How to Smoke a Chuck Roast like a Brisket on the Vertical Pellet Smoker
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- Опубликовано: 25 авг 2024
- In this video, I demonstrate a method of How to Smoke a Chuck Roast like a Brisket on the Vertical Pellet Smoker. I hope you enjoy this video. Please feel free to let me know if you have any questions.
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Good video. Your instructional videos have made my intro to vertical pellet smoking on the pit boss a lot easier. Thanks.
I’m glad to help! Smoke on!!!
I found your videos when I bought my Vertical Pro 4. Now when I see a how to smoke this, or that video, I think...let me see how American Smoke does it. 😂 I have not been disappointed yet. I've smoked many things already, but this weekend will be my first attempt at Chuck Roast. Thanks for the tips.
I appreciate you. Thanks for watching! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. Smoke on!!!
I am a beginner smoker from Australia… your channel is great mate and you’re hilarious. Love watching! Keep up the great work and great suggestions. Love learning from you.
Man, that’s great to hear! Thanks for that feedback. That gives me a lot of motivation!
Help me out and share your favorite videos with your friends on social media. That helps me out a ton.
Thanks!!!
Dude you got me crying laughing on the way into work!
I made two chucks this past weekend - one turned out good (normal SPG) and one turned out horrible (marinaded). Not sure what went wrong with the marinated one because I changed too many things from what I normally do to figure it out... But this is why we try things on a random Saturday so that when family and friends come over we know what we're doing!
Hahaha that's right! Practice makes perfect.
Great video 😂. I just bought a 2lb chuck roast to try on my new Pit Boss vertical smoker. So far I have done chicken, fish, and a pork butt. The butt should have been done by about 6 pm but I ended up in the kitchen at 10 pm pulling it. I can relate to this video!! After watching this I think I will start the chuck roast at 8am. We may be eating at 3pm but that's ok!
It’s always best to plan for extra time. Most BBQ benefits from an extended rest.
Never used Mayo sound good , I use Lipton onion soup mix make a paste and smear it on that's real good too you should try it
Sounds good! It’s hard to mess beef up with onions. Thanks for watching! Smoke on!!!
This was entertaining to watch and laughed loads with ya cause I felt that issue probing through paper 😂. Classic. Look forward to checking out more videos.
I laugh hardest at myself. I’m glad you enjoyed the video.
Thanks for watching! Smoke on!!
Haha nice vid dude… had me cracking up but also informative.
There were some funny moments in this one for sure. I’m glad you enjoyed the video. Smoke on!!!
I like my vertical pit boss. It's the second pillow smoker I've had. It's different than my charcoal smoker. As far as temperature goes, I use the temperature setting and all, and I'll also hang one inside the smoker as you did. I averaged the two temperatures. I do not trust the pit boss thermostat sitting.
Yeah. I’ve sort of developed a feel for how mine cooks. Thanks for watching.
Come over to American Smoke Carnivores on Facebook sometime. Lots of people with this unit in the group. Smoke on!!!
I've done a couple of chuck roasts too. Love the way they turn out, but they always take longer than I think they should. Last one I did came in around 11 hours. I think there's something about the way the Pit Master distributes heat that makes it take longer to cook than expected. I'll also try your ideas about adding Mayo and butter to the cook. I haven't tried that, but it looks like a great idea.
Definitely a surprising cook. Worth it though! Thanks for watching, my friend!
LoL love the end. Great cook Zach!
Thanks Dave!
Great video zach, I love doing chuck roasts. So good.
Mine took way longer than I thought it was gonna to.
It was so fine. Thanks for watching!
Another great video. I have same smoker and have cooked a few of these for poor mans burnt ends. Each have taken a long time...biiiig stalls...but it's all part of the fun.
Definitely makes them taste even better!
Chuck roasts are awesome smoked like a brisket. I do them all the time and when people try them they can't believe how delicious they are. When I do them I have them cut so they are 4 to 5 inches thick because they do cook up to nothing. When cut thick better plan on it taking as long as a brisket but they are worth it.... good job sir love your videos
Love chuck! Thanks for watching!
Are you in my Facebook group? American Smoke Carnivores?
@@TheAmericanSmoke no don't have face book sorry, I'm kind of behind times but I am subscribed to your channel
Right on! Thanks for the support
You do a frozen one no surprise. I run mine hot an fast at 300+ turns out great.
You start it out frozen?
The longer you cook it the more roast taste it get. Remember you only got about the 1st hour to get smoke and the steak flavor out of it ! So 30min smoking, 30 min FLAME BROIL IT 🔥 > as it cooks long more roast beef tastes.. The steak flavor and texture is? between and Ribeye, and a NY STRIP 🥩🥩 God it good 👌 YUM HAPPY EASTER EGG
Great information! Thanks for sharing. Happy Easter. Smoke on!!!
@@TheAmericanSmoke 2 things remember, Get it tender b4 it goes out on the grill. I do a baking soda brine over night. Rinse it off good pat dry, then some seasoning like all seasoning, and some beef bouillon. Remember only got a hour to smoke it and flame broil it. All is needed is salt and pepper, when its in side put the other seasonings of your choice as it resting. I also save the juice as it resting to pour back over it, and use the juices to keep freeze it. Cause all your doing is burning and flick off the season on the grill This uses less seasonings.. More flavor on your meat
Great content
Thanks!
Doing my first Chuck tomorrow on my new copperhead onyx vertical (series4). Hoping it comes out that good.
Stick to the plan and it will come out awesome! Let me know if I can help. Smoke on!!!
You are the man. Followed your lead. Came out amazing. Family already asking me to host thanksgiving. Guess I better try a turkey next.
Looked great and I did not know they had a beef broth concentrate. I’ll have to check that out.
I stole that from @howtobbqright
@@TheAmericanSmoke Stole!? I’m calling the cops. 😂
I own the police. They love that delicious smoked chuck! I give them a cut from time to time, and they turn their backs when the time is right.
#bossmoves
After binge watching your videos and cooking everything everyday I need help eating all this good food, when you coming over? 😂 😆 love it brother!!! Hope you doing good my man. By the way I do the foil boat when I make my salmon!
It’s great to hear something like that on a Monday morning. Thanks!
I appreciate your feedback and support.
I’ve got a new video dropping today at 10:30.
@@TheAmericanSmoke right on bro, I’ll be around
@@CK_218 Right on!
I have never got a brisket taste out of it YET.. Maybe a vinegar would make a brisket taste IDK YET. I 'am so happy as a steak🥩🥩 What it looks like to me 👀 1 BIG AZZ STEAK,,, 🥩That the way i fix it.. 1 more thing helps getting the steak flavor is? The thickness Must be around 2" up to 2 3/4" thick. Now IF the roast is over that? JUST SLICE IT DOWN THE MIDDLE 👉👉 Then you got 2 nice steaks 1 3/4" is good to > But my go to steaks are around 2", to 2 3/4" thick
Great option instead of a brisket. I should try this as briskets are to expensive/big. Keep on grilling🍻🔥👍
Right on
Great video, but you’d look better in a Buckeyes shirt 😊
😂😂😂 you’re not one of these folks that boils their ribs are you?
My favorite meat, but dang it takes so long. Im gonna keep cooking it anyway. 😂
That right! Makes you wait. Thanks for watching! Smoke on!!!
I cooked one today!! Cooked it for 6 1/2 hours!! It come out nice and tender!! 200 degrees!! But the last one I done took 8 hours about the same size!! 4lb!! By the way Roll Tide!!
I cooked mine at 250 degrees!! Internal temp was 200°
RMFT
I'm cracking up laughing with you. I have done same thing probing meat with thick paper
That was hilarious. I’m glad to know I’m not alone! Thanks for watching. Smoke on!!!
What did you spray the meat with periodically?
2/1 water/apple cider vinegar
My PitBoss is like 20/30 degrees different than what I set it to. Do u have that issue? Like I set it to 250 but in the smoker will only be at 210/215. I have to play with the temperature to keep it at 225! 😢🤷🏽♂️
Run it up to 350 before the cook starts , with a full water pan. If you don’t get more consistent results with that approach, it’s time to call Pit Boss customer service.
Let me know if I can help. Smoke on!!!
I’ll try that, next time. Thanks.
Check to see if that internal probe needs cleaning!
I've been wiping my every cook!
Awesome. Do you ever wrap your briskets in butcher paper? Or do you strictly use heavy duty foil wraps? Other videos say a foil wrap can soften the bark.
I cook brisket in many ways, and yes, butcher paper is one of my favorite ways.
Butcher paper does help to preserve the bark and foil will soften your bark.
Here are a couple videos I have on brisket.
ruclips.net/video/DztV_e7ceqA/видео.html
ruclips.net/video/VnNRf4L7P7Q/видео.html
Both of these are good methods. However, you will have to test and try he many methods to decide which is right for you. They all produce different textures.
I hope this helps
Do you ever season the meat the night before?
I do. I actually used that method on my hot and fast Brisket video. I like what it does for the bark. I bet it would have made this chuck roast even better.
Here is that video, if you want to check it out.
ruclips.net/video/DztV_e7ceqA/видео.html
Great question! Thanks for watching
Do you like your Pit Boss?
I’ve had ups and downs with it but it’s done great overall.
😂