Fire Up The Flavor: Smoked Chuck Roast Done Brisket Style!
HTML-код
- Опубликовано: 6 июл 2022
- We love some chuck roast and this recipe did not disappoint! This was a rather large chuck roast, you may want to go a little smaller to cut down on the time. But it turned out amazing!
• 1 Chuck Roast 3-5 LBS
• 2 TBSP of AP Seasoning
• 2 TBSP of Brisket Seasoning
• 2 TBSP of Worcestershire Sauce
Set your smoker to cook at 255 degrees using your choice of smoke. We used Pecan, Post Oak and Apple.
Trim any silver skin and excess fat off of your roast.
Use the W Sauce as your binder and then season with the AP and Brisket Rub.
Place the roast in the smoker.
Once the meat reaches 165 degrees wrap in butcher paper.
Place back in the smoker, using a probe monitor the internal temp.
Remove when the internal temp reaches between 205 and 208.
This large of a roast took about 6 hours to cook.
We let it rest for about 15 minutes and then sliced it up!
GET YOU SOME!!!!
🔔 Don't forget to SUBSCRIBE and ring the bell
ruclips.net/user/BigDaddysBB...
Check us out on the Socials:
Instagram: / bigdaddysbbqpit
Facebook: / bigdaddysbbqpit
Email: harveybbqpit@gmail.com
On the Web: www.bigdaddysbbqpit.com
Gear:
• Javelin Pro Instant Read Thermometer: amzn.to/2QtJoRX
• Gloves: amzn.to/3m0dxXM
• Black Nitrile Gloves, Latex Free: amzn.to/3hc5CmA
• W Sauce amzn.to/3Aw0mY5
• Oakridge BBQ Black OPS Brisket Rub amzn.to/3aoS2yQ
• Killer Hogs AP Seasoning amzn.to/3P6yJca
#chuckroast #smokedmeat
As an Amazon Associate I earn from qualifying purchases from the above links, at no extra charge to you
“My boy Slim Bacon” 😂😂
Holy crap!!!!!!!! Looks awesome. Gonna try this for the 4th.
Thank you!
The man is an artist I tell you
Except when it comes to wrapping.
ROTFLMAO!🤣😂
Lots of room for improvement in wrapping!😂😂😎 looked like he was wadding it up to threw it away then threw it back on the pit.
If he was as good at wrapping as he is talking about his sponsor’s it would make kore sense.
Love his channel
A new follower!
But he cant wrap for Chit!! 😂
Shame Oakridge BBQ went out of business. Been using their ribs for several years and find them exceptional. Good to see someone else using them. Great video.
Thank you!
Another Great Job looks Delicious
Thank you!
Awesomeness!
Thank you!
Damn I’m hungry now!
Thank you!
Thanks for the ideas! I like to stab my meat all over with a sharp fork after applying the rub. It seems to get more seasoning flavor deeper into the meat.
Excellent
Thank you!
I noticed did not cut against the grain like brisket looks great 🤠😎
Awesome! What does the wrapping do? New to smoking here.
Helps push the brisket through the stall and retains moisture.
Boy that thing looks sexy! Just got me a 4 pound prime chuck roast today from ranch direct here in Colorado! I now know what I'm gonna do with it tomorrow!🔥💨
How'd you know mommy made dried out roast beef!
What brand of smoker are you using.....or is that a custom build
It’s a Stumps Baby XL. It is a gravity fed smoker, they are built here in GA. We appreciate you watching!
Looks well done and dry?
It wasn’t dry at all, thanks for watching!
What are you spraying it with?apple cider vinegar?
It’s half water and half ACV.
Yo big Dawg God bless ya an im drunk 🥴 but yo kuntry azz can bbq anybody lucky enough ta pull up on ya an get sammich or ah phat azz plate I know you can blast out tha sides his true homie that can break it off on some bbq cookin action 🎬 looks delicious wit some soul in it thanks big guy I'm going 208 nxt chuck roast 💪
Thank you so much! We appreciate it! Keep watching more to come!!!🙌
What’s the approximate cook time?
Can you smoke a 3.71 LB chuck roast overnight?
No
Can you, yes.....should you, no
nah lol
Reason i use foil over butcher paper IS? I save the juice and pour back on the meat when in baggies to freeze it
Seems like everyone on YT is smoking a chuck roast.
It’s awesome and easy to make if you get a good piece of meet
Season overnight with S&P
Smoke to 165°
Wrap to 205°
Slice.
Your’s looks over cooked and dry. It should almost fall apart. I had about 4 oz of rendered fat that I tossed potato slices in.
All That seasoning is a waste. Cause all your going to do is? Burn it off and flick it off. MAKE BIG SEASON GLOB ON YOUR GRATE.. All You need is a oil or butter, salt and pepper all YOU NEED. after it cooked and resting WHEN YOU PUT YOUR OTHER SEASONING ON WHILE RESTING> It melt down into the meat USING > LESS SEASONINGS AND MORE FLAVOR
No resting?? At least for an hour?