Smoked Chuck Roast For Pulled BBQ Beef Sandwiches
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- Опубликовано: 8 июл 2020
- Chuck Roast is an amazing cut of beef to smoke, and is perfect for BBQ Beef Sandwiches. In this video I fire up the Pit Barrel Cooker and smoke a trio of Chuck Roasts after giving them a great rub. The results are some of the best pulled beef I’ve ever made.
Bailey’s Ultimate Rub: baileysbbq.company.site/
Pepper Horseradish Mayonnaise Ingredients
⅓ cup Mayonnaise
1 tsp Coarsely Ground Black Pepper
2 tsp Prepared Horseradish
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#cooking #grilling #chuckroast 
Хобби
Hey Ry, I’m 15 and I’ve watched your videos everyday for about half a year. Keep up the great work you’re amazing!!
Thanks! Glad you're enjoying them :)
@@borismcgillicutty3042no hate intended because I'm not sure if you're joking or not. Barbeque can be a great influence on kids, it can teach patience and trouble shooting, and even keeps them out of trouble. Also, what a great skill to have! Especially when you learn it from RY!
Boris McGillicutty Those remarks are totally uncalled for.
Fantastic looking pulled beef RY! I saw the picture on Instagram yesterday and could not wait to see the video. Great job buddy.🤘
Thank you, my friend :)
Good looking chuckies Ry! I think I like BBQ pulled beef more than I do pulled pork!
Chuck roast has become my go to for a nice family meal. Sliced, pulled, doesn’t matter it gets devoured.
Soooo juicy, looks kinda like a miniature less expensive brisket.
I’m totally gonna make this👍🏻👍🏻🔥
Got us out here drooling...
Great video and that was some fine looking chuck roast Ry. Nice smoke ring on the roast too!!! Cheers brother!!!
Thanks so much! I was really pleased with it 👍
this looks absolutely delicious !!!!!!!! you are making my mouth drip with saliva.
I thought for a minute I was gonna take a bite outta my tablet I find Chuck roast to be underrated.I love it and it's versatile.
Bob Ross of bbq man you should have more subscribers awesome content
Thank you 😊
Great looking recipe!! Love the horseradish sauce
That looks amazing , had a solid smoke ring also. Well played Sir 👍
Looks fantastic! Will be doing this on the Weber kettle in the AM.
Brother that looks amazing! I getting ready to put a couple of chuck roasts on right now!!!
Chuck roast are one of my favs that sandwich with the horsey sauce looks so delicious.
Thanks Ry... I love the Chuck roast videos...and you inspiered me to do my first one a couple years back... and.. the Ribs video you just put out was KILLER ! Thank you sir... ! ...
Thanks! I appreciate that :)
Thanks for the mention, Ry! Those looked crazy delicious 😋. Sometimes things happen for a reason like when great phone conversations turn into great BBQ beef sandwiches lol. Cheers, brother! 🍻
You've gotta call me every video :)
Cooking With Ry lol 😂
That sandwich looks so good, got to do this. Thanks!
Another great cook Ry please keep up the great work... I can't wait to give this cook a try at home.
Looks absolutely delicious Ry. I usually make chuck roast in the fall as comfort food but this is top on my list! Nicely donae
I am doing this for sure. Looks awesome 👏
looks incredible!
great video again
That looks so delicious I can’t wait to try that love watching your videos
Looks amazing Ry, gotta try this soon!
Thank you for this video and tutorial.
Another great frugal gourmet idea Ry! Going to try it on my Yoder
Go for it!
Chuck roast is a such a great cut, and is underrated for bbq-ing!
Some of the best pulled beef I've seen!! Hats off mate 👌🏼🙏🏻
Very nice recipe Ry! I m getting hungry 😋😋
Chuck roast is still underrated and I really like it, that one looked great Ry! The bbq sauce at the end was perfect. The horseradish mayo is close to an Alabama white sauce which is also delicious. Seriously awesome!
Thanks!
Brother I just really enjoy your cooks. I've been telling my subs a lot about beef chuck roasts as they love my brisket cooks but want to practice. Chuck roasts are GREAT cuts of meat to play around with on the grill for sure. Great content my man!
Thanks so much! Your channel is blowing up because you have fantastic content and you connect so easily with the audience. It’s a joy to watch you 👍
Well done as always man
looks great Ry !
That looks great! I've got some chuck roast in the freezer; now I know how I'm going to cook it!
Those chuck roasts came out perfect. Looked very tender and juicy. That sauce probably boosted the flavor up several notches. Awesome job as always 👍🏻. Like the new intro too!
In these times so relaxing watching you BBQ RY:) Probably try that sauce you prepared looks very tasty. Say hello to Mike:)
Hey Ry, I wanted to thank you for making wonderful videos and giving such clear instruction for every aspect of your recipes and cooking. I've learned a lot from you! Keep it up!
You are so welcome! I appreciate the kind words :)
That is one good looking sandwich! The sauce would definitely kick this up a notch! Good cook, Ry.
Top notch Ry, Great video.
Thanks 👍
Great looking sandwich, Ry! I always cook my chucks past 210° and I’ve also found they get a lot juicier and more tender when braising long enough to where there is just about zero resistance! I prefer them now to cooking brisket flats!
Looks delicious Ry
Another great recipe idea and loving the new intro shots. 👏🏼👏🏼👏🏼
Thanks so much! 😊
Great chuck roast thanks Sir
Nice job!!
Yummy!
I'm going to do it!
Awesome video! The sauce is great I tried it on tri-tip.
Nice!
The chuckies looked great! And new theme song is nice. Cheers Ry!
Thanks!
Damn that looks good! Know what I am doing tomorrow!
Great video Ry...thanks so much! We will give this a try, instead of BBQ sauce we are going to try some Kosmo Q brisket mop, Looks Gooooood my man!!! 👍👊
great vid, thanks ry
Man that looks good. Want to try this without the sauce and have it with mashed potatoes and some greens on the side. Also gonna try this exact recipe because that mayo sauce just looks and sounds delicious.
OMG, that Roast look Scrumptious I love BBq, you do such a great job
Thank you!
Oh Lord, how juicy the beef looks like. And the horseradish-mayo is a great idea and I will copy this for sure. The whole combination at the end is awesome- and I like the new intro, too 👍👍👍
That looked mighty good Ry
Thank you, Chef!
Been working on those video skills? Looks great! Have to try this next weekend.
great video
whoaaa new intro!
Someone noticed!
@@CookingWithRy I noticed on the current video and started going back to find when it changed....maybe the only thing in your videos I am not a fan of....it is too subdued ...the intro needs to be...well...like the one you had....to set the mood...IT'S BBQ!!...it was a signature opening.....if it ain't broke.........
That is some amazing looking beef. I see how juicy it is. Cheers, Ry!
Thanks!
Love my PBC!
Looks good.
Looking good bud..thank you
Ok, you sold us. That looked amazing and juicy. We love our PBC. This was a great idea and a great cool Ry.
Thanks so much!
Delicious👍👍
That new intro threw me off!! Haha. Another superb video Ry.
Well, I know what ole chuck that's resting in the freezer is gonna get. Nice looking sandwich. I guess Chuck is the new Brisket except on the when the pocket is not empty. Nice video...
Nice cook... I've been doing chuck's with just about this exact procedure for several years now, and in IMHO the trick is to always take the internal temp to 110 to 112 degrees for pulled beef.
Big fans of smoking the chuck roast. We will be doing one this weekend.
Like the new intro.
Lookin good ry
Hi Ry, I love your videos! Have tried a couple of your recipes allready. I have a question, did you ever did a video on pork neck? Next week I have 2 weeks off and I want to do a pork neck around 3,3 pounds on the Weber 22”. It would help to have a guide to follow.
Haven't done a pork neck yet :)
You've made some awesome sandwiches before, but this might be the pinnacle. I wanted to crawl through the screen when you started pulling it apart. I will definitely be doing this!
I was sooooo happy with that tenderness :)
I like the new lead in video
Looked good Ry. I looked at a #5 pound Chuck Roast in the Grocery Store yesterday, they wanted $53.00 for the roast. I am thinking Brisket is cheaper right now. I sure hope things get back to normal soon. I wish I would have stocked up in February. :-) Great video as usual, going to have to try out that Mayo mix you had here for sure.
Great video! I'm going to try this weekend. Question: did you let it rest in a cooler on just on the counter? Thank you so much!
This just rested in the foil pan wrapped with foil on the counter 😊
I was just browsing some of your older videos and found a tri-tip video that is definitely one of my favourite RUclips videos. It’s the one you’re romancing the finished product. I was wondering if this same method would work with a small sirloin tip roast?🤔
Enjoyed this video as well. 👍🏻
Cheers,
Tom up in Canada 😉🇨🇦
Similar for the sirloin tip, but I like those for slicing really thin like roast beef :)
Oh my, you did it again, awesome cook, awesome video. After Ribeye Steaks, Chuck Roast is my favorite cut of meat, well the Point of a brisket is close in competition, but when I make a Cajun Pot roast, I use chuck. I love what you did here, I would try that sauce you put on the sandwich, don't know if I would like it, thinking that it would take away from that awesome bbq'd beef and sauce, my wife wouldn't try that sauce at all. Either way that sandwich is a winner for sure. What did you think about Scott's Ultimate Rub? I make that for him and he bottles it, great stuff. I think it is the very best, the Ultimate SPG, it has some awesome ingredients in it. Thanks for another great video.
It’s a fantastic rub!
Enjoyed your video. You have me wanting to cook another chuck roast. Mine was a little tough. I let reach 200 - 205 but I didn't try the probe test. I have another question on brisket. I want to try one during the July 4th but was not able to. I plan to look back at your videos on cooking a brisket. My offset smoker can handled a full brisket. Have you cooked a brisket that was separated? I see many comments don't separate but then comments where folks do. I wondered what your experience has been.
I've cooked the parts separate, but haven't separated them myself. The flat is a bit more work since it can dry out quickly, so when it's alone I usually wrap earlier, even before the stall.
Hey Ry I'm in no position to get a smoker but your videos are so good. Any cheaper options for someone who wants the delights of gorgeous smoked meats but on a budget?
Weber Kettle is my favorite cooker. Can be purchased new for under $200 and used for even less.
Hey Ry. I know nothing about pit barrels... but wouldn't it be easier rather than putting the full bars in (and removing them to take out the bbq) to have a cut down version - like a nub that is the same diameter (still metal) that just latches on from the outside sealing the hole similar to the full bar. Might need to be slightly bigger to mimic the same air flow. So four nubs will allow you to set up the pit and ignore the inconvenience of the full bars during the entire cook. I've no idea if the bars themselves help maintain the pits temperature but I guess they do.
Any whos. Great stuff as always. Real. Calm and excellent results.
I actually have some extra rebar I've been planning to do that exact thing. LOL. Great minds :)
WOW - looks good enough to eat ! ! Y U M ! ! ! !
I know what I'm gonna be smoking tomorrow. I'm going to use King Hawaiian roles for sliders. Ohhhhh the carnivorous coma I'm gonna be in afterwards! Great cook, Rye.
BBQ Beef Sliders!
For the sauce, I would like to try fresh horseradish. Would there be a different ratio by using fresh. Thanks. Really enjoy your videos.
I would start with half as much and taste. You can always add more but it’s hard to remove 😊
Looks good. BTW Sam's has or had prime brisket on sale for $2.98 lb. That was my first prime brisket sure was good. Done perfect on my kettle thank you for your kettle videos. 🤙✌🤟🖖
That's fantastic! And a great price for Prime :)
Got a question for you please where do you find a knife like that that you use to cut to chuck roast I've looked around at different stores and can't find one like that thanks
I don't think I used a knife in this video. Most of the knives I use are listed in my Amazon store that's linked in the video description. You might find it there and then even be able to find it locally :)
Great looking cook Ry. Was there any noticeable difference between the pan wrapped and the foil wrapped?
The pan roasts were slightly more juicy :)
@@CookingWithRy Thanks
Another one I will have to try. Best cooking channel on RUclips BTW. Have you ever cooked with a Kamado style grill? I've been dying to get one. I have a Traeger but the element went out after about 8 uses so I'm 100% Weber Kettle right now.
A kamado is the one thing I haven't. maybe someday :)
@@CookingWithRy My Weber is fantastic and a Kamado is a pricey toy, but I've got the bug!
Looks delicious. I’m trying that horseradish sauce this weekend. What fat separator are you using. I need one of those. Thanks
It's listed in the video description :)
Cooking With Ry thanks. Just ordered through your link.
Who are the people who disliked this?!
This looks great, definitely something I'll be trying myself 👍
Right? I’ve asked that question before. Nicest dude out there . Ppl just love to hate these days. Ridiculous :
It happens :)
I'm pretty sure there is a herd of cattle that browse youtube for videos like these and automatically give a negative view.
@@sd70acejm Lol, Like them Cows do to Chick Fil A. Probably the same ones?
Perfect! All I need now is to have something you make fail, and you utter the words 'Balls' or 'Idjits'. Just kidding, you remind me of a kinder, gentler version of Supernatural's Bobby. Pay no mind :)
LOL :)
Damn, that looks good!
Tried the Chuck roast on Weber kettle recipe from your site, but it came out dry. I will give this one a try because it focuses on keeping it moist. If you have any pointers on why the other recipe came out dry, let me know. I followed everything you did almost to the letter, but my stall was a touch earlier.
It's happened to me, too. Sometimes it's the meat, and sometimes it's a mystery. I try to save as much juice from the wrap to add back if the meat is dry, especially if you're pulling it.
Smoking Chuck roast right now for a family dinner with my in-laws and salmon tomorrow for my wife's bridal shower (we got eloped)
Congrats!
What a coincidence, I have two, 3 pound chuck roasts at 195 internal temp. Not much longer now. I am going to make your sauce, but put it in a tortilla.
Hey Ry, I got this charcoal based rub from hardcore carnivore, it's mainly intended for beef. I was wondering if you've ever used it and if not, what is the chance of trying it out in a video?
No I've never tried it. If I get some I'll be sure to give it a go :)
Have you ever done a cooker review? I have a higher-end pellet smoker that does a great job. I’m curious how a good pellet smoker compares to a barrel smoker like yours.
I have a Camp Chef Woodwind that I’ve done several videos with 😊
Cooking With Ry How about a comparison between it and the barrel smoker? You certainly favor that and your Weber kettle it seems.
Love the new intro! I got angry when I heard your old intro song in other videos. :) I hope this one is a custom one just for you.
Just a little more chill 😊
@@CookingWithRy Awesome! If I had to describe you and your channel to a fellow BBQ enthusiast, I would say that he has the perfect amount of detail, and is super chill. :)
that baby needs a scoop of cold coleslaw in the sandwich
Whoa. New intro.
Can you do a video for tendering ribs I had smoked some for 4-5 hours tasted good but not tender whatsoever.
I have a lot of videos on ribs.
Oddly enough, you go into a butcher shop or grocery store meat counter around here and they'll look at you like you're growing an extra head if you ask for a chuck roast.
I was just at the store and said NAH i don't want to smoke that right now.... damn it! I should have bought them :(