Dude. Absolutely Killing it. I've been a stick burner backyard bbq'er for years. Just actually got the Austin XL on a rollback at Walmart. I wasn't happy with the results of the food coming off of it in terms of 'smokiness' but watching you do what you do has kicked my Pellet game up to 11. Sub'd man. Keep 'em coming! I love your boneless breast recipe and technique... Made me look like a rockstar! Thanks!
That's so awesome to hear bro! Glad I've added value to your game. I will say though bro no way to best the stick burner if you know how to keep a clean fire. Will always be hands down better. But we can get as close as we can by mastering the pellet grill and it adds such a level of ease to bbq. I smoke briskets overnight now and show up to parties having barely done anything with killer brisket. Everyone's like omg how did you do this and I'm like uhh I slept and poked it a few times lol. I'm rambling now but just wanted to say really appreciate the feedback. And I got plenty more coming!
Just finished dinner first timy your recipe. DELICIOUS! Weber 22" kettle with indirect heat on two sides. Kingsford low and slow. Starter 3/4 full and put half in each side and it went to 275. I cracked close a hair and it went to 250 and it stayed there between 249 and 251 the whole cook except I added 4 briquets each hour to both sides. Do not over fill and try to choke off air to keep heat down.
@@Nicks-BBQ If you can not get slow and low, use regular, not lump or hardwood. The big secret is not to start a lot of charcoal and try to choke down the air with bottom vents, but to just use enough to get the heat you need. Start the fire and when it nears required final temp slowly shut down bottom air. Keep some records of how much you need to get to the temp you want. Add as required once per hour. For me it was 4 lumps per side per hour. Meat was centered with indirect heat on each side. Good luck
Thanks so much broooo! I had a lot of fun making this video. It turned out surprisingly good. Def not the same as brisket but I would make it for company or a party forsure if I was short on cash and time. I'll let the wife know you like her work!
@@Nicks-BBQ It's funny you came out with this video because i was thinking of trying to do this, this past weekend, but with beef cheek. It's fatty, but just not sure. I don't think anyone has tried it yet. Could be a great video?
@@orlandorivera69 yeah I'm not sure I've seen that video anywhere. Definitely could be a good video. I've seen beef cheek tacos not sure about burnt ends.
Thanks for the tips! I made a couple chucks yesterday but didn't but them in broth or spritz. Now I know why they were dry! I realize this was posted over a year ago lol but still wanted to say thanks.
The tenderness is great for the final product. Maybe try pulling a little earlier around 195° internal so that when you cut it up it will hold together in cubes better. Then by all means cook it to desired tenderness with the sauce. Looked delicious. I’m making some right now along with a full brisket. Gonna cut that point up and compare the chuck and the brisket burnt ends.
Thanks for the tip! Great advice. Your brisket ends are definitely going to be way better than the chuck roast. I've thought of doing some wagyu chuck roast burnt ends vs prime brisket burnt ends.
@@Nicks-BBQ I think a short video going over what spices and sauces you use for what type of meat, or just showing them more clearly in the videos when used.
Subscribed. Great video. I dig the chuck roast idea for burnt ends. However, although I agree that the overall price of the chuck roast is 'less' per cook, my solution would be to go ahead and buy a smallish whole brisket and section the flat away from the point section and use the flat portion for stews or soup Instant Pot type mid week meals and save the prized point section for the weekend point burnt ends in the smoker. Because the brisket is cheaper per pound than the chuck roast, it's really cheaper in the long run, plus you get multiple meals out of the deal....and, you get the better quality brisket burnt end instead of the 'just OK' chuck burnt end. I look forward the viewing your channel's content. cheers, rocket
No I haven't actually ever used alcohol for a spray. I usually just use apple juice apple cider vinegar or beef broth. Either straight or a mixture with water. Have you used any alcohol for sprays?
@@Nicks-BBQ Sadly I haven't started smoking anything yet, we're waiting to put my Austin XL together after we close on the new house this week. I was just curious if bourbon would add to the flavor of brisket or pulled pork. Even this chuck roast burnt ends is making my mouth water with possibilities!
@@Azurko definitely experiment and have fun! You never know you might find the next big secret of bbq one day. Congrats on the new house and new smoker! Let me know how your first smoke goes.
One of my favs for budget cooking. I pre cube so I can season all 6 sides and then smoke,sauce etc.....Have you tried it that way before? I had to laugh at the $75 price of Brisket. I'm in Canada, Manitoba specifically and Brisket avgs around $150-$175. If Briskets where $75 here I'd fill my freezer 😂🤣😅
@@Nicks-BBQ I'm heading to Grand Forks in a few weeks as I'm only just over an hour from the border. I need to check into regs as I don't know if I can bring perishable food across the border. The Pellets I use in my Pellet grill are $42 per 40lb bag here and they're only $8 per bag at Menards. Same as the wood chunks I use in my offset and the pucks I use in my Bradley all 60%-75% cheaper there. Even Wisers Canadian Whiskey which is made where I live is $25+ cheaper per bottle there than it is in Canada....Canadian whiskey cheaper in the States 🤯🤯
It's been a long time since I filmed this video I have no idea lol. With big pieces of meat it's best to let it rest until the internal temp hits around 140ish
@@Nicks-BBQ 250, I seen other videos recommending 250 in addition to this one. I can’t help but think I need to set my temp to 225 I have no idea how it’s getting up to temp so fast. I didn’t cut the roast and cube it up till later
That is wild. And the meat is tender and good right? If you're happy with the end quality the process to get there doesn't matter too much. 2 hours or 4 hours doesn't matter if it tastes good and is tender. If it's tough but temping high then maybe your thermometer is inaccurate.
Better how? I thought this was delicious. The broth helps steam the roast just like a wrap would do. The only thing a wrap will do will help the bark stay better. Curious what your thoughts are
If your Meats falling apart underneath the knife the way it was for you when you were cutting it you cooked it too much you rendered the fat down way too much in the meat some pieces will be better but for the most part you cooked it way too long
@@Nicks-BBQ Even i would be an improvement…difference is i know my strengths and weaknesses..like why I haven’t pursued a singing career(I can’t sing…not well anyways)..I would take the “awkward”comment as a “hey what do I need to do different”..
@@gebronthomasson6960 You're right. I should get singing lessons! Then I'll make my BBQ videos a sing along narration like how most kids movies are. Thanks Gebron!
Buddy I had to thumbs down on this. So sorry. You kept opening the cooker n losin heat. I understand you’re doin a video. Also , pretty much, made pulled beef.
Thanks for your feedback. I however disagree. I have a separate video where I make pulled beef and they are two different end results. Thanks for watching!
You seem like a genuinely likable guy. I enjoyed your video.
Thanks for the compliment! I have my moments where I'm not the most likeable.. just like everyone lol. Glad you liked the video.
Dude. Absolutely Killing it. I've been a stick burner backyard bbq'er for years. Just actually got the Austin XL on a rollback at Walmart. I wasn't happy with the results of the food coming off of it in terms of 'smokiness' but watching you do what you do has kicked my Pellet game up to 11. Sub'd man. Keep 'em coming! I love your boneless breast recipe and technique... Made me look like a rockstar! Thanks!
That's so awesome to hear bro! Glad I've added value to your game. I will say though bro no way to best the stick burner if you know how to keep a clean fire. Will always be hands down better. But we can get as close as we can by mastering the pellet grill and it adds such a level of ease to bbq. I smoke briskets overnight now and show up to parties having barely done anything with killer brisket. Everyone's like omg how did you do this and I'm like uhh I slept and poked it a few times lol. I'm rambling now but just wanted to say really appreciate the feedback. And I got plenty more coming!
Came for the burnt ends, subscribed for the entertaining content
I'm glad I could serve you in two different ways. Thanks for subscribing!
Just finished dinner first timy your recipe. DELICIOUS! Weber 22" kettle with indirect heat on two sides. Kingsford low and slow. Starter 3/4 full and put half in each side and it went to 275. I cracked close a hair and it went to 250 and it stayed there between 249 and 251 the whole cook except I added 4 briquets each hour to both sides. Do not over fill and try to choke off air to keep heat down.
Kudos to you! I have not mastered temp control on the Weber Kettle. I've tried but I normally only have used it to do hot and fast cooking.
@@Nicks-BBQ If you can not get slow and low, use regular, not lump or hardwood. The big secret is not to start a lot of charcoal and try to choke down the air with bottom vents, but to just use enough to get the heat you need. Start the fire and when it nears required final temp slowly shut down bottom air. Keep some records of how much you need to get to the temp you want. Add as required once per hour. For me it was 4 lumps per side per hour. Meat was centered with indirect heat on each side. Good luck
Love the video man. Was looking for videos to make some burnt ends tomorrow and enjoyed yours a lot. Great video! Keep it up!
Thank you! Glad you like the video. Hope it helps
You are the man! I've said it once and I'll say it again...Love the video! Another great job for the wifey too!
Thanks so much broooo! I had a lot of fun making this video. It turned out surprisingly good. Def not the same as brisket but I would make it for company or a party forsure if I was short on cash and time. I'll let the wife know you like her work!
@@Nicks-BBQ It's funny you came out with this video because i was thinking of trying to do this, this past weekend, but with beef cheek. It's fatty, but just not sure. I don't think anyone has tried it yet. Could be a great video?
@@orlandorivera69 yeah I'm not sure I've seen that video anywhere. Definitely could be a good video. I've seen beef cheek tacos not sure about burnt ends.
Thanks for the tips! I made a couple chucks yesterday but didn't but them in broth or spritz. Now I know why they were dry! I realize this was posted over a year ago lol but still wanted to say thanks.
You're welcome! Glad the video helped. Make it again and let me know how it goes!
The tenderness is great for the final product. Maybe try pulling a little earlier around 195° internal so that when you cut it up it will hold together in cubes better. Then by all means cook it to desired tenderness with the sauce. Looked delicious. I’m making some right now along with a full brisket. Gonna cut that point up and compare the chuck and the brisket burnt ends.
Thanks for the tip! Great advice. Your brisket ends are definitely going to be way better than the chuck roast. I've thought of doing some wagyu chuck roast burnt ends vs prime brisket burnt ends.
Keep it up. Just bought the Pitboss smoker and have tried the whole chicken recipe. Turned out pretty awesome
That's awesome! Glad it turned out great. Smoking whole chickens is definitely fun
Excellent video. Looked amazing and will try it. Great job!
Thanks!
Been watching your videos for a while and I just subd
Thanks! Hope you like em!
Cant wait to try this with my pit boss
It's gonna be awesome!
Keep them coming. Would you go over a couple of the spices you keep on hand and when you would use them?
Like in a video or just here in the comments? I could tell ya here in the comments but I could also make a video in the future if you want also.
@@Nicks-BBQ I think a short video going over what spices and sauces you use for what type of meat, or just showing them more clearly in the videos when used.
Noted. Thanks for the advice bro! Feedback is appreciated
Subscribed. Great video. I dig the chuck roast idea for burnt ends. However, although I agree that the overall price of the chuck roast is 'less' per cook, my solution would be to go ahead and buy a smallish whole brisket and section the flat away from the point section and use the flat portion for stews or soup Instant Pot type mid week meals and save the prized point section for the weekend point burnt ends in the smoker.
Because the brisket is cheaper per pound than the chuck roast, it's really cheaper in the long run, plus you get multiple meals out of the deal....and, you get the better quality brisket burnt end instead of the 'just OK' chuck burnt end.
I look forward the viewing your channel's content.
cheers,
rocket
Very great thoughts! I agree. You could even grind the flat for burger meat or egg burritos. So much to do with it.
🤠👍
hell yeah! that looked fkn delicious!!! 🙌
Thanks:D
👍
Thanks!
I've been curious about the spray, have you ever used bourbon/whiskey for the spray (straight or a 50/50 mix)?
No I haven't actually ever used alcohol for a spray. I usually just use apple juice apple cider vinegar or beef broth. Either straight or a mixture with water. Have you used any alcohol for sprays?
@@Nicks-BBQ Sadly I haven't started smoking anything yet, we're waiting to put my Austin XL together after we close on the new house this week. I was just curious if bourbon would add to the flavor of brisket or pulled pork. Even this chuck roast burnt ends is making my mouth water with possibilities!
@@Azurko definitely experiment and have fun! You never know you might find the next big secret of bbq one day. Congrats on the new house and new smoker! Let me know how your first smoke goes.
wow, great video and looks great . What temperature on the Austin XL did you smoke this?
Thank you! I believe I smoked it at 250. You could go lower to try and get more smoke flavor in it too.
looks great
It was! Thanks
One of my favs for budget cooking. I pre cube so I can season all 6 sides and then smoke,sauce etc.....Have you tried it that way before? I had to laugh at the $75 price of Brisket. I'm in Canada, Manitoba specifically and Brisket avgs around $150-$175. If Briskets where $75 here I'd fill my freezer 😂🤣😅
I do believe there is a difference in our currencies as well. It's about 4 a pound here right now. I have not tried it that way. Will have to soon!
@@Nicks-BBQ Ya there is a difference but even with the exchange it's ridiculous here. It would work out to roughly 11/lb.
Wow.... that is absolutely nuts!! Before covid it was 2.50ish a pound here. Huge difference. Come to Michigan and stock up lol
@@Nicks-BBQ I'm heading to Grand Forks in a few weeks as I'm only just over an hour from the border. I need to check into regs as I don't know if I can bring perishable food across the border. The Pellets I use in my Pellet grill are $42 per 40lb bag here and they're only $8 per bag at Menards. Same as the wood chunks I use in my offset and the pucks I use in my Bradley all 60%-75% cheaper there. Even Wisers Canadian Whiskey which is made where I live is $25+ cheaper per bottle there than it is in Canada....Canadian whiskey cheaper in the States 🤯🤯
@@TheAmishElectrican is the price difference due to taxes?
Was the temp still at 250 when you put them back on after cubing them?
Yes
Did you let it sit before you cubed it up?
It's been a long time since I filmed this video I have no idea lol. With big pieces of meat it's best to let it rest until the internal temp hits around 140ish
I find it is much better when you dice them up before you put them in the smoker..
I will have to try that!
That cover foto, tho. 🤗🤩😍👌👍
Thanks bro! Credit to the wife. She's responsible for the photo
Maybe instead of a tray & beef stock try a tight foil wrap with a stick of butter to add the necessary fat .??..
That's not a bad idea at all. I wonder if the fat will make it more moist. Will have to try that sometime
I'm going to try these this afternoon. I plan to try adding tallow to the wrap stage to add some flavor and fat.
@@jditter615 let me know how it goes.
Mine didn’t take that many hours
Could be mine runs cold or something
Brisket is cheaper than chuck roast at Sam's club now 😂 by the pound.
Dang thats crazy ahat kinda world we live in lol
Following these instructions, my roast blasted up to internal temp of 190 in 2 hours 🤔
That is wild. What temp did you have it set to?
@@Nicks-BBQ 250, I seen other videos recommending 250 in addition to this one. I can’t help but think I need to set my temp to 225
I have no idea how it’s getting up to temp so fast. I didn’t cut the roast and cube it up till later
That is wild. And the meat is tender and good right? If you're happy with the end quality the process to get there doesn't matter too much. 2 hours or 4 hours doesn't matter if it tastes good and is tender. If it's tough but temping high then maybe your thermometer is inaccurate.
@@Nicks-BBQ nah it was tough, I don’t know what the problem was
I think I’m gonna try 225 on my smoker and see if that changes it
@@Nicks-BBQ also, I was looking and it seems like you haven’t posted new videos in like 7 months?
Are you not doing anymore videos?
it was tough win you add broth next time just wrap the Chuck and it 100% will come out Better
Better how? I thought this was delicious. The broth helps steam the roast just like a wrap would do. The only thing a wrap will do will help the bark stay better. Curious what your thoughts are
I was wondering why broth as well. If you dumped the liquid anyway, why not just use water? The steam doesn’t carry any flavor.
@@user-kt8ru9zo9f don't think that's true. It's sitting in the broth... going to absorb some flavor. Steam helps tenderize the meat.
Beef in the store today was overpriced, very old, and ready to become dog food. New sub.
Lol that's a bummer!
Their chewy because you cooked to 210+ and steamed them..
Most people chew their meat. I am one of them.
If your Meats falling apart underneath the knife the way it was for you when you were cutting it you cooked it too much you rendered the fat down way too much in the meat some pieces will be better but for the most part you cooked it way too long
I disagree. Thanks for your observation though!
Negative, it just makes it even more tender, it’s honestly not over cooked.
I hope you don’t always touch your meat that much. This is why I will not eat potlucks.
I'm at my own home eating my own food. Do you not touch your own food you eat? I'm confused lol
That why u can’t eat everyone’s food…This guy really don’t believe in using cooking gloves
Nasty bro using your hands during the whole time SMH
You use cooking gloves when making food for yourself? Make sure you wear a mask when you cook too. The animals might have Covid.
Very awkwardly narrated video..
I nominate you to narrate the videos from here on out.
@@Nicks-BBQ Even i would be an improvement…difference is i know my strengths and weaknesses..like why I haven’t pursued a singing career(I can’t sing…not well anyways)..I would take the “awkward”comment as a “hey what do I need to do different”..
@@gebronthomasson6960 You're right. I should get singing lessons! Then I'll make my BBQ videos a sing along narration like how most kids movies are. Thanks Gebron!
dude... stopp the hands!!
I'm not sure what you're referring too lol
Get rid of the theatrics.
Some of it is extra I get it but it's who I am. I'm a goofball
Buddy I had to thumbs down on this. So sorry. You kept opening the cooker n losin heat. I understand you’re doin a video. Also , pretty much, made pulled beef.
Thanks for your feedback. I however disagree. I have a separate video where I make pulled beef and they are two different end results. Thanks for watching!
Annoying over-use of dramatic hand gestures. Really distracting.
Close your eyes next time
@@Nicks-BBQ Thanks for the tip! Lol.
Agree 1000%