Heres some good advice if you're going to make this. Make two, seriously its gone before you know what happened. I chopped mine vs shredding and made tacos with onion, cilantro, and lime. Between my wife, oldest daughter, and myself we nearly demolished a 3lb roast.
One thing I have learned in smoking meats. Most meats only take in smoke for a couple few hours. I then wrap and place in the oven at 200-250 to finish. Pellets are much more expensive than the electric. And it finishes just as well. Nice job on the chuck. I am doing one today! So much easier than a brisket, not to mention cheaper, and just as good if you eat carnivore.
Thanks for the video. Tried this on a Traeger Ironwood 885 and it was tender, moist and absolutely delicious!!!!! I live in Texas and purchased a prime Chuck Roast from a local H‑E‑B. The only thing I did differently was use super smoke overnight at 180 degrees from 9:30pm Thanksgiving eve until 8:30am Thanksgiving morning. For the injection I only used Worcestershire sauce and bone broth.
Excellent video, Mad! I finally got my PitBoss 850 PS and have been doing basic stuff learning how MY PitBoss works. It's funny, i was walking through my shop and found the Chuck Roast but wasn't sure to get it. Having seen this - boy oh boy, you're video and great explanations has encouraged me to try it. Thank you! Cheers mate. Dann
This has been more informative than Any other video on how to smoke this type of meat. ❤️❤️❤️👍🏻👍🏻👍🏻👍🏻 Thank You!!!!!! I solved 3 problems I’ve been having!!! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I smoke Chuck roasts when on sale. About 3-5 hours about 220 on pellet grill. 250 on stick. Then chunk in Instant pot with cup or two of beef broth or stock. Normally steam for about an hour. Comes out tender with bbq taste.
I got one on the pellet now currently. It's been smoking at 230 I'm debating on doing what you're saying with some au jus or beef broth, or what this guy's doing. I'm so torn right now cuz both sound awesome and I saw a video doing what you did but just in a foil pan
Awe man , I love sugar rubs on beef, It makes it soo good. Dipped smoked or seared chuck roast with sweet bbq sauce along with the beef fat is my favorite food I can cook on my own lol
Love your videos bud! Extremely informative! Couple of questions for you. Did you use your heat deflector on this cook? Also, what was the total time start to finish?
Yes I did. Having it on the top rack above the water pan also does a lot to even out the temperatures. The moisture from the water pan is also what helped get that nice smoke ring. I'd have to go back and watch the video to double check how long this one took. What's more important is to go by temperature because every chuck roast is going to take a different amount of time based on weight, shape, and fat content. Once internal temp is around 160-170 and bark looks good to you, wrap it and cook up to 200-205 and take it off and let it rest. Always better to finish early, you can hold it still wrapped in an oven on the warm setting if needed. Similar to how we do in our brisket video: ruclips.net/video/K--WGx_UQL0/видео.html
This is a great video and different from the rest as you can see how juicy the meat is still and that’s because you injected it and it was sliceable. Most that are juicy are not sliceable but your method is perfect. You put out a video telling people to smoke a chuck roast before going to brisket.
Absolutely! Here is our recipe from our website. Does not include the Wagyu injection but you could for sure add that in and follow similar steps. www.madbackyard.com/how-to-smoke-a-chuck-roast-in-an-electric-smoker/
After trimming and cooking, about how much per lb do you have in the finished product? I know a 15lb brisket at $5/lb is $75, but after trimming and cooking you may have a 6 lb brisket to slice which puts the cost up around $12/ lb. Just curious how that compares with the chuck roast, which I'm guessing will have less trimming and less shrinking during the cook..?
I just did a pair of 15 lb briskets, after trimming and cooking, they were each 10 lb. Turned that into chopped brisket and froze up 75% of it. Maybe buy better briskets for less waste?
More important than the size is the shape. If you want to be finished sooner, find one that’s a flatter shape. The one in this video was very cube shaped and therefore took a lot longer than a comparably weighted one had it been flatter. Hope that helps!
I would say it’s definitely similar to the flat portion of a brisket. Especially after we added some of that tallow. Going to be hard to match the fattiness of the point with a chuck roast but it’s still really good and less time and money.
@@madbackyard Thanks for your quick response. I just took the chick at 145 degrees. The time i was able to inject and wrap the meat. The meat temp dropped to 130 degrees. Because of the drop in temp is my target temp still 205?
Yeah it comes and goes. I actually reached out to the company about getting more in stock on amazon. Working on a couple other ideas in the meantime. Stay tuned.
Because vinegar is one of the main ingredients in Worcestershire sauce. I prefer to use Worcestershire sauce with beef and apple cider vinegar with pork when trying to add acidity in my flavors.
I made a new kind of cheap steaks I just did one Sunday. YUM You see a lot of thin slice, BEEF CHEAP Right? You see a lot of Beef Shaving cheap Right! Well i took 2 lbs of Thin Beef slices ! For 8 bucks This was round. it can be any kind of beef. Buy it take it home. Take it out of the package. take each slice, and lightly season it until its all stacked up. "Try to keep in form." Like 1 big steak.. then take butter or any oil you like. pour it over it. place your hand and press down on it hard. so all stick to gather, Put it in the frig. OVER NIGHT. Take it out and again press down on it again. Then it ready to be smoked 30 min. THEN FLAME BROIL IT. Flip it like 1 big steak. Once done to your likings take it in To cover and rest for at less 30 min. Then uncover and start slicing OMG its like 1 big steak. 🥩🥩SO TENDER, JUICY, and VERY DELICIOUS > Give it a TRY! YOU WILL LOVE IT 👌👌
Whenever I used to inject at the beginning of the cook it seemed that most of it seeped out while smoking and also slowed down the cooking process quite a bit. Then I saw some other people online injecting warm tallow or broth, etc right before wrapping and it has seemed to work better for me.
That’s a great job that sends you home with tomahawks every week! 😆. For large steaks like that I would season and put them on the smoker cold, smoke as low as possible until you get internal temp up to about 90 degrees F. Then sear them in the wagyu in a ripping hot cast iron pan until they get to medium rare (remove at about (125-130 internally) or however you like them. Let rest for 15 minutes then slice against the grain. Don’t cook them like a brisket or they will be very very tough. Not enough fat to hold up to cooking to 200 degrees. And I think you’ll do better searing in wagyu rather than injecting but couldn’t hurt to give it a try and see how it tastes if you’ve got a lot to experiment with! Thanks for watching!
@madbackyard thanks. Yeah I know how to cook them, but I was/am curious about that hahahaha. So probably will try it Sunday....if it will be good I'll let you know😂😂😂
Followed the directions. 10 hour smoke and the fat didn’t render. Stalled for nearly 5.5 hours at 149. Took it off at 205. Was terrible. Meat was chewy. Juicy as hell though from the injections.
What was your ambient smoking temp 250? Are you going off the temp probes on the smoker and a handheld thermometer? What grade chuck was it? What was the IT temp and How long did you let it rest before you cut into it?
No way can get it to taste like a brisket. Cause it turns to a roast taste over 2 hours. So if you want a steak? Taste, cove it in butter or a oil and SALT AND PEPPER ONLY. smoke it and flame broil it about 1 1/2 hours at the most. let it rest in foil >> with you other seasoning and rubs cause all you doing is burning and flicking off the rubs and seasonings as it build up on your grate
Chuck has a little too much connective tissue to be cooked only to a medium internal temperature like a steak or a roast. That’s why it’s most often used in pot roasts where it’s also cooked low and slow for hours to a higher internal temp like brisket or pulled pork. Give it a try some time, I think you’ll like it!
Heres some good advice if you're going to make this. Make two, seriously its gone before you know what happened. I chopped mine vs shredding and made tacos with onion, cilantro, and lime. Between my wife, oldest daughter, and myself we nearly demolished a 3lb roast.
Those tacos sound great!👍
You got that right ! Too much work to do just one or 2 🎉🎉🎉🎉🎉
One thing I have learned in smoking meats. Most meats only take in smoke for a couple few hours. I then wrap and place in the oven at 200-250 to finish. Pellets are much more expensive than the electric. And it finishes just as well. Nice job on the chuck. I am doing one today! So much easier than a brisket, not to mention cheaper, and just as good if you eat carnivore.
You’re absolutely spot on with your comment.
I bet pellets are cheaper in CA lol. They pay like $0.45/kwh. Insane!
Your wrapping technique is helpful too
Glad it was helpful!
Thanks for the video. Tried this on a Traeger Ironwood 885 and it was tender, moist and absolutely delicious!!!!! I live in Texas and purchased a prime Chuck Roast from a local H‑E‑B. The only thing I did differently was use super smoke overnight at 180 degrees from 9:30pm Thanksgiving eve until 8:30am Thanksgiving morning. For the injection I only used Worcestershire sauce and bone broth.
That’s great to hear! Thank you for the feedback!
Excellent video, Mad! I finally got my PitBoss 850 PS and have been doing basic stuff learning how MY PitBoss works. It's funny, i was walking through my shop and found the Chuck Roast but wasn't sure to get it. Having seen this - boy oh boy, you're video and great explanations has encouraged me to try it. Thank you! Cheers mate. Dann
Thanks Dann! That’s great! Glad it finally arrived, let us know how your first few cooks go! 👍
Subscribed, you answer all the questions I could possibly have without over complicating.
Thanks for the sub and taking the time to write this! 🙏 👍
Beautiful roast, excellent cook!
Thanks!!
This has been more informative than Any other video on how to smoke this type of meat. ❤️❤️❤️👍🏻👍🏻👍🏻👍🏻 Thank You!!!!!! I solved 3 problems I’ve been having!!! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
That’s great to hear! Thanks for watching and commenting!! 🙏
I smoke Chuck roasts when on sale. About 3-5 hours about 220 on pellet grill. 250 on stick. Then chunk in Instant pot with cup or two of beef broth or stock. Normally steam for about an hour. Comes out tender with bbq taste.
I got one on the pellet now currently. It's been smoking at 230 I'm debating on doing what you're saying with some au jus or beef broth, or what this guy's doing. I'm so torn right now cuz both sound awesome and I saw a video doing what you did but just in a foil pan
What is “ on stick”?
@@simbabuddy9189offset smoker with wood.
Nice smoke ring dude! Well executed!
Thank you!
Awe man , I love sugar rubs on beef, It makes it soo good. Dipped smoked or seared chuck roast with sweet bbq sauce along with the beef fat is my favorite food I can cook on my own lol
What ever you like is all that matters! No right or wrong.
Fantastic video. I usually pat/drizzle the tallow, but I'm trying your injection next time. There's always something to learn!
Thank you so much! Hope you enjoy!!
Love your videos bud! Extremely informative! Couple of questions for you. Did you use your heat deflector on this cook? Also, what was the total time start to finish?
Yes I did. Having it on the top rack above the water pan also does a lot to even out the temperatures. The moisture from the water pan is also what helped get that nice smoke ring. I'd have to go back and watch the video to double check how long this one took. What's more important is to go by temperature because every chuck roast is going to take a different amount of time based on weight, shape, and fat content. Once internal temp is around 160-170 and bark looks good to you, wrap it and cook up to 200-205 and take it off and let it rest. Always better to finish early, you can hold it still wrapped in an oven on the warm setting if needed. Similar to how we do in our brisket video: ruclips.net/video/K--WGx_UQL0/видео.html
This is a great video and different from the rest as you can see how juicy the meat is still and that’s because you injected it and it was sliceable. Most that are juicy are not sliceable but your method is perfect.
You put out a video telling people to smoke a chuck roast before going to brisket.
Glad you enjoyed it! Thanks for watching!
How long did you let it rest before you put the roast on the smoker?
Can this be done in a masterbuilt electric smoker? Any significant changes?
Absolutely! Here is our recipe from our website. Does not include the Wagyu injection but you could for sure add that in and follow similar steps. www.madbackyard.com/how-to-smoke-a-chuck-roast-in-an-electric-smoker/
@@madbackyard Thank you! Just found your channel and will be back often!!
Thank you! More electric smoker videos coming soon!
I really like this method. Thanks for the video.
Thank you for watching!
Beautiful.
Thanks!
After trimming and cooking, about how much per lb do you have in the finished product? I know a 15lb brisket at $5/lb is $75, but after trimming and cooking you may have a 6 lb brisket to slice which puts the cost up around $12/ lb. Just curious how that compares with the chuck roast, which I'm guessing will have less trimming and less shrinking during the cook..?
Less trimming to do on a chuck roast for sure. Probably less shrinking too.
@@madbackyard so maybe $10/ lb cooked?
I just did a pair of 15 lb briskets, after trimming and cooking, they were each 10 lb. Turned that into chopped brisket and froze up 75% of it. Maybe buy better briskets for less waste?
Going to try this thus weekend. What size chuck roast should I be looking for?
More important than the size is the shape. If you want to be finished sooner, find one that’s a flatter shape. The one in this video was very cube shaped and therefore took a lot longer than a comparably weighted one had it been flatter. Hope that helps!
nice!
Thanks!
does it taste like or close to?
I would say it’s definitely similar to the flat portion of a brisket. Especially after we added some of that tallow. Going to be hard to match the fattiness of the point with a chuck roast but it’s still really good and less time and money.
Excellent video!!! Do you put boiling hot water in the pan?
Thank you! No. Just room temperature and then cover it and get it back in the smoker.
@@madbackyard Thanks for your quick response. I just took the chick at 145 degrees. The time i was able to inject and wrap the meat. The meat temp dropped to 130 degrees. Because of the drop in temp is my target temp still 205?
Yes, target temp stays the same. It will come back up pretty quick. Let us know how it turns out!
@@madbackyard it turned out great. Thanks for the video
Awesome to hear!
Is injecting a necessity or optional?
Completely optional!
How long was the total Cook? 8,5 hrs?
Is the water pan necessary?
Not necessarily, I like using it for extra heat diffusion though.
That smoker box has been sold out on Amazon since you introduced it in your video
Yeah it comes and goes. I actually reached out to the company about getting more in stock on amazon. Working on a couple other ideas in the meantime. Stay tuned.
I’m seeing it back in stock right now. May sell out quickly.
What do you think about spritzing it with apple juice or something?
The part where you mixed your injection mix, you didn't add any vinegar but when you injected you stated it had vinegar. What's up there?
Because vinegar is one of the main ingredients in Worcestershire sauce. I prefer to use Worcestershire sauce with beef and apple cider vinegar with pork when trying to add acidity in my flavors.
Man you even went to the trouble of painting a neon smoke ring right on the meat! Wow.
Caught me. 😂
203 degrees is to well done unless you infuse it. If you don’t infuse it cook it to 193 it won’t be so dry.
I've been doing the foil boat method for a couple years now I think there is something to that method
Foil boat is great! Will definitely be demonstrating in an upcoming video this season.
Try tying to hold it together. Easier to slice.
Great tip!
I made a new kind of cheap steaks I just did one Sunday. YUM You see a lot of thin slice, BEEF CHEAP Right? You see a lot of Beef Shaving cheap Right! Well i took 2 lbs of Thin Beef slices ! For 8 bucks This was round. it can be any kind of beef. Buy it take it home. Take it out of the package. take each slice, and lightly season it until its all stacked up. "Try to keep in form." Like 1 big steak.. then take butter or any oil you like. pour it over it. place your hand and press down on it hard. so all stick to gather, Put it in the frig. OVER NIGHT. Take it out and again press down on it again. Then it ready to be smoked 30 min. THEN FLAME BROIL IT. Flip it like 1 big steak. Once done to your likings take it in To cover and rest for at less 30 min. Then uncover and start slicing OMG its like 1 big steak. 🥩🥩SO TENDER, JUICY, and VERY DELICIOUS > Give it a TRY! YOU WILL LOVE IT 👌👌
Why do you guys squeeze the juice out 😮
No shooting up
Have you noticed a major difference between injecting in the beginning prior to the cook Vs injecting after the stall prior to wrapping?
Whenever I used to inject at the beginning of the cook it seemed that most of it seeped out while smoking and also slowed down the cooking process quite a bit. Then I saw some other people online injecting warm tallow or broth, etc right before wrapping and it has seemed to work better for me.
👍👍
Thank you!
After whipping it up. You have no Emulsion I can see the layers.
$6.99 a pound at Smart and Final
I paid $3 a ph for choice brisket at Costco… how in the world is chuck more expensive?
I've got a sh#tload of tomahawks and cote a los from my work, every week....you think I can do it with that as well?😂😂😂😂
Great video tho❤
That’s a great job that sends you home with tomahawks every week! 😆. For large steaks like that I would season and put them on the smoker cold, smoke as low as possible until you get internal temp up to about 90 degrees F. Then sear them in the wagyu in a ripping hot cast iron pan until they get to medium rare (remove at about (125-130 internally) or however you like them. Let rest for 15 minutes then slice against the grain. Don’t cook them like a brisket or they will be very very tough. Not enough fat to hold up to cooking to 200 degrees. And I think you’ll do better searing in wagyu rather than injecting but couldn’t hurt to give it a try and see how it tastes if you’ve got a lot to experiment with! Thanks for watching!
@madbackyard thanks. Yeah I know how to cook them, but I was/am curious about that hahahaha. So probably will try it Sunday....if it will be good I'll let you know😂😂😂
Yes definitely let us know how they turn out!
@madbackyard my pitboss navigator don't takes no for an answer 😂😂❤️
Nice.
Dried the shit out of it! Jerky is good though.
I don't know why everyone calls it poor man's Brisket or poor man's burnt ends. I can buy brisket cheaper than chuck roast at Walmart
I disagree with the injection !
Followed the directions. 10 hour smoke and the fat didn’t render. Stalled for nearly 5.5 hours at 149. Took it off at 205. Was terrible. Meat was chewy. Juicy as hell though from the injections.
To mikegrizz23, sounds like you need to set up your barbecue better
@@mikecarlin3396 cool comment. Very informative.
@@mikecarlin3396so are you “that guy” in every comment section?
What was your ambient smoking temp 250? Are you going off the temp probes on the smoker and a handheld thermometer?
What grade chuck was it? What was the IT temp and How long did you let it rest before you cut into it?
No way can get it to taste like a brisket. Cause it turns to a roast taste over 2 hours. So if you want a steak? Taste, cove it in butter or a oil and SALT AND PEPPER ONLY. smoke it and flame broil it about 1 1/2 hours at the most. let it rest in foil >> with you other seasoning and rubs cause all you doing is burning and flicking off the rubs and seasonings as it build up on your grate
Chuck has a little too much connective tissue to be cooked only to a medium internal temperature like a steak or a roast. That’s why it’s most often used in pot roasts where it’s also cooked low and slow for hours to a higher internal temp like brisket or pulled pork. Give it a try some time, I think you’ll like it!
Are you carnivore?
Injecting beef with extra beef? Yes. I would say so.
Measurements for the injection would have been nice. All your links pretty much adding coins to your pocket. typical
What’s wrong with helping someone out by adding a few coins to their pocket? He does a great video.