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I always go shiny side in because thats how I was taught years ago, but I like this explanation! 💯 Apparently science says there is no difference, at least in what I've read.
I made this yesterday and was absolutely fantastic, the texture is on another level. Was better than the best pulled pork i've ever had. Think this is the way to go for me from now on in. I used applewood chips in smoke box on a gas grill (all I have) , and Blues Hog original bbq sauce with some apple cider vinegar to thin the sauce and Blues hog dry rub. I also used Reynolds foil to wrap it up ;).
Yep, that's how it's done down South!!! Beautiful looking smoked chuck roast you made there Rus!!! I know that was some fine eating brother! Cheers to ya!!!
Smokey Ribber ... It's just got so expensive, SO EXPENSIVE for average American family to eat out. My wife, myself, and the kids (and grandma, 90 yoa woman) loves this recipe. You're a star BBQ Chef !!!
This is one of my favorite things to eat coming off the grill Rus! Good to see you using the common Man's grill to show with some patience...almost anyone can make a delicious BBQ sandwich like this! Stay cool over there and take care bud!
Gorgeous work. Nicely done! I remember you did a video some time back when you braised it with soda (and some maple syrup I think it was). Was that sweeter than this version?
Looks killer. And I love the small differences between regions or even different families that might have had one influence or another. A slightly different sauce, or a different bun, or if you toast the bun or not, other random toppings, etc, or any number of other little nuances that can make it a tradition with whomever you hang with. And mixing your traditions with those of the people you meet. I swear bbq could save the world lol
Thank you for showing us the secrets. I would have never known, unless I listened to a BBQ Master like you. I'm happy to know a way to feed my family cheaper. Thanks for sharing.
every time i read about barbecue i think back about 50 yrs ago this fellow cooked barbecue at his home and brought it to town to a closed sevice sta in the forks of a road he rented the small office bldg. he and two youg daughters sold barbe cue at a drive inn window you had to go early get in line he had a big tin tub lined with alum,foil fullof choped barecue also had home made sauce and cold drinks if we had any visters to my co , would ask if they would to go eat barbecue i would take them to tha little sta you could see the frown on thier face i tell do say a word till you taste it to man said best they ever tasted the man died and took hie recipe with him that was the end of it
I smoke with the shiny side out and the herb seems to burn better and the hand crafted bowl seems to last longer . When using it on a pop can or toilet paper roll it don’t matter tho
I've smoked a chuck roast the same exact way. Incredible! Except the worcestershire/mustard binder. Did that make any difference in the final result, in your opinion? And good man for toasting the buns! A little love like that really sets off the sandwich.
Yeah, the mustard mixed with the worcestershire not only acts as a binder for the rub, but it's adding the acid element in to really make it pop. I use that combination a lot on beef and usually just mustard on pork and even sometimes chicken. Thanks for checking it out!
Yes, you could do that. Brisket makes great BBQ sandwiches. A bit different texture and the taste is also a little different but still a great cut to use on sandwiches
Mmmm!! What a cook! Looks absolutely delicious and soooo succulent, Russ!! And what a great use of that Reynolds wrap! They are lucky to have you on their team!!! 👏🔥🤩
I’ve been a subscriber for a while and wow I wish I could come the states to taste this amazing bbq I’m from London uk and we got nothing on American bbq lol we still in kindergarten whilst you are top league lol all the best mr Jones 👍
On one of your videos you mentioned wrapping in a pan with a coke. I tried that and man it was good. I will have a hard time talking myself into doing it any other way now...lol
Somewhere around two hours, it really depends on the size and weight of the roast. When the internal temperature is around 215 degrees make sure to double check tenderness by probing. The probe should go through the meat with no resistance
It was somewhere around 2 hours. I went more by reading my instant read thermometer and probing the meat for tenderness until it was where I wanted it. Thanks for watching!
My Mum comes from England, and she says that it is not pronounced "Worcestershire" sauce. It is pronounced "Wooster" sauce. So, all you Yanks and Rebs better brush up on your pronunciation. Lol. But that Southern BBQ looks delicious. Cheers from Canada :-)
@@SmokyRibsBBQ I bought the brisket and separated the flat from the tip and each piece weight around 6lbs it's been smoking for 7 hours at 230 and it came out good
Dangit Rus!.....you got me drooling here LOL 😆....that pull Beef look absolutely amazing and the Sammich look even more delicious. Great content as always my brother keep up the good work. Take care. Cheers!
Great video, very informative. I will try to smoke some pulled beef on Saturday here in Sweden. 😊😊😊 I will follow your instructions, hopefully it will turn out great. Thank you very much 🙏😀
I'm from Mobile Alabama and you did really good. Everyone has their own recipe for sauce, it's a family thing. But you hit the nail on the head. Looks Good 💯
Looks delicious? I'll be trying this real soon. There's nothing better than Southern BBQ. Thanks for the video, I just subscribed so I can get some more great instructions. Ron
WOW brings me back to ridin with my paw paw and stopping by a stand on the side of the roadside bbq stand and getting a bite of good old BBQ with an RC cola after delivering bales of hay........thank for reminding me SIR
That looked good, gonna have to try that soon. I really like your channel except for one thing. That intro song is to darn good. I find myself humming it and sing "Smokey Ribs" in my head at all times of the day. Good job on that one, a great hook!
It's on the grill as we speak. I will let you know how it turns out. Ron Update: it is delicious! I make a lot of things from the you-tube videos and the wife is usually so-so with her opinions. She came in today and said, "It smells good." I asked if she wanted a sandwich and she responded, "I'll just have a bite of meat." She tasted it and said, "That is good, toast me a bun." Finally something she really liked. I'm looking forward to some more videos/recipes from you. Thanks, Ron
Doing it tomorrow! Thanks for the video only thing I think I'll do outside this is when you put the rub on at the end I like to add a little liquid to the pan put it back on smoker for a few minutes so the inside of the meat gets smoke adding the BBQ slowly as I go ! I done this with pulled pork . Would it be an issue with beef ?
Yes 250 for the entire time. I didn't make any intake or exhaust changes. I'm not totally sure on how long in the foil. I think it was around 2 hours. I went by probe tenderness to tell me when it was ready, not time.
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That beautiful shine on that pulled beef when you piled it on the bun...outstanding!
Good eats for sure. Thanks for checking it out Ry!
Rus, congrats on the 200K subscribers!
Thank you!
It's a myth on the foil.
Looks DELICIOUS
I'm coming over for lunch and dinner.
Thanks
I always felt like it was a myth and Reynolds Wrap confirmed that. Thanks and I appreciate you checking the video out!
I know this is going to be good...I'm here for this Mr. Jones.
That cool moment when one of your favorite RUclips channels comments on one of you other favorite RUclips food channels.
Thanks Ray Mack, I appreciate you checking it out!
I do shinny side in because out in the sun, I get blinded moving around stuff with the shinny side out
I never pay it any attention. I just wrap and pop it in the smoker.
You know you "smoke" too much when have found a preferred foil side.
I always go shiny side in because thats how I was taught years ago, but I like this explanation! 💯 Apparently science says there is no difference, at least in what I've read.
@@ibelieveyourlies1984 LOL
"shiny"
I made this yesterday and was absolutely fantastic, the texture is on another level. Was better than the best pulled pork i've ever had. Think this is the way to go for me from now on in. I used applewood chips in smoke box on a gas grill (all I have) , and Blues Hog original bbq sauce with some apple cider vinegar to thin the sauce and Blues hog dry rub. I also used Reynolds foil to wrap it up ;).
Yep, that's how it's done down South!!! Beautiful looking smoked chuck roast you made there Rus!!! I know that was some fine eating brother! Cheers to ya!!!
Cheers Troy! Thanks for checking it out brother
Nice guy right here.
Don't be deceived by DJT, btw.
He's a wolf and he bites.
Smokey Ribber ...
It's just got so expensive, SO EXPENSIVE for average American family to eat out. My wife, myself, and the kids (and grandma, 90 yoa woman) loves this recipe. You're a star BBQ Chef !!!
reading this 4 years later.... its MORE expensive...
This is one of my favorite things to eat coming off the grill Rus! Good to see you using the common Man's grill to show with some patience...almost anyone can make a delicious BBQ sandwich like this! Stay cool over there and take care bud!
Mine too Rob. Simple easy and delicious! Thanks for checking it out
@@SmokyRibsBBQ 215 degrees is really high. I’m going to try it. Do you ever have a problem with it drying out?
great looking samiches man!
Thanks Joe!
Gorgeous work. Nicely done! I remember you did a video some time back when you braised it with soda (and some maple syrup I think it was). Was that sweeter than this version?
Looks killer. And I love the small differences between regions or even different families that might have had one influence or another. A slightly different sauce, or a different bun, or if you toast the bun or not, other random toppings, etc, or any number of other little nuances that can make it a tradition with whomever you hang with. And mixing your traditions with those of the people you meet. I swear bbq could save the world lol
Oh btw except raisins on coleslaw. If you do that, they should tie you to a horse and run you out of town
Oh boy Rus! That sandwich has my name written all over it. Put that on the "what I'm cooking when Joe comes over" list. Nice job buddy!
Hey Joe, thanks brother! If you are ever in the area, I will sure smoke one up for ya. Cheers!
STOKED to see you get that Reynold's Wrap sponsorship, Rus! Good on you, brother. Get that bag, man. Great video!
Thank you! I really appreciate that!
Oh boy Rus! That sandwich has my name written all over it. Put that on the "what I'm cooking when Joe comes over" list. Nice job buddy!
Hey Joe, thanks for checking it out! You just let me know when your coming into town, and I'll get the beef on the pit brother!
Very nice color on that joker. This has me wanting to make some pulled beef. Excellent video Rus.
Thanks Jaxx, I appreciate you checking it out brother!
Great video
Thanks for the visit
I was thinking of doing the exact same thing with a chuck roast I have in the freezer! While we ride out this hurricane we're having to deal with.
Be safe!
@@SmokyRibsBBQ Thanks Rus! Hunkered down in Lafayette,LA.
I want to make this so bad...but I don’t have an outside grill/smoker....how can I cook this inside
I'm a silent viewer & I rarely comment, but this bbq sandwich looks amazing sir! wow!
Thank you, I appreciate it and glad you commented!
Thank you for showing us the secrets. I would have never known, unless I listened to a BBQ Master like you. I'm happy to know a way to feed my family cheaper. Thanks for sharing.
I shouldn't have watched this... Now I'm hungry 😆
Try Head Country Hickory bbq sauce. If you have one that you like better, all ears.
New smoky ribs vid?! I never clicked so fast in My life!
Thanks Nathan, I always appreciate your support!
Bro we rarely see/have pulled pork in England
I think we should
every time i read about barbecue i think back about 50 yrs ago this fellow cooked barbecue at his home and brought it to town to a closed sevice sta in the forks of a road he rented the small office bldg. he and two youg daughters sold barbe cue at a drive inn window you had to go early get in line he had a big tin tub lined with alum,foil fullof choped barecue also had home made sauce and cold drinks if we had any visters to my co , would ask if they would to go eat barbecue i would take them to tha little sta you could see the frown on thier face i tell do say a word till you taste it to man said best they ever tasted the man died and took hie recipe with him that was the end of it
Excellent video Russ as always. I look forward to every one. You are the best. Stay safe with that weather headed your direction.
Thank you, I will
I smoke with the shiny side out and the herb seems to burn better and the hand crafted bowl seems to last longer . When using it on a pop can or toilet paper roll it don’t matter tho
that looked banging but one thing missing. fries. chipotle flake cheesy fries.
This is one of the best BBQ channels, seriously deserves way more subs.
Looks Great But I would need ''SLAW ''' on Top .....
I've smoked a chuck roast the same exact way. Incredible! Except the worcestershire/mustard binder. Did that make any difference in the final result, in your opinion?
And good man for toasting the buns! A little love like that really sets off the sandwich.
Yeah, the mustard mixed with the worcestershire not only acts as a binder for the rub, but it's adding the acid element in to really make it pop. I use that combination a lot on beef and usually just mustard on pork and even sometimes chicken. Thanks for checking it out!
I have a quick question... can I come live at your house? 👀
Looks fantastic Rus! Always love your videos and Reynolds would be wise to continue their partnership with you.
Thanks, I appreciate it!
Looks really good now I'm hungry.
I know Biloxi when I see it. Great recipe brotha
A slice of cheddar cheese would work well on that sandwich
Amazing recipe, the meat is juicy and tasty, congratulations on the cooking. You Americans are number 1 for BBQ
Wow, thank you!
Hi Rus, hope you are doing ok and family is well... can i do this with a low grade brisket (choice or select)? Same treatment?
Yes, you could do that. Brisket makes great BBQ sandwiches. A bit different texture and the taste is also a little different but still a great cut to use on sandwiches
I love the sound of Reynolds wrap in the morning. ;) Great stuff, brother!
Thanks Brian, I appreciate it!
Recycle that foil! Meat looks fantastic.
You need to tell gordon ramsay about the foil
Mmmm!! What a cook! Looks absolutely delicious and soooo succulent, Russ!! And what a great use of that Reynolds wrap! They are lucky to have you on their team!!! 👏🔥🤩
Thank you so much! I truly appreciate it Maddie & Kiki!
Off topic, but you look like a white Barry White (that’s a compliment lol)
I've been told I look like a few famous people, but I got to say, Barry White is a first LOL
Yooo Rus, I ways love seein your intro rollin. This was another good cook brother. Hope you are doin good
Hey thanks for stopping by Kenneth!
Take a shot everytime he says "color."
I'm Hungary now. Ive never bar-b-qued beef and I'm 65. Fixing to solve this issue. It looks delicious.
First time to the channel subscribed
I’ve been a subscriber for a while and wow I wish I could come the states to taste this amazing bbq I’m from London uk and we got nothing on American bbq lol we still in kindergarten whilst you are top league lol all the best mr Jones 👍
On one of your videos you mentioned wrapping in a pan with a coke. I tried that and man it was good. I will have a hard time talking myself into doing it any other way now...lol
Yeah I still do that on occasion
Bill envall could be your brother lol
Once wrapped, how long is it cooked to reach 215? Looks amazing.
Somewhere around two hours, it really depends on the size and weight of the roast. When the internal temperature is around 215 degrees make sure to double check tenderness by probing. The probe should go through the meat with no resistance
I’m late, another keeper. Chuck is a great cut. Gotta get one for, Happy Labor Day weekend!! Thanks Russ✌️👍
Can you tell me how to make your rub?
I'm from Texas and that bbq sandwich looks really good. Now I want some bbq
what % loss do u think u had from the cooking process? 40% 50%?
I would guess between 25% to no more than 30%. Would have to weigh it before and after to really know for certain, but it's definitely not 50%
I trust a guy with a good dip in.
How long did you leave the roast on the grill to get the temp up to 215 degrees after wrapping it?
It was somewhere around 2 hours. I went more by reading my instant read thermometer and probing the meat for tenderness until it was where I wanted it. Thanks for watching!
My Mum comes from England, and she says that it is not pronounced "Worcestershire" sauce. It is pronounced "Wooster" sauce. So, all you Yanks and Rebs better brush up on your pronunciation. Lol. But that Southern BBQ looks delicious. Cheers from Canada :-)
I say it better than most do LOL 🤣
@@SmokyRibsBBQ Ok. I'll tell my Mum. Lol. :-)
Any time I try and start with a fire starter in the corner like that it always puts its self out… any tips? I also have a slow and sear.
Leave the lower and and upper vents wide open, until the heat starts coming up, then dial it in.
Man, Reynolds? You have arrived! Congrats sir.
Get video love me some pulled beef!!!!!
Did I miss the cut of meat you are using? Looks like a Chuck Roast?
Yes, I said chuck roast in the video
Thanks for another great recipe. Hope you're well after Laura. Michael
You the man, Russ!!
thank you!!!!!!!!!!!!
Roast beef vs brisket? Reason I'm asking because I'm going camping and taking my 14" weber smoking mountain
A chuck roast is not only better suited for this recipe, but it will cook a lot quicker than brisket. Sorry on being so late to reply. Just found this
@@SmokyRibsBBQ I bought the brisket and separated the flat from the tip and each piece weight around 6lbs it's been smoking for 7 hours at 230 and it came out good
i love this type of bbq ..... looks amazing .... wish i could taste it
Dangit Rus!.....you got me drooling here LOL 😆....that pull Beef look absolutely amazing and the Sammich look even more delicious. Great content as always my brother keep up the good work. Take care. Cheers!
Hey Stephen, thanks for checking it out! I appreciate the great comment! Cheers!
Great video, very informative. I will try to smoke some pulled beef on Saturday here in Sweden. 😊😊😊 I will follow your instructions, hopefully it will turn out great. Thank you very much 🙏😀
Awesome! Enjoy!
I'm from Mobile Alabama and you did really good. Everyone has their own recipe for sauce, it's a family thing. But you hit the nail on the head. Looks Good 💯
Awesome! Thank you! I just got back from Mobile. I shoot some of my videos there at my sons place
Awesome looking BBQ Beef Sandwich!!
Smoky Ribs is more famous than the Beatles.
Maybe now after they disbanded 50 years ago LOL
I need smellivision!!
I REALLY want some beef right now
Man I’m glad I stumbled across this!
Looks delicious? I'll be trying this real soon. There's nothing better than Southern BBQ. Thanks for the video, I just subscribed so I can get some more great instructions. Ron
Thank you for subscribing. I appreciate it.
Need a little positivity these days watch Smokey Ribs
Maybe on Labor Day.
WOW brings me back to ridin with my paw paw and stopping by a stand on the side of the roadside bbq stand and getting a bite of good old BBQ with an RC cola after delivering bales of hay........thank for reminding me SIR
It sure reminds me of those road side BBQ stands as well. A memory and taste that you never forget. Thanks for watching, I appreciate it
Great lookin sandwich Rus, I'll take three to go please. Awesome video as usual brother.
Thanks, I appreciate it and thanks for watching!
That looked good, gonna have to try that soon. I really like your channel except for one thing. That intro song is to darn good. I find myself humming it and sing "Smokey Ribs" in my head at all times of the day. Good job on that one, a great hook!
I appreciate that! LOL about the theme song!
I go back to your cola infused chuck bbq sandwich every summer...great bbq Russ
Yeah that’s a really good one! Thank you!
It's on the grill as we speak. I will let you know how it turns out. Ron
Update: it is delicious! I make a lot of things from the you-tube videos and the wife is usually so-so with her opinions. She came in today and said, "It smells good." I asked if she wanted a sandwich and she responded, "I'll just have a bite of meat." She tasted it and said, "That is good, toast me a bun." Finally something she really liked. I'm looking forward to some more videos/recipes from you. Thanks, Ron
That's awesome! Glad your wife liked it, and I really appreciate the feedback! Thank you!
I didn’t have to finish video to know I was liking this. Nice job Rus! Look amazing!
Glad you liked it!!
Looking great Brother! New sub here!
Thank you and thanks for subbing
I was wondering could you cook this the same way in the oven? Cause I have no grill and I would love to try this
You could but it would taste more like a roast and not BBQ because of the lack of smoke
@@SmokyRibsBBQ oh ok so now am gonna get a cause I really want to make this
Legit BBQ recipe sir! That is as old-school as it gets...very simple and an amazing end product! Love your channel.
I appreciate that!
That last oks freaking amazing
Can you please put the ingredients?
Beef chuck roast, your favorite seasoning and sauce. Thats it
nice video hope you survived the storm well
Thank you! We had no bad weather here on the Mississippi Coast
Oh now that is one delicious looking sandwich Rus, you always come up with fantastic creations. That meat looks so tender 😋
Hey Angie, thanks for stopping by! I always appreciate it!
Its sad that people are jus now catching on to the mustard trick nd im not even old enough to be saying that lol
Been doing it for many years
@@SmokyRibsBBQ Oh nah u can tell you use it cuz whew i almost bit my phone
Doing it tomorrow! Thanks for the video only thing I think I'll do outside this is when you put the rub on at the end I like to add a little liquid to the pan put it back on smoker for a few minutes so the inside of the meat gets smoke adding the BBQ slowly as I go ! I done this with pulled pork . Would it be an issue with beef ?
should not be an issue at all
did you keep the smoker at the same 250°? also how long did it take in the foil?
Yes 250 for the entire time. I didn't make any intake or exhaust changes. I'm not totally sure on how long in the foil. I think it was around 2 hours. I went by probe tenderness to tell me when it was ready, not time.
@@SmokyRibsBBQ Thanks for the fast reply.. love the videos..keep it up. Can't wait to try this recipe.
looks delicious!!! making this very soon!
Looks good. I’d put pickles in mine.
I know this was a year ago., But what great video quality: Don't stop!!!
Glad you enjoyed it!