You could call it a blend between a smoked steak and a smoked brisket. I have even wrapped one in peach butcher paper, turned out amazing. I too, am traveling to the east.
Brisket used to be the poor man's chuck. Most butchers used to just grind brisket up into hamburger until barbecue made it popular. When prepared the same way, chuck is better, always.
I saw this video about a year ago, ran across it again yesterday and decided to try it today. I was not disappointed it was a little quicker cook and it came out perfect, this will be my chuck roast recipe from now on ! Thx
I remember when brisket was the poor man's brisket... Love chuck roast man, nice job. On the pecan pronunciation, I watched a video about a pecan producer and the interviewer asked him what the correct pronunciation was and the grower said "I don't care what you call them as long you buy them". Seemed like sage advice to me.
Followed this step by step only added about 1.5 hour rest in the oven at 170 when finished, absolutely killed this recipe. Thanks man. Ran the pan sauce thru fat seperator, makes some amazing tacos with au jus. For roughly $25 worth of groceries this is hard to beat.
ABSOLUTELY DELICIOUS. I just made this last night, I did not have your spices though. Made it like my briskets, holy s**t. 110% outstanding. Thank you so much. 60107 says hello.
Great job. I haven't cooked a chuck roast, but I've smoked a whole chuck roll numerous times. Gives brisket a run for it's money. Chuck is very underrated. Thx again for posting.
I made this same chuck roast in a nuwave oven in about an hour and it looked just like this one once done. There are tricks to it but Everyone loved it.
It's so funny... at one time brisket was the poor man's brisket! Now it's so crazy! You've solved the dilemma! This was a pretty fantastic technique and the end result sure looks right. I'm all about using those "unpopular" cuts too, trying to make the most of the animal, so this just seems like an excellent idea all around. Beautifully done John!
Great video! Chuck roast is so versatile. I have thinly sliced it like a deli would for some killer roast beef sandwiches, I have cooked it like brisket as you've done, and I have taken the chuck up to 205°F and pulled it. I can't find a really fatty chuck roast in my parts. Most chucks are a hunk of lean meat which means I have to cook then creatively to get them tender. Great video man!!!
Bro. After watching pretty much every smoked chuck roast recipe on TH-cam, finally found one that is cooked like a brisket! Wrapped past the stall, cooked til 195 to 205. I could even see the drip of the brisket when you did the bend test. Awesome job, I wanted to see what it would taste and look like. Wish I could see more close up of the meat slices though
Alrighty, here we go. First off, I watched a dozen videos on TH-cam trying to figure out what the hell to do with a chuck roast I had. Clearly, I was tired of the classc pot roast, and was wanting to spice things up in my life. After settling on smoking the poor man's brisket, and watching inumerable videos, I came across this hunk of a man's video. And needless to say, I wasnt let down. I started off with what I had lying around for a rub. Some Oakridge BBQ Black Ops Brisket Rub, and then followed his steps. I was skeptical, to say the least, of Lawry's and Campbell's as a moisturizer, but my oh my how I was wrong to even question this magicians wizardry. Not only did it turn out succulent and tasty, with a great bark. The remaining drippings were turned into a "poor man's au jus". Needless to say, my girl was the happiest she's been in weeks and ate most of it before I could go for seconds. God Save The Queen on this one! If you can make something as underrated as a chuck roast this friggin delicious, then I can't wait to watch every single one of your other recipes, and follow along! Definitely will be checking out your rubs and seasoning sooner than later, and you my friend, have made a dear friend become dearer and dearer one bite at a time. Thank you so much for the time and effort you put into this.
I just got my hands on a beautiful 4 pound Braveheart angus chuck roast that was on sale for $4.99 LB. I wanted to try and smoke it like a brisket. I am definitely taking some cues from this video! Thanks for sharing!!
@@SkullandMortar it was my first time smoking a chuck roast. And it definitely will not be my last! I honestly thought it was just as good, if not better than a brisket in my smoker! Thanks for all of the tips!
Awesome video! Chuck is such a versatile cut of meat. I've smoked it for shredded tacos, for sloppy joes, for chili, grounded it as a part of my hamburger mix, basically you can use it to make pretty much anything. That being said, I haven't tried it as a brisket. I will definitely give that a go.
Funny enough I grabbed a chuck roast on sale earlier at the grocery stire and figured I would try cooking it like brisket, because why not? Google search turned up this video- so I can see it has been done before with skill. Im not using a smoker (well kind of the grill can smoke but using it charcoal mode with smoke to cook- just more heat). Popped it in 75 minutes- checked it and dropped bbq sauce and lawrys signature steakhouse (amazing stuff always a muat on-hand item if you grill beef a lot!). Usually Ill do a pork shoulder for brisket- but since beef chuck was on sale I hunted the one with moat marbling I could find and now its on the final 75 minutes wrapped with the sig steakhouse and a solid bbq sauce. Thanka for the video! Found it mid cook as curiosity got to me- as always when I experiment cook to see if I need to do any adjustments (Cook's OCD, as in I overworry and get OCD when cooking only 😂 lol).
Hey, I usea pan like that all the time to help out I put a wire rack over the pan and set the meat on top. I get the drippings and I get smoke all around my meat.
@ got any 101 videos on grill management? I’m a sautee guy… 30 years in the restaurant industry… but trying to learn the ways of the grill… any tips would be great
@@SkullandMortar I made tonight on a Kamado Kettle I'm still getting used to. Flavor (hickory smoking chunks with Kingsford bricks) was outstanding. Think we let it rest too long in the pan (probably 2 hours). Was a tad bit overdone by the time we got to it. Will try again for sure only this time will try to crack into it well before 2 hours of rest.
After watching a few of these poor man's brisket using a chuck roast I decided to try it. It ain't no brisket! Not enough fat to keep the meat juicy. Next time I'll try to sear both sides and smoke for an hour or two. From there it will be cooked as a pot roast.
You cold always use beef stock or double up on the marinade. You basically are just looking for moisture that creates a more dynamic beef flavor. Thanks for watching dude!
Just did this yesterday. Mine took 12 hours after hitting a smoke wall at 130 for around 4 hours. I was starting to second guess the cook but after it finally finished, holy crap this is pretty damn close to brisket at a fraction of the price. Beautiful smoke ring and great char. This will be a regular at my house now with how cheap this cut of meat is. My only advice is start this early in the morning since there’s a high likelihood it’ll take longer than 3 hours
What’s giant? I’d say mine was around 3 pounds. They were on sale at my local grocery store for like half price so i bought a grip of them not knowing what to do but now I’m glad i have a plan. It finished around 11pm last night so i didn’t get to eat it fresh but it was delicious. It was the most food I’ve seen my 10 month old gobble up. He couldn’t shove enough in his mouth lol
You can do this the same way in your oven. The only difference will be the lack of smoke flavor. You can try adding some liquid smoke, but I’d probably just skip it. Thanks for watching.
Cool tunes, great narration, cute gloves. I learned something, THANKS!!! BTW....it's pee-can. ask any southerner. Born and raised in the South, last 30+ years, Alaskan. Go figure.
Thanks for sharing! I want to try this method and then dice it up for chili and maybe some French dip style sandwiches. I bet all the drippings in the pan make a great Au jus. How big was your roast to start?
Hello Sir. I am new to the pellet world. I use a Smokey Joe's stick burner for years. Trying to learn this side. I have my Chuck roast defrosting right now. 205 internal. What made me actually leave a comment here was the ring on your ring finger. what you know about that? lol Salute Square!. I'm doing something close to this in a few hours. Salute
@@sfiv1987 Maybe not the smell from the actual items being cooked, but I wouldn't be surprised if the technology that Disney patented makes its way into our homes at some point. Just imagine having various vials of chemicals that be synchronized with a movie or TV show and computer-controlled to mix and emit blasts of smells meant to approximate what's being seen on screen. There was something called Smell-O-Vision in the 1960s, some similar technologies in the 1950s, and the general concept of using smell for performances goes back to the latter 1800s.
@@sfiv1987 I get migraines from fake chemical smells like air fresheners, so I'd rather have a time machine, anyway. But, definitely not holding my breath. I'll be dead before time travel becomes a reality, if it ever does.
I liked it BUT you kind of left out the important moments started out in the pan but at 160 you wrapped it did just put it back on the rack ? Or in the pan ? Im going to do one ...
Thanks for watching and commenting. At 160 I leave it in the pan and then add the “mop” liquid and close the pan in foil. Let me know how yours turns out!
It’s my first video. I’m a brisket guy looking for a small “faux brisket” recipe. I was all with you until you wrapped and souped it. My question is can I do this with this without the wrap and soup. And btw again Texan here. It’s our state tree. It’s pronounced Puh-con. Pee-can, is northern eastern US. It is also WRONG!
I appreciate you watching. You definitely can, but I’d suggest you give it a try, all of those things are beef base and they increase the intensity of the beef flavor. Chuck just naturally doesn’t have the rich enough flavor to really mimicking brisket on its own.
Okay, so I've got a question for my man! Bought some chuck steaks today, and looking for great ideas, figured you were the guy to come to after how greatly this recipe turned out. What should I do with a chuck steak? (Method of cooking/marinade/any tips of tricks you got for a poor man's ribeye). Anything will help, please and thanks!
@@SkullandMortar awesomeness, thanks bud. Will try the sous vide route, always forget I have that lying around. Then finish off reverse sear. Don't have any msg lying around unfortunately. Still have to check out your website, about to head that way. Thanks again brother, love the quick responses!
If you have good airflow it’ll roll over it for sure. I’ve never had an issue tasting the smoke like this. I’m also of the mindset “less is more” when it comes to this stuff.
I hope you guys liked this video. Chuck roast is a super under rated cut of meat. Let me know what you do with yours.
I do mine straight on the grill and it comes out great. I will try your method. By the way, nice ring on your right hand.
Awesome man! Are you cooking yours like a steak basically? Thanks man. Just doing my part on my way to the east.
You could call it a blend between a smoked steak and a smoked brisket. I have even wrapped one in peach butcher paper, turned out amazing. I too, am traveling to the east.
@@danegarcia8265 I’ll give that a try too, I’d imagine it would be fire. Always good to run across a fellow traveler!
Yes sir, same to you. Keep up the good videos, have have borrowed several recipes and they have all been a huge hit.
Brisket used to be the poor man's chuck. Most butchers used to just grind brisket up into hamburger until barbecue made it popular. When prepared the same way, chuck is better, always.
That’s a hot take but I respect it.
I’m a butcher and we still grind brisket as burger just call it premium and get premium cost
@@fadedcajun145that’s what i’m saying lol we grind brisket into patties and just charge more
Historically brisket is "trash" meat. Hard to cook full of fat, grisle, and connective tissue
@@SkullandMortar
Tri tip wasn't a thing like it is now for a long time either
I saw this video about a year ago, ran across it again yesterday and decided to try it today.
I was not disappointed it was a little quicker cook and it came out perfect, this will be my chuck roast recipe from now on ! Thx
Hell yeah man! Glad it worked for you, and I appreciate the love.
I’m trying it this way for the first time super excited to see how it turns out.
Followed this exact recipe this last weekend for my first smoke.. WOW! Truly incredible and full of flavor. Thank you! 🤘🏻
Hell yeah! That’s what I like to hear. Thanks for sharing.
I remember when brisket was the poor man's brisket... Love chuck roast man, nice job. On the pecan pronunciation, I watched a video about a pecan producer and the interviewer asked him what the correct pronunciation was and the grower said "I don't care what you call them as long you buy them". Seemed like sage advice to me.
Me too man. Between Covid and the BBQ explosion it’s getting wild. Sounds like a wise man. Thanks for watching!
Followed this step by step only added about 1.5 hour rest in the oven at 170 when finished, absolutely killed this recipe. Thanks man. Ran the pan sauce thru fat seperator, makes some amazing tacos with au jus. For roughly $25 worth of groceries this is hard to beat.
This feedback is why I keep doing this. Thanks bro! Glad you enjoyed, and welcome to The Squad.
ABSOLUTELY DELICIOUS. I just made this last night, I did not have your spices though. Made it like my briskets, holy s**t. 110% outstanding. Thank you so much. 60107 says hello.
Hell yeah bro. Very glad to hear this, and even more happy to have you along for this journey.
Great job. I haven't cooked a chuck roast, but I've smoked a whole chuck roll numerous times. Gives brisket a run for it's money. Chuck is very underrated. Thx again for posting.
Thanks for the love! I agree, it’s very versatile.
Followed this process of yours 2 tomes and its a true Hit at the table. Great job sir
Love to hear this man. Thank you for that feedback!
I made this same chuck roast in a nuwave oven in about an hour and it looked just like this one once done. There are tricks to it but Everyone loved it.
I’m sure it was great, it’s a different taste though. Just depends your situation and your goals for the cook.
@@SkullandMortar Right, there is no smoke flavor.
Had this at a wedding awhile back. Didn’t know chuck roast could be cooked this way. Can’t wait to try it
You wont regret it. There is so much you can do with that cut.
It's so funny... at one time brisket was the poor man's brisket! Now it's so crazy! You've solved the dilemma! This was a pretty fantastic technique and the end result sure looks right. I'm all about using those "unpopular" cuts too, trying to make the most of the animal, so this just seems like an excellent idea all around. Beautifully done John!
Thank you! Chuck is one of the most versatile cuts there is. You can really do so much with it. I appreciate the view and the positivity.
At one time chicken wings were cheap throw away part of chicken too….
Great video! Chuck roast is so versatile. I have thinly sliced it like a deli would for some killer roast beef sandwiches, I have cooked it like brisket as you've done, and I have taken the chuck up to 205°F and pulled it. I can't find a really fatty chuck roast in my parts. Most chucks are a hunk of lean meat which means I have to cook then creatively to get them tender. Great video man!!!
Saw the ring and immediately subbed! I got mine on the smoker right now. Yours looks excellent brother!!
Thanks for the love brother! Glad to have a fellow traveler on the team!
Bro. After watching pretty much every smoked chuck roast recipe on TH-cam, finally found one that is cooked like a brisket! Wrapped past the stall, cooked til 195 to 205. I could even see the drip of the brisket when you did the bend test. Awesome job, I wanted to see what it would taste and look like. Wish I could see more close up of the meat slices though
I appreciate the constructive criticism, and I apprecaite the love. Thanks for watching, hopefully you'll stick around!
Alrighty, here we go. First off, I watched a dozen videos on TH-cam trying to figure out what the hell to do with a chuck roast I had. Clearly, I was tired of the classc pot roast, and was wanting to spice things up in my life. After settling on smoking the poor man's brisket, and watching inumerable videos, I came across this hunk of a man's video. And needless to say, I wasnt let down. I started off with what I had lying around for a rub. Some Oakridge BBQ Black Ops Brisket Rub, and then followed his steps. I was skeptical, to say the least, of Lawry's and Campbell's as a moisturizer, but my oh my how I was wrong to even question this magicians wizardry. Not only did it turn out succulent and tasty, with a great bark. The remaining drippings were turned into a "poor man's au jus". Needless to say, my girl was the happiest she's been in weeks and ate most of it before I could go for seconds. God Save The Queen on this one! If you can make something as underrated as a chuck roast this friggin delicious, then I can't wait to watch every single one of your other recipes, and follow along! Definitely will be checking out your rubs and seasoning sooner than later, and you my friend, have made a dear friend become dearer and dearer one bite at a time. Thank you so much for the time and effort you put into this.
Dude this review made my whole day. Legit laughed and showed to everyone in my daily circle.
@@SkullandMortar I love to hear that. You made my whole week by keeping my girl happy with each and every bite of leftovers! You da real MVP!
Hahaha, your fricken hilarious! I like to low and slow cook these, but it's always great to learn another technique. Great video brother 👍
Thanks for the love man! Glad you enjoyed it!
I made this yesterday and it was awesome!
Hell yeah man! Thanks for the positive feedback!
I just got my hands on a beautiful 4 pound Braveheart angus chuck roast that was on sale for $4.99 LB. I wanted to try and smoke it like a brisket. I am definitely taking some cues from this video! Thanks for sharing!!
Thanks for watching man! I hope there are some tips that make your chuck roast awesome.
@@SkullandMortar it was my first time smoking a chuck roast. And it definitely will not be my last! I honestly thought it was just as good, if not better than a brisket in my smoker! Thanks for all of the tips!
@@monkabuda I really appreciate the positivity. I’m glad you dig it man! Keep trying new things and keep crushing it!
Looks awesome. I couldn't help noticing your ring. Nice videos brother.
A fellow traveler? Thanks for watching man!
Yes sir. Past Master Madison Fl Lodge #11
Awesome video! Chuck is such a versatile cut of meat. I've smoked it for shredded tacos, for sloppy joes, for chili, grounded it as a part of my hamburger mix, basically you can use it to make pretty much anything. That being said, I haven't tried it as a brisket. I will definitely give that a go.
💯 we use it where I am the executive chef for most of our beer stuff.
Funny enough I grabbed a chuck roast on sale earlier at the grocery stire and figured I would try cooking it like brisket, because why not? Google search turned up this video- so I can see it has been done before with skill. Im not using a smoker (well kind of the grill can smoke but using it charcoal mode with smoke to cook- just more heat). Popped it in 75 minutes- checked it and dropped bbq sauce and lawrys signature steakhouse (amazing stuff always a muat on-hand item if you grill beef a lot!).
Usually Ill do a pork shoulder for brisket- but since beef chuck was on sale I hunted the one with moat marbling I could find and now its on the final 75 minutes wrapped with the sig steakhouse and a solid bbq sauce.
Thanka for the video! Found it mid cook as curiosity got to me- as always when I experiment cook to see if I need to do any adjustments (Cook's OCD, as in I overworry and get OCD when cooking only 😂 lol).
Thanks for watching man! How did yours turn out?
If Chumlee did cooking vid's-LOL Loved the vid, good info!!
Glad you enjoyed it
Glad you enjoyed it
Very nice. And all the flavor and seasonings! doing my next one like this
Let me know what you think! Thanks for the love.
Im not gonna lie. I saw you wrap the roast and saw the ring. Instant follow. I bet this is a hit at lodge meetings! SMIB
Always glad to meet a fellow traveler. May the East treat you well my friend.
Finally. It’s nice to see someone not use a binder. I guess it’s only us smart people that realize you don’t need it.
I never use them unless I’m doing it for some weird reason, definitely not necessary. Thanks for watching man!
This is just what I was looking for. Gonna make that happen this weekend. Thanks man.
Hell yeah! Let me know what you think.
Hey, I usea pan like that all the time to help out I put a wire rack over the pan and set the meat on top. I get the drippings and I get smoke all around my meat.
Solid tip. I don’t mind it sitting in the juice but I see the validity in this.
I see you're Traveling Man! I'm gonna try this tomorrow!!
Heading Eastward my man. I hope you loved it.
You just got yerself a follow my boi! Hahahaha I dont know who Andy is but that sounds like story time FR… great recipe too
Hell yeah man. Thanks for joining the squad!
@ got any 101 videos on grill management? I’m a sautee guy… 30 years in the restaurant industry… but trying to learn the ways of the grill… any tips would be great
This looks amazing! We’ve tried making just about everything as far as bbq - need to try this one soon
Thanks for the love! If you do try it let me know how it goes
Boom! I am down like the fat kid on a seesaw this Sunday for this!!! Thanks bro! Glad you’re feeling better too!
Thanks man! Let me know how yours turns out
Nice shirt... And ring. Gonna check out more vids. Subbed 😊
Thank you! Welcome to the squad, and the love is Much appreciated.
What is up brotha just found your channel. Down goes Saturday afternoon. Keep up with awsome vids
Hell yeah man! That means a lot. Glad to have you in the squad.
In pan @ 225deg F until 165 F; wrapped until 205deg F
That's basically it.
@@SkullandMortar I made tonight on a Kamado Kettle I'm still getting used to. Flavor (hickory smoking chunks with Kingsford bricks) was outstanding. Think we let it rest too long in the pan (probably 2 hours). Was a tad bit overdone by the time we got to it. Will try again for sure only this time will try to crack into it well before 2 hours of rest.
@@loseerich493 awesome man! Glad to hear it. You’ll nail it next time!
That Brisket looks Amazing!!! Can't wait to try it
Hell yeah man! Good to meet you today. Thanks for the ticket hookup! I’m
After watching a few of these poor man's brisket using a chuck roast I decided to try it. It ain't no brisket! Not enough fat to keep the meat juicy. Next time I'll try to sear both sides and smoke for an hour or two. From there it will be cooked as a pot roast.
It’s definitely not a perfect brisket for sure, but I liked it.
Fantastic variation for the brisket. Got to try this 👍
Thanks man! Let me know how yours turns out.
Haters gone hate! Love it, looks tasty af. I'm waiting on mine to come to 165 before wrapping as we speak! Will leave review once done!
Hell yeah man! Looking forward to hearing what you think.
Love your stuff man
Thanks man! I appreciate that love.
Great vid man! Straight to the point and gives us good pointers. Coming to the site to check out your rubs. Nich job spitting some lyrics. 😆
Thanks for the love man! I appreciate it.
Oh I can see this recipe in my future! 😋 Thanks!
Let me know what you think man!
just got done cooking my third chuck roast like a steak. this will be my next endeavor.
You’ll love it man!
Yeah Andy!
Great recipe taste amazing only complaint I have is it def was a lot longer for me than 3 hrs to get to 165 internal at 225
Thanks for the love. Unfortunately a number of things can change the timing.
Any recs on a substitute for the French onion soup?
You cold always use beef stock or double up on the marinade. You basically are just looking for moisture that creates a more dynamic beef flavor. Thanks for watching dude!
Chumlee is a better cook than I would have originally thought.
Your mom is a better lay than I would have originally thought.
economical, simple, thanks bro.
Thanks man. I try to keep it easy.
Just did this yesterday. Mine took 12 hours after hitting a smoke wall at 130 for around 4 hours. I was starting to second guess the cook but after it finally finished, holy crap this is pretty damn close to brisket at a fraction of the price. Beautiful smoke ring and great char. This will be a regular at my house now with how cheap this cut of meat is. My only advice is start this early in the morning since there’s a high likelihood it’ll take longer than 3 hours
That’s crazy man! Was your chuck roast pretty big? We were cooking giant ones in the restaurant and it only took 5-6 hrs.
What’s giant? I’d say mine was around 3 pounds. They were on sale at my local grocery store for like half price so i bought a grip of them not knowing what to do but now I’m glad i have a plan. It finished around 11pm last night so i didn’t get to eat it fresh but it was delicious. It was the most food I’ve seen my 10 month old gobble up. He couldn’t shove enough in his mouth lol
@@loganmccutchan5543 3lbs is a decent sized chuck roast. Sometimes the smoker just does what it does and draws it out lol. Glad it at least was good!
Thanks dude! Where’s the restaurant at? Just discovered your page. In this economy I’m all ears for smoking affordable meats
@@loganmccutchan5543 we actually closed during Covid, but it was in Indianapolis.
Tried it, it was great. Thanks!
Hell yeah man!
4:42 this made me laugh hard! 😂
I’m here for the 😂
That looks so good. I would like a sandwich of that. Keep Smoking!
Hell yeah! Thanks brother!
I have those same diamond grip gloves
Hell yeah
Wow! You made that chuck roast look amazing!
Thank you! I appreciate the support
Big thank you man, subbed
Glad to have you on the squad man!
Da bomb my brother. Going to do this and make some Texas Twinkies tomorrow.
Thanks for what you do. 😀
Hell yeah man! Let me know what you think. I appreciate the love!
@@SkullandMortar yes sir!
............. At the price of brisket these days........................ I'm trying this. Great video.
Hell yeah! Let me know how you like it.
@@SkullandMortar ..................... It's cooking as I post this.
gonna have to try this
Let me know how you like it!
Did you rest it and if so how long after it hit 205?
I did. I usually rest smaller cuts about 30-45 min. Thanks for watching!
I made one and aww man how good it was
Love that! Thanks for the feedback.
How long did you let it rest after it hit 205? I've never done one in a pan like that.
I usually give it about an hour. Thanks for watching!
I don't own a smoker. Do you have an indoor oven version?
You can do this the same way in your oven. The only difference will be the lack of smoke flavor. You can try adding some liquid smoke, but I’d probably just skip it. Thanks for watching.
I know what I’m talking about sometimes. And this is one of those times…facts
Thanks for watching!
Aight fine Imma keep it in the pan let's go
Cool tunes, great narration, cute gloves. I learned something, THANKS!!! BTW....it's pee-can. ask any southerner. Born and raised in the South, last 30+ years, Alaskan. Go figure.
Thanks for the positivity! I appreciate you watching!
This looks great! What knife are you using in this video?
That's a Dalstrong Omega Series Slicing Knife. Thanks for watching.
Thanks for sharing! I want to try this method and then dice it up for chili and maybe some French dip style sandwiches. I bet all the drippings in the pan make a great Au jus. How big was your roast to start?
Great idea! I think it was about 3lbs. I appreciate you watching.
What makes a chuck roast dry out? Mine always dry out.
In my experience the number one way is that people cook them too hot. Low and slow is the best.
Hello Sir. I am new to the pellet world. I use a Smokey Joe's stick burner for years. Trying to learn this side. I have my Chuck roast defrosting right now. 205 internal. What made me actually leave a comment here was the ring on your ring finger. what you know about that? lol Salute Square!. I'm doing something close to this in a few hours. Salute
Glad to meet a brother. Thanks for watching!
Nice shoutout to the legend
Got to respect the OGs
Alright, you sold me on your chuck roast and God Save the Queen rub! Strange request though, if I order your rub, would you throw in an autograph?
Hell yeah man! You won’t be disappointed, snd absolutely. I’d be honored. Just shoot me a message when you order reminding me.
@@SkullandMortar just placed my order, name is Jim Simmons in Wesley Chapel, FL. Already have Malcom Reed’s autograph and would love to add yours!
@@Bigslimjim81 Malcom is the TH-cam BBQ GOAT. I’m extremely honored you want my name next to his.
looks delishous
Thanks man!
Looks phenomenal. I wish TH-cam had smell-o-vision.
Much appreciated man! Thanks for watching
You mean smell technology. Which will never exist
@@sfiv1987 Maybe not the smell from the actual items being cooked, but I wouldn't be surprised if the technology that Disney patented makes its way into our homes at some point. Just imagine having various vials of chemicals that be synchronized with a movie or TV show and computer-controlled to mix and emit blasts of smells meant to approximate what's being seen on screen. There was something called Smell-O-Vision in the 1960s, some similar technologies in the 1950s, and the general concept of using smell for performances goes back to the latter 1800s.
@@karlhungus5554 until we can figure out time travel. Until then. Don't hold your breath
@@sfiv1987 I get migraines from fake chemical smells like air fresheners, so I'd rather have a time machine, anyway. But, definitely not holding my breath. I'll be dead before time travel becomes a reality, if it ever does.
I liked it BUT you kind of left out the important moments started out in the pan but at 160 you wrapped it did just put it back on the rack ? Or in the pan ? Im going to do one ...
Thanks for watching and commenting. At 160 I leave it in the pan and then add the “mop” liquid and close the pan in foil. Let me know how yours turns out!
hey I have the same grill. are you using wood chunks or wood chips with the charcoal? thanks!
Thanks for watching man! I use chunks. I think they give a much steadier, consistent smoke in this smoker.
@@SkullandMortar Thanks for the response!
@@JoeMcBroom any time man. I appreciate th at anyone cares!
@@SkullandMortar I'm gonna be smoking 4 chuck roasts tomorrow for a July 4th BBQ so I want to make sure I have everything I need
Looks delicious brother!! Did you let it rest after you pulled it off?
Yessir. I let the smaller cuts rest about 30-60 mins.
I dont have a smoker or grill, how can I cook this in the oven?
You can cook it the exact same way, it just won’t have the smoke flavor. Thanks for watching!
Bros making pot roast 😂
Awesome video boss
Thanks man! Much appreciated.
What was the total amount of time it took to cook?
I’d have to go back and watch the video again, but normally it’s about 5 hrs or so.
U let it rest at all ? Or just straight from 205 degrees to the plate ? Great video 💪🏽
I usually let these smaller cuts hang out for 30min - 1hr. Thanks for watching.
Hey bro, you don't hold any punches do you 😂
We go in hard around here 😂
@@SkullandMortar that's the only way
Hey bud back again with the questions. Can you use a bottom round roast instead of a chuck roast for this poor man's brisket recipe?
I don’t see why not. Might want to inject it with some tallow or something. As for questions, ask any time man!
@@SkullandMortar thanks man just foiled it up, we shall see. Keep ya posted
Definitely need to give this a whirl. Looks boss! How much longer after you wrapped did it take to get it to 205° for curiosity sake?
Took about 3 more hours. Thanks for the love and thanks for watching!
Bout to pull mine off the grill 😁
I hope you loved it man!
@@SkullandMortar it was bomb! Thank you for the content 😎
I need the Info on that knife bro
Check out the link in my description.
Bought a chuck roast just to smoke for Father’s Day ..don’t think my dad and brother will know lol
@skull and mortar Can you tell me how much the chuck roast weighed please? Great video
Thanks for watching! I don’t remember for sure but I think it was about 5lbs. The important thing is, no matter the size, to hit your benchmarks.
Thank you
I do mine 1 hr indirect with a reverse sear
.....🔥🔥🔥🔥🔥
Classic move. Thanks for watching!
@SkullandMortar I'm definitely going to try this method....👍
how long did you let it rest?
I usually let the smaller cuts rest about 30 mins. Thanks for watching!
I don’t eat meat but enjoyed watching your video. Lots of suspense at the end when you try and check if it tastes like brisket 😊
Thanks for watching! That first bite is always a wild ride 😂
Nice video, how big was the starting Chuck roast?
You know, I honestly didn't even look, but about 3lbs or so? Thanks for watching!
Where’d you get that shirt?
My wife made it. I think we are going to do skull and mortar ones soon.
@@SkullandMortar, yes please, I love it and would definitely purchase!
I’m trying this out today.What was the total cook time?about 6hours?
That sounds about right. Just stick to your temps and you’ll be good to go. Let me know how it turns out!
It actually turned out pretty well.Just wish I would have gotten better bark on it.
How long did u rest it
45 min - 1hr. Thanks for watching!
🤙
It’s my first video. I’m a brisket guy looking for a small “faux brisket” recipe. I was all with you until you wrapped and souped it. My question is can I do this with this without the wrap and soup.
And btw again Texan here. It’s our state tree. It’s pronounced Puh-con.
Pee-can, is northern eastern US. It is also WRONG!
I appreciate you watching. You definitely can, but I’d suggest you give it a try, all of those things are beef base and they increase the intensity of the beef flavor. Chuck just naturally doesn’t have the rich enough flavor to really mimicking brisket on its own.
Okay, so I've got a question for my man! Bought some chuck steaks today, and looking for great ideas, figured you were the guy to come to after how greatly this recipe turned out. What should I do with a chuck steak? (Method of cooking/marinade/any tips of tricks you got for a poor man's ribeye). Anything will help, please and thanks!
I’d probably marinade it for sure, then use msg in my rub, and reverse sear or sous vide then sear. That would probably give you your best result.
@@SkullandMortar awesomeness, thanks bud. Will try the sous vide route, always forget I have that lying around. Then finish off reverse sear. Don't have any msg lying around unfortunately. Still have to check out your website, about to head that way. Thanks again brother, love the quick responses!
@@rhettwilkins9446 No problem man. Hope it helps.
@@SkullandMortar Also, how would you marinade?
@@rhettwilkins9446 The easiest thing you can use is italian dressing. Easy classic.
Poor Andy 😂
😂
I'm on a time budget. What are the ingredients in the God save the queen?
I’m sorry to hear that, but I’m not going to give out the recipe to a product we sell. You can sub out Montreal steak seasoning or an spg rub.
@@SkullandMortar Montreal Steak sounds good enough for being a short notice. Thanks man.
I did it, only a few slices were close to Brisket, smoked about 8 hours, still a tough piece of meat.
Did you try this method?
@@SkullandMortar not exactly
@@gregshuffield1976 I can only tell you it works if you follow the steps.
That pan is blocking all that good smoke tho
If you have good airflow it’ll roll over it for sure. I’ve never had an issue tasting the smoke like this. I’m also of the mindset “less is more” when it comes to this stuff.