CJ- Could you lower the volume of the music a little bit? I couldn't hear you speaking very well at the end of the video. Thanks. I buy chuck roasts sometimes. I'm going to try this on my electric bbq grill. Do you think the butcher paper will work as well on an electric bbq grill or should I skip that step? Thanks.
Would you say the texture was more like the point then? It looked fantastic and delicious to me! I’ve seen that cut done as bunt ends but never cooked whole like that. I gotta give it a try! Btw I cook on a WSM 22 as well great cookers!
Great video CJ! I smoked a 3.5 lb chuck roast yesterday using a charcoal snake with alternating Pecan and Hickory blocks in my 22" Old Smokey. 3 hr at 280 brought it to 170, wrapped in butcher paper and back on at 250 for 1 hr, it hit 193. 1 hour rest before slicing. It was tender and juicy, great bark and smoke ring. It was so smokey and delicious. Great fun too. I will definitely use your spritz method on my paper next time. New subscriber.
Chuck roasts are one of my favorite cuts of meat to smoke. If you want to take it up a notch and get killer beef sandwiches out of it, wrap in a pan over green peppers, onions or whatever you like on a beef sandwich and put about a 14 inch of au jus in there. It will make much more juice and will make a great beef sandwich. Your chuck roast looked freaking awesome though. Yet another great cook CJ, thanks!
"Let it do what it do". Excellent advice. When you unwrapped that thing my mouth watered. BEAUTIFUL piece of meat, outside and in. Great smoke ring. Great video. Thank you sir.
I love to smoke a chuck roast, one of my favorite cuts of meat to smoke, in fact I like a chick better than brisket. I usually rub SPG using light oil to moisten the meat to get the seasoning to stick. Great job Papa Joe
Hey guys! Great job! I actually met you all at our bbq fundraiser at Ace Hardware in San Antonio ( I made the baby backs 😊). I’m glad I found your videos. I will definitely be subscribing. Keep up the good work! 👍🏼
Heck yeah I see some beef sandwiches in your future...as they say in the BBQ world it's a poor mans Brisket 😅. Thanks for sharing my brother. Cheers 👍 ✌️ 🍻
Thank you for the video. I found the beef stock + oil spray interesting. We use butter but watching your method has me curious now. I’ll have to try it. Thank you again, and God Bless You and your family. 🙏
Nice work as usual. I did one about that size last week in the oven and it was so tough if I hadn't made pan gravy it would have been inedible. I will try this method for the next one. Thanks again for these videos.
I have been looking for something else to do with a beef roast besides a wet pot roast. Dang just after we decided to do a more plants base diet. We will try in the future. Nice job ❤
Ah, smoked chuck, the poor man's brisket. I love doing these on a charcoal grill. I usually just use salt, pepper, and garlic for my seasoning/bark. What was that liquid stuff you put on there? Also, I put some wood chunks, like mesquite, into the charcoal to add to that smoked flavor. Your method is great (see that great smoke ring?). "Let it do what it do," perfect! Thanks for sharing with all of us!!!
@@mamaandpapajoe IT LOOKS EXCELLENT YUM 👌👌 i just got 2 more chuck roast tonight in baking soda brine.. Going to leave them in the brine for 2 days Last time i did this they just about melted away 🤣🤣being so tender
Nice job. I’ve done a couple of these chuck (blade) roasts on a small Traeger. Coarse pepper, some salt and my own brisket rub. 225 to start and it stalls out for a while at around 140-145. It eventually pushes through and I wrap at around 165 internal and turn it up to 275 until internal hits 203 -208. They’ve both been super flavourful, really tender and nice and juicy. Perfect for a small gathering when 12 pounds of brisket isn’t required.
Trying this recipe right now, got a bagged marinated chuck roast on the smoker. If it turns out anything like yours I will be happy. Right now I'm working off a small barrel smoker so brisket isn't an option, maybe chuck roast is the answer.
@mamaandpapajoe It's probably sixteen inches wide, I'm just outside st louis mo and the brisket I'm seeing here are a good 24 to 36 inches long, looking to get a offset soon. Right now I'm limited to pork butts or tri tip. Never done brisket before, Once I get a new rig I'm gonna go for it.
A brown paper bag could be a decent substitute Deborah. What I used is called Butcher paper. It's used a lot in bbq to wrap meats. It helps to retain moisture without steaming like aluminum foil. It's sold in most grocery stores. www.amazon.com/dp/B0C24SQH1Y/ref=cm_sw_r_as_gl_apa_gl_i_XDCR5S9XMHG687ZEMAGH?linkCode=ml2&tag=mamaandpapajo-20
Bark looks amazing and it's obviously tender enough. But I gotta say that interior looks a bit on the dry side. I'm going to make my first attempt at a smoked chuck roast this weekend so hoping for good results.
@@mamaandpapajoe My cook seems to have been a success. I use a Pit Barrel Cooker which runs hotter than most smokers during the first few hours. Consequently, mine reached 200F internal in less than 3 hours, so I pulled it and put it in my Crock Pot for about 4 hours on low to give it time to tenderize throughout so it could be easily shredded for sandwiches. Very easy process with a tasty result!
CJ, I've been wanting to and I will in the next month smoke a chuck roast. My question is how do I insure that is will stay as moist as the ones I do in a CI Dutch oven at an oven temp of 280 over the course of 3 to 4 hours setting in a liquid? Even my reheated left overs are very nicely moist. Momma O (SWMBO) will not stand for an even tending dry piece of meat. Oh btw, Loved the Jamaican VaCa video! Got any more of them from the trip?
I don’t know what you did on the bottom of your grill. I see the foil that is catching the drippings. Did you just wrap a dish and put it over the charcoal? What kind of heat did you use. Is it charcoal? Did you fill the whole bottom of the grill with charcoal or did you have some indirect heat. It looks like you just have heat over the whole piece of meat since you put it in the middle. So those are the things I’m trying to figure out so I don’t burn mine to death. Do you have a certain temperature you try to maintain?
Thanks for watching Kathy, I'm cooking on a Weber Smokey Mountain (WSM). I've got lump charcoal and a few wood chunks in the fire pan on the bottom. Above that is a water pan that is empty. The water pan acts as a deflector from direct heat. I cover the empty water pan with foil for easy cleanup. I try to maintain 275 by adjusting the intake vents.
@@mamaandpapajoe thank you so much for the explanation. I appreciate it. I just have a weber kettle. I’m not sure if it would work as well, but I might try it.
A Weber will work Kathy, we've got a number of videos cooking things like briskets and chuck roasts on our Weber, you just have to set up for indirect cooking.
Great stuff you did here. I have also tried doing a smoked chuck roast and while it has great flavor and texture, I found it seemed a bit dry compared to a good brisket. Did you find the same in your efforts?
What was that sauce that you used? The volume was pretty low. I'm not here to complain, I'm just asking. ;) I love to grill so I'm always looking to learn. Thanks and GOD bless.
Thanks for watching Billy. The dark sauce that I used is called Maggie Jugo. It's a very flavorful seasoning sauce and levels above anything else. amzn.to/3rlcxEo
I'm curious. A long time ago, brisket was was cheap till it gained popularity. I wonder will the same happen to chuck as it is cheap and nowhere as expensive or popular as brisket?
Please stop this madness, we are going to drive these out of a affordable affordabl'sh substitute, start the rumor it is awful, terrible shoe like meat, stick to brisket
I'll be cooking this again sports fans! I enjoyed the flavor and texture way more than I do a brisket flat!!
CJ- Could you lower the volume of the music a little bit? I couldn't hear you speaking very well at the end of the video. Thanks.
I buy chuck roasts sometimes. I'm going to try this on my electric bbq grill. Do you think the butcher paper will work as well on an electric bbq grill or should I skip that step? Thanks.
@@dee_dee_place Will do!
Looks great, just got a 22 kettle, look forward to giving this a go
Would you say the texture was more like the point then? It looked fantastic and delicious to me! I’ve seen that cut done as bunt ends but never cooked whole like that. I gotta give it a try! Btw I cook on a WSM 22 as well great cookers!
Perfect color inside and out!
Thanks very much for watching Chris.
That looks great. Awesome color on it.
Thanks very much Fincity!
That’s one of the best looking chuck roasts I’ve seen on RUclips.
Much appreciated Houlester, thanks for watching.
It's hard to beat a oven roasted chuck roast until CJ came along and nailed this cook.
🤣🤣🤣🤣 Thanks W C!
Good looking chuck, that was calling for some sandwich sauce and bread to make a sandwich😁, great job CJ👍🏼🍻🇺🇸
Thanks JC! I eas really surprised at how delicious it was.
That's a basket looking chuck right there ...
Nice work bro ...🤙🏾
Thanks for watching and have a merry Christmas.
Great job on the cook and the music is quite soothing .
Thanks a lot Oliver, we appreciate you watching.
So glad I found you. Opening up a whole new world for me. Great.
Welcome aboard Robert, don't hesitate to let me know if I can help in any way.
Really enjoy your videos and your presentation. You seem like a really solid man. Wish you were my neighbor.
WOW! We truly appreciate hearing that Journeyman, you'd have to get a gym membership if we were neighbors 🤣🤣. Thanks for watching.
That looked amazing, I’ll be smoking a pot roast tomorrow before the Commanders game. Cheers 🇨🇦
Great flavor Mike, you're going to love it!
Papa Joe that Chuck looked amazing the bark and the smoke ring was shinning like a pocket full of new pennies👊🏽
Thanks Keenan ... so flavorful too.
Great video CJ! I smoked a 3.5 lb chuck roast yesterday using a charcoal snake with alternating Pecan and Hickory blocks in my 22" Old Smokey. 3 hr at 280 brought it to 170, wrapped in butcher paper and back on at 250 for 1 hr, it hit 193. 1 hour rest before slicing. It was tender and juicy, great bark and smoke ring. It was so smokey and delicious. Great fun too. I will definitely use your spritz method on my paper next time. New subscriber.
Thanks for your support Dan, sounds like you executed the perfect cook.
Looks Delicious 😋
Thanks, I really appreciate it Curtis!
Awesome cook big bro!! I love sliced smoked chuck roast
Thanks Maxx, I'm now a fan!
Looks good. Good process.
Thanks very much Ram, appreciate you watching.
Some great looking chuck roast. Cheers! 👍👍✌️
Thank you kindly sir!
Hey that smoked chuck roast is where it's at.. it always comes out great! Nice job🍻
I wasn't a believer prior to this cook man, but I'm sold now!
Thanks for the good word. And the smoke chuck roast.
One love HighTone, we appreciate you watching.
Dang good looking roast!!
My man.... thanks!
Chuck roasts are one of my favorite cuts of meat to smoke. If you want to take it up a notch and get killer beef sandwiches out of it, wrap in a pan over green peppers, onions or whatever you like on a beef sandwich and put about a 14 inch of au jus in there. It will make much more juice and will make a great beef sandwich. Your chuck roast looked freaking awesome though. Yet another great cook CJ, thanks!
That recipe sounds legit Troy! I can see it in my future! Thanks.
"Let it do what it do". Excellent advice. When you unwrapped that thing my mouth watered. BEAUTIFUL piece of meat, outside and in. Great smoke ring. Great video. Thank you sir.
😂😂 Glad you enjoyed it Charlie, this cut brings so much flavor to the party.
You are a fantastic cook and a great teacher/cook. Peace and harmony
Thanks for that awesome comment Yuki!
Papa Joe..you are the Man! Looks killer! guessin' it was Awesome!
Thanks very much Yogi, we appreciate you watching.
That looked really tender in the middle! I’m trying this. Great video.
Thanks very much for watching Anthony, this cut is more flavorful than brisket.
Your killing me man👍. Incredible looking, my mouth is watering!
Get you one and make it happen Shane!
I love to smoke a chuck roast, one of my favorite cuts of meat to smoke, in fact I like a chick better than brisket. I usually rub SPG using light oil to moisten the meat to get the seasoning to stick. Great job Papa Joe
Yessir... Olive oil works for me. Thanks for watching Bronc!
Best looking chuck roast I've ever seen. Wow! I wish I could find the beef like that.
We really appreciate that Maximus, I'm fortunate to be in an area that gives us lots of choices. Thanks for watching.
Uncle Chris is the real deal. 😊😊
It sure is KC, I'm shocked each time someone tells me they've never heard of it.
Looks great very good job 👏
Much appreciated Rolando!
Watched 2x took notes. Got me one I am doing tomorrow. Thanks for the great vid. 👍
Thanks for watching Darren, I really enjoy the flavor of a smoked Chuck roast more than I do a brisket. You're going to love it.
That looks so tender! Yum👍
It really was Bobbi! Thanks for watching.
That chuck roast turned out great.
My man Mike.... thanks!
My man. You know what you are doing sir 🔥🔥
Thanks very much sir, we appreciate you watching.
Yuuummm, nice job!
Thanks a lot Jerry!
Nice video bud
Thanks Dude!
I’m subscribing Pap Joe, these vids are straight 🔥!!
Thanks very much and welcome aboard Invisible One, we appreciate you.
Great video! You have inspired me to give this a try! Got one going outside right now!
My man!! Be sure to let me know how it turns out!
@@mamaandpapajoe I def will!!!
Man! It came out great! I don't know why I've never tried this before but I'm sure gonna make it again!
That's awesome Big J. Way to go.
Nice work fella. Looks delightful.
Much appreciated Greg, thanks for watching.
That looks beautiful I have to try that cook!
You should Dblack, it's pretty simple and straightforward.
Hey guys! Great job! I actually met you all at our bbq fundraiser at Ace Hardware in San Antonio ( I made the baby backs 😊). I’m glad I found your videos. I will definitely be subscribing. Keep up the good work! 👍🏼
JRod! I remember dude! Great to hear from you. Thanks for your support.
Looks killer CJ, love me some chuck roast!
I'm becoming a fan as well Mario!
Going to have to try it!
More flavor than brisket in my opinion William. Get it done.
@mamaandpapajoe Fantastic job! Your directional videos never steer me wrong!
Much appreciated Matthew, thanks for watching.
Looks great.
Thanks a lot Pops!
I think Chuck is soooo beefy! Simple, clean and tasty. Nice work cj. I’ve yet to do one like a steak. I will soon!
I totally agree Zach. Find a nicely marbled one and reverse sear it.
My, my that looks good!
Thanks so much.
Great cook!
Thank you BKC!
Amazing!!! 😋
Thanks a lot for watching Riley!
Heck yeah I see some beef sandwiches in your future...as they say in the BBQ world it's a poor mans Brisket 😅. Thanks for sharing my brother. Cheers 👍 ✌️ 🍻
How goes it Stephen! Thanks as usual man.
Looks fantastic
Thanks a lot for watching Simon!
Love the knife!
Thanks very much for watching Stephanie.
Nicely done video. Thank you.
Thanks very much Michael, we appreciate you watching.
Superb! 👏🏼👏🏼👏🏼
Thank you for watching Curtis!
Thank you for the video. I found the beef stock + oil spray interesting. We use butter but watching your method has me curious now. I’ll have to try it.
Thank you again, and God Bless You and your family. 🙏
That's awesome Fernando, be sure to let me know how it turns out. Thanks for watching.
Good job, I know you know what you're doing. Now you made me go search for a chuck roast.
Thanks for your support we appreciate it.
I'm hungry now nice job ❤😂😊😊
Chuck is so flavorful Kenneth, get one and smoke it.
So Tender, Some Good Cooking
Oh yes Richard!
Nice!
Thank you! Cheers Matthew.
Nice work as usual. I did one about that size last week in the oven and it was so tough if I hadn't made pan gravy it would have been inedible. I will try this method for the next one. Thanks again for these videos.
You're welcome KC, you're going to love this method. Just remember to start with most marbled roast you can find.
Thank you - great video
We appreciate you watching Ron, thanks a lot.
@@mamaandpapajoe I'll be smoking the exact same cut of beef this weekend so this was great and I enjoyed your other videos as well. Well done!
Giddyup!
Dang! Nice job
Thanks for watching James!
Nice work
Thank you for watching Keith!
No problem I like to grill to nice video keep ‘‘em coming I’ll be looking for them
I appreciate that.
Looks so goooooooooood
Thanks very much for watching Jennifer.
Looks delicious
It was Ryan, I thought it had more beefy flavor than a brisket.
@@mamaandpapajoe that is good cut like one too
Man it looks good 👍🏾
Thanks Stan, Chuck roast is such a versatile cut.
Im fixing to do this today
You're going to love it Jacob, thanks for watching.
I've kinda held off on the chuck roasts too, but I think you've talked me into it.
I'm a new convert as well Kev!
I have been looking for something else to do with a beef roast besides a wet pot roast. Dang just after we decided to do a more plants base diet. We will try in the future. Nice job ❤
Thanks In Between this was my first one but I will definitely be doing it again.
Ah, smoked chuck, the poor man's brisket. I love doing these on a charcoal grill. I usually just use salt, pepper, and garlic for my seasoning/bark. What was that liquid stuff you put on there? Also, I put some wood chunks, like mesquite, into the charcoal to add to that smoked flavor. Your method is great (see that great smoke ring?). "Let it do what it do," perfect! Thanks for sharing with all of us!!!
Sounds great Michael, it's a really versatile cut of meat.
YOU NAILED IT YUM
Much appreciated SB!
@@mamaandpapajoe IT LOOKS EXCELLENT YUM 👌👌 i just got 2 more chuck roast tonight in baking soda brine.. Going to leave them in the brine for 2 days Last time i did this they just about melted away 🤣🤣being so tender
I'm going to have try that brine.
@@mamaandpapajoe It works good on meats such as beef and pork
Nice job. I’ve done a couple of these chuck (blade) roasts on a small Traeger. Coarse pepper, some salt and my own brisket rub. 225 to start and it stalls out for a while at around 140-145. It eventually pushes through and I wrap at around 165 internal and turn it up to 275 until internal hits 203 -208. They’ve both been super flavourful, really tender and nice and juicy. Perfect for a small gathering when 12 pounds of brisket isn’t required.
That's a very solid plan JB, the flavor of a smoked Chuck can't be beat. I think it's better than brisket.
Man i got to try this. I was at Costco looking for a tri tip but they only had 2 packs. I should have bought the chuck roast.
Please do Bobby! You are going to love it!
Instant sub here
Much appreciated Cloudney, we appreciate your support.
What is the first thing you put on it? The bottle with the yellow cap.
It's called Maggi Jugo. It an awesome sauce with more flavor than soy or Worcesterchire
amzn.to/3oACGhG
@@mamaandpapajoe thanks.
Trying this recipe right now, got a bagged marinated chuck roast on the smoker. If it turns out anything like yours I will be happy. Right now I'm working off a small barrel smoker so brisket isn't an option, maybe chuck roast is the answer.
How small is your barrel Chris? I've done briskets on a mini drum smoker and a Weber with no problems. Thanks for watching.
@mamaandpapajoe It's probably sixteen inches wide, I'm just outside st louis mo and the brisket I'm seeing here are a good 24 to 36 inches long, looking to get a offset soon. Right now I'm limited to pork butts or tri tip. Never done brisket before, Once I get a new rig I'm gonna go for it.
I understand.
Question, with the set up of your WSM, are utilizing the water pan with liquid or just using it to catch the drippings? Thanks!
I call it an air heat sink Jumbug. The pan is empty and the foil creates a bit of a bowl to catch drippings. I've never put liquid in it.
@@mamaandpapajoe I appreciate the response, I’m going to try this next time.
Awesome. First time seeing this method. Is that brown paper you used the same as a brown paper bag? PLEASE TELL ME. THANK YOU
A brown paper bag could be a decent substitute Deborah. What I used is called Butcher paper. It's used a lot in bbq to wrap meats. It helps to retain moisture without steaming like aluminum foil. It's sold in most grocery stores.
www.amazon.com/dp/B0C24SQH1Y/ref=cm_sw_r_as_gl_apa_gl_i_XDCR5S9XMHG687ZEMAGH?linkCode=ml2&tag=mamaandpapajo-20
Nice! Chuck is usually a cheap cut, so this is a good result!! How was the juiciness? Sometimes chuck gets dry.....thank you for the video!
Not cheap anymore Bear. This one was pretty well marbled so it ended up juicy and oh so tender.
Bark looks amazing and it's obviously tender enough. But I gotta say that interior looks a bit on the dry side. I'm going to make my first attempt at a smoked chuck roast this weekend so hoping for good results.
You're correct Pong, when sliced it doesn't have that wet shine like some other cuts of meat. Its definitely not dry. Let me know how it turns out.
@@mamaandpapajoe My cook seems to have been a success. I use a Pit Barrel Cooker which runs hotter than most smokers during the first few hours. Consequently, mine reached 200F internal in less than 3 hours, so I pulled it and put it in my Crock Pot for about 4 hours on low to give it time to tenderize throughout so it could be easily shredded for sandwiches. Very easy process with a tasty result!
Congrats!
Very nice! BTW, where’d you get your butcher paper? Thanks.
Thanks for watching John, I get butcher paper from two different sponsors but it can be found in most of your local grocery stores or on Amazon.
Looks amazing! What was the total time it was in the WSM and did you keep temperature at 275 during whole cook?
It was almost a 4.5 hr cook time at 275. Thanks so much for watching.
I wrap a bit sooner to hold the juices a bit better and then slice then and eat it as a French dip!
Sound delicious too Chism.
Bro that is right on
Thanks very much for watching Grailey.
How did you get that bark? Other videos I have seen don’t have it like you do!
Threads what that awesome 16 mesh black pepper can do for you. Thanks for watching.
What will power to wait an hour before trying. I would have been all over that 15 minutes off of the grill
🤣🤣 And you wouldn't have been wrong Shagster, it's such a flavorful cut! Thanks for watching.
CJ, I've been wanting to and I will in the next month smoke a chuck roast. My question is how do I insure that is will stay as moist as the ones I do in a CI Dutch oven at an oven temp of 280 over the course of 3 to 4 hours setting in a liquid? Even my reheated left overs are very nicely moist. Momma O (SWMBO) will not stand for an even tending dry piece of meat.
Oh btw, Loved the Jamaican VaCa video! Got any more of them from the trip?
Best thing you can do DennyO is to start with the most marbled cut you can find. Cook at 250-275 then add a lil oil when wrapping to help it out.
@@mamaandpapajoe Many thanks, that is what I do. Do you have more of the Jamaican VaCa coming Mon?
I don’t know what you did on the bottom of your grill. I see the foil that is catching the drippings. Did you just wrap a dish and put it over the charcoal? What kind of heat did you use. Is it charcoal? Did you fill the whole bottom of the grill with charcoal or did you have some indirect heat. It looks like you just have heat over the whole piece of meat since you put it in the middle. So those are the things I’m trying to figure out so I don’t burn mine to death. Do you have a certain temperature you try to maintain?
Thanks for watching Kathy, I'm cooking on a Weber Smokey Mountain (WSM). I've got lump charcoal and a few wood chunks in the fire pan on the bottom. Above that is a water pan that is empty. The water pan acts as a deflector from direct heat. I cover the empty water pan with foil for easy cleanup. I try to maintain 275 by adjusting the intake vents.
@@mamaandpapajoe thank you so much for the explanation. I appreciate it. I just have a weber kettle. I’m not sure if it would work as well, but I might try it.
A Weber will work Kathy, we've got a number of videos cooking things like briskets and chuck roasts on our Weber, you just have to set up for indirect cooking.
Great stuff you did here. I have also tried doing a smoked chuck roast and while it has great flavor and texture, I found it seemed a bit dry compared to a good brisket. Did you find the same in your efforts?
It compares favorable to a well marbled brisket flat Michael. Definitely not as juicy as a fatty brisket point but it has more flavor in my opinion.
Chuck roasts are not common up here at the supermarkets. This cook looked great but I'll try your reverse sear method when we do get a roast.
Stock up on 3 or 4 when they're available Brian!
What was that sauce that you used? The volume was pretty low. I'm not here to complain, I'm just asking. ;) I love to grill so I'm always looking to learn. Thanks and GOD bless.
Thanks for watching Billy. The dark sauce that I used is called Maggie Jugo. It's a very flavorful seasoning sauce and levels above anything else. amzn.to/3rlcxEo
@@mamaandpapajoe thanks brother 👍. I appreciate the help! I love to try new things. ;)
Was that a total of 4 hrs on the smoker? Besides the rest time?
Total cook time was about 4hrs 15 mins.
Thank you! I have one on the smoker now!
Awesome. Really flavorful cut.
Looks good put this on some bread, chesse,
My man! Giddyup!
if you get a split use either baboo or metal (Squier) yep spell fer shit lol to hot the cut together
Thanks for some good info Nathan.
I have to try this!!! 🔥🔥🔥
p.s. As you see I finally created my RUclips channel! 💪🏿💪🏿
You got this T.... I'll be swinging thru!
I'm curious. A long time ago, brisket was was cheap till it gained popularity. I wonder will the same happen to chuck as it is cheap and nowhere as expensive or popular as brisket?
It's already more expensive per lb than brisket Joel!
@@mamaandpapajoe shows how much I know! 😂 Thanks!
🤣🤣
Your music is too loud.. But nice vid
Thanks for watching Rv!
Awesome crust but dammn looks dry as Arizona
Definitely wasn't!
@mamaandpapajoe cool il give it a go !
Please stop this madness, we are going to drive these out of a affordable affordabl'sh substitute, start the rumor it is awful, terrible shoe like meat, stick to brisket
Honestly, best one I have seen as well. I make mine into cubes and then a little sauce at the end
😂😂😂 You had me there for a min Butch! Thanks for watching.
Chuck is such a flavorful cut Butch. Folks don't realize many different ways you can cook it. Thanks
Looks great! Mine turn out very similar. For the money I'll take Chuck over brisket anyday!
I agree Michael, Chuck definitely has more flavor. Thanks for watching!
I'm really interested in trying this but does it turn out more dry than brisket? My only worry...