Brisket prices are TOO high. Try this instead. | Mad Scientist BBQ
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- Опубликовано: 10 ноя 2021
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This guy is a benchmark for how to speak and present a video. No "ums" or "ahs", informational, to the point, a pleasant demeanor. Lot of RUclipsrs could take a lesson here. Subscribed and now I'm hankering to get the pellet grill out!
He is great. He doesn't say ums or ahs but count how many times he says "so".
Agreed. Very good presentation
I so agree....and I subscribed too
He’s one of the reasons I got smokers and started!
Fantastic presentation. Had zero, "as you can see's" which drive me insane.
This is great. Here in Australia, the same thing has happened to the price of brisket. It also happened to other meats such as Lamb Shanks. It was "poor people's food" until it became chic in restaurants
...chicken wings
@@AngryAlfonse I turned down a small bag of wings a couple of weeks ago. 13 bucks for about 10 small wings. My family would have chased me away from home for cooking those few wings.
@@kennydavis2276 I miss the 90s/early 2000s, when wings were considered "trash food for poor people." My family wasn't poor but was definitely struggling back then, especially after the dotcom crash, and we used to eat hot wings 2-4 times a week because of how cheap they were. Now I make 6 figures and struggle to justify buying wings when I'm at a bar 🙃 $1+ per wing is just ridiculous
Fajitas (skirt steak) and Tripas (beef lower intestines) were poor peoples food in South Texas. Today marinaded fajitas are $11.99 a pound. It's cheaper to buy 1 inch thick prime sirloin on closeout at Sam's wholesale club and a lot tastier too...
Same here in Canada, it's getting out of hand, people are getting real tired of the rich screwing us. 8 bucks a pound is insane.
Thank you Jeremy for being as non biased and honest on the offset vs pellet. I love offsets but since I'm not making a living with it, I love my traeger just as much. Can't wait to try the chuck roast.
I’ve been watching your videos for a few months now…I love that you are putting more time and thought into pellet grills! You get better, we all get better and can enjoy BBQ even more!
I’ve smoked a Chuck roast like brisket several times. But, a couple weeks ago I tried something different. I smoked 2 of them for about 3 hours. One became chili, which was also cooked completely on the smoker. Probably the best chili I’ve ever had! The other went in a crockpot with Anaheim chilis, el pato sauce, and an onion and slow cooked until I could shred it - amazing for burritos with an incredible smoky flavor.
All done on my gravity smoker and apple and hickory chunks.
Thanks Matt, definitely going to try the chili
Heck yes both of those ideas sound awesome
Those both sound like capital ideas. :)
Nice, just did chili with one this weekend. The other one I made a rendition of Birria tacos.
Love to get the recipe and instructions for the chili
If the prices get any higher I'm gonna start looking into smoking cow hooves XD
I’ve just been smoking chickens and pork. Man I’m tired of chicken and pork. 😂
theres always horse
@@92bagder Mr. Ed Brisket?
I smoked some chicken thighs and drumsticks the other day $.99/lb
@@juantrejo7686 now you're talkin
Man I did a Chuck roast before I ever did my first brisket, and when I did, Brisket became optional. I love 'em! I think I've only smoked 2 or 3 briskets, haven't even done one on the channel yet. And the point you made about all the left-overs is a great one, because a Chuckie is the perfect size for my family of 3. Briskets just often don't make sense. And that was BEFORE they started going for $100 a pop. I can do two chuckies at the same time, have 'em done in 5 hours and still be way under the cost of a brisket. Glad you did a video on this man, I've been telling people this for a while.
Thanks for working on dialing in the pellet smoking techniques. I was recently gifted a pit boss pellet smoker and I find your videos so helpful.
Thank you Jeremy. All your videos are very helpful and educational. One thing that I have found here in Texas is that prices of meat are hit or miss. You'll catch a brisket at a great price so you have to be vigilant and watch for the deals. I did a chuck roast today myself, treating it just like I would a brisket and it turned out great. Smoke on brother.
This is awesome! Split a half cow with a friend and they took the brisket and I took a bunch of chuck roasts. Just cooked two of them last Sunday for my mom’s birthday just as I would a brisket and I couldn’t have been happier with the results. Literally took my first bite and said to my friend, “This is almost like brisket.” It was one of my best cooks in a while and I’m stoked to do more of them and also play with how I want to treat them. Thanks for the video as always!
Take a big chunk of the smoked chuck and slice it about the thickness of a chopstick. Hit them in a cast iron real quick and roll them up (tie one piece of twine). Sometimes I'll sauté onions and add some fresh herbs. Either way, throw those into a pot of pasta sauce and let it simmer for a couple hours. It's going to taste awesome, with any dish you want (just pasta is fine). Save all the leftover sauce and make pizza w/ it. Amazing.
I've used a chuck roast for exactly what you saod, burnt ends and they were amazing. The only thing I did differently want pre-cube the roast and season all the cubes individually and set them on my off set smoker. They were delicious
Thanks again for sharing your wisdom. It’s just me and my wife, so I normally do a chuck roast because a brisket is way too much for us.
Thanks again
I've been doing this for a while now. Chuck roast often goes on sale as well. I honestly almost prefer it to brisket and you're right about the smaller sizes as well. Great video!
I inject melted beef tallow into my chuck roast. Tastes just like a juicy brisket. I also inject my brisket flats the same way. So moist and juicy. Got the smoked tallow injection from your videos.
You talking about the true spirit of bbq I agree with. You talking about using smoked tallow id question if it really is budget friendly. I love that cooking regional favorites for bbq is so much fun. I lived in Texas where beef was king. Now living in PA pork and chicken. Much love for all bbq and thank you for diving in and helping spread your knowledge.
I've done a bunch of chuck roasts and have found that it's best to get a good bark on them a little quicker (not easy with a pellet grill since there's not much smoke at higher temp, works great on gravity charcoal pit) and then coat with smoked tallow and wrap in foil instead of butcher paper. (butcher paper is perfect for fattier packer briskets)
Once that chuck is nicely tender but not overcooked (somewhere around 200 degrees internal), remove from the heat, open the foil and allow it to cool to about 150, wrap it back up and hold it at about 160-170 (my oven does this well but be sure to test your oven temp for a couple hours with a probe first, don't trust the oven temp display) for a LONG TIME. I like at least 12 hours/overnight.
This will produce a nice, tender and crusty chuck that doesn't fall apart and is extremely versatile for anything from a meat and potatoes dinner like pot roast, to sandwiches, tacos, burritos, ect. And as a bonus, this finished chuck roast fits into my normal vacuum bags to put up, freeze and give out as gifts to your friends and family who will be blown away by your delicious, thoughtful and homemade gift. They can simply put the whole sealed bag into a pot of simmering water to reheat and it will be almost as good as the day you finished it. Enjoy!
Thanks for this info., I will have to try this out. I'm a stickler for the internal temp. for the meat breakdown, applying the tallow, then letting is rest (I insulate mine in a cooler with towels) for about 3 hours before serving. Love my BBQ/Smoke family out there!
Where I live in Canada, I've never been able to get a brisket in the grocery store until this year, and I've never been able to get one for less than $85-100. Y'all are lucky to have had such cheap brisket for so long.
And we can't order good quality online like Americans can. I go to a butcher and it's definitely good quality, but the pricing is outrageous 9 out of 10 times
Socialism sucks lol
@@EtherGaming604 - Have throw this in here, in case other people are still reading the comments two years later (like me - LOL) ....Brisket was never about "good quality". Wagyu, prime, dry aged? Some places are trying to make Brisket a "Designer cut of meat". ..."Choice and select" is the REAL brisket. Snow's BBQ never uses prime - they use select...
Was the timing for the chuck the same as the brisket? I was thinking it might be quicker because it was so much smaller.
Jeremy, listening to your comments about the size of the chuck roast affecting smoke flavor and moisture I wanted to share I attempted to stack two bound with cooking twine loading the middle with tallow, garlic cloves and minced garlic. I dry brined prior to binding, and just did black pepper on the outside before smoking. Came out great. Thanks for all of the help along the way.
I did the same, but with beef shanks, a couple weeks back. I used 4 beef shank "steaks" and put layers of bacon in between the shanks. Twined it together and smoked. Absolutely amazing. I regularly do 4-6lb chuck roasts, but gave this a try; mainly due to sale price.
Thanks Jeremy! I've been wondering the same thing about throwing a chuck roast on my offset smoker. Thanks for doing the "first test run"!
Jeremys truly a man of the people
Absolutely - Plugging Porter road who sell both brisket and chuck roast for $10 a pound to make an argument for how we can save money not using brisket really is compelling!!!!
@@justaddwata Jeremy's a hard working man. If he has to plug a quality product to make a go of things, then more power to him.
Been getting at least one chuck roast a week - especially since the briskets are either hard to find or too small. The chuck roast work just fine. Like others have said, makes great chili.
bro, i started looking for brisket alternatives a few months ago due to ridiculous brisket prices, and i started doing chuck roasts the same way i do briskets and they're waaay better than i thought they would be, and waaay cheaper... nice video!
I’ve been a huge fan of chuck for many years….An unrecognized star. The texture, marbling, and flavor are wonderful… but sometimes it can be tough. The key to what you are doing is to pre-cook it sous vide at around 130-135 F for a couple of hours. Because of the fact that it is sealed in a vacuum bag during this, it will retain a lot of moisture…. The longer you hold it at that temp the more tender it will get, but it will stay pink and juicy. Then work on the smokey bark.
Once again a great video and when I'm doing wear I see you're doing, I feel like I'm doing something right. I did a Prime Chuck Roast a while back and no doubt it wasn't brisket but it was really good. I haven't done the beef tallow but I do get great results. When I do beef tallow, I render my own from the trimmings. I brush it on and add a little extra seasoning before wrapping. Thanks for your videos👍
I did exactly as you recommended in the end a few weeks ago, created poor mans burnt ends with a chuck roast. Will definitely do it again, and recommend for a nice weekday meal! Oh and I did use beef tallow to help infuse some additional fat/juiciness. The texture is surely different, but the flavor was great!
What are y'all going to do when you can't afford any food? Then you will stand up and fight back, when you're starving?
@@saltypyro9458 I hope everyone has learned a lesson. Vote Democrat you get disaster.
@@rodneymitchell6031 Both sides have corruption.
@@saltypyro9458 $2 bullet and a mule deer or elk. Got about 80 pounds of meat from a mule deer this year. Will feed me and the wife for the year.
@@bobsundquist2039 Not every person has your advantage.
We make smoked brisket green chili with our leftovers it’s so good. Love the channel by the way I’ve learned so much since I started barbecuing a year ago on my offset smoker. Keep the great videos coming👍
Jeremy
On my GMG I start every long cook with 2-3 hrs on very low temp
A great thing to do is to get a smoke tube with pellets inside the smoker,light it up and let it burn . You get additional bark and flavor this way. It also helps smoke the trimmings or tallow which in turn brings more smoke flavor to the entire cut when you add it before wrapping
Remember that if you want bark ,you can go exposed all the way. This is one of the perks of having a pellet smoker. You set it and gp to bed ...
People normalyl go 180 all night from about 11 pm on a brisket,and then go 230-270 until it's ready . You know all about resting,so figure it out.
In my experience 270 provides less stall frustration.
Another great cut for smoking is the foreshank part that you male minute steaks from. Here in Israel it's #5. We use the European system
I started doing chuck roasts on the pellet smoker to avoid waste. My family isn't big enough to justify a brisket. We would waste too much. The last one I did I smoked until I had a good bark then I put it in a pain with some beef stock and wagyu tallow and covered it in foil then put back on the smoker until tender. Then I turned that into pulled BBQ sandwiches. I can't wait to see your experiments with chuck roasts.
Been waiting for a video like this for so long from JY. The whole low n slow BBQ ethos was born out of necessity for using the cheapest cuts of meat, here in the UK you’re talking £120 ($160) for a decent packer brisket which is an unfeasible amount to spend especially considering the learning curve and the fact that everyone probably ruins their first few briskets. I stick to lamb shoulder, pork shoulder and beef ribs which are much more affordable here in the UK, but it’s great to see someone smoke something like a chuck roast even though I’m not sure what the equivalent joint of beef would be in the UK.
More of this content please 🙏🏼
I've done several beef roasts on my kamado, and they turned out fantastic. I haven't attempted to replicate a brisket low and slow because of concerns of drying them out. I take a beef roast to medium doneness with a cook temp of 225-250, typically done in 3-4 hours depending on size. Not as fall apart tender as a proper brisket but still an excellent meal.
Awesome vid. Recently I've been watching your channel alot and you never disappoint. I also appreciate the fact that you're going back to the roots of BBQ. I'll be trying this out next week on a webber kettle using the snake method with some Bear mountain pellets. Just not sure which flavor yet 🤔
I’ve made great burnt ends with chuck roast, but haven’t found it comparable to brisket when I slice it. The fat just isn’t as evenly distributed through the meat. I’ve also found chuck roast seems to stay more moist when I pull it off the smoker at a lower internal temperature, 180-185 or so rather than going all the way to 200 like a brisket
I’ve been smoking chuck roast for awhile now however I spend the last couple of hours brazing them.
Spend 2 hours getting smoke around 185 on the pellet smoker
2 hours at 225 with a bit of spray or until 165 170
2 hour or until 205 sealed in a pan at 225 with a bit of liquid in the pan made from beer and apple juice
Good method bud, I think I'll try that next go. I find the chuck can end up a little dry if treated like a brisket.
Thanks for the video. Here in the UK the price of brisket vs braising (chuck) steak is almost the same. Not so many slow smokers around either, but what you're doing is really interesting. Thanks again!
I have rendered some tallow from trimming of a briskets in the past. Then I’ve taken a Chuck Roast and injected melted tallow into the Chuck Roast then smoked it as normal on a pellet smoker. The results are AMAZING.
Really enjoyed the chuck roast video. I had tried a top round roast but when I got it to 200f. It was flavorful but dry. I would love to see a more in depth chuck roast video as I am new to smoking. 3/8 " offset smoker.
Hey Jeremy good video. I've done a few chuck roasts, & they indeed will dry out if you aren't carefully watching them. I usually use a wet brine before, which helps prevent that. I will say chuck is a great economical alternative to Brisket. However an even better choice is Tri-Tip, which usually has far more marbling then chuck, & tastes almost identical to Brisket. There is also less chance of it drying out. I'd definitely give tri-tip a shot on your next video. Btw All Things Barbecue has a good video on Smoked Trip Tip, which is a good reference point
Jon thanks for the info, the problem with the tri tip at least in my area is that it's about 11 -12 a pound vs a chuck which is 6-7 a pound
@@tjy698 Try tip going to be just as tender with much much less cooking time though.🔥
thanks for the tip....the tri-tip :) . will experiment with it next weekend hopefully
Thanks for the suggestion!
Would love a follow up video with details about smoking the chuck roast! Maybe using the offset smoker as well. Love your videos thanks so much for sharing your experience.
Great delivery and fantastic presentation. It made me want to BBQ the Chuck Roast. I typically avoid them because they get dry quick so I have to update my method of cooking. Thanks for your review!
I can't wait for the pellet grill research. We don't have the room for a grill land offset so we went with both worlds and sacrificed a little bit. I'm okay with less smoke flavor but I hope to find a way to get more when desired.
Chuck roast is also pretty good in the Instant Pot. 😉
Really though, if you find some portions of the roast are better than others, it might be interesting to have the butcher dissect out that muscle whole and see what that looks like. Other cheap meats you get segments in the steak that are better, in sirloin or even round. Maybe not for smoking but still.
Another hot tip might be the arm roast (from the upper front leg) that has the big marrow bone in the middle.
For guests I made about 10 lbs of chuck roast on a pellet grill. Half of were cooked to medium to medium rare, as I like to do in the oven, and the other half I cooked to 200 - 205 F. My guests and, more importantly, my wife have been asking about the longer cooked ones months later.
I did a chuck roast about 2 months ago on my smoker - honestly, it was very good, close to a brisket. For me, it was a cheap and easy way to get the smokin' feeling without going all in on a brisket. Sometimes I just need to smoke something.
The "cheap cuts" of meat have steadily risen over the years - the more that a cheap cut has become chic and in vogue, the more expensive. Kudos for working with neglected cuts like this.
The problem with brisket cuts is that there’s only two briskets on a steer so it’s limited availability compared to a piece you can chop into smaller pieces like a ribeye or sirloin
Osso Bucco is what people use to use for stock. Now it is 30/40 bucks at an upscale restaurant.
Absolutely. And quite honestly, the availability of technology packed smokers plus the wealth of available information such as this has drastically increased the number of people getting into doing this. Eventually, I think we will see "cheap" cuts of meat be steadily priced right up there with filet and prime rib roasts simply due to demand. I love that people are getting into it but the specialness of turning a cheap cut into an overwhelming crowd pleaser may start to lose it's luster.
Yup
I remember when flank steak was cheap. Now it's Gucci.
Way to go Jeremy! Chuck roast for the win! At least Until those brisket prices come back down to earth, lol! How about just doing a video strictly on the smoked chuckies? The does and donts and tricks and tips! We could all really benefit! Thank you
Shut up buddy
@@j33dup why you mad bro?
@@j33dup don’t be a little beyotch
Great vid. I've been moved from brisket to chuck for quite a while now, both for BBQ and for making corned beef. It's a little different but just as good.
Great share! I'm blessed with having an exceptional pick of butchers in my area. So, I can find a chuck roast size of brisket to avoid having too much left overs. I tried smoking a top round once. Key word once. I'm excited to try doing a chuck roast.
"Briskets are too expensive, try this!"
One month later....
"Chuck roasts are too expensive, try this!"
Funny, but unfortunately too true. Look at what happened to Tri-Tip
Let's go Brandon! . . . and congress.
@@patmac1134 indeed. Tri tips and the whole cow from the rootah to the tootah
I usually find that chuck is more expensive per pound than brisket.
7 bucks a lb for Chuck at Kroger and 7 for brisket in east Tennessee
I’ve been doing something similar with a London Broil. 4-5 hours, 275-280, offset smoker, wrap with talo and it really tastes extremely similar to a good ole low and slow brisket.
I've done about 4 chuck roasts, same exact way I do a brisket. I get the same results you got. Thick smoke ring, good bark, maybe slightly dryer than a brisket but not so dry that it's bad. The family loves it.
Thank you sir! I was just complaining about brisket prices, and possible alternatives!
Just a heads up to my BBQ Heads out there... Sam's Club of all places have some great looking Prime grade brisket for $4.99 a lb... To be honest, I've never cooked a brisket and my boss (wife) won't allow me to get one because she says that we can't afford it (our son had cancer last year and it hurt the pockets), but I still wanted to give you folks a heads up on the great deal. 🙂 I'm in upstate NY and brisket prices were normally $7.99 a lb up here, but since inflation hit, I've seen them at $9.99 a lb.
Really sorry about your little one. :) Praying for you in Nashville, bbq brother.
@@TheMusicscotty thank you! He's doing well now, but last year wasn't fun... But he's all good now. Last treatment of chemo/radiation was a year ago and he's got his hair back🙂
@@chris_favreau Sorry to hear about your son, but very glad he's doing better!
@@chris_favreau So glad to hear he's doing better, double whammy during the pandemic.
@@joshualejeune83 thank you my man, I sincerely appreciate that!
I use an A-Maze-N with my pellet smoker and highly recommend it. I doubles (or more) the smoky flavor from the pellets without affecting the temperature. Still not quite to an offset, but much much closer. It's also useful for cold smoking. For shorter cooks, I usually start them with a 1 - 2 hour cold smoke. Other than that, I've been following your offset directions as close as I can and have had amazing results.
Just bought 2 briskets for 4 bucks a pound. One was 16 lbs and the other was 19lbs. Im from Canada and this is unheard of. They are safely in my freezer. Gotta grabbem when you can
@@coreymcconnell1908 c . Do Dow lol w lol
Really looking forward to that pellet smoker video! As a man who does not have a lot of free time, I rely solely on my Traeger to get my BBQ fix. Can’t wait to see what you come up with as I’d love to get the best results possible out of my machine and I really trust your opinions!
Love the video, had to watch again today as I'm doing my first chuck roast. I'm using a dynaglo vertical offset. Hoping for good results
I had tried a Sirloin Tip Oven Roast once. Using hickory pellets. Seasoned with montreal steak spice and some kosher salt.
Smoked it for about 4 1/2 hours. Wasn't too bad, but would not recommend because it still tasted too much like a roast. Think due to the lean nature of that cut.
Great video, love cooking Chuck roast brisket style. Try using a smoke tube for added smoke but use real wood chips instead of pellets. Results are way better that just pellets.
I've been using chuck roast for bbq this year and have been getting great results. I'm a huge fan and plan to keep using it. The fattier the roast the better in my experience.
I love cooking Chuck! Brisket here in Oregon is ALWAYS way more expensive, even on sale it can be $150. Recently I have started purchasing whole chuck clods (the primal that the chuck roast comes from) from a local farm for just over $3 a lb. I treat it just like a brisket, and it comes out fantastic! cutting is slightly different as the muscles run differently than a brisket. some parts will be more apt to pull if you don't let it cool enough, while at the same time other sections will cut into perfect "flat-like" slices. If you cannot find a whole clod, look for a chuck roll, chuck heart... basically anything that comes from the shoulder. You will not be disappointed!
Chuck roast is great. Inject it with tallow or confit it in tallow for a burnt end copy and it can be amazing. I have a whole shoulder clod I am about to smoke. Would love to see your take on a whole 20-30 lb shoulder. Or, maybe I butcher it down to smaller cuts. Also, a great cheaper cut is whole beef shank. Smoked Beef Osso Bucco for the win.
You should look into a Shoulder Clod...
I am Gil from Puerto Rico did my first brisket every body love it Thank you
Thank you for this alternative! ♥️
I use chucks ALL the time for pulled beef/pulled beef sandwiches. Cheap cut that turns into beef magic.
Any tips for a chuck roast? thinking about trying one this weekend.
@@jakeg7033 season with s & p, place on smoker @250-275F until meat hits internal of 165F, place in roasting pan w/ beef stock with carrots/celery/onions, cover with foil. place back in heat until meat hits 200-205F. Thermometer will easily slide in/out. Rest for 30-60min before serving.
@@OleScratch1 thx porter for that recipe. May give that a shot.
@@OleScratch1 Thanks for this. Will give it a go!!!
Tri tip is another great affordable roast for smoking. Would love to see a similar video with a trip tip comparison to brisket. Great stuff as always Jeremy!
Not anymore if you live in California! I love inflation :D
Reverse sear and slice for steak sandwiches. Santa Maria BBQ. Sooo good. But too expensive lately.
@@peveral4246 let’s go Brandon
@@case8987 If you're going to say "f*ck Joe Biden," do it with your whole damn chest. You're not special for hiding behind a right-wing dog whistle.
@@peveral4246 imagine how low iq you gotta be to use the term “dog whistle” conned by wacko journalists lmao. You’re so progressive yet you COMPLETELY align yourself with every giant media and big pharma corporation hahaha.
Great video! If you haven't done so already, I'd be interested in seeing whether dry brining with brisket makes a difference.
watched your pellet video. I went out and got some plum knotty wood. Gotta say I am extremely extremely impressed. Also something interesting to note, is that the ash is different. They gave a disclaimer about that in their packet that came with the pellets. And they said its because they use some of the bark of the wood in their pellets. So good pellets should have a more solid ash.
I use a smoker tube burning pellets in it to get more smoke in my Treager smoker.
Hello Sir, try using wood chips in your smoke tube instead of pellets. It works great and real deal burning wood.
@@RicsBBQSpecialties Great idea, I'll definitely have to try that. Would I soak the chips or just use dry?
Dru
Dry
@@RicsBBQSpecialties Great tip!! Works good with pellets and sound like it should be even better with chips!!
Thanks for this. Lately, I cannot justify paying $100+ for a brisket. I’ve made the “poor man’s” burnt ends before and they came out good. Def not the same bite as that point but everyone enjoyed them.
The price of brisket up here may as well do a whole tenderloin
sounds like you need to make a trip to TX. we are calling 4.71$ per lb expensive for prime.
@@rskeen16 mannnnnnn, my local grocery store in Cali is doing 10.99 a lb for choice
@@chrisroberts5300 ouch. market street grocery just had select quality brisket on sale for $1.97 a lb. and bone in rib roast choice are on sale for just under 6$ a lb till the 24th.
I'm really enjoying the background. It reminds me of of a simpler time and being immersed in the woods. Of course the bluegrass(ish) music pulls on the heart.
Thanks for all the information, I just did a pork butt on a pellet grill ( char grilled) fixing to try some of it tonight and just for fun cooked some chicken breast and chicken kabobs and excited to try more. Thanks again
We got half a cow last week and I was going to do brisket on Sunday but there was so much chuck that I thought why not try it out. Everyone liked it and it was basically the same prep and cook with a huge smoke ring. I will for sure keep trying to figure it out!
Hey Jeremy, love your content keep up the good work! How about repeating this cook but try using the brisket fat trimmings to wrap the chuck roast (using twine) prior to smoking? Would this help increase the moisture content of the chuck roast perhaps? Thanks again, Greg M from Phoenix
He used Waygu Beef tallow when he wrapped
Pellet grill brisket. I start the brisket at 11pm on the lowest setting. When I wake up I crank up to cooking temp, usually 250 and leave it there till the stall, then crank to 275, and wrap in paper till done. I’ve also unwrapped the brisket and put back on the pellet smoker for 30min to finish off the bark. I don’t do this every time, but it’s a neat trick to get more crunch. I have a vertical pellet smoker and go fat cap up.
What a great video, showing alternatives that can be done on the cheap. Thanks for sharing.
Prices are 5 to 6 dollars a pound here in south Texas for most beef cuts so there’s not much difference. I do think a tri tip is the closest thing you can get to a brisket for slightly a lesser cost.
Same here
Viginia
Those Tritip are a much more tender peace of meat. Try cooking like steak. Reverse sear. 135-140. Slice thin. Man their good.
In Kansas brisket is cheaper still than chuck roast.
@@crawdaddct This yr was the first time I'd ever seen a tri tip. It's been my go to since ribeye went to $20lb. Reverse sear is the only way to go for tri tip. I trim the meat side and some off the fat cap if it's to thick. Score the fat cap, season like a steak. Set pit @180. Smoke until internal reads 135. Sear 2 minutes a side. Rest for 15 minutes and slice. The platter it rests in will be level full of juice. Marbling is insane and the fat melts in your mouth. It's the only cut I've came across that rivals a ribeye. And @8.00lb..... South Texas here.
I've been doing chuck roasts for the past year... Costco even has Wagyu Chuck roasts, and not too pricey.... I've neve been able to pull of a brisket on my Kamado smoker, but the chuck roast is pretty much like burnt ends... Last week I did a wagyu chuck roast and a choice chuck roast, and the choice was definitely drier, as expected, but did really well in quesadillas/fajitas.
This is really great. I use chuck roast mostly because I’m cooking for 3, and not 30. One of my favorite recipes is ropas viejas. It’s not really smoked barbecue but you should definitely try it.
I love chuck roasts, I use them as a sub for ribeye steaks as well! I sous vide then sear them (I know, not bbq) but with herbs, garlic, salt, pepper, these chuck roasts come out amazing!
Luckily I picked up about 8 briskets at a Kroger on sale before this spike. Choice, but 1.99lb wins.
Me too. I let everyone I could know.
I’m really eager to hear the time/temperature variations you can send for the chuck. Also how you knew when to wrap without a fat cap.
This ^^^
Ditto!
Me too, please!
Ive smoked these alot.. i usually smoke till 165-170 and wrap and finish in the oven... smoke time depends on size but usually for me a 3lb chuck takes about 3-4HRS till i smoke too 170... i usually spritz every 20 mins after the first hour.. just gotta find out what works for yall
@@Daddybell6957 what temperature would you have the smoker at?
Jeremy i would like to see a video of the time/temperature variations for the chuck, and when and what temperature to wrap.
Yes. I have smoked several chuck roasts. The main reason is because the nearest place for me to get a prime brisket is almost 2hrs away. Plus they are definitely too expensive. I find the largest thickest roast I can to smoke. Just like always the intermuscular marbling is what catches my eye, if it's at least 3lbs or larger I go for it. I found some shoulder roasts do well also as long as they are marbled up. You do have to pick through stack to find the good cuts but there's usually 1 or 2 good ones outa 10 or 15 cuts.
Jeremy Thank You for another good video. I just wanted to share a formula I’ve found to be very tasty. So far setting my pellet smoker @ 175 and using Jim Bean pellets has given me the best results. It seems setting the temperature higher than this burns the pellets and limits the smoke produced. To get the best results I smoke at this temperature for 5 hours minimum. After this I’ll turn up the temperature or finish them in an oven or humidified oven.
Andrew thanks for the reminder about smoking on a pellet grill at lower temperatures! I need to try this again.
@@BabyDiego10599
I hope it works for you 👍🏼
If possible find some Jim Bean pellets I order mine online. They really make a huge difference as well 👍🏼
Happy grilling
@@andrewday3206 I ordered those pellets. Never tried them before so excited to see how my good turns out. I’ll let you know.
@@BabyDiego10599
Let me know when you try them…. I’m dying to see how much you like them 👍🏼😃
Hey I have a pellet smoker and I might have some tips for you. First thing, cook fat side down because the heat source is from the bottom. Also, you might wanna cook on something around 200 or 225 the whole cook. This is gonna take a while so you'll have to put it on the night before and check on it at around 8 hours into the cook. If it needs more, let it go longer but once the bark has a deep red color, then wrap it and send it for another 8 hours or less depending on how much extra time you gave it unwrapped. You can also bump the temperature up to around 250 when you wrap it. Overall expect around a 16 hour cook for a brisket around 15 lbs and you will get great results. It might take more or less time but you should be fine because briskets can rest for an eternity. Also of course do your smoked tallow thing.
Thx for these tips. I am waiting on my LSG pellet grill and am trying to learn on its uses and techniques. Thx again for these tips
I recommend a smoke tube. Its just a metal device you fill with pellets and put on the grate and ignite it; gives more smoke
100% agree that on a pellet smoker, you want to cook fat cap down. And I do the same as you. Cook 225 until the wrap. Then I'll bump to 275. I budget for an hour a pound. And I'm usually right to within a half-hour either way.
@@briansupermag3918 no problem bro
@@92bagder ok thanks for letting me know. does it actually give more smoker flavor? is that something you were able to measure or do you just assume? does it also help with the bark and how often do you have to refill it?
Thanks for all the great vids!! I purchased one of the mad scientist bbq hoodies and am Truly happy with the quality of the product.
I've smoked a few chuck roasts just the way you did for shredded beef. The only difference is that I unwrapped it early and finished it in an aluminum pan with some beef broth.
turned out a tad salty, but in a sandwich or wrap it worked fine.
I learned the tallow, butcher paper wrap method from you.
thanks by the way, it has been a "game changer" for my end results.
I’ve never done a brisket for a few reasons. One of the big ones is the cost like you talked about. However I’ve done several chuck roasts. It’s a great option for my 30” electric smoke and I’ve had good results. We get a whole beef a few times a year and thus have toast to use usually. It’s always delicious and now I know it can compare to brisket instead of calling it my own poor mans brisket.
Chuck roast smoked well it's a great piece of meat
Briskets can be intimidating even after your first one I still get kinda nervous when it's close to being done or resting especially if there's a lot of hungry people waiting for it! My first brisket was actually pretty damn good but my second one was awfull!! I've thought about trying out a chuck roast for awhile I guess I got to now.
Selection and trimming seem to be extra important as I’ve come across a few very fatty roasts that didn’t leave much meat and were too fatty to really trim around. But the leaner ones have been great
Thanks for everything Jeremy, you've changed the game for me.
Speaking of insane meat prices, I'd love to see a video on wild hog recipes and methods. I've got some backstraps waiting in the freezer.
Best thing to do with those is slice them and chicken fry them. If you insist on cooking them on a pit, i recommend bacon. Either stuff the loin then wrap it in bacon. Or cut into steaks, cream cheese in middle, roll it or fold it. Slice of jalapeno on one side, onion on other, wrap with slice of bacon. Grill between 300-325. Loin needs to read 150 in the middle. Steaks are done when the bacons crispy.
@@duanehenicke6602 awesome thanks man, I'll give that a shot!
@@palehorserider26 No problem
Last chuck roast I smoked (3 days ago) it turned into shredded beef. It was all good. Made beef tacos. Neighbors and my family loved it.
Awesome video brother , glad you are sharing alternatives specially under this environment.
Super glad you’ve delved more into the pellet grill market since you probably have a lot of subscribers that are primarily one or the other but are also interested in the other. Love the vids!
Lumber jack brand pellets are the best
Anyone out there still looking at this and porter road, their meat is pretty good. Delivery time isnt that great due to Fed Ex being Fed Ex sometime. And, I'll be the first to tell you, the chuck eye steak is damn near the best cut of meat you could probably get from them. Not nearly as expensive as the ribeye but has a beefier taste then the ribeye.
I have smoked Chuck Roast on a pellet grill dozens of times, it's one of my favorites. Prime Chuck from Costco is awesome! Grab the thickest cut you can get and treat it just like brisket. Your cook time might be shorter since it's a smaller cut.
I have done several chuck roast on smoker, and yes your right, smoke it then cut into 1 inch chunks and glaze them, they are awesome!! But man enjoy your videos, thank you
I can't believe how many responses you have in minutes! I'm going to try a chuck roast soon. Thanks for putting this up.
Have you found any Bitternut hickory yet?
I'm near Chicago and my Sam's chuck roast is $5.64 a pound and prime brisket is $4.22 a pound. That's my problem.
Same here in Dallas. I've checked prices in several stores and chuck roast is consistently higher priced per pound than brisket.
Thank you, I was starting to wonder if it was only like that in Atlanta.
I did a couple tri-tips for Stroganoff and cut them into chunks 2-3 inch slices smoked low 215 for a couple hours after they cooled I put into fridge overnight cut into 2" cubes and added to beef stock simmered for a few hours and finished with the rest of the ingredients holy smoke the fat added so much richness and hands down the best stroganoff i've ever done!
Thank you for sharing this!! I can't buy a brisket, i can't justify the cost. This is right up my alley! Ive done a number of pork butts since they are cheap and they came out great. I watched your video and another one each time I do them. I can't wait to try this! Are there any other cheaper cuts that taste great?