ask questions, teach, or tell a good joke. See you in there. Smoke on!!!
Hot and fast means something a little different in bbq compared to Burger King. I’m sure you’re aware. I consider anything over 250 to be hot and fast. Thanks for watching. Smoke on!!!
😂 it's a southern expression! At least in the part of the south I'm from. Did you see that chuck? There was no way it was bad. Haha Thanks for watching and smoke on!!!
Damm bro you did a great job.👍 I will try this in my barrel pit, I am old school in my ways of grilling but you gave me a great recipe. I have been cooking chuck toast for many years, or crown roast. I am from south Texas, and cook the way my Dad cooked. But I am willing to learn something new. Keep up the videos, I will be watching and learning.👍👍😡🥸🥸👀👀
I’ve been seeing a lot more dishes, that are typically backed, being smoked. I bet lasagna would be awesome with a little smoke! I may have to try that one of these days. Smoke on!
THERE NO BRISKET TASTE TO IT > EITHER ITS A STEAK FAVOR, OR ROAST ! YOU CHOOSE! I mostly make steaks out of it. HEAVY SMOKE IT 30 min. Then flame broil and char it. About 1 hour. Put my other seasoning on and > Cover it , LET IT REST AT LESS 30 mins How i get it mouth watering tender IS? Baking Soda Brine OVER NIGHT Risen off, good pat dry, coat it in butter or oil. AGAIN 👉👉 THEN PUT SALT AND PEPPER ONLY. Let it rest 30 min or so while making the fire. SMOKE IT THEN FLAME CHAR BROIL IT> The rest of the steak seasoning, GOES ON IT? THEN COVER IT> WHILE ITS RESTING> Reason i put the rubs 0n while its RESTING IS ? All your doing is wasting rubs and seasoning. cause your burning it off and flicking it off. by put it on while its resting, it melts down into the meat! USING LESS SEASONING AND RUBS ECT. YUM
Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
In case no one has said it I like what you've done with the background, the lighting, the camera angles, everything has improved.
I’m glad you noticed! Especially since the audio in this video was ruined!!! I almost trashed the whole thing.
Thanks again!!!
Another awesome video...I just gotta try this soon
It’s a can’t miss! Thanks for watching!
OH YEA!!!
That’s right!
Awesome video! Thank you so much!
Thanks for watching! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
It’s a great place to share your cooks, ask questions, teach, or tell a good joke.
See you in there. Smoke on!!!
Great video....
I just CAN'T do pickle juice, bro 🤘
It’s worth a shot. Thanks for watching! Smoke on!!!
Ohhhh heck yeah!!
This was hands down my family’s favorite smoked chuck!
Wow that look great!
It was awesome! Thank you for watching!
Great video man! That Chuck roast turned out awesome!
It’s was excellent. Thanks for watching! Smoke on!!!
Great video! I just got a pellet tube recently and didn't realize that I could mix pellets and wood chips! Thanks!
Glad I could help! Smoke on!!!
Super amazing 👍👍
Hot and fast, half a day later finished, came out great though
Hot and fast means something a little different in bbq compared to Burger King. I’m sure you’re aware.
I consider anything over 250 to be hot and fast.
Thanks for watching. Smoke on!!!
So at the end, when you say …” I’m not even gonna lie” does that mean you? 😂😂😂
😂 it's a southern expression! At least in the part of the south I'm from.
Did you see that chuck? There was no way it was bad. Haha
Thanks for watching and smoke on!!!
Great video man, gonna have to give it a try. Lane's is becoming my go to seasoning. We used their brine for a turkey breast and it was amazing!
For sure! Lane’s is legit. Thanks for watching and smoke on!!!
Damm bro you did a great job.👍 I will try this in my barrel pit, I am old school in my ways of grilling but you gave me a great recipe. I have been cooking chuck toast for many years, or crown roast. I am from south Texas, and cook the way my Dad cooked. But I am willing to learn something new. Keep up the videos, I will be watching and learning.👍👍😡🥸🥸👀👀
This method produces an awesome finished product. Let me know what you think.
Thanks for watching and smoke on!!!
Just had a banger idea... smoked lasagna. Let me know what you think
I’ve been seeing a lot more dishes, that are typically backed, being smoked. I bet lasagna would be awesome with a little smoke!
I may have to try that one of these days.
Smoke on!
THERE NO BRISKET TASTE TO IT > EITHER ITS A STEAK FAVOR, OR ROAST ! YOU CHOOSE! I mostly make steaks out of it. HEAVY SMOKE IT 30 min. Then flame broil and char it. About 1 hour. Put my other seasoning on and > Cover it , LET IT REST AT LESS 30 mins How i get it mouth watering tender IS? Baking Soda Brine OVER NIGHT Risen off, good pat dry, coat it in butter or oil. AGAIN 👉👉 THEN PUT SALT AND PEPPER ONLY. Let it rest 30 min or so while making the fire. SMOKE IT THEN FLAME CHAR BROIL IT> The rest of the steak seasoning, GOES ON IT? THEN COVER IT> WHILE ITS RESTING> Reason i put the rubs 0n while its RESTING IS ? All your doing is wasting rubs and seasoning. cause your burning it off and flicking it off. by put it on while its resting, it melts down into the meat! USING LESS SEASONING AND RUBS ECT. YUM
STOP SQUEEZING THE LIQUID OUT
People love to see it. It’s not like I sit around at home, cooking for my family and squeezing all the juices out of my barbecue.
@TheAmericanSmoke sorry I don't believe you
😂 believe is not required.
@@TheAmericanSmoke sorry Charlie. That's just how it goes. Prove it or cry a lot for no reason. It's just science.
That’s not considering the hypotenuse of the derivative. Please be less basic.
Duuuuuude.....
Duuuuuuude!
Great looking chuck roast! Have you made poor man's burnt ends out of one yet?
I haven’t. It’s on the to do list. Have you?
@@TheAmericanSmokeYes sir! I ended up making a video on it not too long ago. Real easy and delicious. They should call it meat candy instead!
The 1st hour and a half you got the taste of a steak. Longer it cooked the more of a roast taste it gets. 3 to 4 hours ITS A ROASTS
Yeah.