Better Than Brisket - Perfect Smoked Chuck Roast on the RecTeq Bull
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- Опубликовано: 25 авг 2024
- RecTeq Smokers & Grills. amzn.to/3yUjYTp
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Did this today. Tried what Steve said in a reply. Mine stalled at about 159 degrees internal temp, wrapped the meat, cranked up to 250 degrees, unwrapped at 185 internal temp, smoked until internal temp reached 200 degrees which was 9.25 hours of smoke. The meat had a nice outer smoke ring and tender and juicy on the inside. The flavor was amazing! I'm new to smoking on a pellet grill so really appreciate Steve sharing his videos and experience!
Glad it turned out for you ... Thanks for watching and keep on Smokin'
Steve I smoked mine to 163, wrapped then pulled off the Bull at 203 degrees. PERFECT and yes, very tasty. Thanks!
Glad it worked out for you and leaving the feedback. Yeah … I love it!!
Thanks for the recipe Steve. My wife was highly skeptical about a smoked roast better than brisket. Well, she's no longer skeptical....dang it was incredible Took awhile tho, that stall didnt want to break thru. Keep up the good work Steve
Glad you enjoyed it ….. now you don’t have to buy that BIG ole piece of meat, just get a Chuck roast and smoke ‘er up. Yeah, that stall can kill ya, I generally get impatient and crank the temp up or wrap to get through it. I’m not the most patient guy when it comes to eating… lol
Looks dry to me and I would recommend that you wrap them like a brisket when it gets to the stall temp and let them rest just like a brisket. I enjoy your videos.
It was a bit dry, should have wrapped.
Very nice! I will use this recipe this weekend!!! 👏🏾👏🏾
Come back and let us know how everyone liked it. Enjoy! Thanks for watching
Excellent job! Looks absolutely fantastic thank you! I may try that today!
It’s good stuff … have fun with it. Enjoy!!!!
Looks delicious Steve. I’m really enjoying my Bullseye. Tonight was salmon…scrumptious!
Delish!!!! Salmon is one of my faves!!!!
NICE at 2nd check!! Push through the stall , Nice move!! I wrap sometimes , but l like to push through for ba better bark!! Yumbo!! Just a little dipping sauce make your mouth water!!! I believe , great job
Yep … I’ve done them both ways. I think wrapping does make them more moist, but like you say you sacrifice some meat candy by wrapping, but it’s all good.
@@SmokinSteve u know it!!!🤪
Real nice smoke ring
Thank you … it turned out excellent. Thanks for watching
Definitely want to wrap or foil boat , that thing looked super dry
Great job Steve,thanks fo sharing..
Thanks for watching …. It’s goooood stuff!
As a observation, next time wrap 1 of the 2, just for the auju !! I bet!! Pour the juices on both!!! The other comments about looking dry u know what you got!! U keep contributing to THIS channel!!! I love your videos,I really need to do more, I just smoked a pork butt ,on my kamander, nothing fancy!! I liked it!! 8 hr.smoke!!! Only paid 10$ for 6lb. I'm still eating!!! But I'm wanting to do rib's next, probably a roast on top rack!! Same time!! I can do it!!
Thanks for watching and sharing your great thoughts. Spot on … it’s all good!!
1 hella smoke ring brother!!!
Yep …. Awesome!!!! Almost looks painted on
Good to see ya smokin Steve!!!
Yep …. It’s a little more relaxing, just kick back and enjoy that smoke rolling!!!
Cool
Recteq and bear mountain. A beautiful combo!
Hard to fail with that combo!!!
Hey Steve,
This looks awesome and I’m trying it this weekend! So about 10 hours and internal temp of around 200 correct? I might wrap it at 160. Thanks for the great idea!
Jim
Time may vary …. All depends on how long the stall is. I think I’d wrap to help with moisture and the stall period. Good luck with it … let me know how it turns out for you.
😵💫YUMMY 😵💫
Delish!
chuck is fine but brisket is way cheaper and i prefer it much more, you can smoke it and then freeze it in vacuum sealed bags and rewarm it using sous vide and it will taste just like it came out the smoke. Brisket where i live in southern NM is anywhere from $4-5 lb. where chuck is usually around $14-18 lb so what's the better deal really and once you are done with the brisket you have enough for multiple meals instead of just one making it a time saber as well depending on the size.
Wow! Chuck Roast here is $4 - $5 a lb.
@@SmokinSteve yup. from the video i would maybe recommend wrapping it in butcher paper and add some tallow it may help with giving it more fat and moisture as it looked dry to my likings. Chuck don't usually have a lot of fat making it dry out quicker and the tallow will even add more flavor. worth a shot.
Looks a little dry. Maybe a wrapping would have kept Alitalia more moisture in. Bark looks good, smoke ring too!
Could have been a bit more moist, but it was dang good. Wrapping would have helped with moistness, but maybe would have sacrificed some of the bark. Next time I’m going to wrap maybe @160° then unwrap @ 185° or so to help get some more bark, or as I like to call it “Meat Candy”!!!! It’s all good!!!
In your opinion, can you acvhieve these same size smoke rings on the bullseye?
Yes you can … smoke rings are just cosmetic anyway. They in no way have any effect on flavor or taste. They are just for show and look good.
RUclips chuck roast smoked on a Green Egg Grill
Looks good Steve! I got the same combo as you. Been using the griddle on the Bullseye a lot but I’ve missed cooking on the 700 so I’m gonna do a Whole chicken this weekend. May have to try this roast like a brisket as well!
I think you’ll be happy with it. Yeah, it’s nice to take a break from hustle and bustle of the griddle and kick back and enjoy a smoke on the Bull.
Hey Steve
Big fan of yours!
If you were to make it again would you have wrapped during to stall?
Yep I would, I think it would be more moist, wouldn’t halve charred on the outside and would have sped up the process. I’ve done it both ways and I think wrapping gives you better results. I know some consider it cheating, but it’s just another method of cooking. It’s all good!!!
Steve call you link me to the purchase location of the Bullseye cast iron grate? Thanks AL
Im not sure they still make this exact one, but check this out and some of the others at amzn.to/2Z2xEtm
not better then a brisket. brisket has 2 muscles. chuck has 7 muscles. which taste different. nice job thou.
IDK ABOUT BETTER? BUT CHEAPER.
Looks dry
Zoom out, frame the shot, hold the camera still.
Usually it turns in to roast beef taste, Which is good 👍👍 but looking for a brisket taste NOWAY > I did a chuck roast one day got its smoke and char . I put into foil it was suppose to been 225 degs 👍👍2 and 1/2 hours later i when the check 👀 THE PIT WAS AT 700 degs I open it up and was light ? 👉👉 And a puff of smoke came out THERE WAS ENOUGH THING BUT ASHES 🤣🤣🤣🤣 THE 1st time that ever happen to me. IT WAS FUNNY, AND SAD. AT THE SAME TIME > I have to fine some thing else to eat 😥😥🦴🦴