This SMOKED Chuck Roast STEAK is so good It might get stolen
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- เผยแพร่เมื่อ 13 พ.ย. 2020
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grilling beef pitmaster x chuck roast steak napoleon grills barbecue bbq foodtube low and slow - แนวปฏิบัติและการใช้ชีวิต
Growing up in Czech heritage south TX a lot of the butcher shops cooked BBQ every Saturday. This is what they cooked along with the best pepper and garlic pork sausage ever made. They cooked on 4’ deep brick pits with steel plate covers over mesquite. The meat was sopped with margarine lemon and garlic powder mix. When they sold out about 11 am they would shut down. 60 yrs later I still haven’t had any meat that compared.
Fantastic to see you working with affordable cuts. Love your work!!!
505k subs and 1.1m views… the sheer production quality of this channel should warrant a SUB… just do it!
i started cooking my chuck's on the grill last year when i make beef and noodles..i cook it and char it good on the grill and it gives it that great flavor and then i cut it up into chunks and make beef n noodles man the family LOVES it
Thank you for getting back to cooks that we mere mortals can afford. 😁 I am finding that hanging my ribs, no water pan,, and using a Santa Maria style cooker yields a very unique flavor that I like.
Love a good smoked chuck roast. Brisket is fine, but I prefer the flavor from the chuck. And it’s much cheaper and easier to devour over a couple of days. The leftovers are great for breakfast with fried eggs or as a sandwich for lunch.
How am I just now finding this channel!!?? Great instructions and hilarious to boot!
Great video. I'm gonna get a new smoker this spring and start cooking. Your videos are great inspirations for homemade cooking and grilling. You turn the drudgery of cooking into the art of Wow!!!
Pit Master X!!!!! Yeah!!!. Greetings from Costa Rica/Central America. One of the funiest (this episode) . You are the Best Guys. Thank you for your advance Barbecue and cooking knowledge, your passion, sence of humor and aproved for All family content. The Best Channel for me.
Keep on Grilling!!! Please. We wish you the best of success for you Guys and your family.
One of my favorite cuts to smoke! Looks amazing!
Chucky's baaccckkkk on da grill
Soooo good........
Barbecue sauce awesome also
You are Da man so fun to watch.
Wife and I enjoy your channel immensely!!!!!!!
Keep em coming.
LOL oops not really that is not a BBQ sauce it is more of a slurry of crap. None of my BBQ sauces use that garbage. But then i am from the land of BBQ the Carolina's And in SC ours is a mustard vinegar base. and for red sauces it is Molasses that is used that and brown sugar onion garlic red pepper and for mine Carolina Reaper pepper. I do make both red and yellow sauces.
But this fool does not know BBQ from shit on a plate
Nice to show off a good way delicious way to cook a chuck roast. I wish you posted the recipe in the description. I would definitely try making it.
"You dont need a whole pack of brisket for a family." You sir, underestimate my family's appetite.
🤣😂😅
Never trust a skinny cook. Lol. when i invite my teenage nieces for brisket One A junior in HS weighs about 95lbs runs cross country track, eats three plates.
He said a packer brisket not pack of briskets. I've been smoking Chuck Roast for some time now. It makes some great burnt ends.
I could eat that whole thing - with a healthy side of beans too!
My experience in Holland is that meat portions are smaller
Gotta try this today!! You guys are very entertaining!! Lot's of while making great smoke love it
That looks absolutely awesome and delicious!
Just made one of these right now and it’s delicious. I’m trying to bulk up so this is perfect! Great video 💯
Got one I’m making for my family for Christmas! Thanks mate, good shit.
"That's just damn good barbeque" Got to love a good bbq! Looks awesome, definitely going to try this.
Roel ik heb het deeg recept gemaakt van uit het boek het is echt perfect super luchtig en dan heerlijk gebakken op de BBQ met een pizza steen
One of my most favorite cuts. Nice job my man!
Saweet Jesus! Looks awesome! I love smoking chuck roasts. Great job!👍👍 I'm going to try that sauce next time! Thanks
This is the first video I watched of him where he actually have a crust! Good job 🤤
His “crust” has a lot to do with the sugar in his sauce. The onions are also providing some extra sugar as they cook. This is more of a glaze than the development of a traditional bark that you get when you smoke meat.
been there done that. been doing it for years. always comes out great.
I love using the chuck for burnt ends too!! Amazing!!
Definitely need to get a chuck roast for the smoker now!! Such good flavor you probably don't need the sauce!!😂😂 Awesome job!!
BBQ sauce does well to render down slowly in the smoker, that way it can take on the smoke and flavor of the meat, visa versa for the roast. We make our sauce generally the same but add in real maple syrup, honey and molassas. Chuck roast has always been a favorite in our pit.
I always thought the chuck was a better cut than most others. But y’all make it look so good. 👍
Nice One Roel. I do this all the time. I love that roast smoked.
Great recipe. I cook my seasoned tenderloin then slice them in thick roundish pieces then cook it a bit on the baste marinade without using the barbeque sauce. That baste is freaken amazing alone!
The last 10 seconds made me laugh and made my day. It's only 10am
That looked so good. Chuck roast is awesome. I truly enjoy your channel.
Always kinda wanted to try smoking a big chuck roast. Glad you tried it before me so I can just copy you and not mess it up!
Perfect chuck roast! Amazing bark, and still plenty juicy. Cheers, Roel!
I made this today on my pellet smoker before I watched the video. I didn't use a mop sauce or a BBQ sauce and I didn't wrap, but it turned out great. I like to add some chili powder, cayenne, and mustard powder in the rub
Mooie video, heb al veel van je geleerd!
Great vid and given me a new want to try an alternative to brisket! Love that bark
I guess you really love your briskets , do you ever grill when its summer or only during summers ?
Sir;
Thanks for the greatest videos, you have devoted yourself how to properly do a nice, healthy BBQ which I do love the most. Again, thanks for your effort in showing off the great BBQ cooking.
Respectfully;
Andy
Need to try this also. Looks awesome, tasty and easy👍🏾
Looks amazing raul!
"I need beer" i bet you drink Hertog Jan righ? Good job guys its amazing how you developed your game from first video. Cheers from Czech rep.
I'm smoking my 1st chuck roast this weekend. Gonna use this as a reference. Thanks!
I made this tonight on an Akorn kamado. It worked very well. Nice texture and flavor.
I smoked a chuck roast for the first time 2 weekends ago. End result was so good. I'll put it up there with some of the best brisket and beef short ribs I've had. Definitely going to do it again.
I started out smoking brisket, then it got expensive. Tried a 5lb chuck roast, and you're right... just as good as any brisket. I accidentally smoked one to medium once and it was a hit. Juicy and tender, and the fatty parts are absolute magic. Just salt and pepper on it, and a few cans of beer in the water pan.
Thanks for the tips and the laughs!
My grandfather used to cook this on the grill like a huge steak or cut it up for kabobs and LOVED it...don’t know why I NEVER thought of buying one and smoking it!
THAT HAS ALL CHANGED...will be done this weekend...but not sure about the twine...
This is a great video thanks for the info.
"You don't need a whole pack of brisket to feed a family" You sir haven't seen my family get to work on a brisket.
🤣
i eat hole brisket by my self..
@@mikkoj1977 i eat hole brisket anytime I can get my hands on it!
Does anyone in your family know that it’s called a whole packer brisket?
@@Meat226 probably not, because its like the difference between saying soda and pop, different strokes for different folks
Excellent channel, very informative and interesting.
When I started getting into bbq someone told me to go for a chuck roast because it's like a poor man's brisket. Glad I did, cause I actually like it better than any brisket I've made. And I like that you can buy smaller roasts since I'm usually only feeding 2.
I've been doing something similar for years. I call it poor man's brisket. I typically smoke it on Sunday and eat it through the week as steak sandwiches. Pretty much the exact same recipe.
Same, I do this with tri tip as well. Tri tip is great for this because you smoke it to rare/med rare and it's done in 2 hours. Then you have tender rare meat that you can cut up and fry if you want to. The once smoked, later fried thing makes for some of the most tender beef you'll ever have. Great for sandwiches
Love the video wow brother your barn is looking so badass really kool 😎 🙌 👏 👌 that fire place 🔥 nice you should make a walk thru video of how the barn is coming along I know im excited for u
I think we need more of Jim.
He looks like a guy that loves to eat.
Also, great video as always!
Keep it going!
Hahaha thank you! You are indeed right, I absolutely love to eat!
The Best Pitmaster and the Best Taster / Cameraman!😁
Great video. Love the set.
I give you thumbs up cuz I just did one of these on a small Webber ! Insane flavor great move on chuck
Looks delicious undeed! I WILL be doing this for certain!
Morrison’s video skills are so good. Getting better with every video.
I stumbled on a couple Angus Chucks last week on sale for $4 a pound. My first time trying to smoke Chuck . Smoked for 4 hours @250 and really good results.
you made my mouth water love it
Never knew chuck could look so good
Flank steak roast is another good substitute for a brisket, also silverside goes good too but you need to soak it in water overnight to get rid of some of the salt in the meat
I've been wanting to smoke a chuck roast for a while now. This video shows me I'm in for a treat thank you.
I never even thought of it, but after this I know what I’m doing this weekend
And it’s 9 degrees outside lol
Great stuff man!!
OK ok... Next weekend I think i'm going to try this one, but first the christmas ham from pork neck, tonight i'll start the brine 😁🤤 great video once again!! 😁😁
Love your work. Keep on grilling...
SHHHHHHHHHH!!!! Chuck has been my secret beef for years. Best burgers ever too.
Shout out from North Carolina - the land of BBQ. That chuck roast looks great!
North Carolina: the land of BBQ???
How cute!
So excited to finally get to grill
You look exceptionally good today, Roel!
I never tried to smoke a chuck roast. Looks very tasty and juicy.
You have good skills pal 👍🏽👍🏽 love your vids. Marson rocks 👍🏽👍🏽
Beautifully done!
YOU guys friggin rock!
Damn, you Czech guys are killing the game. This is the second video of yours I've watched and I just had to subscribe. I'm going to try your chuck roast recipe this weekend. I was getting the meat sweats watching you slice that meat up, lol.😆 keep bringing the content brutha, thank you. Greetings from Florida. 🌴😎🌴
Don't give credits to the Czech, their Dutch (Netherlands)
The funny thing about this video is that it came out today after I did a chuck roast on the grill steak style. salt and pepper rub with lime juice for about 5 hours, let it come to about room temp, sear on the hot coals, bring internal temp up to 140F let set and enjoy medium rare. yum
That looks great. Do you continue to cook it after you wrap it? Or do you rest it after wrapping?
Chuck roasts and Chuck eyes are my 2 favorite cuts!
OMG That was crazy!crazy! Mouth Watering Madness.😩😩
Sweet. I’m going to try this.
Great 👍 recipe thanks for sharing your videos
This would be great to make during a Feyenoord or a Buffalo Bills game. Chuck roasts are a ideal because of its convenient size. They have lots of fat to render. Lekker.
Who is this man who is so wise in the the ways of BBQ?
:-) Just orderd one for the holidays , already made new friends hahaha
Hahahahaha Love the ending when you forgot the BBQ sauce..."no appreciation"!🤣 Great cook & great video. 👍
I noticed that too. But, I seldom use BBQ sauces after the cooking. Only for glazing towards the end of the cook.
He was just trying to product place that stove. Who the fuck heats up sauce inside of a wood burning stove.
@@iceman9515 somebody who knows what they are doing. I do it all the time in my outdoor fireplace.
@@michaelreed9733 You're probably wearing a lumberjack plaid shirt and using the wood you bought outside of home depot when you do that, heat it on the stove top.
Also forgot the part where we watch him all of a sudden un wrap it??
I would never forget the barbecue sauce, so if you ever need a new assistant, I'm the man!!🤣😂😋
Thank you to the Pitmaster an your Sidekick. The 🐕. No lol. I want to thank you both. Just smoked a couple chucks. An followed your guidance. Bravo bravo Maestro. So good.
OMG! You SMOKED Chuck??? I KNEW Chuck! We went to school together!
Chuck…… was tasty
Never seen better hair on a man nice work
Chuck roast came out amazing. Killer bark and juicy.
You got a new producer.
They call it “The Poor Man’s Brisket” but it always comes out better than brisket for me
Great video. I love the new fireplace where did you get it?
We smoked a whole Chuck roast(20#) for about 10 hours in my buddies commercial smoker using maple wood for heat and smoke. It was unbelievably juicy and amazing!
Pure meaty goodness. You've knocked it out the park again.
Hey guys...you like trying different cuts of meat. Have you ever bbq'd beef cheeks?
Love it Roel !!!❤️❤️🥰
Nice video and very informative and very entertaining and very satisfaction more videos.
Oooohh I missed this video that's why this late comment 🙉
Man what a delicious piece of meat Chuck roast is 😋😋
I had this once in a Dutch oven. But like this not yet! 🙊
Nice recipe great video guy's 👌
This I how a pitmaster can show his experience. Thanks for sharing and keep on grilling ♨️♨️♨️♨️
Awesome informational educational video experience Y'alls God Bless Ya 🙏
last i checked here in the u.s. at sams club and costco brisket prices are around normal for costco its around $60 for a 17 pound prime brisket
QUESTION about the butcher paper there. At what point did you wrap it: after it reached your desired internal temp (94 c) or at some point during the cooking? If after - how long did you leave it wrapped before cutting into it?
Use a meat thermometer and wrap at the stall. The stall is a point when the rate of temperature rise flattens out, usually between 155-165 degrees F. The stall is the period of greatest moisture loss. Wrapping limits the moisture loss. As you cook while wrapped, the extended time at 195 degrees or hotter will render the fat.
Going too hot will contribute to moisture loss despite being wrapped, boil the meat in the wrap, and compromise final quality. Try to hold around 195-205. Try not to let it hit 210F.