Not if they are pitmasters or smoke meats themselves. You underseasoned. Used too much mustard as a binder. Cooked this cut of meat wrong sndndried it out and then cut it with the grain. Nobody is asking for that again.
You were cutting WITH the grain bro. The muscle fibers are running the same direction as your cut. The only way to cut against or across the grain on that roast would be to butterfly it. Next time try an angled cut to shorten the meat fibers. Chuck is very easy to overcook and dry out. When I do mine the roast sits in a shallow aluminum tray with about 1/4" of apple juice in it. Then flip it every hour. It will still get plenty of smoke and won't dry out so easily. I also brine them in a marinade before cooking. You have to treat chuck roasts like a turkey or a large steak, it's a battle against drying out.
Yup, I did a chuck roast too and was looking for a video that shows one that’s not dried out. This looked exactly like mine. Really dry but good flavor.
Katz Steel I think the key is finding a roast with more marbling. Mine wasn’t too dry but it wasn’t as juice as I’d like it to be. I also didn’t have time to let it rest for an hour. I’m doing another one today with more fat and marbling. Check my Story to see how it’s going.
Great video, thanks for sharing. Liked your "expander" grill grate, what size grate did you use? The eye bolts are a super idea, truly adjustable. Thanks
I actually just made two pieces on weber kettle earlier. I only made low and slow chuck roast 3 times in my life but it all happened within the last month. I however don't monitor the internal temperature before wrapping. I let it smoke for 3 hours for 225-275 degrees then I wrap it. Then I dump the kettle and throw the foil wrap in the oven because I figure it's easier to maintain 250 degrees and it's wrapped up so there is no smoke flavor added anymore. I then stick the probe through the foil and wait till it reaches 198 degrees and let it rest for 15 minutes or so. Oh when I wrap it I don't add any liquid or anything, I just wrap it. Is there any opinion you would like to give me to correct any mistake I might have made? I mean the chuck came out great but I don't know if any change can make it better, so if you have any suggestion on what adjustment I should make, please tell me. Thanks.
Here is a link to the one I have. I've had it for over a year now and I love it. It is true wireless and connects to any Apple Device. I leave an iPad inside the house near the grill that it connects to. I set up the cloud and I can then monitor from my phone no matter where I go. amzn.to/3bobLud
Hello I’m only seen this video now I hope you don’t mind me asking but it does look very dry hardly any of does good juices running from it am I wrong thank you for the video 👍👍👍
You keep calling the chuck roast a brisket lol. There is a pretty big difference between the two cuts. But yes, if you treat a chuck roast like a brisket, it does come out wonderful. I usually pull mine at 198° so its a little less “done” but still crazy tender. 🍻
Smoking time varies greatly on each piece of meat. The same size cut from two different cows can even vary. Rule of thumb is allow for an hour per pound. In my experience it’s more like 45min/lb.
That's not his mistake. Many champion pitmaster use yellow mustard as a seasoning binder. It works great and adds a great color when smoking without leaving any mustard flavour. So you're wrong.
Dude that looks dry as fuck. Your comments about it tasting good are false. There is literally no juice in that finished meat and you should have taken that off the fire hours earlier and you are cutting it with the grain. Look how the lines of the grain run up and down. That's the same path your knife is taking. You're not a cook or grill cook. No need to post anymore videos. Haha.
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Looks like you and your guests were rewarded!!
Nice job
SnapperKC Thank you! They loved it. I imagine they will request it again in the future.
Not if they are pitmasters or smoke meats themselves. You underseasoned. Used too much mustard as a binder. Cooked this cut of meat wrong sndndried it out and then cut it with the grain. Nobody is asking for that again.
You were cutting WITH the grain bro. The muscle fibers are running the same direction as your cut. The only way to cut against or across the grain on that roast would be to butterfly it. Next time try an angled cut to shorten the meat fibers. Chuck is very easy to overcook and dry out. When I do mine the roast sits in a shallow aluminum tray with about 1/4" of apple juice in it. Then flip it every hour. It will still get plenty of smoke and won't dry out so easily. I also brine them in a marinade before cooking. You have to treat chuck roasts like a turkey or a large steak, it's a battle against drying out.
I mean. you'd think he knows the difference between with the grain and against!
It did look dry and he was cutting with the grain. I'd hate to do all that work and have it come out dry! I would be so pissed!!😖🤬
Yup, I did a chuck roast too and was looking for a video that shows one that’s not dried out. This looked exactly like mine. Really dry but good flavor.
Katz Steel I think the key is finding a roast with more marbling. Mine wasn’t too dry but it wasn’t as juice as I’d like it to be. I also didn’t have time to let it rest for an hour. I’m doing another one today with more fat and marbling. Check my Story to see how it’s going.
Check out this cook it doesn't look dry.
ruclips.net/video/J44zpTdPgFg/видео.html
I found this: www.reddit.com/r/smoking/comments/bqhbnj/chuck_roast_on_wsm_185/
James bowen I’m planning to try that next.
Yeah, I'm thinking an hour or a bit more - less, could be the sweet spot.
Good thing u said cooking oil!!! LMBO!!!🔥🔥🔥 U know some people!!!!🤩🤩
No motor oil!
Good video, I would recommend cleaning the grate before putting chuck on it
🤣🤣
Great video, thanks for sharing. Liked your "expander" grill grate, what size grate did you use? The eye bolts are a super idea, truly adjustable. Thanks
Thanks. The expander had been great for lots of cooks. It’s a 16” Webber grate from Ace.
@@TightWadDIY Great option to the $50 BGE expander! Thanks for the idea.
I couldn't tell from the camera angle, do you pour the apple cider vinegar directly onto the meat or around it in the foil?
looks dry buddy?
How long did it take to reach 203 degrees internal ? And instead of vinegar, could you load it with butter and wrap it up ?
I think it took about 4 hours. Yes you could use butter.
I actually just made two pieces on weber kettle earlier. I only made low and slow chuck roast 3 times in my life but it all happened within the last month. I however don't monitor the internal temperature before wrapping. I let it smoke for 3 hours for 225-275 degrees then I wrap it. Then I dump the kettle and throw the foil wrap in the oven because I figure it's easier to maintain 250 degrees and it's wrapped up so there is no smoke flavor added anymore. I then stick the probe through the foil and wait till it reaches 198 degrees and let it rest for 15 minutes or so. Oh when I wrap it I don't add any liquid or anything, I just wrap it.
Is there any opinion you would like to give me to correct any mistake I might have made? I mean the chuck came out great but I don't know if any change can make it better, so if you have any suggestion on what adjustment I should make, please tell me. Thanks.
Great video! Thanks! Where did you get your wireless temp probe. I could never find one that was truly wireless
Here is a link to the one I have. I've had it for over a year now and I love it. It is true wireless and connects to any Apple Device. I leave an iPad inside the house near the grill that it connects to. I set up the cloud and I can then monitor from my phone no matter where I go. amzn.to/3bobLud
Hello I’m only seen this video now I hope you don’t mind me asking but it does look very dry hardly any of does good juices running from it am I wrong thank you for the video 👍👍👍
It wasn’t a high fat content to start with. It wasn’t too dry but wasn’t as juicy as I would have liked it to be.
You keep calling the chuck roast a brisket lol. There is a pretty big difference between the two cuts. But yes, if you treat a chuck roast like a brisket, it does come out wonderful. I usually pull mine at 198° so its a little less “done” but still crazy tender. 🍻
Thanks.
So, you don't clean the grill grates?
I clean them when needed.
You didn't mention how long it generally smokes? Thanks
Smoking time varies greatly on each piece of meat. The same size cut from two different cows can even vary. Rule of thumb is allow for an hour per pound. In my experience it’s more like 45min/lb.
can you provide a smoking times for Smoked Mississippi Chuck Roast?
Smoking times should never be followed. Always cook to temp. There are too many variables
Why mustard? Why not oil? Not as messy
mike landry Mustard is cheaper than oil. I also personally feel the mustard is less messy than oil.
@@TightWadDIY yeah I prefer mustard too
Can you provide times?
It’s really best to go by internal temp and not time. Every piece of meat is different.
Raw chicken above your chuck ???
Tom moore Absolutely! What’s the harm? The chuck is cooking to 203° which is well above the safe zone for chicken.
Why not? O.o
How long did this take you. Hours to cook/then rest?
NorthWest Living I think it cooked around 6 hours then rested for one.
I'm not quite sure this guy knows what he's doing.🤔😕
That's not his mistake. Many champion pitmaster use yellow mustard as a seasoning binder. It works great and adds a great color when smoking without leaving any mustard flavour. So you're wrong.
Looks dry buddy
Looks dry or what?
It’s more like the flat of a brisket. Leaner meat but not dry.
Dude that looks dry as fuck. Your comments about it tasting good are false. There is literally no juice in that finished meat and you should have taken that off the fire hours earlier and you are cutting it with the grain. Look how the lines of the grain run up and down. That's the same path your knife is taking. You're not a cook or grill cook. No need to post anymore videos. Haha.
Just a suggestion: you could make the comments about method and appearance without the personal insults. Just sayin'