We loved the recipe - we did as Jeff instructed, but ours was also tougher than we hoped. My brother in law did the same recipe, but cooked an hour longer and it was perfect. I will not hesitate to do this same recipe again but just cooking longer. I don't know that I'll ever use my crock pot again. Thanks again.
Sorry to hear that , thanks for the comment! That’s 2 people that has told me that on how there’s turned out , my choice of meat had lots of marbling in it and was really tender I may just got lucky but the more marbling you have on no matter what you grill will always be more tender thanks for the comment!
Just bought a 21lbs whole chuck roast. I trim and cut my own vacuum seal. Great video. I have a pitboss 850 pro v2. Did a slow 11 1/2 hr cook did one GSPO, the other S&P. I injected them with beef broth and garlic. Spritzed them with ACV/water/worchester every hour after the first 2 hrs. Wrapped in butcher paper and took them to 206. May have to try this way also.
Just ran into this video a couple of days ago and as we speak I am doing it step by step. Thanks for the video it was a great help, will post back to let you know it turned out. "It's going to be a log cook Ya" All"
Hey Ed just saw this I hope it turns out as good as mine but all meat is not created equal and I have had some viewers it didn’t work out for 😔go for the most marbled up meat you can buy no matter what your cooking 👍thanks for the comment!
Thanx for the video🦋 It looks delish 😊 We use our traeger for everything in the summer !! I can even make cakes, cookies, breakfast casserols, you name it, I've done it... Of course, I don't use the smoker for desserts😅 I had to laugh, because my Hubby doesn't clean the traeger out very often either😅 I subbed ...
Thanks Tess for the compliment !I try to vacuum my Traeger every 4 smokes if possible and usually put new foil on my heat shield every new smoke with the 18 inch heavy duty aluminum foil 🤓I have a pitboss smoker a kettle charcoal grill and a blackstone and what I use 99% of the time is the good ole Traeger thanks for stopping by👍
Going to try this tomorrow. Looks good. Only other comment is about the cross contamination with the raw meat hands touching everything like the seasoning bottles..
Thanks for the comment Daniel! No I don’t smoke anything on smoke the whole time I crank it up 👍also on this particular cook people had told me it turned out better letting it smoke longer at around 225 low and slow you can make any meat melt in your mouth 🫶🏻
Thanks Karl for the comment! I have had mixed comments on how some turned out great and others not so great , good luck mine turned out perfect and will do more of them good luck you may want to put a small water pan or half a opened drank beer on there to add some moisture just a suggestion 😎
Thanks for the question Greg ! It’s been a minute , I took them off between 130-138 pretty sure 5 1/2 hours the pan covered and beef broth is the key at for juicy moist roast .
I use chuck roast for steaks. 🥩🥩There only 2 kinds of taste you can get from the roast. 1 is steak flavor, 2nd roast beef flavor that the only 2 flavors you can get from it.. THERE NO BRISKET TASTE TO IT. The longer the roast is cook > the more roast beef taste it will have. There enough thing wrong with the roast beef! I just get tiring eating it > I NEVER GET BORED WITH STEAKS 🥩🥩THE flavors and texture i get out of the chuck roast is? RIBEYES STEAK AND NY STRIP STEAK OOOOH LORD YUM
Thanks for the comment superbee! I enjoy the whole smoking process of a brisket but that’s for special events, I also enjoy smoking the chuck roast when done correctly it’s hard to beat and 50 dollars cheaper👍
@@jeffscookingadventure Enjoy your chuck roast. 👍👍 There many ways of doing them. If you make steaks from it? YOU MIGHT NOT GO BACK TO ROAST BEEF? Chuck Roast make excellent steaks 🥩🥩 cheers
@@jeffscookingadventure i do chuck roast as a brisket to. but there a slight taste of a brisket. The roast beef over powers it tho > I haven't experiment with it as a brisket much. Maybe a vinegar would kill out the roast beef flavor> and bring out more of a brisket taste
Thanks Daniel for the comment! Just make sure your roast has lots of marbling and slow smoke it , this is a tricky roast smoke for some to come out as good as mine , butttt I think it could be meat choice 👍
Now if you get a thick chuck roast? YOU NEED TO SLICE IT DOWN 2" up to 2 3/4" thick is? PERFECT FOR STEAKS REMEMBER THIS! IT HELPS IN MAKING IT A STEAK 🥩🥩 FROM A ROAST TASTE.. Most of the time if the roast is over 3" to 4" thick? i will just slice it into halves also you can butterfly cut it width ways and fold it over for ONE MONSTER SIZE STEAK he heee Like the roast is not big enough all ready 🤣🤣Then you need a pizza peel to take it off and on and to turn it over.. AND i have a MONSTER 18" wide PIZZA PEEL and 18" pizza pans to put it in and cut it up ect ITs one of my biggest steaks 👀👀 i make from the roast its shocks every one
That sounds really good 👍 I won’t be doing anymore pellet smoking until I get a new smoker , my Traeger still functions after 12 yrs but it’s burn out in the heat rod area and it wants to start burning up the auger into the hopper 😫The new Traeger s I’ve heard aren’t that great and I tried 1 Pitboss and it malfunctions everybody that I know has one and loves it so maybe I just a got a lemon I’m still researching them may go with the new pitboss titan until my wood burning pull behind smoker I’m soon to start on gets finished 👍
@@jeffscookingadventure I made a 31 gal metal trash can smoker and grill. I use wood or charcoal. I got cast iron grates for it, meat hooks to hang meat in to. i just adjust the high of the fire box for grilling and smoking Got the legs off of a honey extractor > all ss steel nuts, bolts, washers, got the drip bowls from another smoker. total cost under 100 bucks I LOVE IT it uses very little charcoal or wood > Plus it about replace all of the grills and smokers on my patio 🤣🤣👌👌i can do any thing in it > from whole turkeys to pizza or hamburger ect 🥩🥩🍖🍖🍗🍗🍕🍕 It became the WORK HORSE ON MY PATIO
TO get the steak flavors. You got a short window to do them in with in about 1 hour after that it starts turning into roast beef. So that mean you got to get it tender for grilling. Way i do that is a baking soda brine over night RISEN OFF GOOD PAT DRY, THEN coat it in butter or oil SALT AND PEPPER ONLY . Then i like to heavy smoke it for about 30 min THEN FLAME CHAR BROIL IT 👉👉 ONCE ITS RESTING! WHEN I PUT MY RUBS AND OTHER SEASONING ON > AS IT MELTS DOWN INTO THE MEAT OOOOH YUM JUST LIKE A STEAK 🥩🥩👌👌i done told ya what steak flavors and texture i get from it 👍👍👍👍👍👍👍👍👍👍
Sorry 426hemi I just saw this great advice youtube does strange things on comments and I missed it I always try to to respond to you all everytime thanks for commenting 👍
Thanks for the comment Robert ! I like to put butter on the meat when I put it in the pan when I cover it with foil . The smoker slowly works it’s temp back up and the butter slowly melts over it for some added taste and keeps it moist 😎It’s just a option you don’t have to do , I do it on baby back ribs also
Those are perfect for steaks 🥩🥩 NO SLICING THEM 👌 I like to save the dripping and juices off them. to pour back on them to eat, and to use to freeze them in there own juices Sorry your smoker went depot on ya. I don't use pellet smokers. I USE THE REAL THING Like i said my new work horse on my patio is NOW? THE METAL TRASH CAN smoker and grill GOD I LOVE IT> things i love about it is? Can hang meat in it to smoke, smoke whole turkeys in it. Pizza, chicken, steak any thing. ITS A SMOKER, GRILL, and OVEN TO.. I got a bunch of 31 gal. meat trash can. I use to stored feed in, like deer corn and things, and things. Like wood chips, charcoal, lump wood for the grills and smokers, ect ect. They only cost 27 dollars, and last about a life time, or 2 maybe 3 life times
@@jeffscookingadventure That was what i was wanting to do is Get a 55 gallon or 30 gallon drum 👉👉 but i had these trash cans to do some thing with . The prices on these drums, 💲are ridiculous! 👎 these trash can works nice to. Enjoy your barrel smoke! THERE NICE BRO cheers
I tried this today, did everything exactly as the video, and am disappointed. The meat was dry and tough. I will stick to pork on my Traeger, it seems to be the only meat that does not dry out
@@jeffscookingadventure going to try this on Friday. I notice that you don't take the temp of the meat which is unusual since most folks say to cook by temp and not by time.
@@jmarlo Try it you will love it ! If you look closely the thermometer was by the pan I did probe it I just didn’t video that part, on most of all my videos I tell you what my smoker temp is on and how long I cooked/smoked it after I check the temp .
We loved the recipe - we did as Jeff instructed, but ours was also tougher than we hoped. My brother in law did the same recipe, but cooked an hour longer and it was perfect. I will not hesitate to do this same recipe again but just cooking longer. I don't know that I'll ever use my crock pot again. Thanks again.
Sorry to hear that , thanks for the comment! That’s 2 people that has told me that on how there’s turned out , my choice of meat had lots of marbling in it and was really tender I may just got lucky but the more marbling you have on no matter what you grill will always be more tender thanks for the comment!
Just bought a 21lbs whole chuck roast. I trim and cut my own vacuum seal. Great video. I have a pitboss 850 pro v2. Did a slow 11 1/2 hr cook did one GSPO, the other S&P. I injected them with beef broth and garlic. Spritzed them with ACV/water/worchester every hour after the first 2 hrs. Wrapped in butcher paper and took them to 206. May have to try this way also.
Thanks JR ! Great info I’ll definitely try that in the future thanks for the details did yours turn out great?👍
@@jeffscookingadventure they turned out amazing I was very happy with them. It is a new cut that I will be smoking in my rotation.
Just ran into this video a couple of days ago and as we speak I am doing it step by step. Thanks for the video it was a great help, will post back to let you know it turned out. "It's going to be a log cook Ya" All"
Hey Ed just saw this I hope it turns out as good as mine but all meat is not created equal and I have had some viewers it didn’t work out for 😔go for the most marbled up meat you can buy no matter what your cooking 👍thanks for the comment!
Thanx for the video🦋 It looks delish 😊
We use our traeger for everything in the summer !!
I can even make cakes, cookies, breakfast casserols, you name it, I've done it...
Of course, I don't use the smoker for desserts😅
I had to laugh, because my Hubby doesn't clean the traeger out very often either😅 I subbed ...
Thanks Tess for the compliment !I try to vacuum my Traeger every 4 smokes if possible and usually put new foil on my heat shield every new smoke with the 18 inch heavy duty aluminum foil 🤓I have a pitboss smoker a kettle charcoal grill and a blackstone and what I use 99% of the time is the good ole Traeger thanks for stopping by👍
@@jeffscookingadventure 👍
Going to try this tomorrow. Looks good. Only other comment is about the cross contamination with the raw meat hands touching everything like the seasoning bottles..
Thanks for the comment Harry ! Been cross contaminating for years no worries that heat kills everything 😎
Do you leave it on smoke the whole cook? Or did you crank it up to 225?
Thanks for the comment Daniel! No I don’t smoke anything on smoke the whole time I crank it up 👍also on this particular cook people had told me it turned out better letting it smoke longer at around 225 low and slow you can make any meat melt in your mouth 🫶🏻
I literally just saw this at Walmart and picked it up to try on a chuck roast!!!!
Thanks Karl for the comment! I have had mixed comments on how some turned out great and others not so great , good luck mine turned out perfect and will do more of them good luck you may want to put a small water pan or half a opened drank beer on there to add some moisture just a suggestion 😎
what is the eternal temp of this when you took it off of smoker?
Thanks for the question Greg ! It’s been a minute , I took them off between 130-138 pretty sure 5 1/2 hours the pan covered and beef broth is the key at for juicy moist roast .
That looked incredible. Gotta try this one
Thanks for the compliment LG ! I was very satisfied with the results!
I use chuck roast for steaks. 🥩🥩There only 2 kinds of taste you can get from the roast. 1 is steak flavor, 2nd roast beef flavor that the only 2 flavors you can get from it.. THERE NO BRISKET TASTE TO IT. The longer the roast is cook > the more roast beef taste it will have. There enough thing wrong with the roast beef! I just get tiring eating it > I NEVER GET BORED WITH STEAKS 🥩🥩THE flavors and texture i get out of the chuck roast is? RIBEYES STEAK AND NY STRIP STEAK OOOOH LORD YUM
Thanks for the comment superbee! I enjoy the whole smoking process of a brisket but that’s for special events, I also enjoy smoking the chuck roast when done correctly it’s hard to beat and 50 dollars cheaper👍
@@jeffscookingadventure yes sir i enjoy a good cheap steak🥩🥩
@@jeffscookingadventure Enjoy your chuck roast. 👍👍 There many ways of doing them. If you make steaks from it? YOU MIGHT NOT GO BACK TO ROAST BEEF? Chuck Roast make excellent steaks 🥩🥩 cheers
@@jeffscookingadventure i do chuck roast as a brisket to. but there a slight taste of a brisket. The roast beef over powers it tho > I haven't experiment with it as a brisket much. Maybe a vinegar would kill out the roast beef flavor> and bring out more of a brisket taste
Great job. Those looked delicious.
Turned out perfect ! The perfect smoke for 1 person or 4 without the big brisket price tag and all that extra meat !
Very nice
Thanks Daniel for the comment! Just make sure your roast has lots of marbling and slow smoke it , this is a tricky roast smoke for some to come out as good as mine , butttt I think it could be meat choice 👍
Trying this this moment, looks good brother 👌
Thanks for the comment! You won’t be sorry it was excellent 🤙
@@jeffscookingadventure it was amazing, thank you for the video brother, happy smoking!👍
@@Doja421
You are welcome my friend ! Happy smoking! Thanks for the compliment 👍
Now if you get a thick chuck roast? YOU NEED TO SLICE IT DOWN 2" up to 2 3/4" thick is? PERFECT FOR STEAKS REMEMBER THIS! IT HELPS IN MAKING IT A STEAK 🥩🥩 FROM A ROAST TASTE.. Most of the time if the roast is over 3" to 4" thick? i will just slice it into halves also you can butterfly cut it width ways and fold it over for ONE MONSTER SIZE STEAK he heee Like the roast is not big enough all ready 🤣🤣Then you need a pizza peel to take it off and on and to turn it over.. AND i have a MONSTER 18" wide PIZZA PEEL and 18" pizza pans to put it in and cut it up ect ITs one of my biggest steaks 👀👀 i make from the roast its shocks every one
That sounds really good 👍 I won’t be doing anymore pellet smoking until I get a new smoker , my Traeger still functions after 12 yrs but it’s burn out in the heat rod area and it wants to start burning up the auger into the hopper 😫The new Traeger s I’ve heard aren’t that great and I tried 1 Pitboss and it malfunctions everybody that I know has one and loves it so maybe I just a got a lemon I’m still researching them may go with the new pitboss titan until my wood burning pull behind smoker I’m soon to start on gets finished 👍
@@jeffscookingadventure I made a 31 gal metal trash can smoker and grill. I use wood or charcoal. I got cast iron grates for it, meat hooks to hang meat in to. i just adjust the high of the fire box for grilling and smoking Got the legs off of a honey extractor > all ss steel nuts, bolts, washers, got the drip bowls from another smoker. total cost under 100 bucks I LOVE IT it uses very little charcoal or wood > Plus it about replace all of the grills and smokers on my patio 🤣🤣👌👌i can do any thing in it > from whole turkeys to pizza or hamburger ect 🥩🥩🍖🍖🍗🍗🍕🍕 It became the WORK HORSE ON MY PATIO
TO get the steak flavors. You got a short window to do them in with in about 1 hour after that it starts turning into roast beef. So that mean you got to get it tender for grilling. Way i do that is a baking soda brine over night RISEN OFF GOOD PAT DRY, THEN coat it in butter or oil SALT AND PEPPER ONLY . Then i like to heavy smoke it for about 30 min THEN FLAME CHAR BROIL IT 👉👉 ONCE ITS RESTING! WHEN I PUT MY RUBS AND OTHER SEASONING ON > AS IT MELTS DOWN INTO THE MEAT OOOOH YUM JUST LIKE A STEAK 🥩🥩👌👌i done told ya what steak flavors and texture i get from it 👍👍👍👍👍👍👍👍👍👍
Sorry 426hemi I just saw this great advice youtube does strange things on comments and I missed it I always try to to respond to you all everytime thanks for commenting 👍
@@jeffscookingadventure Np and your correct about RUclips Cheers
Sorry for the miss spell... "long cook Ya' All"
😂😂
What is the logic of putting butter on the meat when it is already swimming in beef fat?
Thanks for the comment Robert ! I like to put butter on the meat when I put it in the pan when I cover it with foil . The smoker slowly works it’s temp back up and the butter slowly melts over it for some added taste and keeps it moist 😎It’s just a option you don’t have to do , I do it on baby back ribs also
@@jeffscookingadventure Me, I try to cut back on the fat. I even use a defatter on the juices. Lots of fat in the juice.
Sounds great I just try to keep everything real simple for these newbie pellet smokers
Those are perfect for steaks 🥩🥩 NO SLICING THEM 👌 I like to save the dripping and juices off them. to pour back on them to eat, and to use to freeze them in there own juices Sorry your smoker went depot on ya. I don't use pellet smokers. I USE THE REAL THING Like i said my new work horse on my patio is NOW? THE METAL TRASH CAN smoker and grill GOD I LOVE IT> things i love about it is? Can hang meat in it to smoke, smoke whole turkeys in it. Pizza, chicken, steak any thing. ITS A SMOKER, GRILL, and OVEN TO.. I got a bunch of 31 gal. meat trash can. I use to stored feed in, like deer corn and things, and things. Like wood chips, charcoal, lump wood for the grills and smokers, ect ect. They only cost 27 dollars, and last about a life time, or 2 maybe 3 life times
That’s awesome I’ve converted my 55 gallon fire barrel into a smoker too by just adding some bolts and the lid off my Weber kettle works really good 👍
@@jeffscookingadventure That was what i was wanting to do is Get a 55 gallon or 30 gallon drum 👉👉 but i had these trash cans to do some thing with . The prices on these drums, 💲are ridiculous! 👎 these trash can works nice to. Enjoy your barrel smoke! THERE NICE BRO cheers
@@jeffscookingadventure if 🤣🤣i can ever get my hands on some drums. I can always used the parts off my trash can 🤣🤣👍👍
I tried this today, did everything exactly as the video, and am disappointed. The meat was dry and tough. I will stick to pork on my Traeger, it seems to be the only meat that does not dry out
Sorry to hear that David 😔I have had meat not to cook as good as other meats on the same smoker same temp same cook time .
Same man, really disappointed I wonder what I did wrong
Thanks for the comment js ! I don’t know what you did I think it might be the meat the more marble the better 👍
great recipe but the camera work is giving me motion sickness
Thanks for the comment! Sorry for motion sickness 😂
@@jeffscookingadventure going to try this on Friday. I notice that you don't take the temp of the meat which is unusual since most folks say to cook by temp and not by time.
@@jmarlo Try it you will love it ! If you look closely the thermometer was by the pan I did probe it I just didn’t video that part, on most of all my videos I tell you what my smoker temp is on and how long I cooked/smoked it after I check the temp .
I bet he dropped one on the ground.
Lol !!! No we didn’t drop one but if took much longer they all could have been dropped 😭😭😭😭thanks for the comment FFPM371!