There seems to be some confusion as to this chuck being dry aged, so let me provide some clarification. This chuck was from Porter Road, and all of their meats are dry aged a MINIMUM of 14 days. Just because this chuck did not have the hard dark pellicle so many of you are accustomed to seeing with dry aging, does not mean it wasn’t dry aged. I hope this provides clarification for those of you confused. Thanks!
Not better than brisket, but for the price difference pretty darn good! Wrapped my Costco chuck roasts in butcher paper at 175° cooked to 205 internal mouth watering goodness, all for 30 bucks for 2 roasts!!
I’m a carnivore so, I do these 2-3 times a month, as one meal. You can make these things pretty badass, pretty easy. I like and the London Broils. Salt, pepper and, hickory pellets.
I'm a Master Chef and BBQ judge. I like what I see here. At the start you forgot the Cajun Seasonings Blend, that will kick it up a notch. I have never used Beef stock in a can. Always have stocks simmering. Your finished product looked great. 8/10
you can smoke a rump roast to probe tender too, tastes just like brisket. Smoke it for 4 hours @ 250 and then put it in a dutch oven on a trivet with a cup or so of water. make sure the dutch oven lid is sealed by putting two layers of tinfoil under the lid. cook at 260 deg until probe tender. for me it was 212 deg internal. super tender.
People have lost sight of the fact that smoking a brisket came about because it was an alternative that used an otherwise much more difficult/less expensive piece of meat and until fairly recently, was a very affordable cut to use. The results are great but, theres no corner on the flavor/enjoyability market when it comes to that cut. A chuck roast is *perfect* for many things, including smoking and many people actually enjoy it more. You can even turn an entire chuck into burnt ends, extending or complimenting that of a brisket or, just on its own, especially if you smoke 2 chucks, slicing one. I come from a long family lineage of butchers/restaurateurs so none of this is new to me. I've been surprising people with smoked chuck roasts for a very long time. It's just since brisket has gained such popularity and jumped in price that people started looking for alternatives with earnest. In a pot with veggies isn't the only way to treat a chuck roast. 😉 And thanks for calling it "Jus," the French word for juice (it's ok to just call it juice, too!) It's *not* "Au jus." "Au jus" simply means "with juice." You serve something with juice OR you serve it "au jus" but, you don't serve something "with au jus..." Would you serve it "with, with juice?" 😊
@@welovedji1116 Used to be that way here. Then the internet happened, bbq joints went upscale and price. Bored yuppies/hipsters killed it for everyone 😆 (ducking incoming rocks from the audience)...
Absolutely correct. Brisket was an orphan cut for poor folks who figured how to take a low end cut into something wonderful. In my life I have seen brisket and short ribs go through the roof when word got out how to cook them. I sadly am predicting chuck and beef shanks won't be delightfully affordable much longer. Thanks for the excellent video.
Just last week I cooked a chuck. Dry brined it and sous vided for 24 hours at at 150F. After the sous vide I coated with my rub. I placed in my pellet grill at 200F for two hours then put it in a foil pan and poured the liquid from the sous vide bag in the pan with a couple TBS of Worchestersire sauce and cranked the heat up to 285F until I hit 210F internal. Let it rest in the pan for 30 minutes and carved it. Better than any brisket I've ever had and I grew up in south Texas.
Nice cook. I have found that after I wrap what I'm smoking, especially in the hot and humid months of summer, I'll take it straight to the convection oven inside the kitchen. Same results.
It's just me and my wife at our house, so Briskets aren't practical. We LOVE smoked Chuckies, man. Like you, I won't say they're "better" than brisket at ALL. But they're at least AS good on their worst day. I smoked two of them last year for the Super Bowl. Sliced them up and made sliders with them. The guys were going nuts, man. Honestly, nobody I've served it to could tell it wasn't Brisket unless I told them. There is one thing I think is better than Brisket, in my opinion; Beef Short Ribs (AKA "Dyno Ribs). I'm talking those huge monsters that come with only 3 ribs on the rack. Phenomenal, man. Good cook!
I am a butcher. I process tons of meat. I have smoked lots of Chuck Roast, and it has come out great... NO ARGUMENT. But I prefer BRISKET. Low and Slow.
I've smoked a whole chuck roast before, I think it was around 18-20#. It was absolutely amazing, I'd put it up against a brisket any day! I think the problem is most people just have it in their head that brisket is somehow better when in reality it's all about how you cook it.
The reason brisket is a smoker meat because it is inferior in every way and needs that treatment. Now it's just what people think you're supposed to like. Chuck beats it in a slow cook but can also be cooked rare with decent results with the right piece.
@@seandupuie3552 There is no such cut of beef as a 20# chuck roast. There two sections of the check segment, the roll and the clod. The "roast" is really called the 7 bone steak, and is cut from a portion of the roll and is 3-4 lbs.
Stumbled onto this recipe and as a beginner to the pellet grill world, I was impressed by the simplicity. We ended up with a chuck roast a tad smaller then yours but the taste was absolutely amazing. Holy doodle. Thank you ever so much. Loved it!! The great beauty to this was the simplicity. Just ingredients we find in the kitchen. OMG....not Bills rub, or Jacks rub, or Tom's sauce.....as I'm just getting into the pellet grill world I get increasingly frustrated with what seems like every male name having a sauce, or a rub, or both. After spending hundreds of dollars on a grill, it's very frustrating to get into recipes where you need all these different rubs and sauces that makes me want to scream a four letter word that rhymes with TRUCK. Loved this chuck roast recipe. Thank you
Chuck roast is very under rated. It's a great brisket replacement because of price. Yet the flavor of the chuck roast is better. I prefer a bone in chuck with great marble throughout the roast. I've been cooking them for years and everyone has always enjoyed it. Awesome video.
Best steak you can get is a Chuck-eye steak. It falls between the Rib Eye and the Chuck roast. It is only a 2-3in thick area. So yes you can get some great meat from a chuck roast. Chuck Eye used to be inexpensive...4.50 a pound when rib eye was 7.50 a pound. now it is 7.50-8.50 a pound.
Brisket was always the cheapest cut for years until bbq community made it popular/great. The price increase on what was always the cheapest cut should send people to better options.
Thanks for the vid. I've recently asked about doing a roast like a brisket on a couple of bbq facebook pages. Of course I get a lot of different answers on how to smoke it. Tired of paying $60+ for a choice brisket. Even though you pay more per lb for the chuck, you're not doing 14# + of it with a chuck. Think I'll try one your way, and try one the way I always smoke my briskets, and compare. Again, thanks for the chuck roast vid.
Thanks for the great recipe. Enjoy your videos. Question: since it take a long time to smoke to keep the tenderness, can i prepare the meat the night before and keep in the refrigerator for a early morning start?
I love a poor man's brisket (chuck roast). I've served smoked chuck roast to many a guest and made no bones about the fact that it's a chuck roast. I've never had anyone say that it's better than brisket, but several have told me it's as good as some brisket they've been served (I agree with them...I've had a lot of so-so brisket). Like your simple rub. Never considered the beef consomme...will try that next time. Thanks for the video!
@@AshKickinBBQ Update: Never did tell you that I did try your method. It was great! Better than some brisket I've been served (in Texas, no less!). Thanks!
Love your videos, I've been smoking chuck roasts for a few years like briskets and its my preferred method. I learned some new things to apply to my next cook. Keep the great content coming!!!
Absolutely fantastic!!! Picked up a small (blade roast...sorry Canadian) followed your instruction and it was the tastiest roast ever. So excited we are going to do another one today. Can't wait!! Thank you
With brisket being so expensive now, I've started buying and smoking tri-tips. I'll smoke them at 200F until it hits 125F, then sear it on all sides and slice it. Amazing flavor and way quicker than a brisket.
I have over cooked brisket and it has come out tasting like pot roast. I have seen on several other videos people talk about pot roast tasting brisket. So can you get a chuck roaat to taste like a brisket, probably not but I'm sure it still tastes great. Will I try it someday, yes it's on my list along with turkey breast, homemade sausages and roaat beef.
Great video. I use the Wagyu Chuck from HEB here in Texas (sometimes $6.99 per pound), and cook it the same way. Then use it in my Vietnamese Pho & Banh Mi Sandwiches. If you had a Recteq Pellet Grill you could use your phone to check the internal meat temp & the grill temp from anywhere in the world!
Chuck in Australia is anywhere from $10 right up to about $20/kg(for no name) Brisket is about the same but can get cheap Angus/Wagyu for around $20/kg occasionally.
I have to give this a try. It looks good, and last week the local Fry's Food had chuck roast on sale for $2.99/lb so I bought a bunch of them. And I have a new pellet grill coming in three days - sounds like a good way to break it in (much better than a slow cooker).
Benefits of Chuck: Easily available. Brisket "may" require access to butcher or wholesale store(Sam's/Costco). Chuck on sale typically cheaper than Brisket when not. Chuck easier to manage for small grills/smokers or groups. - Two 4lb Chuck roasts vs 15lb brisket. - reduced size requires less cook time Chuck can be more forgiving especially when learning.
Looks Great. I've been doing chucks for about 4 years. They are great for just the family but I look for the best-marbled ones I can find, otherwise they can get a little dry. I've never tried it with beef consomme. That might help if you can't find a really marbled roast.
The brisket and chuck come from same area of cow! Brisket is lower chuck is upper. Chuck has a shorter fiber which makes it better for making “Pulled” sandwiches with. From my local butcher I get prime briskets and chucks for the same cost “4.75” a pound. Chuck does dry out easier so the cooking it in a Ajou definitely helps them out. If you took a 20lb prime chuck and a 20lb prime brisket cooked them identically 9-10 people wouldn’t know the difference.
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I have done several CR vs a brisket, never had a bad one. I also won't say they were as good as a brisket but man, they were delicious. If your budget is a little thin (or very thin thanks to Build Back Better) then this is a great suitable sub for sure.
I’ve been doing these for a while. Honestly it took me a few tries to get the results I wanted. I cook them for two reasons. It’s like cooking a mini brisket but for practice. Also, I can’t eat a whole brisket by myself. Plus it’s easier to cook because it’s more consistent shape and fat. With a brisket you also have more trimmings that may end up in the trash. With a chuck roast you don’t have that.
wow 210? I've been practicing with chuck before I try brisket. But I've pulled my chuck at 204, 206, 205 and each time was dry. I slowed down the cook and pulled at 200 for carry over cooking and bamn, juicy. Every meat is different but 210 seems wayyyy to high. Carry over cooking probably go your meat to 214 after resting. Glad it came out for you but my experience with smoking has always been over cooked after 204.
I’ve been using smoked chuck for chili for years. It’s obviously a lot more labor intensive than just frying up some ground chuck, but the flavor is worth the effort.
How did you get a smoke ring on this since you sealed it up in an aluminum pan & stuck it in the BBQ, the same as sticking it in your kitchen oven??? What am I missing????
I smoke mine to 202 then lest it rest. Everyone loves it. I also have a drip pan when I start smoking under the roast. Use all the drippings when I wrap it.
To me, smoked Chuck still tastes like a smoked pot roast! Done mock burnt ends a couple times, I prefer brisket but both are good! Depends on your preference I think
What's better than brisket? IMO? Tri-tip cooked to brisket temps!!! Easy to get prime cuts of tri-tip that are heavily marbled at local HEB, more expensive than brisket but beefier flavor, juicy, and minimal trimming. Difficult to get high quality brisket here, cannot get anything close to the big bbq house quality meat in local stores here.
I definitely agree on the Tri-tip Bbq or oven roasted(high heat 15min) lower temp 185 3-4hour depending on the weight YUM 😋 with a little beef broth in pan
@@WarrenPuffet Hmmm, I find better results with better meat quality. When I buy from available lower cost/lb brisket cuts I shop for the best cuts with the most marbling, my results are better doing this than randomly picking a brisket. Glad you are making great brisket.
That looks so delicious and soft. I can imagine how good it tastes because of your taste test. You kept getting more that told me that it’s pretty good.👍🏽
Oh, I believe it'll be delicious. I am a big fan of chuck roasts. They're close to the ribeye, which is one of the most flavorful cuts of beef. The only question is if the smoking time and temp can be dialed in to make it shine.
I made this for dinner last night and it was fantastic! Thank you for the video! BTW your Jalapeño popper dip is my family’s most requested side at any get together ❤
I've been smoking chuck roasts for several years. It doesn't taste the same as brisket and I don't pretend it does. Closer to beef ribs really. As far as where I get my cuts of meat, I go and get my brisket from Walmart since its not been cheaper at Sam's or Costco. I did buy a chuck roll at Costco for about $3.50 a pound which gave me a couple nice chuck roasts, some Denver steaks, a bunch of ground chuck for burgers and some chuck steaks which are awesome. And even though I buy at Walmart, Sam's and Costco instead of high end online places like Porter Road, everyone that has my food wants to know how I cooked it so they can do the same. So it must come out pretty good. Price-wise, I'm not paying premium prices from olaces like Porter Road or Snake River Farms. I've had their products but they weren't worth the huge price difference.
@@ryansturm5959 Roughly 3 lb. well marbled chuck roast - seasoned with salt, pepper, and garlic (or whatever seasoning you prefer). Smoke at 275 F with oak or hickory wood until internal temp hits 165 F, then wrap in butcher paper (or foil if you prefer) and return it to the smoker until internal temp hits 195. Unwrap and cube into 1" to 1.5" chunks - place chunks in a disposable aluminum pan - cover with 1/4 c. brown sugar and 1/2 c. of your preferred BBQ sauce, making sure it's evenly coated. Return to the smoker for 20 - 45 min. until the sugar and sauce start to really bind to the meat and the meat is tender soft. At that point they're ready to eat, or, just before they finish, you can add a couple more Tbs. sugar and sauce if you like them saucier.
Chuck is great, especially a choice or prime, but checking prices it's also more expensive. Pound for pound, chuck roast costs about $1.50-$3.00 more per pound depending on grade. Now I'm NOT comparing exotic stuff like dry aged, wagyu, etc, just select to choice, well some angus too. You ARE buying a smaller cut of meat so total cost is less, but lb per lb, at least where I shop, chuck is more expensive.
There seems to be some confusion as to this chuck being dry aged, so let me provide some clarification. This chuck was from Porter Road, and all of their meats are dry aged a MINIMUM of 14 days. Just because this chuck did not have the hard dark pellicle so many of you are accustomed to seeing with dry aging, does not mean it wasn’t dry aged. I hope this provides clarification for those of you confused.
Thanks!
I used to crock pot Chuck in beef broth and a few cloves of garlic inside slow cook a few hours. It was quite good
Well... do they trim off the pellicle ? Or does no pellicle form after 14 days?
@@swish1onuthey dry age the whole carcass so most of the pellicle is trimmed off during the butchering
absolutely phenomenal video, no bs, no extra cuts, just simple and to the point, thank you sir
Not better than brisket, but for the price difference pretty darn good! Wrapped my Costco chuck roasts in butcher paper at 175° cooked to 205 internal mouth watering goodness, all for 30 bucks for 2 roasts!!
Choice briskets go on sale in my my area for 2.99 a lb, chucks never go below 4.99 anymore
@@masterofnonetv8361same here in Connecticut. Packer briskets are cheaper than chuck roast and tastier.
@@masterofnonetv8361
In SoCal it's been a long time since I've seen brisket under $3/lb. Chuck regularly goes for $4-5/lb.
Here in Texas chuck roast is 7.97/lb. Brisket is 3.46/ lb
How do you get an internal temp of 205 when you’re cooking at 175. Do you mean 275?
Oh man I remember the days of .99 brisket. Those really were the good old days
.99??? When???😮
The 70s early 80's is when brisket was cheap@@crabbycrab3581
.29 brisket when i started cooking them. Cooked a few shoulder clods liked the speed but just not brisket.
Yeah and the .39 wing days!
Yall don't like bidenomics?
I’m a carnivore so, I do these 2-3 times a month, as one meal. You can make these things pretty badass, pretty easy. I like and the London Broils. Salt, pepper and, hickory pellets.
I'm a Master Chef and BBQ judge. I like what I see here. At the start you forgot the Cajun Seasonings Blend, that will kick it up a notch. I have never used Beef stock in a can. Always have stocks simmering. Your finished product looked great.
8/10
@@chefgiovanni It kind of turned into a braising process there to finish.
Ive been making these since the 90s when they were 6buks!! On my NewBraunfels pit!! 3hrs 220°😊
you can smoke a rump roast to probe tender too, tastes just like brisket. Smoke it for 4 hours @ 250 and then put it in a dutch oven on a trivet with a cup or so of water. make sure the dutch oven lid is sealed by putting two layers of tinfoil under the lid. cook at 260 deg until probe tender. for me it was 212 deg internal. super tender.
People have lost sight of the fact that smoking a brisket came about because it was an alternative that used an otherwise much more difficult/less expensive piece of meat and until fairly recently, was a very affordable cut to use. The results are great but, theres no corner on the flavor/enjoyability market when it comes to that cut. A chuck roast is *perfect* for many things, including smoking and many people actually enjoy it more. You can even turn an entire chuck into burnt ends, extending or complimenting that of a brisket or, just on its own, especially if you smoke 2 chucks, slicing one.
I come from a long family lineage of butchers/restaurateurs so none of this is new to me. I've been surprising people with smoked chuck roasts for a very long time. It's just since brisket has gained such popularity and jumped in price that people started looking for alternatives with earnest. In a pot with veggies isn't the only way to treat a chuck roast. 😉
And thanks for calling it "Jus," the French word for juice (it's ok to just call it juice, too!)
It's *not* "Au jus."
"Au jus" simply means "with juice." You serve something with juice OR you serve it "au jus" but, you don't serve something "with au jus..." Would you serve it "with, with juice?" 😊
I love the cheap cuts like Oxtail, not many use it in Norway, so its very cheap here. Smoked + braising after always turns out delicious!
@@welovedji1116 Used to be that way here. Then the internet happened, bbq joints went upscale and price. Bored yuppies/hipsters killed it for everyone 😆 (ducking incoming rocks from the audience)...
Ah! JUICE!!!
Absolutely correct. Brisket was an orphan cut for poor folks who figured how to take a low end cut into something wonderful. In my life I have seen brisket and short ribs go through the roof when word got out how to cook them. I sadly am predicting chuck and beef shanks won't be delightfully affordable much longer. Thanks for the excellent video.
Just last week I cooked a chuck. Dry brined it and sous vided for 24 hours at at 150F. After the sous vide I coated with my rub. I placed in my pellet grill at 200F for two hours then put it in a foil pan and poured the liquid from the sous vide bag in the pan with a couple TBS of Worchestersire sauce and cranked the heat up to 285F until I hit 210F internal. Let it rest in the pan for 30 minutes and carved it. Better than any brisket I've ever had and I grew up in south Texas.
Nice cook. I have found that after I wrap what I'm smoking, especially in the hot and humid months of summer, I'll take it straight to the convection oven inside the kitchen. Same results.
It's just me and my wife at our house, so Briskets aren't practical. We LOVE smoked Chuckies, man. Like you, I won't say they're "better" than brisket at ALL. But they're at least AS good on their worst day. I smoked two of them last year for the Super Bowl. Sliced them up and made sliders with them. The guys were going nuts, man. Honestly, nobody I've served it to could tell it wasn't Brisket unless I told them. There is one thing I think is better than Brisket, in my opinion; Beef Short Ribs (AKA "Dyno Ribs). I'm talking those huge monsters that come with only 3 ribs on the rack. Phenomenal, man. Good cook!
Thanks for the comment brother, those sliders sound awesome!
I love smoked chuck, I can usually pick up 2 of them for around $25 and it easily feeds the family. Great job on these, looks killer!
Thanks brother!
Feeding the family is good too👍🏻
agreed chuck for that poorman's brisket is the way to go for me
My mom always cooked chuck roast when company was coming, so my brothers and I have always preferred it to everything else.
First thought, that’s a beautiful chuck roast.
You did right bringing it up ro 210. Most folks don't and get tough results. I say chuck is like a hybrid of flat and point.
I am a butcher. I process tons of meat. I have smoked lots of Chuck Roast, and it has come out great... NO ARGUMENT. But I prefer BRISKET. Low and Slow.
I hear you. I wouldn't mind tossing this on as an alternative but he brisket is in its own class
I've smoked a whole chuck roast before, I think it was around 18-20#. It was absolutely amazing, I'd put it up against a brisket any day! I think the problem is most people just have it in their head that brisket is somehow better when in reality it's all about how you cook it.
The reason brisket is a smoker meat because it is inferior in every way and needs that treatment. Now it's just what people think you're supposed to like. Chuck beats it in a slow cook but can also be cooked rare with decent results with the right piece.
@@jcarry5214 Agreed!
I think you are referring to a chuck roll, minus the chuck eye steak portion. Its a the sub-primal section consisting of several roasts and steaks.
@@philippalmer7814 nope, was a 20# whole chuck roast.
@@seandupuie3552 There is no such cut of beef as a 20# chuck roast. There two sections of the check segment, the roll and the clod. The "roast" is really called the 7 bone steak, and is cut from a portion of the roll and is 3-4 lbs.
I've done a couple dozen chucks in my pellet smoker by now. From 2-6 at a time. It's fantastic! So easy. So tender.
Stumbled onto this recipe and as a beginner to the pellet grill world, I was impressed by the simplicity. We ended up with a chuck roast a tad smaller then yours but the taste was absolutely amazing. Holy doodle. Thank you ever so much. Loved it!!
The great beauty to this was the simplicity. Just ingredients we find in the kitchen. OMG....not Bills rub, or Jacks rub, or Tom's sauce.....as I'm just getting into the pellet grill world I get increasingly frustrated with what seems like every male name having a sauce, or a rub, or both. After spending hundreds of dollars on a grill, it's very frustrating to get into recipes where you need all these different rubs and sauces that makes me want to scream a four letter word that rhymes with TRUCK. Loved this chuck roast recipe. Thank you
I've done smoked chuck several times and it has been fantastic. Not brisket for sure, but for what it is it is delicious.
Chuck roast is very under rated. It's a great brisket replacement because of price. Yet the flavor of the chuck roast is better. I prefer a bone in chuck with great marble throughout the roast. I've been cooking them for years and everyone has always enjoyed it. Awesome video.
I’m pretty sure 7bone is a chuck subset but I’ve been wanting to smoke one for a while. Not really available where I live now though.
This was a great video - thanks!
Man, I absolutely love the chuck roast video. It's really good and it turns out great if you follow the instructions.
The family absolutely loved the Chuck roasts. So good for the price.
I've been doing Chuck as Brisket for years only pp that are brisket fans can tell it's not. It's so close it's fine in my opinion
I use chuck for making corned beef. Its a lot cheaper and it comes out great. I make my own brine using no chemicals, salt and spices.
Great idea!
Absolutely love your cooking videos mate !!!!!😊
Appreciate you watching and thanks for the kind words!
Best steak you can get is a Chuck-eye steak. It falls between the Rib Eye and the Chuck roast. It is only a 2-3in thick area. So yes you can get some great meat from a chuck roast. Chuck Eye used to be inexpensive...4.50 a pound when rib eye was 7.50 a pound. now it is 7.50-8.50 a pound.
Have smoked a few roast, have loved everyone of them.
Brisket was always the cheapest cut for years until bbq community made it popular/great. The price increase on what was always the cheapest cut should send people to better options.
Yep, in Texas it’s way cheaper than here in SC and there’s a lot bigger supply. SC is a pork BBQ state but brisket is making inroads. 👍😎👍
No way absolutely not. Every BBQer should only smoke briskets…. We can’t have all the cheap cuts of meat skyrocket in price.
Third or fourth time I have come back to this video. Has become one of my favorite and cost effective smokes.
Thanks for the vid. I've recently asked about doing a roast like a brisket on a couple of bbq facebook pages. Of course I get a lot of different answers on how to smoke it. Tired of paying $60+ for a choice brisket. Even though you pay more per lb for the chuck, you're not doing 14# + of it with a chuck. Think I'll try one your way, and try one the way I always smoke my briskets, and compare. Again, thanks for the chuck roast vid.
Thanks for the great recipe. Enjoy your videos. Question: since it take a long time to smoke to keep the tenderness, can i prepare the meat the night before and keep in the refrigerator for a early morning start?
Yes, absolutely
My mouth is drooling just watching. Awesome.
Thanks Darrin, trying this method on the weekend. Keep the great videos coming, I'll post my results!!!
Please do! Thanks Mike, good luck with the cook!
I love a poor man's brisket (chuck roast). I've served smoked chuck roast to many a guest and made no bones about the fact that it's a chuck roast. I've never had anyone say that it's better than brisket, but several have told me it's as good as some brisket they've been served (I agree with them...I've had a lot of so-so brisket). Like your simple rub. Never considered the beef consomme...will try that next time. Thanks for the video!
Thanks for the great comment!
@@AshKickinBBQ Update: Never did tell you that I did try your method. It was great! Better than some brisket I've been served (in Texas, no less!). Thanks!
I'll have to try it out. Growing up we had terrible dried out chuck roasts at least once a week, so I've avoided it
Love your videos, I've been smoking chuck roasts for a few years like briskets and its my preferred method. I learned some new things to apply to my next cook. Keep the great content coming!!!
Great video - im going to try this
Have fun!
To add a little more smoke flavor, add what liquid you're using to the pan and place on the smoker with the roast.
Looks really tasty I've gotta try this, thanks for the video it's easy to follow and understand
Absolutely fantastic!!! Picked up a small (blade roast...sorry Canadian) followed your instruction and it was the tastiest roast ever. So excited we are going to do another one today. Can't wait!! Thank you
Thank you for watching!
thank you....will do one today👍👍👍
Totally agree. I’ve done this many times. Want to try your recipe. Excited to see this recipe
I like to season with Salt, Pepper, garlic powder, onion powder and sometimes I will also add some Paprika.
Great video! I just discovered your channel.... you are a great teacher! All good info.
Thank you brother
With brisket being so expensive now, I've started buying and smoking tri-tips. I'll smoke them at 200F until it hits 125F, then sear it on all sides and slice it. Amazing flavor and way quicker than a brisket.
I have over cooked brisket and it has come out tasting like pot roast. I have seen on several other videos people talk about pot roast tasting brisket. So can you get a chuck roaat to taste like a brisket, probably not but I'm sure it still tastes great. Will I try it someday, yes it's on my list along with turkey breast, homemade sausages and roaat beef.
I’ve actually done this multiple times and folks love it!!!
Great video. I use the Wagyu Chuck from HEB here in Texas (sometimes $6.99 per pound), and cook it the same way. Then use it in my Vietnamese Pho & Banh Mi Sandwiches. If you had a Recteq Pellet Grill you could use your phone to check the internal meat temp & the grill temp from anywhere in the world!
Brisket in my area 3.99 a lb
Chuck,5.99 lb
Yep, but you're not buying a 20lb chuck
Triple that where I live in Canada. And that's if it's on sale.
Chuck in Australia is anywhere from $10 right up to about $20/kg(for no name) Brisket is about the same but can get cheap Angus/Wagyu for around $20/kg occasionally.
Went to the store this weekend to pick up a brisket - $18.99 a pound!! (Modesto, Ca... yea, now you know why LOL)
Did that come pre-tied from Porter Road?
Sure did
I have to give this a try. It looks good, and last week the local Fry's Food had chuck roast on sale for $2.99/lb so I bought a bunch of them. And I have a new pellet grill coming in three days - sounds like a good way to break it in (much better than a slow cooker).
I can’t wait to try this.
Thank you for representing garlic. 👍
Great show and thanks for the info 👍👍👍👍👍😋😋😋😋
I like the mix of cuts and feels. It’s a good smoke. But not better.
I've done a couple of these. Great practice/warm up for doing a brisket. Even has a stall.
Benefits of Chuck:
Easily available. Brisket "may" require access to butcher or wholesale store(Sam's/Costco).
Chuck on sale typically cheaper than Brisket when not.
Chuck easier to manage for small grills/smokers or groups.
- Two 4lb Chuck roasts vs 15lb brisket.
- reduced size requires less cook time
Chuck can be more forgiving especially when learning.
Great video. I'm definitely gonna try it.
Chuck is perfect for long smokes. It's perfect for long slow smokes. I usually smoke it then cube it for chili.
Chuck roast is The Way!!
I just picked up two chucks and will smoke them this weekend. Cheers!
Looks Great. I've been doing chucks for about 4 years. They are great for just the family but I look for the best-marbled ones I can find, otherwise they can get a little dry. I've never tried it with beef consomme. That might help if you can't find a really marbled roast.
I've did this a few times and it never fails!!!
Thank you for sharing this!!!
The brisket and chuck come from same area of cow! Brisket is lower chuck is upper. Chuck has a shorter fiber which makes it better for making “Pulled” sandwiches with. From my local butcher I get prime briskets and chucks for the same cost “4.75” a pound. Chuck does dry out easier so the cooking it in a Ajou definitely helps them out. If you took a 20lb prime chuck and a 20lb prime brisket cooked them identically 9-10 people wouldn’t know the difference.
I have done several CR vs a brisket, never had a bad one. I also won't say they were as good as a brisket but man, they were delicious. If your budget is a little thin (or very thin thanks to Build Back Better) then this is a great suitable sub for sure.
Excellent!!!!! To the grocery store I go!!!!
I’ve been doing these for a while. Honestly it took me a few tries to get the results I wanted. I cook them for two reasons. It’s like cooking a mini brisket but for practice. Also, I can’t eat a whole brisket by myself. Plus it’s easier to cook because it’s more consistent shape and fat. With a brisket you also have more trimmings that may end up in the trash. With a chuck roast you don’t have that.
good lean chuck roast..must be very good thanks for a gr8 video
wow 210? I've been practicing with chuck before I try brisket. But I've pulled my chuck at 204, 206, 205 and each time was dry. I slowed down the cook and pulled at 200 for carry over cooking and bamn, juicy. Every meat is different but 210 seems wayyyy to high. Carry over cooking probably go your meat to 214 after resting. Glad it came out for you but my experience with smoking has always been over cooked after 204.
If you’re chuck was overcooked, it would shred. Dry usually means undercooked.
I will have to give this a try for sure.
I smoke chuck roast all the time. So good.
I think I know what my Sunday dinner is going to be lol. Thank you for another great video.
I’ve been using smoked chuck for chili for years. It’s obviously a lot more labor intensive than just frying up some ground chuck, but the flavor is worth the effort.
Love your channel, Darren.
Great video! I have a question, Is there a min - max time a brisket stops taking in smoke flavor?
It stops taking in smoker when you wrap it ;). Temperature is subject, and there's a good article about this on Amazing Ribs website
Turned out great!! Thanks!!👍😎👍
How did you get a smoke ring on this since you sealed it up in an aluminum pan & stuck it in the BBQ, the same as sticking it in your kitchen oven??? What am I missing????
Seriously? Because I smoked it and then wrapped it. You get smoke rings on briskets, ribs, and butts even though you wrap them, correct? Same concept.
Def wanna try this.
Chuck just have different texture. If you like Chuck roast try a beef shoulder clot. Just like a huge Chuck roast. 👍
That chuck looked great, Darrin!!
What would the temp be if you wanted to shred it?
Until it’s fork tender. There’s no magic number, as every cut is different
can you use beef broth instead of consomme?
@@enantiomer2000 you could, but I wouldn’t recommend it. It’s not the same, at all.
I smoke mine to 202 then lest it rest. Everyone loves it. I also have a drip pan when I start smoking under the roast. Use all the drippings when I wrap it.
Nice!
To me, smoked Chuck still tastes like a smoked pot roast! Done mock burnt ends a couple times, I prefer brisket but both are good! Depends on your preference I think
What's better than brisket? IMO? Tri-tip cooked to brisket temps!!! Easy to get prime cuts of tri-tip that are heavily marbled at local HEB, more expensive than brisket but beefier flavor, juicy, and minimal trimming. Difficult to get high quality brisket here, cannot get anything close to the big bbq house quality meat in local stores here.
I definitely agree on the Tri-tip Bbq or oven roasted(high heat 15min) lower temp 185 3-4hour depending on the weight YUM 😋 with a little beef broth in pan
Big BBQ House Quality? 😂 You can take a select brisket and make it great.
@@WarrenPuffet Hmmm, I find better results with better meat quality. When I buy from available lower cost/lb brisket cuts I shop for the best cuts with the most marbling, my results are better doing this than randomly picking a brisket. Glad you are making great brisket.
I’m going to be trying this
That looks so delicious and soft. I can imagine how good it tastes because of your taste test. You kept getting more that told me that it’s pretty good.👍🏽
Thank you!
Oh, I believe it'll be delicious. I am a big fan of chuck roasts. They're close to the ribeye, which is one of the most flavorful cuts of beef. The only question is if the smoking time and temp can be dialed in to make it shine.
I've been saying this for years
Dude I luv ya your videos and these looks amazing and tried a lot of your videos you made and i had no complaints so far so thanks for the videos
Glad you like them!
I made this for dinner last night and it was fantastic! Thank you for the video! BTW your Jalapeño popper dip is my family’s most requested side at any get together ❤
That jalapeno dip is so good! Thanks for the comment!
I've been smoking chuck roasts for several years. It doesn't taste the same as brisket and I don't pretend it does. Closer to beef ribs really.
As far as where I get my cuts of meat, I go and get my brisket from Walmart since its not been cheaper at Sam's or Costco.
I did buy a chuck roll at Costco for about $3.50 a pound which gave me a couple nice chuck roasts, some Denver steaks, a bunch of ground chuck for burgers and some chuck steaks which are awesome.
And even though I buy at Walmart, Sam's and Costco instead of high end online places like Porter Road, everyone that has my food wants to know how I cooked it so they can do the same. So it must come out pretty good.
Price-wise, I'm not paying premium prices from olaces like Porter Road or Snake River Farms.
I've had their products but they weren't worth the huge price difference.
I'm a gonna give it a go this weekend. Seems like a more economical way to practice brisket 😂
Heck yeah!
good. too the point. thanks. I haven't but I will
Did you allow the Chuck to rest in the pan full of juice covered?
Sure do!
I like to make 'Poor man's burnt ends' with a chuck roast; always turns out great at an affordable price.
Hello. Can you share your recipe please ? Thank you.
@@ryansturm5959 Roughly 3 lb. well marbled chuck roast - seasoned with salt, pepper, and garlic (or whatever seasoning you prefer).
Smoke at 275 F with oak or hickory wood until internal temp hits 165 F, then wrap in butcher paper (or foil if you prefer) and return it to the smoker until internal temp hits 195.
Unwrap and cube into 1" to 1.5" chunks - place chunks in a disposable aluminum pan - cover with 1/4 c. brown sugar and 1/2 c. of your preferred BBQ sauce, making sure it's evenly coated.
Return to the smoker for 20 - 45 min. until the sugar and sauce start to really bind to the meat and the meat is tender soft.
At that point they're ready to eat, or, just before they finish, you can add a couple more Tbs. sugar and sauce if you like them saucier.
@@Ebbyman413 ok. Thank you. I appreciate it.
Chuck is great, especially a choice or prime, but checking prices it's also more expensive. Pound for pound, chuck roast costs about $1.50-$3.00 more per pound depending on grade. Now I'm NOT comparing exotic stuff like dry aged, wagyu, etc, just select to choice, well some angus too. You ARE buying a smaller cut of meat so total cost is less, but lb per lb, at least where I shop, chuck is more expensive.
Yep, but chuck is the cheaper alternative for those who don't want to cook a whole brisket.
It looks great I'm fixing it just like yours thanks for showing 😅😅