Growing up as a kid my mom would always cook pot roast. We had it for dinner that night. Pot roast sandwiches for lunch the next day and if there were any leftovers it went into a soup for the next dinner. The meat tasted bland and like potatoes and carrots. Never wanted to eat chuck roast for the rest of my life after I moved out. Now since meat prices have skyrocketed I have been trying different ways to cook chuck roast so, I tried out this recipe this past weekend and it went great. Got a prime chuck roast from Costco, used Siracha as a binder and 1836. It tasted like brisket! The texture was different. The flavor was spot on and juicy. I can't wait to eat the leftovers. Next time I think I will inject it with tallow to see if I can get the texture of brisket. Thank You!
My dad and I ran a feed mill for years and always purchase a steer at the local fall festival to support kids in agriculture. I've always wanted to do something different with a chuck, thanks for leading me in the right direction. You just earned yourself a new subscriber!
Thanks for joining the Dead Broke BBQ family James!! Yes smoked chuck is absolutely awesome!!! I do these more than brisket lately. Better than the flat but not as good as the point on a brisket. Have a great week and I appreciate you leaving a comment!!!!
There’s a reason this is called poor man’s brisket. Muscles in the same area, similar brickel of fat and the fat is a reason there is flavor in pot roast.. heck yeah!! Great video!!
Great recipe, get a heat diffuser for that Pitboss, Smoke Daddy makes a nice 10 gauge. You have to take it out to seer, but long, low, and slow cooks, she'll heat evenly.
Thanks Ricer! Just did a chuck roast and used fruit blend on the Boss as I had spare ribs in there also. Came out good sliced the chuck but plan on pulling it next time! Used SPG and Kinders BBQ blend for rub
totally dude for posting this my roast turned out awesome I agree screw wrapping it aluminum foil putting it in the pan worked so much better this is how I'm cooking it from now on thank you
I have a chuck roast in the fridge that I’m gonna smoke today. But I’m not gonna smoke it fully to eat smoked chuck roast, I’m only gonna smoke it for about an hour, to get the smoke flavor, then I’m gonna cut into chunks and make a beef stew. We’ll see how it turns out.
Great move William! Nothing better than some beef!! These turned out great! Tons of beefy flavor with a nice smokey taste! Thanks for watching brother!!
Getting ready to smoke my first chuck roast this weekend and came across your video. You have a great sense of humor I laughed out loud a few times and I just loved your video! I’m looking forward to checking out your other videos.
I have a Louisiana Grill and it caught fire 8 months ago. Cautious about placing grill in garage. I have a large outdoor umbrella that place over the top of pellet grill. I do keep it 6 to 8 feet from house.
Yep that is a great combination right there! My problem is that I usually get full while I am pulling the beef and don’t have room for a bun! Pit master’ privilege? Haha like always thanks for watching bro!
I’m new to this type of cooking thank you for simplifying it! I have chuck roast seasoned and ready to go! Got my pit boss Navigator couple of days ago
Super cool and good luck!!! Just remember cook by probe tenderness and not so much the temps!! Temps are a guideline!! Have fun and enjoy that cooker!!
Dead Broke BBQ thank you so much sir! My son watched your video and he is cooking it now! Thank you for responding made my day keep up your awesome work
My Grandpa used to cut down trees in the forest with a bee hive in it. After gathering all the honey he would use a smoking device to get the Queen and the worker bee inside a bee gum and take them home. I ask him why he used the smoke he said it calmed the bees down.When you said said you could hang out in the garage and smell the smoke all day I guess it calms you down too! LoL
Heck ya Joe!! I must be like the Queen Bee!!! haha Honestly as long as I don't get any huge eye born the smoke doesn't bug me much!! Thanks for watching!!
Oh ya on every low N slow I just run it on smoke. Brisket I will go 2 hours and sometimes even a little longer. It does help give you more of a Smokey flavor! Thanks for watching, I really appreciate it!!
100% and it also some great for just seasoning some ground beef for hot dishes!! Used it in some hamburger tot casserole and dang that gave it a great zip!! Thanks for watching Ash and I am a true believer in SuckleBusters! Dan has it going on!!
Dead Broke BBQ you got that right! We use it to season even ground turkey! SPG and 1836 together makes even boring ground turkey taste beefy! Dan is the man! Can’t wait to see what you cook up next! 🔥
Grill probes are a good reference or target. But my MK4 from Thermoworks is always spot on and reads temp every 2 seconds. Good question Dawn and enjoy your Labor Day weekend!
Well I been backyard BBQing for a while now. I am no Pit Master but I enjoy cooking and I am fussy on what I eat (look at me)!! ha ha So practice practice and then practice some more! I am glad you enjoy my content and are such a loyal sub!!! Comments like these are what makes a guy spend all weekend to do it! Thank you Bimp!
Thank you Andrew!! I am actually editing another chuck video and should be up tomorrow! So turn on that notification bell so you don’t miss it! Have a great week!
Greetings from Australia Champ. Got a nice chuck to break in my new weber kettle, came across your channel looking up new recipes. Love your energy mate
Awesome Mitch and ya pretty much all of my recipes you can run in any cooker! I absolutely love chuck roast bro, I could eat pulled beef 3 times a weeks and that is the honest truth!!! Have fun with that new Kettle and thanks for joining the Dead Broke BBQ Family!!!
@@DeadBrokeBBQ 6 and a half hours into this chuck, about 2 hours into the stall now. Beautiful sunny Saturday afternoon here, time to crack open a few silver bullets ( thats what I call my beer cans 🍺). I hear ya on that one i cook all my lunch meats for work on the charcoal grill. I eat bbq at least once a day i love it, started off with a Napoleon kettle grill, the urge to buy a weber kettle final got the better of me and i am glad I final got one temperature control is 100 time better.
Hey Brian I am glad you enjoy my humor bro!! I just enjoy cooking and entertaining so I guess I finally grew up?!? My dad would be proud! ha ha thanks for watching!!
Heck ya brother I love smoked chuck and the great thing is all the meals you can do out of the leftovers for the next couple days!! Tacos are a must!! Thanks for watching Sherwin and have a great day!!
Killer job on those chuck roasts Ricer! I’m with you, one of my favorite cuts too, inexpensive and so delicious. As always your video is awesome. Have a great week brother!
Hey thanks Charlie! I could actually eat pulled beef weekly!! Sometimes I prefer it over brisket-call me crazy but I sometimes pull a brisket flat just because I get bored with with slices! Like always bud thanks for watching and have a week, Santa is packing his sleigh! Hope doesn’t forget to stop at my house again this year! Haha
Agree Ken! One of our favorites around here for sure! Plus super simple and you got some flexibility with pulled beef! Thanks for watching and leaving a comment! Have a great day bro!
I have no clue, this was 500 cooks ago. I ty[ically plan for 6-8 hours at 275°, pull it around 208° and let it rest a couple hours. Thanks for watching!
Ya could have stayed in the chamber a little longer but I blame the quality of the cut also. That one side just wasn't cooperating, stubborn cow!!! ha ha Thanks for watching Johnny!
Another great video. I just did this and I agree that the 1836 beef rub from SuckleBusters is great. I am going to try this again with the SPG rub next time. And thank you for explaining what prob tenderness was. I was away wondering what your thoughts were on it.
Awesome Dennis! That that is a winning combination of flavor bro!! Ya I seriously only cook by feel! Now sometimes a guy can be off on the feel but temps are just a check point for me!! Have a great week!
@Dead Broke BBQ You're welcome brother. The weather here is reasonable for the time of year 12 degrees Celsius and sun so we will light up the grill for Christmas 🍖
Awesome Ronny! Sounds like it will be above freezing here so it should be a successful Christmas cook here also! Not sure what I am doing yet but the family is suggesting beef.
@@DeadBrokeBBQ I think I'm going to throw several things on the bbq. No doubt chicken wings and ribs and I think I'm going to make a chicken thigh cake, that will be exciting, I have never made that before 😂. Merry Christmas and until the next video
Very informative cooking lesson on how to cook Chucky. Was that a Corona I sawr. It was ice cold cas I sawr your breath. LOL Keep up the good work brother.
Ya busted again Phil. Might have to start using my cozy again!! Haha thank you for the support and always commenting on my videos PIF!! I truly appreciate it and remember Santa is coming to town soon! Talk to you soon bud! I like sawr might have to use that in one of my next videos! Haha
I know what you mean and probably most do, but you mentioned that you're going to rest the meat a couple hours in the cooler. If you're not specific about what you mean by that, I guarantee you some people will hear you say that and go throw theirs in the fridge.
Hey thanks for joining the Dead Broke BBQ family!! Ya I love smoked chuck roast and it is super easy!! Just got to watch for the right cuts. These had a lot of extra connective tissue so in some areas they were a little tough and we were hungry so I had to call it so people or I guess I should say I could eat!! hahaha Thanks for watching!!
Hey Kirk---busy busting hump! Need some time off so I can get a few more cooks in before the end of the year! Those Chucks were gone the next day, my kids are like a landfill!! hahaha thanks for watch bro!!
Gristle has got be the most misunderstood part of a cut of meat. It is connective tissue in the living animal, and is always found in the same places. Every time! No more no less. The difference is where you buy your meat. A good butcher knows about this and will remove it. Unfortunately most super markets don't have butchers anymore. Just meat cutters ( yes there is a difference ) that only know how to slice and dice. Most of the time they don't even know where a cut comes from on the animal. Worked in retail stores for 35 years, they were not interested in my knowledge, just production. And the younger ones have no formal training, only what they are shown by the employer. Slice and dice - fast!!! Everything comes in a box now, they have no clue how to break down a carcass.
Thanks Drew! It has been a year since I did this video but I plan for around 6-8 hours in the cooker but that all depends on how many pounds I have and what temp I am running the pit at. But typically I plan for about 7 hours. Thanks for watching!!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
Just got a pellet smoker grill and checking out all the videos for roasts. The brother-in-law is coming for supper tomorrow night and I want to get it right! Great info.... thank you
Hey buddy I just found your channel..pretty cool! I been smokin and grilling for about 25 years and I am still learning. I'm gonna subscribe and see what you have to teach me! Your friend.. hillbilly
Well thanks Hillbilly! I hope I can teach you something and give you a laugh or 2 along the journey! Welcome to the Dead Broke BBQ family and thanks for leaving a comment!! Keep that fire steady brother!
Got to keep them clean and I never leave them while they are running. My studio is way different now than what it was. Plus I only use these pits 4 or 5 times and then they are sold. Thanks for watching.
Hi Mark! Hey bro I am sorry that video was shot a year ago but typically I plan for 6-8 hours when I do chuck roasts. I started telling people the total cook times in my newer videos but if I remember correctly I do set timers each time in this video and give you an update that way. Like I say I typically like to run around 250-275 and plan for 6-8 hours but it always depends on the weight of the chucks I am running and the marbling in the meat. I always check my cooks every hour typically so I keep and eye on the cooker and what is going on in the pit. Have a great week and thanks for watching!!
I start on smoke and go up to 250° for the majority of my cooks on the Pit Boss. Now sometimes if I Wrap I might crank it up to 300° to push past the stall but that is when we are hungry!! ha ha I so wish this Pit had a 275° setting but oh well no complaints!! Thanks for watching Brian!!
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Thanks for the shout out!
You bet Greg and thanks for stopping by and leaving a comment! I really appreciate it!!
@@DeadBrokeBBQ❤❤❤❤❤❤❤❤❤❤❤❤❤❤😂
Growing up as a kid my mom would always cook pot roast. We had it for dinner that night. Pot roast sandwiches for lunch the next day and if there were any leftovers it went into a soup for the next dinner. The meat tasted bland and like potatoes and carrots. Never wanted to eat chuck roast for the rest of my life after I moved out. Now since meat prices have skyrocketed I have been trying different ways to cook chuck roast so, I tried out this recipe this past weekend and it went great. Got a prime chuck roast from Costco, used Siracha as a binder and 1836. It tasted like brisket! The texture was different. The flavor was spot on and juicy. I can't wait to eat the leftovers. Next time I think I will inject it with tallow to see if I can get the texture of brisket. Thank You!
My dad and I ran a feed mill for years and always purchase a steer at the local fall festival to support kids in agriculture. I've always wanted to do something different with a chuck, thanks for leading me in the right direction. You just earned yourself a new subscriber!
Thanks for joining the Dead Broke BBQ family James!! Yes smoked chuck is absolutely awesome!!! I do these more than brisket lately. Better than the flat but not as good as the point on a brisket. Have a great week and I appreciate you leaving a comment!!!!
Absolutely love it! That vinegar sauce is a game changer for beef or pork!!
Heck ya!! Another really good one is, Tennessee Red from Blue Hogs! Thanks for watching!!
When it gets cold out i put a moving blanket over the smoker to help hold in heat. Saves on pellets.
Great idea!! I have done that a few times and I agree! Thanks for sharing that tip for the rest that read the comments!!! Have a great week!!!
Living in the Australian tropics is a blessing
Man I think living in South Florida has desentisized me. Never had to worry about my grill/ or smoker using more fuel cause of cold temperature
I've been on the 1836 for a while now great blend it goes on nearly everything real good in Spanish rice
There’s a reason this is called poor man’s brisket. Muscles in the same area, similar brickel of fat and the fat is a reason there is flavor in pot roast.. heck yeah!! Great video!!
Thanks for watching!
Great recipe, get a heat diffuser for that Pitboss, Smoke Daddy makes a nice 10 gauge. You have to take it out to seer, but long, low, and slow cooks, she'll heat evenly.
Chuck Roast I'm trying to this minute, your the Man! Game On!
Thanks Dave!!!
He seems so happy. I really like this guy!
Hahaha thanks for watching!
Thanks Ricer! Just did a chuck roast and used fruit blend on the Boss as I had spare ribs in there also. Came out good sliced the chuck but plan on pulling it next time! Used SPG and Kinders BBQ blend for rub
Heck ya brother!!! Fun part about BBQ is that you can mix it up and have a completely different flavor!!!
Thanks for the kind word Ricer! As always Thank you for the great content.
It is the least I can do Jon! You are a great sub brother and I just appreciate you always watching!! Have a great day and talk to you soon!!
I just started doing smoked Chuck Roast and man are they good dontcha know. Thanks for the tips. Hey Tips sound good too. Hmm I'm hungry.
Heck ya Steve! I just did a couple yesterday! Thanks for leaving a comment!
totally dude for posting this my roast turned out awesome I agree screw wrapping it aluminum foil putting it in the pan worked so much better this is how I'm cooking it from now on thank you
Heck ya Heath!!! So much easier in the long run to throw it in a pan and cover it up!!! Thanks for watcing!
Heading outside now to make one of these for the first time. Just gotta grab some cold ones first!
You must be getting close to pulling it by now!!! Thanks for watching and enjoy that chuck!!
I had no idea i could do this with a chuck Roast thank you... I look forward to more videos.
Heck ya!! I love pulled chuck sandwiches!! Thanks for watching!
The peanut butter analogy was a good one. Easy to remember.
Thanks for watching and glad i could help!
I have a chuck roast in the fridge that I’m gonna smoke today. But I’m not gonna smoke it fully to eat smoked chuck roast, I’m only gonna smoke it for about an hour, to get the smoke flavor, then I’m gonna cut into chunks and make a beef stew. We’ll see how it turns out.
Sounds delicious!!
just started following you since I bought a pitboss, Ricer amazing job,, keep them videos coming!!
Thanks you Janar!! I appreciate you joining the Dead Broke BBQ family brother!! Be safe dude and glad you enjoy my content!!
Ricer,
Another instant classic. I was calling for the wife to take some beef out of the freezer as I was watching you smoke. Looks delicious!
Great move William! Nothing better than some beef!! These turned out great! Tons of beefy flavor with a nice smokey taste! Thanks for watching brother!!
Getting ready to smoke my first chuck roast this weekend and came across your video. You have a great sense of humor I laughed out loud a few times and I just loved your video! I’m looking forward to checking out your other videos.
Thanks for watching and glad you enjoyed the video!!
I have a Louisiana Grill and it caught fire 8 months ago. Cautious about placing grill in garage. I have a large outdoor umbrella that place over the top of pellet grill. I do keep it 6 to 8 feet from house.
After I cook mine I open the shield and hit both side to get a light bark on it. Great video thanks for the info.
Awesome dude and thanks for leaving a tip for others to see!! Have a great weekend and I appreciate you watching!
Looks great! I'd eat the heck out of that with a Kaiser roll and slice of onion. Very nice.
Yep that is a great combination right there! My problem is that I usually get full while I am pulling the beef and don’t have room for a bun! Pit master’ privilege? Haha like always thanks for watching bro!
I’m new to this type of cooking thank you for simplifying it! I have chuck roast seasoned and ready to go! Got my pit boss Navigator couple of days ago
Super cool and good luck!!! Just remember cook by probe tenderness and not so much the temps!! Temps are a guideline!! Have fun and enjoy that cooker!!
Dead Broke BBQ thank you so much sir! My son watched your video and he is cooking it now! Thank you for responding made my day keep up your awesome work
I am a novice to the barbeque. I really like it! I have noticed talking barbecue supersedes talking football. Food wins!!!!!
Heck ya!!!! Welcome to the BBQ world!!!
My Grandpa used to cut down trees in the forest with a bee hive in it. After gathering all the honey he would use a smoking device to get the Queen and the worker bee inside a bee gum and take them home. I ask him why he used the smoke he said it calmed the bees down.When you said said you could hang out in the garage and smell the smoke all day I guess it calms you down too! LoL
Heck ya Joe!! I must be like the Queen Bee!!! haha Honestly as long as I don't get any huge eye born the smoke doesn't bug me much!! Thanks for watching!!
Man I honestly really enjoyed the video, enjoyed your humor and overall a great video. Great job man 👌
Thank you 305! Appreciate you watching!!
Looks like some tasty chuck roast! I liked you used heavy smoke in the beginning, a lot of pellet cooks forget about that.
Oh ya on every low N slow I just run it on smoke. Brisket I will go 2 hours and sometimes even a little longer. It does help give you more of a Smokey flavor! Thanks for watching, I really appreciate it!!
Really entertaining and informative.
Glad you enjoyed the video!! Thanks for watching!!
That's some good looking pulled beef; well done
Thanks for watching!
Nic.... what a great gift. So cool!
Heck ya brother!!
Great video! That 1836 Beef Rub is amazing on burgers!
100% and it also some great for just seasoning some ground beef for hot dishes!! Used it in some hamburger tot casserole and dang that gave it a great zip!! Thanks for watching Ash and I am a true believer in SuckleBusters! Dan has it going on!!
Dead Broke BBQ you got that right! We use it to season even ground turkey! SPG and 1836 together makes even boring ground turkey taste beefy! Dan is the man! Can’t wait to see what you cook up next! 🔥
Twice smoked spiral ham with a cherry bourbon glaze is in the works. Tiss the season!
Almost everyone of the Coronas I had while in Mexico I thought about you!
Well thank you bro! Glad you had a couple of them, it truly is the lime that makes them so tasty! ha ha
The fatty areas are my favorite. A lot of flavor is there.
Heck ya!
Gonna do a Chuck roast tomorrow for my neighbor!!! Thanks for the video!
Have fun Robert and you got this!!! Have a great weekend!!!
I bet that juice was really good after the strain off! wow.
Heck ya it is Tom!! Always a great thing to have especially if you plan to reheat it!! Thanks for watching!!
You had me at "People drive by and think I'm a loser...I just wave" Subcribed
Hahaha Thanks Reggie!! I appreciate you commenting and welcome to the Dead Broke BBQ family!!
@@DeadBrokeBBQ Thanks! Look forward to seeing more of your content
👍
👍 awesome!
Why do you use the grill probe and the hand meat thermometer? what is the purpose of the grill probe?
Grill probes are a good reference or target. But my MK4 from Thermoworks is always spot on and reads temp every 2 seconds. Good question Dawn and enjoy your Labor Day weekend!
Amazing video I am using this method as I write this !!!! Thank you
Heck ya! Thanks for watching brother!
Hey Ricer, you make Smoking/Grilling/BBQing look so easy & your videos are so Gosh Darn Entertaining! Keep'em coming!👍🏾
Well I been backyard BBQing for a while now. I am no Pit Master but I enjoy cooking and I am fussy on what I eat (look at me)!! ha ha So practice practice and then practice some more! I am glad you enjoy my content and are such a loyal sub!!! Comments like these are what makes a guy spend all weekend to do it! Thank you Bimp!
I’m making one right now
MAN!! I love me some grissle especially smoked!!! lol
Yummy!!!!
@@DeadBrokeBBQ Yeah down here in Texas we don't throw that away! lol
You have probes in it already why are you checking it with the handheld pro
On these older models most of those probe were always off. Handheld is your best option to make sure it is done.
Thank God someone besides us southerners say britches
Hahahaha thanks for watching Keith!!
DBB. Guess what’s going to be on my smoker tomorrow?😁
Awesome!!! Enjoy!!!! Thanks for watching!
If you want lean... Don't buy prime. Fat content is what separates the 3 grades of beef. Prime, choice and select. Fat=flavor
That was angus choice. I
Great job. I loved this.
Thank you Andrew!! I am actually editing another chuck video and should be up tomorrow! So turn on that notification bell so you don’t miss it! Have a great week!
Great video, trying this tomorrow
Hope you crushed it Jeff!! Next week I will be posting another chuck on the new Pit Boss I got!! Thanks for watching!!
Love your work
Thanks!
Greetings from Australia Champ.
Got a nice chuck to break in my new weber kettle, came across your channel looking up new recipes.
Love your energy mate
Awesome Mitch and ya pretty much all of my recipes you can run in any cooker! I absolutely love chuck roast bro, I could eat pulled beef 3 times a weeks and that is the honest truth!!! Have fun with that new Kettle and thanks for joining the Dead Broke BBQ Family!!!
@@DeadBrokeBBQ 6 and a half hours into this chuck, about 2 hours into the stall now. Beautiful sunny Saturday afternoon here, time to crack open a few silver bullets ( thats what I call my beer cans 🍺).
I hear ya on that one i cook all my lunch meats for work on the charcoal grill. I eat bbq at least once a day i love it, started off with a Napoleon kettle grill, the urge to buy a weber kettle final got the better of me and i am glad I final got one temperature control is 100 time better.
Awesome Mitch!! Sounds like you got a winner brother!! Good job on that chuck bro!!! Thanks for the update!!
Dude, You are sooo funny !!! You crack me up. Thanks for all the great videos. Keep 'em coming !!!
Hey Brian I am glad you enjoy my humor bro!! I just enjoy cooking and entertaining so I guess I finally grew up?!? My dad would be proud! ha ha thanks for watching!!
Looks great man! Can’t wait to get my pit boss!!!
Awesome Jake and ya you will really enjoy having a smoker! Time to retire the gaser for a while!!
Pit Boss Rules like O'Doule!
Chuck roast are the best bro 😎
Heck ya brother I love smoked chuck and the great thing is all the meals you can do out of the leftovers for the next couple days!! Tacos are a must!! Thanks for watching Sherwin and have a great day!!
By the way I drink that beer that you put lime in too.
Killer job on those chuck roasts Ricer! I’m with you, one of my favorite cuts too, inexpensive and so delicious. As always your video is awesome. Have a great week brother!
Hey thanks Charlie! I could actually eat pulled beef weekly!! Sometimes I prefer it over brisket-call me crazy but I sometimes pull a brisket flat just because I get bored with with slices! Like always bud thanks for watching and have a week, Santa is packing his sleigh! Hope doesn’t forget to stop at my house again this year! Haha
Awesome video! Man, I love smoked chuck roast!
Agree Ken! One of our favorites around here for sure! Plus super simple and you got some flexibility with pulled beef! Thanks for watching and leaving a comment! Have a great day bro!
What temp was it before the one hour 225?
I have no clue, this was 500 cooks ago. I ty[ically plan for 6-8 hours at 275°, pull it around 208° and let it rest a couple hours. Thanks for watching!
I love them as STEAKS 🥩🥩 That the way i fix them 🔥🔥 Flame Broiled
Looks delicious dude. Thanks for the video man.
Heck ya brother!! Pulled chuck is so dang good!! I am a bigger fan of that over pulled pork!! Thanks for watching!!
Fabulous!
Thanks!
Are you going to get your hands on the Pit Boss titan?
Probably not at this time. Sorry!
Hey Ricer! Great video. That chuck came out great... maybe a little stiff... but hey... looked good to me.
Ya could have stayed in the chamber a little longer but I blame the quality of the cut also. That one side just wasn't cooperating, stubborn cow!!! ha ha Thanks for watching Johnny!
...I like this dude.
Hahaha thanks Thomas!! I appreciate you watching brother!
That rub sounds great. 👍🏻
Yes I like all of the SuckBusters rubs that I have tried so far! I like black pepper and so do they! Thanks for watching!!
Do u have the vents on the bottom wide open?
No, that feature is just for grilling. Thanks for watching!
Another great video. I just did this and I agree that the 1836 beef rub from SuckleBusters is great. I am going to try this again with the SPG rub next time. And thank you for explaining what prob tenderness was. I was away wondering what your thoughts were on it.
Awesome Dennis! That that is a winning combination of flavor bro!! Ya I seriously only cook by feel! Now sometimes a guy can be off on the feel but temps are just a check point for me!! Have a great week!
Nice Nice niceeee ! And yes , this dutch bbq lover is hungry AGAIN ! 😂 keep up the good work 👍🏻 greetings from the netherlands
Well thank you Ronny! How is the weather over there? Frozen here!! Ha ha like always thanks for watching and leaving a comment brother!
@Dead Broke BBQ
You're welcome brother. The weather here is reasonable for the time of year 12 degrees Celsius and sun so we will light up the grill for Christmas 🍖
Awesome Ronny! Sounds like it will be above freezing here so it should be a successful Christmas cook here also! Not sure what I am doing yet but the family is suggesting beef.
@@DeadBrokeBBQ I think I'm going to throw several things on the bbq. No doubt chicken wings and ribs and I think I'm going to make a chicken thigh cake, that will be exciting, I have never made that before 😂. Merry Christmas and until the next video
Your AWESOME, you crack me up
Glad you enjoy my content and I appreciate you leaving a comment!! Thanks for watching John!
Very informative cooking lesson on how to cook Chucky. Was that a Corona I sawr. It was ice cold cas I sawr your breath. LOL Keep up the good work brother.
Ya busted again Phil. Might have to start using my cozy again!! Haha thank you for the support and always commenting on my videos PIF!! I truly appreciate it and remember Santa is coming to town soon! Talk to you soon bud! I like sawr might have to use that in one of my next videos! Haha
Look amazing brother
Thanks brother!
What for pit boss are you running ? Thanks. Looks good
That was on the old Pro Series 1100. Thanks for watching!!
Great video, but what i missed was TOTAL COOK TIME. Half hour here, one hour there, etc….what was total cook time?
I always plan for 6-8 hours when I do chuck. Thanks for watching!
I know what you mean and probably most do, but you mentioned that you're going to rest the meat a couple hours in the cooler. If you're not specific about what you mean by that, I guarantee you some people will hear you say that and go throw theirs in the fridge.
Hahahaha ya, I hope they don't!
Dig your content. Keep up the good work.
Thank you very much Murph!! I appreciate you watching!!
Gonna rock this asap. Well done vid and just hit the subscribe button.
Hey thanks for joining the Dead Broke BBQ family!! Ya I love smoked chuck roast and it is super easy!! Just got to watch for the right cuts. These had a lot of extra connective tissue so in some areas they were a little tough and we were hungry so I had to call it so people or I guess I should say I could eat!! hahaha Thanks for watching!!
What’s a happeninggggggg excited to see what ya do w em bro
Hey Kirk---busy busting hump! Need some time off so I can get a few more cooks in before the end of the year! Those Chucks were gone the next day, my kids are like a landfill!! hahaha thanks for watch bro!!
Yo.. im smoking on my back porch in Wisconsin winter right now lol..
Heck ya brother!!! Beautiful Christmas Day in God's country today!!
Nice job, looks tender, juicy& delicious! Always enjoy your videos Ricer!
Thank you Sandi!! I really appreciate you stopping in and say hi!! Have a great day!
Gristle has got be the most misunderstood part of a cut of meat. It is connective tissue in the living animal, and is always found in the same places. Every time! No more no less. The difference is where you buy your meat. A good butcher knows about this and will remove it. Unfortunately most super markets don't have butchers anymore. Just meat cutters ( yes there is a difference ) that only know how to slice and dice. Most of the time they don't even know where a cut comes from on the animal. Worked in retail stores for 35 years, they were not interested in my knowledge, just production. And the younger ones have no formal training, only what they are shown by the employer. Slice and dice - fast!!! Everything comes in a box now, they have no clue how to break down a carcass.
Corona is Daddy Dutch Approved.
Awesome video Ricer!
Thanks brother!! Glad you enjoyed it dude!
Where's that Wisconsin BEER? Com on Man!!!
Hahahaha I am waiting for them to sponsor my channel!!! hahaha Thanks for watching!!
BTW I'm the other John Solberg that watches you
Hey another one of my comments made an honorable mention!
Your comment timing is always spot on bro!! Good job!! Like always thanks for watching and commenting Dash!
I need to try your recipe...
That 1836 SuckleBusters beef rub is awesome on chuck roast! I really like it and it also goes good on steaks! Thanks for watching bro!
@@DeadBrokeBBQ I'm going to checkout more of your videos right now.
@@RayMacksKitchenandGrill Love and not hate...
Love this video! Can I ask how long in the smoker from start to finish .
Thanks Drew! It has been a year since I did this video but I plan for around 6-8 hours in the cooker but that all depends on how many pounds I have and what temp I am running the pit at. But typically I plan for about 7 hours. Thanks for watching!!!
Where abouts in Wisconsin lol oak creek here nice job
Hi fellow Wisconsinite! I am in the Stevens Point area so pretty much right in the center. Thanks for watching Chris!! Have a great Sunday bro!
Hi fellow Wisconsinite! I am in the Stevens Point area so pretty much right in the center. Thanks for watching Chris!! Have a great Sunday bro!
Killer vid brother!
Thanks Eric!! I appreciate you watching and leaving me a comment! Have a great week!
Great video. Have you ever tried putting the chuck roast in a pan and leaving it from start to finish. Just wondering of the end result.
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
No I never tried that and if it is in a foiled pan the whole cook it wouldn’t get any smoke. Might as well do it in the crock pot. Ha ha If it is just in a pan uncovered be a lot of juice and that would limit the smoke ring and bark also. Thanks for watching, I really appreciate it bro!!
Just got a pellet smoker grill and checking out all the videos for roasts. The brother-in-law is coming for supper tomorrow night and I want to get it right! Great info.... thank you
Funny about the Corona
Thanks for watching brother!!
Hey buddy I just found your channel..pretty cool! I been smokin and grilling for about 25 years and I am still learning. I'm gonna subscribe and see what you have to teach me! Your friend.. hillbilly
Well thanks Hillbilly! I hope I can teach you something and give you a laugh or 2 along the journey! Welcome to the Dead Broke BBQ family and thanks for leaving a comment!! Keep that fire steady brother!
What part of Wisconsin
Central, thanks for watching!
My pellet grill caught fire so bad news to put in building
Got to keep them clean and I never leave them while they are running. My studio is way different now than what it was. Plus I only use these pits 4 or 5 times and then they are sold. Thanks for watching.
@@DeadBrokeBBQ really appreciate your great videos! It’s been a lot of help to me.
Gorilla grill in Texas a product you like?
Just wondering about how long the cook time was?
Hi Mark! Hey bro I am sorry that video was shot a year ago but typically I plan for 6-8 hours when I do chuck roasts. I started telling people the total cook times in my newer videos but if I remember correctly I do set timers each time in this video and give you an update that way. Like I say I typically like to run around 250-275 and plan for 6-8 hours but it always depends on the weight of the chucks I am running and the marbling in the meat. I always check my cooks every hour typically so I keep and eye on the cooker and what is going on in the pit. Have a great week and thanks for watching!!
Looks like a bong rip to me
Ok whatever that means--hahah thanks for watching!
Subbed thumbs up I am also dead broke, perfect channel for me.
Hey thank you Dan! Welcome to the Dead Broke family! I really appreciate you dropping in and leaving a comment!! Have a great week bud!
Fck a pettet grill, wood only, no fan motor, no noise just nice and quiet like Sunday morning. Pettet grills are to loud.
Hahaha democrats and their safe places. Ha ha
Have you had land shark 🦈?
Ya I had some before. It was ok. needed a lime! hahaha
What temp did you cook at ? Thanks in advance.
I start on smoke and go up to 250° for the majority of my cooks on the Pit Boss. Now sometimes if I Wrap I might crank it up to 300° to push past the stall but that is when we are hungry!! ha ha I so wish this Pit had a 275° setting but oh well no complaints!! Thanks for watching Brian!!
Put down that Corona and get ya a Spotted Cow.
Hahaha I drink Spotted Cow and they should sponsor me but until then I drink the Corona! ha ha