Easier Than Brisket? Smoked Chuck Roast Recipe
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!
Get the recipe for Smoked Chuck Roast: www.certifieda...
INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)
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Look bud you may not have gotten the memo but we don't talk about how great chuck is, because it will get crazy popular and price jump just like brisket did when everyone started smoking them.
Chuck's a pretty good guy, though.
Awesome video! Can't wait to try this at home! And btw thank you for not dragging this out into a 20 minute video like most people do.
Glad this was helpful!
Amen.
Amen for the short video.
I smoked a chuck roast for the first time a couple weeks ago. Just salt and pepper for seasoning, and smoked over pecan and oak. The flavor was very good and briskety, but here's a tip if like me you prefer sliced brisket to pulled shreds. Briskets have the grain running from end to end along their length while chuck roasts generally have the grain running perpendicular to that. So to slice the chuck against the grain for maximum tenderness I cut off a two inch wide section of the roast and turned it on its side to be able to slice across the grain. It would have been hard to tell that those slices weren't brisket.
I have never tried mustard on beef before smoking, only pork. When I’m smoking beef, I coat it with Heinz 57 before applying the seasoning. It really adds a complex flavor layer to the meat.
My wife and I love brisket, but we’re empty nesters and when we aren’t entertaining we go with chuck roast. A three pound chuck roast instead of a 13 to 16 pound full packer brisket. And chuck, like brisket, has great marbling. Also, we like to make barbecue pizza with the leftovers. Naan bread for the crust, barbecue sauce, cheese, bell peppers, onions, and smoked chuck roast.
Facts
Make a video on TH-cam and show all of us how to make that BBQ pizza. I read it, but I still have no clue.
I've been smoking Chuck for years. It is more consistently tender and moist than sometimes iffy brisket, and the flavor is great.
That looks awesome. I took this same idea but only smoked mine for about two hours. I then transferred it to a Dutch oven and finished it by braising. I called it a smoked pot roast and it was really outstanding. I’m sure short ribs would come out the same way. Fantastic for serving guests along with roast vegetables and a small pasta that is cooked in the braising liquid.
Great idea with only two hours we’re you able to taste the smoke
Excellent idea
@@Joseruiz-hp6qp very much so. It has a nice smoke flavor and it’s a surprise for the guests who are expecting jus5 plain pot roast.
The Wife bought a Chuck Roast to do yet another stew so I grabbed it when she wasn't looking and smoked it. Perfect! No more Brisket for us!
Same with what happened to us. I'm slightly disabled so it's hard for me to separate Point from Flat with a Brisket, when I really want to do a great cook. BUt, I tried chuck roast, and it was almost as good as my best brisket. So, it's easier to cook, can always find in the stores, and can sometimes go on sale. So, yeah, we won't do brisket that much anymore.
😂
I’ve never thought about smoking a chuck roast, but I’m definitely going to try it.
My leftover chicken and dumplings aren't looking quite as savory as they did last night after seeing this! Hurry up Sunday, I've got a chuck roast to smoke!
Some comments, mustard does not impart any flavor. When wrapping do it when its past the stall. every large cut of meat encounters a stall where the water within the cells of the meat begins to steam out of the meat. This can usually occur between 155 and 170 degrees. Stall refers to the temperature of the meat stalling in raising. Once you see the temps in the meat start to rise, that means the stall is over and ok to wrap! :)
I used this method last week in the charcoal smoker over indirect heat. Used mayo instead of mustard and also put a drip pan with apple juice under the meat.
With a 2lb chuck, I started around 11am and finished at 7.30pm (excluding resting).
It was probably the best meat I've ever had in my life.
mayo is magic in itself...I'm gonna try this!
Nice job
Try a horseradish/mayo mixture, on King Hawaiian rolls with coleslaw
@@77bronc14 what is the ratio of the HR/Mayo mixture? Thanks for the idea.
That’s a long cook….what was smoker temp?
omg I been smoking chuck for lots of years. I'll stop by Sam's and buy the entire chuck roll. Can usually find em around 18 to 22 lbs. Filet that thing right down the middle and you have 2 slabs that are thinner than an entire roll. I usually smoke it til around 170 or 180 them wrap em up and get it to about 205. So much flavor and so tender. Way better than brisket. At least imo.
I have been smoking briskets for some time now and unless I buy high dollar, top notch meat, my success has been hit and miss. On the other hand, I have smoked several chuck roasts and the end results have been wonderful and much less expensive. No two people are the same and the recipes and techniques vary, which opens the door to more variety. I haven't used any binders and I usually use oak and Trader Joe's coffee rub. I do believe I'll try this recipe this weekend. Great video!
I'm gonna smoke my first chuck roast this weekend, It's a nice cut of beef, I think this will be my go to from now on.
Brisket prices are absolutely insane. Today I’m trying my first smoked chuck roast.
The 2 ways of preparing brisket... grind into hamburger OR charge an insane amount of money for a piece of meat because some people smoke it.
Nah, I'll stick to the better cuts like a CHUCK ROAST for MUCH less! 🤣🤣🤣
No kidding. Stores around here charing $10.49 a pound!
Im glad i raise my own cows. And sell the ones i dont eat lmao
I can't believe I never thought this great idea. It looks delish
I buy a lot of chuck to grind my own burger meat. I definitely want to try this. The results look great.
This is how I make pot roast. After I smoke it for 2 hours I braise it for at least another 2 hours with all the pot roast vegetables. The braising liquid takes on a smokey flavor and makes great gravy.
I might try this next weekend excited I just bought my first smoker!
Good luck!
Looks Delicious! Thanks for making me a better cook.
looks GREAT. My favorite to smoke used to be London Broil with Pepper Season All. Did an overnight of red wine marinade. Never had any complaints.
What temps did you use? Temp to wrap, temp to finish?
Tri-tip is good for smoking as well
Smoke at 225. For tender sliced roast, cook to internal temp of 200. For tender shredable roast, go to 210.
I smoke on the Orion, love the way it smokes fast and the meat comes out juicy and with just the right smoke.
Used your recipe with my pellet grill and it turned out great!
I’m going to use my pellet smoker today and try this out. How many lbs was yours and about how long in the smoker?
@@joshgrigsby7097I’m so sorry for the late reply. I usually get a pack of 2 at Costco. It may take me anywhere from 6-8 hours!
Im doing this tomorrow. I did burnt end last time but I want it to be like a brisket this time! I cannot wait to smoke this tokorrow
Doing this tomorrow on my pellet grill. Great clear video.
IMO, smoked chuck roast is very under rated.
I just looked where I can get a HUGE chuck roast for that purpose. You makin' me hungry!!!!!!!!!!!!!!!!!!!💯💯💗💗😍😍
Great recipe. I love this for sandwiches and it makes some of the best beef stroganoff you ever tasted! For my wife and I, a 3-4 pound chuck roast is much easier to smoke and eat than a whole brisket. And a 5-6 hour cook is easier to manage than a 12-14 hour cook.
And we often find it on sale at our local grocers, so much cheaper than brisket.
And I love cole slaw right on the sandwich also!
Holy smokes,way to innovate and go outside the box with this new idea,I'm deffinatlty adding this to my recipe library. Keep em' coming
Thank you! Will do!
Have been doing these for a few years. Very tasty and the leftovers are great but don't last all week.
Pretty sure Mythbusters busted the whole overnight penatration myth, but it would never hurt. Great video!
Inexpensive, simple, and Very Good and lots of options with this. Subscribed, Thank You!
Always watching this channel while eating, good job
Do our videos make your food taste better?
Looks great, and the South Cackalacky force is strong in this recipe.
I tried this as you described. My grill about 260 which caused the roast to get to 170 too fast. I'll try again and keep it at 220 like doing a brisket. Maybe a water tray also for added moisture. Mine wasn't tender at all.
Make sure you use a well-marbled chuck roast... many are way too lean to work well for smoking. Seems many people nowadays don't appreciate good marbling of their beef, and groceries give 'em what they want.. beef that is too lean.
Also, make sure that you cover it toward the end. Because it'll dry out if you don't cover it with some butcher paper (is what I do), and I don't do foil, unless I steam it with apple juice.
Yes, you cooked it too hot
Holy smokes!! too beautiful
Used bolar roast same way as you and out tasted brisket.
I just recently smoked a few different cuts of meat and here is the final cost of edible meat - all purchased from Sam's club:
Whole brisket (Prime grade): $13
Flat brisket (Choice grade): $15.14
Chuck Roast (Choice grade): $12.26
My observation is that the Prime whole brisket had the same fat content as the Choice chuck roast. The Choice flat brisket was the leanest of them all and rather dry.
I prefer the Chuck Roast flavor and texture and it's the cheapest and it's less work. So it's a big winner for me.
Doing it right now... Easy and amazing 😍❤
I have never seen a chuck roast that looked that good from the package!🐂🙏🤛👍🦅🇺🇸
out on the slaw but im picking up a chuck roast next time im at the market.....
Great video...the Chuck roast definitely lowers the cost of the meat over brisket. I had a small restaurant in Phoenix and I used to slow smoke pork butt, shred it and put it on a nice fried bun that had a layer of butter, garlic and parm cheese. I had a fairly mellow BBQ sauce I created and I always ran out of meat...best BBQ sandwich in the world!
Great vid, really good explanation
Thumbs up for this recipe👍🏿👍🏿
Thank you so much 👍
I can see myself trying this recipe out in a standard oven with liquid smoke in the mustard marinade. 🔥
That is exactly what I have found out. I like using Chuck Roast, because I am a little disabled and it is hard for me to separate the Flat from the Point. With CR, you don't have to do that.
It looks good 👌🏻
Thanks! 😁
Cowboy Kent sent me here and I ain't disappointed! Tip of the hat to you fella.
thanks for the video!
Excellent video
You made me so happy.
Definitely trying this soon.
Nice, concise vid...Texas style seasoned! I done this on my WSM. 2.5 #s took about 4 hours at 250. That's a LOT of smoke ring from your BGE. Has me thinking....
I might have to try this, I literally just did a Brisket on my WSM & it took about 12 hrs(but it did dip to about 150f around the 8 hr mark & ended up finishing the cook on Briquettes)!
I prefer spicy brown over classic yellow.
As for the rest, why an hour? Seems like it'd be barely warm at that point.
I used to smoke brisket... until they became E X P E N S I V E. Now, chuck is what's up.
Carolina ish with the vinegar and slaw! Approval rating = 1,000
Great tips terrific delivery!
Oh man, that bark was perfect. I'm definitely giving that a shot. Thank you!
If you like mustard on your meat, like he said, for flavor, then do it. You don’t need it. Season and rest meat, it will stick just as much. Salt draws out moisture and forms it’s own layer. Mustard kinda gets in the way of that natural process. If your going to season then put in the fridge overnight, I definitely would not add mustard. If your throwing meat right into the grill, then maybe mustard will help. I’m never in that big of a hurry.
A famous bbq joint in KC served me roast beef for burnt ends once. I called them out on it and they took the plate back. Must be a cheaper and quicker way to make burnt ends.
Been smoking it for awhile. Prefer it over brisket.
Awesome!
Leave it wrapped while it's "resting". The less evaporation you get in this process, the better. This procedure, by the way, works well for pork butts too, although I do tend to wrap the meat sooner to avoid evaporation.
that slaw looks great. how can i get that recipe
Chuck roast is where it’s at. And it’s pretty much fool proof unlike brisket.
I can't believe this cut doesn't get more attention in the BBQ world. Brisket si hard to cook. Chuck is simple. I've been doing these for years and may be my favorite cut to BBQ.
Overnight in the fridge allows that salt to wick away moisture, and deepens the flavor of the roast.
Any way I could find the smoker In This video? Great recipe
It's a Big Green Egg. Love setting it up for indirect cooking like this.
Great
Good Day ? what is the difference between chuck roast and chuck eye roast?
The hulk/mark ruffalo is showing us how to cook beef, awesome.. Can u turn green and do it. that'll be great
Man, great video, Thanks
any way to do it in the oven and get similar results?
You'll be missing the smoke element but the chuck roast is awesome in the oven. Here is one of our classic recipes: www.certifiedangusbeef.com/recipes/Easy-Pot-Roast
Could maybe add some liquid smoke??
My man... ill be making tortas.
If i did the rub and put it in the fridge, should I wrap it in butchers paper or ziplock bag?
Does it have to be yellow mustard, or can I use a spicy brown mustard instead?
Looks tender, I usually rest it awhile.
I just smoked a chuck up to 207, pulled it rested, and there was a cup or two of juices in the paper. The roast was pretty dry. Not sure how this happened. Did I over cook it?
all mustard and other BINDERS do is block the smoke from penetrating the meat-in my opinion.
How about honey mustard as a binder? Any one try this?
How was the flavor on that ground pepper? I haven't used that type of pepper in a long long time. I find that the freshly ground has a much more richer flavor but I would give that a shot if it tastes good. And u said that is called peach paper?
This type of pepper helps the roast because it won't develop a paste - instead it creates a nice crust that we all know and love.
Yep! Peach paper is the common name for it and you should be able to find it online easily.
Here is an explanation from our friend Jess Pryles:
jesspryles.com/what-is-peach-paper-a-bbq-trend-explained/
@@CertifiedAngusBeefTestKitchen
Thanks, great article! I ordered both the paper and some 16 mesh pepper. Can't wait to try it out. I cook beef often and use a lot of sea salt and black pepper so this will save some time. I hope the pepper has a rich flavor. I know most ppl use the kosher salt as do I sometimes, but I seem to get really get good results with the sea salt. Also, if you guys could mention what brands you're using (if you can) that would be great as well. Especially with the videos that involve wine in the recipe. I'm so clueless about wine so when you say use red wine I've no clue what to get, there's so many kinds. I usually only use marsala or red cooking wine but mostly for sausage n peppers. But I think I saw a filet mignon recipe on your channel that called for red wine, and there was no way I was going to ruin it with that! Also, you may be using a better quality item and then I'll wanna try it too lol. Thanks for your time.
As a person who hasn't eatin pork for the last 2 years...(cause it's an abomination) THis will be a wonderful option for my smoker...Thanks!
Pigs are delicious.
Why is it an abomination ?
You just cook it to 205, and don’t check for tenderness?
I slapped one of these on my Pit Boss right now, will report back in 6 hours. I cant wait!! Edit: Came out uhhhhmazing!!!!
Did you spritz it with anything along the way???
Mmmmmmmmmmmmm damn that looks delicious
So, in your video you said smoke for 6 hours to get 170 @ 225 degrees...but then you put it back in the smoker for only 1 hour and achieved 205 internals. You never mentioned the final temperature for that last hour. or did you stay in the range of 225-275 the entire time?
Idk why it’s called the “poor man’s brisket.” It costs just as much, if not more, per pound. The cuts are just smaller so you’re paying less in total.
They do go on sale alot more than brisket. And when the brisket is on sale you usually have to buy the whole brisket in the bag.
I payed 19 dollars for 1 walmart ...few years ago same roast been 12 13 dollars
You also don’t need to trim 20% of the product weight before you even put it on the grill with a chuck roast
I like Chuck because my smoker is really small, it won't fit any brisket.
Sounds like you do know why then, don't you
Welp I know what I'm doing this weekend...
Nice! Let us know how it goes.
Can u smoke a 3.71LB chuck roast overnight?
My father in law swears by a smoked chuck roast
@2:30
How many hours start to finish?
You don't need mustard or barbecue sauce. Cook to 165 and wrap. Cook to 205. Let rest in a cooler for 45 minutes.
My wife and i Have been cooking a chuck roast on. 350 .. For 2 hours and the oven for many years.
Hi mr Angus, i have a new york steak , any recomendation?
This is one of our favorites: th-cam.com/video/cMwWXxU13jg/w-d-xo.html
Chuck roast is $140 at Costco now.... Holy smoke...
I did mine exactly like this and it was impossible to shred. Don’t know what I did wrong.
Your temperature probably wasn't low enough. I did same thing. Also, you need to wrap it at the end, especially in butcher paper. Then, it'll be cooked and tender.
How often do you turn your roast?
Check out the full recipe for all the cooking details! www.certifiedangusbeef.com/recipes/Smoked-Chuck-Roast