I basically stopped doing chuck in a pot. Smoked chuck is every bit as good as brisket. 😊 After smoking, *THEN* turn your chuck into a pot roast if you like (and i do), the flavors are terrific! Just remember one thing, the meat *cannot* absorb smoke after 150°f (sciency stuff here) so, at that point you can pull and wrap it and put it back in (I often just bring it in to the oven and turn it up, as you're just going for heat at that point) or, finish it in your pot of choice (pressure cookers are great but a cast iron Dutch oven still warm my heart), just be sure to go ahead and put a good sear on the chuck, on top of smoking it for yet another layer of fantastic... "What did you put in this!?" flavor! 😊
Only smoke for 2- 2 1/2 hours n use some type of cider vinegar or broth to baste or spray every hour then wrap and continue to 195-199 n let it rest n finish off at 200+ while resting. That’s why this one looks so dry
Probably the driest stiffest slice of any meat I’ve seen in quite awhile. Given the way the temp was still rapidly rising on the probe I’d guess it was around 220 when pulled & 230 after resting. Which is waaaaaay overcooked & will give it a shoe leather toughness. I think I speak for most when I say we’ve all done it before & made something almost inedible. I’ve done this smoked chuck roast & overcooked it. It tasted fine but the meat was tough as shi*! So I chopped it up & used it in chili which turned out awesome. Bottom line is Chuck doesn’t have the intramuscular fat & collagen that a brisket does & requires an added fat or braising liquid to achieve similar results to a smoked brisket
I’ve never had a chuck roast on the grill. Will be giving it a try along with the Buffalo ribs. Thanks for sharing these creative ways to prepare meat. ❤️
I am OBSESSED with your channel. Im always so hungry whenever u upload food. can u start putting a couple secs of u eating the stuff at the end for us pls
Throw it in the oven on 350 put garilc onion green bell pepper a cap full of gravy master a table spoon of beef base a lil water whatever kind of dry seasoning you like in a deep pan cover aluminum foil a couple hours it will come out so tender and juicy melts in your mouth my favorite cut of meat and yours look delish
I tried it once and it was good. At least my parents thought it was great. I couldn’t get the char like a brisket though. Maybe cause I didn’t rest it enough after taking it out of the fridge.
Picked a couple 2 lb packages of London broil for less the ten bucks a piece. The final product came out super tender and tasty. Ya gotta shop around. No brainer.
2-3 hours in a crockpot after smoking, add a little beef broth, 2 packets Lipton beefy onion soup mix, washyersistersauce and two bay leaves. Caramelize some onions Shred and serve on provolone toasted sub buns for the best French dip🤌😘
I love how all these overnight BBQ pros have brand new grills. I want to see a recipe for some with a 20 year old seasoned grill. Do you know why you don't see those videos. If it is that good then you are not giving it away.
My understanding is that butcher paper lets some of the moisture escape and smoke can continue to contact the meat. the former is more important when forming bark on, say, a brisket, but the latter is all-around tastier (and helps with the smoke ring).
Clearly it was an accident and she left it in there too long, she knows that, give her a break. I never thought of doing this! Genius!!! Ima smoke a chuck roast too and make some tacos or something. Thank you!...oh and to u guys who r sahing looks dry im not gonan try it, then obviously just take out the chuck roast at the correct temp. Mistakes happen, but that fatty chuck roast is gonna taste gooood i already know
Looks a bit on the dry side.smoke rings perfect!
that temp was at 209 and quickly changed to a new camera shot. bet it was over cooked for 5-8 degrees which is alot haha.
@@whitelightningraceproducti7756 Definitely, and not to mention the temp goes up and continues to cook while it rests
Meat dust.
@@whitelightningraceproducti7756yea she left it on too long lol. I was probly a good 218 at the speed that temp was rising
like nobody would notice the pale dry meat, the lack of juices and that first "slice" that chopped the end like a piece of wood.
'Poor mans brisket' lol. Chuck roast is more expensive than brisket where I'm at...
It is everywhere but you’re paying less bc it’s WAY smaller than brisket
Not where I'm at.
Chuck roast is 'bout a buck or buck fifty more expensive than a brisket, but a chuck roast is about a third/fourth the size of a brisket.
"poor man" could be lack of money or Poor Man" could mean lack of time.
Chuck is often 5.99$/lb and brisket is 3.99$/lb near me. Even if brisket needs 1/3 of the weight trimmed off, chuck isn't cheaper.
Love chuck very underrated cut
I basically stopped doing chuck in a pot. Smoked chuck is every bit as good as brisket. 😊
After smoking, *THEN* turn your chuck into a pot roast if you like (and i do), the flavors are terrific! Just remember one thing, the meat *cannot* absorb smoke after 150°f (sciency stuff here) so, at that point you can pull and wrap it and put it back in (I often just bring it in to the oven and turn it up, as you're just going for heat at that point) or, finish it in your pot of choice (pressure cookers are great but a cast iron Dutch oven still warm my heart), just be sure to go ahead and put a good sear on the chuck, on top of smoking it for yet another layer of fantastic... "What did you put in this!?" flavor! 😊
Only smoke for 2- 2 1/2 hours n use some type of cider vinegar or broth to baste or spray every hour then wrap and continue to 195-199 n let it rest n finish off at 200+ while resting. That’s why this one looks so dry
Probably the driest stiffest slice of any meat I’ve seen in quite awhile. Given the way the temp was still rapidly rising on the probe I’d guess it was around 220 when pulled & 230 after resting. Which is waaaaaay overcooked & will give it a shoe leather toughness. I think I speak for most when I say we’ve all done it before & made something almost inedible. I’ve done this smoked chuck roast & overcooked it. It tasted fine but the meat was tough as shi*! So I chopped it up & used it in chili which turned out awesome. Bottom line is Chuck doesn’t have the intramuscular fat & collagen that a brisket does & requires an added fat or braising liquid to achieve similar results to a smoked brisket
We learn from our mistakes. Don’t you think pit masters have f up too?
I’ve never had a chuck roast on the grill. Will be giving it a try along with the Buffalo ribs. Thanks for sharing these creative ways to prepare meat. ❤️
Thank you for watching! I appreciate you!
Yeah, I'm gonna have to try to smoke one. I've used a chuck roast to make pit beef, and it was excellent.
Cook in medium to medium well also salt pepper garlic
Make sure it's well fully cooked
Looks great. Keep it up
Ole Chuck never knew he would ever taste so good.....
I am OBSESSED with your channel. Im always so hungry whenever u upload food. can u start putting a couple secs of u eating the stuff at the end for us pls
That stuff looks SO good!🤤
I have 2 bone in chuck roasts in my smoker, I was inspired by your videos to give this a try. 😊
I am going to try this tomorrow, because I have to.
Chuck is my favorite cut of beef.
Giving this a shot tonight!!
How was it
@@dontspeak2994 it was good; however, i didn't use a "quality" chuck so it didnt require smoking it as long. But it had great flavor.
You missed a step, slather it with beef tallow before putting it in the paper, and it will be moist and juicy! 👍
I call it ..... looking good!
I have been doing this for years and do same Temps as a brisket perfect every time
Chuck roast is the cheaper option, but a brisket more juicy and taste better.
That's why it's called the POOR MAN'S BRISKET
I’d say that’s a poor man’s brisket in my book!
Sous vide for 32 hours at 137F. Sear in brown butter and thyme on a skillet. Super tender and not over cooked and not stringy.
Throw it in the oven on 350 put garilc onion green bell pepper a cap full of gravy master a table spoon of beef base a lil water whatever kind of dry seasoning you like in a deep pan cover aluminum foil a couple hours it will come out so tender and juicy melts in your mouth my favorite cut of meat and yours look delish
Maybe a unpopular opinion by me but I’ll take chuck roast and the different ways u can cook it against brisket any day of the week
I tried it once and it was good. At least my parents thought it was great. I couldn’t get the char like a brisket though. Maybe cause I didn’t rest it enough after taking it out of the fridge.
Luv that pmb, I have cooked these for 18 years
about how long does it take to get "probe tender" after wrapping in paper?
Picked a couple 2 lb packages of London broil for less the ten bucks a piece. The final product came out super tender and tasty. Ya gotta shop around. No brainer.
i knew i wasn't the only one
2-3 hours in a crockpot after smoking, add a little beef broth, 2 packets Lipton beefy onion soup mix, washyersistersauce and two bay leaves. Caramelize some onions Shred and serve on provolone toasted sub buns for the best French dip🤌😘
I just bought a smoker and I'm a rookie. I have a question. Is the roast cold from fridge or is it room temp before smoking? Thank you
Room temp always
Nothing like a good chuck steak.
I love making this
I love me some chuck roast on smoker. My char broil 50/50 not big enough for brisket. Just did 2 on monday .
Do you find that the Oklahoma Joe run’s really hot on the bottom grates?
Could you inject it with beef tallow for extra juiciness?
I love how all these overnight BBQ pros have brand new grills. I want to see a recipe for some with a 20 year old seasoned grill. Do you know why you don't see those videos. If it is that good then you are not giving it away.
what kind of paper ?
This shit is well Done done lol
Looks delicious to me
Mine as well have a tube steak or some fish tacos there. Come to my window chanting in the back ground
Does it have microwave instructions 😅that's all I can cook with
Oh no no no no no no no no no no..🤦♀️😖😭😭
I wish I could try that because it looks dry af, but maybe it’s not, but with an internal temp of 210, I probably is
Gas is a smoker😂😂
in MD our angus brisket is about 4.99/lb and our certified angus chucks are 7.99 lol
What kind of smoker is that?
Overkill
Brisket is king .
Looks good but I want mine raw lol
Why does it need to rest for 30mins before eating??
I just smoked a chuck roast and a brisket to compare. The brisket was much better. The chuck was Ok, but chuck roast is more for Sunday dinner.
Yummy 😋
I have smoked both brisket & chuck roast. I feel chuck is tastier than brisket and chuck is quicker.
That looks so dry.
😋😋😋😋😋
Yummy 😊
That first knife cut actually seemed a little tough.
“Poor man’s brisket” puts expensive ass oil as binder
Not real bbq when gas is involed 😂
Why use butcherpaper and not foil? I'm ignorant here and curious
My understanding is that butcher paper lets some of the moisture escape and smoke can continue to contact the meat. the former is more important when forming bark on, say, a brisket, but the latter is all-around tastier (and helps with the smoke ring).
You need some moisture in that neat because that's going to be rough to eat.
Clearly it was an accident and she left it in there too long, she knows that, give her a break. I never thought of doing this! Genius!!! Ima smoke a chuck roast too and make some tacos or something. Thank you!...oh and to u guys who r sahing looks dry im not gonan try it, then obviously just take out the chuck roast at the correct temp. Mistakes happen, but that fatty chuck roast is gonna taste gooood i already know
takes courage to post grill vids i like what you showed me
Yeah😂😂😂😂😂😂😂
What happens if you dont use butcher paper?
Poor man’s jaw.
😂😂😂😂
Do not use paper. Use foil
It kills me to see a drip tray not filled with baked beans.
We need pre Biden prices before we can start eating meat again it's too darn expensive right now
Chuck Roasts pushing 30 bucks for 2-3 pounds. It's insanity. The Democrats are killing us.
Chuck roast per pound is MORE expensive than brisket
Looks dry.
NOT VERY MANY POOR PEOPLE HAVE A SMOKER LIKE THAT
Looks drier than a popcorn fart
Lol, poor mans brisket.... It's $10 a pound!!!!
Poor man's brisket? Are you kidding me? At my grocery store, chuck roast costs more than brisket.
If it’s still expensive it’s not poor man’s brisket
LOL , I don't even want to try it , terrible idea .
They named it chuck roast for a reason .
Only cheaper when you find it on sale.
Actually Brisket is the cheaper and less flavorful cut of beef.
Chuck roast sucks if it’s straight up smoked like a brisket and sliced that way. Pan, beef broth, let it braise after the bark is set.
Little bit too dry
Dry af. Should have pulled in at 200 tops
Chuck as a poor man's brisket? Dude chuck is more than brisket, then proceeds to use truffle oil? Lol
Yeah id definitly throw it in a taco😊
I put beef broth in my tin foil when i wrap it
Looks a tad dry
Her times are a little long but this is a good recipe
That was way too tough to "shred for a sandwich"
Chuck roast is a very cheap introduction into smoking meats.
She overcooked it. 😢 maybe 225 would have been better.
I call that overcooked
Still roast beef.
why do youtube short people always talk with the same cadence
Damn 210 lol naw remove around 198ish
Nuked it!
Brisket is the poor man’s brisket lol
I thought "poor mans" means cheaper.
That looked dryer than the bottom of my heel 🦶
:)
Brisket is cheaper than chuck roast lol
😂 brisket is the poor mans brisket lol chuck is more expensive..