I’m not sure on this cook, but I’ve done it all ways. Turned the temperature up, wrapped and just let it ride unwrapped . No right or wrong way, just depends if you’re in a hurry or not.
It's going to be tough. the connective tissue will not be broken down. When you get that 175 temp instead of letting it rest put it in a pan with can beef broth and put it back in there covered for a couple hours at around 160. Forget about the salt. the broth has enough in it even if it's low sodium. that broth simmer with turn that into every bite is edible. The connective tissue will be completely broken down. Makes great sandwich much better than pulled pork. It will melt in your mouth. i'm not criticizing your method. just telling you how to take it up a notch. i'll try the mustard.
David Burlakoff Thanks for the tip, I will definitely do that next time. It was sliding around for sure and causing problems when trying to cut through the bark.
Followed this exactly, turned out awesome- and I never liked chuck roast in the past... we served it to our family with a huge selection of bbq sauces - but it really doesn’t need any, thanks 👍😎
Hey have watched your and set up my grill just like yours with the 18 inch grill and used the aluminum pan method as well... Thanks for the tip I also noticed on your tee shirt says Indian Rocks Beach I live in Largo
We did have a little condo in Largo when we were snow birds from Indiana and loved it. We now live in Sarasota year round and are loving it here as well. There are so many awesome places in Florida. It’s hard to go wrong. Thanks for watching and glad your setup is working for you. Have fun & enjoy!
Thanks for watching and glad your chuck roast turned out. The music is just some royalty free stuff I dubbed in, don’t remember the name of it. I’m sure I’ve used it in a lot of my videos. Again ... Thanks for watching and hope to see you on the next one.
I bought 1/2 a side off free range beef a couple of months ago. I've been looking for other ways to cook my steer so I bought a smoker. Going to try this next. Thanks for the informative video!
Russell Lee Enjoy that Smoker ..... nothing better than cooking on a smoker unless it’s eating the food .... off the smoker. Either way, it’s awesome! Enjoy!
Thank you. Great video. Love the bit about the stall and endeavouring to persevere and winning! I'm going to try this recipe. One question though, why do you call the meat she, her etc. ...do you know the sex of this particular chuck roast? Just wondering.
Lol ... sometimes I call the same piece him and later maybe her. Don’t know why, sometimes baby, just a thing I guess ... lol. Don’t want to give it a name, if I did that I wouldn’t want to eat it. Thanks for watching and keep on smokin’
I don’t have the Akorn anymore. Just wasn’t enough room and I wanted to try some other cookers. The Akorn is a fantastic smoker/grill. Holds temps great and uses very little charcoal when cooking. Requires very small fire and not much air at all. I really liked it better than the Big Green Egg as it held temps better and used less charcoal. If you’ve ever considered a pellet grill/smoker check out the RecTeq Bullseye. Great price with temp range from 200°-749°. It is really pretty awesome. Not made from real heavy of materials, but it’s a workhorse. RecTeq is not sold in any stores, just through there own website. Either way, your getting a great grill/smoker.
Hey Steve, love this video. I’m pgonna be doing one of these for my channel on Sunday and stopped by to watch your methods... great job! New subscriber here!
PHIL IN FLORENCE Thanks Phil..... glad you enjoyed the video. I’m having fun making them and really enjoy it. If I can help someone and inspire them to get out there and fire up their smoker I feel like I’ve accomplished something. Yep, the recipe is a good one. I smoked up a bunch of these a few years back for around 50 people and they all said it was the best pulled pork they’ve ever had so I’ve stuck with it. Thanks again Phil, I do appreciate the compliments.
You'll be glad you tried it and after doing it that way you'll want it that way every time. It really takes on the smokey flavor .... you're going to love it.
Thanks for watching Andy. The one I like the best is the 6 Probe InkBird, the one in this video I don't think you can get anymore. INKBIRD: amzn.to/2z9g7q9
In my neck of the woods it's a lot cheaper than brisket and it's just as good in my opinion. So it's like brisket, but cheaper so if a guy doesn't want to pay an arm and leg for a brisket and have that much meat he goes the cheaper road. Thus making it a cheap brisket like meat.
Both top and bottom would both be barely open. That is just part of it though, you have to gradually bring temperature up and start closing your dampers as temperature gets closer to set temps so you don’t overshoot your temperature. Having said that you will wind up with both dampers barely open.
I just got an Akorn and am looking for some good ideas! This is certainly on my list. Let me say though, I HATE mustard. I know you say I won't taste it, but I am skeptical. Why Mustard? Is there an alternative?
Sure there are always more than one way to do things ..... EVO is always good, Extra Virgin Olive Oil. It just mainly serves as something for the rub or seasoning to stick to. Not using mustard is not a deal breaker .... just have fun with it
Brad Cromwell It was in the grill smoking for about 5 1/2 hours ..... it stalled for about 2 hours at 165 degrees. The stall time will vary and the final cook time will vary. I almost always just cook by internal temp of the meat.
Markus Y Lol ....... wow! You almost have to take a loan out to buy Brisket around here, but yeah I see your point. I guess everything is conditional on regions, locations ..... etc. Glad you liked the video
What part of the South are you in? I live in northeast Mississippi and a decent brisket around here will easily set you back $50 or better. A chuck roast, on the other hand can be had for only $10 - $15, depending on how big it is.
SmokinSteve I wrapped it in foil around one hour ago since it reached 160 it looks promising. I followed the main rules and so far Im totally satisfied. I started 10 am and now its almost 5 pm. I followed the snake method. It burned almost half away. So I wanted to speed it up a lil but so as long as I wrapped the chuck I put around 5 lit briquettes. And now Im sitting back waiting to reach 190-200.
I have found that brisket costs much more than chuck roast in my neck of the woods, Costs do vary depending on locations. You're right, they may not turn out right unless you cook it with the proper techniques. I guess the trick is to make sure its done right to prevent that rubber taste as you call it. Good luck with it and Smoke On! .... Thanks for watching
When the meat stalled, did you up the temperature inside the bbq to get the meat cooking to a higher temperature?
I’m not sure on this cook, but I’ve done it all ways. Turned the temperature up, wrapped and just let it ride unwrapped . No right or wrong way, just depends if you’re in a hurry or not.
It's going to be tough. the connective tissue will not be broken down. When you get that 175 temp instead of letting it rest put it in a pan with can beef broth and put it back in there covered for a couple hours at around 160. Forget about the salt. the broth has enough in it even if it's low sodium. that broth simmer with turn that into every bite is edible. The connective tissue will be completely broken down. Makes great sandwich much better than pulled pork. It will melt in your mouth. i'm not criticizing your method. just telling you how to take it up a notch. i'll try the mustard.
Cooking in broth means it is a braised roast. Wrap in foil at the stall, and cook to a little over 200. Unwrap and crisp up the bark.
Excellent video and presentation! thank you!
Thank you for watching ... hope it helped and hope to see you on the next one.
great video, only suggestion is you should put wet paper towels under your cutting mat to keep it from sliding.
David Burlakoff Thanks for the tip, I will definitely do that next time. It was sliding around for sure and causing problems when trying to cut through the bark.
Great idea. Thanks!
i use a damp rag
Followed this exactly, turned out awesome- and I never liked chuck roast in the past... we served it to our family with a huge selection of bbq sauces - but it really doesn’t need any, thanks 👍😎
Glad it turned out for you and your family. Awesome! Smokin ..... a way of life! 😊
I just got a smoking grill and found your channel. I can not wait to try this.
Have fun with it ... happy smokin’ & grillin’... enjoy!
Hey have watched your and set up my grill just like yours with the 18 inch grill and used the aluminum pan method as well... Thanks for the tip
I also noticed on your tee shirt says Indian Rocks Beach I live in Largo
We did have a little condo in Largo when we were snow birds from Indiana and loved it. We now live in Sarasota year round and are loving it here as well. There are so many awesome places in Florida. It’s hard to go wrong. Thanks for watching and glad your setup is working for you. Have fun & enjoy!
Nicely done Sir!
Thanks for watching
Nice work sir, looking forward to smoking up one next weekend. Can't wait to try your recipe.
Thanks for watching .... have fun with it and enjoy!
What's that intro music? It sounds very familiar. Also, I smoked a chuck roast like this a few days ago and it was delicious. Thanks!
Thanks for watching and glad your chuck roast turned out. The music is just some royalty free stuff I dubbed in, don’t remember the name of it. I’m sure I’ve used it in a lot of my videos. Again ... Thanks for watching and hope to see you on the next one.
Mustard is suppose to be used as a binder not a heavy rub.
Got a Weber Charcoal grill. Can I do this one it, using indirect heat with Charcoal on both sides and a drip pan between?
Absolutely.... you should be just fine. Enjoy!
@@SmokinSteve thank you! :)
I bought 1/2 a side off free range beef a couple of months ago. I've been looking for other ways to cook my steer so I bought a smoker. Going to try this next. Thanks for the informative video!
Russell Lee Enjoy that Smoker ..... nothing better than cooking on a smoker unless it’s eating the food .... off the smoker. Either way, it’s awesome! Enjoy!
Thank you. Great video. Love the bit about the stall and endeavouring to persevere and winning! I'm going to try this recipe. One question though, why do you call the meat she, her etc. ...do you know the sex of this particular chuck roast?
Just wondering.
Lol ... sometimes I call the same piece him and later maybe her. Don’t know why, sometimes baby, just a thing I guess ... lol. Don’t want to give it a name, if I did that I wouldn’t want to eat it. Thanks for watching and keep on smokin’
Puts towel under your cutting board to stop sliding.
9:04
“Better than I remembered it”
Love it man!
I know ... right? Some goooood stuff! Thanks for watching
Now I'm closing the lid, to close the lid. I'm walking away from the lid, now, I'm walking back to the lid...
bro i did it and it was awesome thanks steve!!!
Fantastic! glad you liked it! Keep on Smokin'!
Hey Steve. Do you ever use the Akorn anymore? Over been looking at one this week. Any thoughts?
I don’t have the Akorn anymore. Just wasn’t enough room and I wanted to try some other cookers. The Akorn is a fantastic smoker/grill. Holds temps great and uses very little charcoal when cooking. Requires very small fire and not much air at all. I really liked it better than the Big Green Egg as it held temps better and used less charcoal. If you’ve ever considered a pellet grill/smoker check out the RecTeq Bullseye. Great price with temp range from 200°-749°. It is really pretty awesome. Not made from real heavy of materials, but it’s a workhorse. RecTeq is not sold in any stores, just through there own website. Either way, your getting a great grill/smoker.
Hey Steve, love this video. I’m pgonna be doing one of these for my channel on Sunday and stopped by to watch your methods... great job! New subscriber here!
Onion's Smoke Shack Glad to have you aboard and appreciate the compliments. Having fun with the videos and glad you enjoyed it. Smoke On!
Looks good Steve. I'll be doing one tomorrow. Nice cook. 40 year old recipe held up just fine. Just subbed your channel. Thanks- PHIL IN FLORENCE
PHIL IN FLORENCE Thanks Phil..... glad you enjoyed the video. I’m having fun making them and really enjoy it. If I can help someone and inspire them to get out there and fire up their smoker I feel like I’ve accomplished something. Yep, the recipe is a good one. I smoked up a bunch of these a few years back for around 50 people and they all said it was the best pulled pork they’ve ever had so I’ve stuck with it. Thanks again Phil, I do appreciate the compliments.
This weekend got one in the fridge
You got this ...... Let us know how it turned out for you
Good
lol way to adapt to modern trends old timer!
I never thought of a meatloaf on the grill it looks very good. i'm going to give it a try
You'll be glad you tried it and after doing it that way you'll want it that way every time. It really takes on the smokey flavor .... you're going to love it.
Looked great to me. Enjoyed the video.
Mr. Steve I really enjoy your videos. What is the brand of your probe? Keep the videos coming.
Thanks for watching Andy. The one I like the best is the 6 Probe InkBird, the one in this video I don't think you can get anymore. INKBIRD: amzn.to/2z9g7q9
I take mine closer to 202°
So aman is "cheap" if he buts chuck instead of brisket??? or is it a cheap costing beef, to smoke ???
In my neck of the woods it's a lot cheaper than brisket and it's just as good in my opinion. So it's like brisket, but cheaper so if a guy doesn't want to pay an arm and leg for a brisket and have that much meat he goes the cheaper road. Thus making it a cheap brisket like meat.
good work brother
Thank you ... having fun making the videos. Hopefully they help some people out in their adventures of cooking.
That was a lot left over, that Chuck is like chewing rubber huh
The mustard made me laugh. I know 6th grade humor. Its funny though.
Great job great video!
Thank you ... I appreciate the kind words. Smoke On!
Delicious 😋 new to your channel
Thanks and welcome
Where do you put the settings on the Akorn to keep it at 230 degrees
Both top and bottom would both be barely open. That is just part of it though, you have to gradually bring temperature up and start closing your dampers as temperature gets closer to set temps so you don’t overshoot your temperature. Having said that you will wind up with both dampers barely open.
What temperature did you run it at?
The temps varied from about 240 to 250.
I just got an Akorn and am looking for some good ideas! This is certainly on my list. Let me say though, I HATE mustard. I know you say I won't taste it, but I am skeptical. Why Mustard? Is there an alternative?
Sure there are always more than one way to do things ..... EVO is always good, Extra Virgin Olive Oil. It just mainly serves as something for the rub or seasoning to stick to. Not using mustard is not a deal breaker .... just have fun with it
Thanks for the quick response. I love your channel, thanks for sharing. I will certainly try the mustard at least once! ;)
I followed the mustard binder from his rib video. My family hates mustard. They couldn't taste it
I use honey instead of mustard works the same and gives it a sweeter taste 👍
I use Valentina hot sauce and you can’t really taste it.
I think chuck has a better flavor than brisket! And it’s a ton cheaper.
It’s plenty good ... I like it just as well as brisket
I hope that’s the mustard bottle
Lol .... me too. Pretty gross otherwise... Yikes!
Hi there smokie steve! Did you fart are was that the mustard
Ooooooops!
Great Video.How long was the cooking time ? Thanks again. New sub !!
Brad Cromwell It was in the grill smoking for about 5 1/2 hours ..... it stalled for about 2 hours at 165 degrees. The stall time will vary and the final cook time will vary. I almost always just cook by internal temp of the meat.
I think I would change your title. Brisket is less expensive than Chuck Roast down down here in the south. GR8 video though.
Markus Y Lol ....... wow! You almost have to take a loan out to buy Brisket around here, but yeah I see your point. I guess everything is conditional on regions, locations ..... etc. Glad you liked the video
What part of the South are you in? I live in northeast Mississippi and a decent brisket around here will easily set you back $50 or better. A chuck roast, on the other hand can be had for only $10 - $15, depending on how big it is.
Chuck roast, 3.99lb while brisket, not trimmed 2.99lb. OH and that is CHOICE.
Indian Rocks!
Indian Rocks Beach ... Largo FL
SmokinSteve yes! I visit Clearwater often.
he's a lefty
All sports right handed .... everything else lefty. I'm betting you are a lefty too. Most lefties notice those things
Mustard queefs
Steve smoking more that meat .......lmao ......
Since I started smoking Chuck Roast I don't even mark pulled pork or brisket anymore.
I know right?! When chuck Roast turns out this good there isn’t much sense going to the more expensive pieces of meat like Brisket.
I just bought my first beef chuck today. Going to smoke it today. I wish it turned out as I planned.
You'll have to come back and let us know what you think and how it turned out. Happy Smokin'
SmokinSteve
I wrapped it in foil around one hour ago since it reached 160 it looks promising. I followed the main rules and so far Im totally satisfied. I started 10 am and now its almost 5 pm. I followed the snake method. It burned almost half away. So I wanted to speed it up a lil but so as long as I wrapped the chuck I put around 5 lit briquettes. And now Im sitting back waiting to reach 190-200.
You got this .... my mouth is watering. I'm sure it will be delicious!
You over cooked it
.
why is this "cheap man's brisket", both cuts are cheap, formerly unwanted cuts. both can taste like rubber and shit if prepared wrong.
I have found that brisket costs much more than chuck roast in my neck of the woods, Costs do vary depending on locations. You're right, they may not turn out right unless you cook it with the proper techniques. I guess the trick is to make sure its done right to prevent that rubber taste as you call it. Good luck with it and Smoke On! .... Thanks for watching