Kudos for using the Weber baskets. Lots of videos on YT using very expensive equipment, but it's very rare to see people teaching you to make great barbecue using affordable equipment. Thank you!
The baskets are perfect for 95% of my cooks, but at the beginning of the summer I bought the Weber Charcoal Heat Controller, and that is a very sweet accessory when doing the snake method! I’d recommend it highly.
I have 3 Weber kettles and 2 Kamado grills and they are all good, but the Kamados are better across the board. First the Kamado holds the heat for hours without adjusting once you reach your temp. I can walk away for 8-10 hours and know my heat will stay the same.
Thank you. I’ve been learning by you that time is good. Not to hurry. When cooking my food I now have learned to relax more. I tell myself,”If I can give the meat time, why not give myself time to relax”
I had never even thought about smoking a chuck roast before seeing your videos on them, but I decided to give it a try today. It came out phenomenal! Thanks for the inspiration, Ry!
NOW - May 14, 2021 after watching this video - I remember why I haven't stopped to watch your videos in awhile. Because they make me to daggum hungry!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Got 2 for 1 chuck roast this week and smoked one yesterday. So much more affordable than brisket and almost as good. I'll probably do the other one the same way. Thanks Ry!
I smoked a chuck roast tonight. Pulled it out at 140 because the kids were hungry. It was a bit chewy, medium rare yet absolutely fantastic! You cannot go wrong with a chuck roast.
Litterally just made two on a Weber kettle and ran them through only doing a foil boat the last two hours ... litterally wrecked traditional pot roast for me and my family ...lol was beautiful
Hi Ry, what I really like in your videos, especially those with Weber kettle, is the purity and no fancy stuff you use for cooking. Actually, you use the kettle as it has been originally designed to use. Your method with one Weber charcoal basket for smoking is simply perfect. It has one big advantage - the cooking space is really huge! The "disadvantage" is looking at the temp all the time. But this is the way you need to barbecue. Staying around, controlling the temp, checking on tenderness... Perfect!!!
I used this method on a eye of round, only thing I did different was marinade it for 18-24 in buttermilk and pulled it at 130°. Thank you for showing different ideas and mismatching!!!
Last chuck I smoked, when it hit it's stall I put it in a larg disposable pan with two cans of beef broth and cut veggies wrapped it put it back in the smoker and upped the heat a bit so it would simmer..man oh man it was good
I just did one for Thanksgiving and right before i wrapped it i sprayed it down with apple juice and hit it with brown sugar. Was so good!!! About an 11 hour cook.
I have found for myself, the snake method of charcoal keeps a steady temperature for a longer time. I must say I have learned a lot about smoking from you, Ry. I enjoyed the video you made addressing the mistakes you have made learning to smoke. Thanks brother!
David Solly ...i also prefer the snake method. I have cooked at least 2 dozen chuck roast in the past 2 years most of them on the little 29 dollar Weber. I am only able to fit one 4 to 5 pounder on that particular Weber. If i cook 2 or 3 at a time I use the 22 incher. I must say I don't even bother with the briskets any more. I try and keep the chuck roast stocked. It's always nice to spend a day drinking beer and slow cooking in my webers.
javier alejandro Yup. Nothing like it. As convenient as a real smoker may be, it's nice to do nothing but throw back some cold ones and do nothing whilst waiting for the rewards of your "hard work" lol.
you place your vents over the top of your coals? I thought for smoking you wanted the vents opposite of the coals to get the smoke flowing over the meat?
Every time I watch your channel I end up getting hungry and then it's off to the store. That looked absolutely delicious sir. Keep up the fantastic videos. Stay safe everyone and God Bless
Really glad I found this. I’m new to smoking meats and this is way less intimidating to me than smoking a brisket. I think I’ll start here and see what happens - thanks!!
I have watched a few of your videos.... and find them helpful in tips... Great Videos and BBQ... I love smoking Chuck roast.... I smoked one a while back , along side a Brisket.... Your slice of Chuck roast looked like a slice of Brisket.... Thanks for sharing.... I look forward to watching more of your most updated videos.... I have been watching TH-camrs cooking BBQ for about three or four years now.... and it's good to see someone with similar cooking interest as mine ♨️👍😎♨️
I smoke boston butts on my weber grill 2 at the time. I usually use only kingsford charcoal. I don't use any type of temperature monitoring, but i will def be ordering the temp monitor that you use. Cutting the slot for the wires is a great idea, and I think I will borrow that idea from you. Thank you for taking the time to film and edit this for us, I know how time consuming this can be. Best wishes, no I'm hungry!!!!!!!! My mothers family has smoked whole hogs since before I was born, Aves, and they would tell us stories about their time in the military, and stories about our relatives that we never met. For smoking a pig we use burned down coals, no whole wood. We prefer a mix of several wood, including white oak, red oak, pecan, and hickory. The red oak is a must, if you leave it out, you can taste that it is missing, as for the other 3 woods mentioned, we use them in a mix that includes whatever we have on hand, just dont forget the red oak!!!
Great video and Chuck roast Ry, you've inspired me to do similar quite soon, it's getting pretty cool now in the land downunder so to do some nice meat smoking will go down well with a few glasses of red. When I do the low n slow in the kettle, I use only the bottom vents to restrict the amount of oxygen to slow the fire down and always leave top vent open as sometimes you could get some creosote over the meat if theres too much smoke build up, always aim for the thin blue line of smoke, I also place a small tray of cold water over where the fire is so to act as a sink and to mix smoke with steam, similar as a WSM will do only a smaller scale.
That roast came out looking good. You did a wonderful job. Briskets are expensive these days. So a smoked roast is a cheaper alternative. Thank you for this video.
We did a 22# Chuck roast on a big trailer mounted smoker with maple wood. We did it for about 12 hours and it was phenomenal! So moist and flavorful! It was awesome!
It was channels like this one which inspired me to buy an offset smoker grill, I opted for one of the cheapest a Vingli, a little over $100 & free shipping. I put it together in about 3hrs and luckily every part had been included. Since chuck/pot roast has been my favorite crock pot meal, that is what I wanted to smoke on my new device. I fired the smoker up and let it burn hot for a couple hours, as the black paint burned and bubbled and smoked itself "clean". I decided to use a foil pan so the roast would cook in its own fat, as in the crock. I used maple as my wood for smoke. After about 3hrs I turned the roast over so both sides would be smoked. It was probably eatable after 5-6hrs, but I let it go almost 8hrs. Wow, was I pleasently surprised. Never tasted anything like it, that I've cooked, before. And, never tasted any better from anyone else. It was only about 3lbs, my next will be larger, but this was a test. I learned about keeping the smoker going, and it does take some watching, unlike the crock. Thanks again to all smokers who pointed me into this direction. When wood becomes the only fuel available, it is good to know this device can smoke, grill, bake and dry anything. I also got a dutch oven that fits perfectly inside.
Sometimes when there is room I'll toss a chuck on the WSM when I'm doing shoulders. I treat it exactly the same as the pork, same rub and time. It ends up twice as tasty as the pork.
Brillant idea!.A relatively inexpensive cut of meat as opposed to a extremely expensive cut of meat like brisket. almost anyone can afford one .never would have thought of smoking such an ordinary but delicious cut of meat thank you i'm going to try this asap!
Highly recommend the snake method. Find there is allot less maintenance and more of a light it and forget it method. Haven't tried the chuck roast yet, thank you for the idea and video on it! Snake works great for brisket.
I did a chuck roast back in April. I exercised meat cutter privilege and cut it myself at work! I cut about a 4.5lb roast using the chuck eye portion of the chuck roll. I wrapped it in fat off a rib eye and tied it on. Put my dry rub on it and and put it in my fridge for 7 days. I smoked it for 9.5 to 10 hrs. This was before I had an instant read thermometer, so I am not sure what temp it was when I wrapped it in foil. It was amazing. Wish I could share a few pics of it. Anyways awesome video thanks for sharing.
Thank you for sharing this video! You’ve taught me so much. The main reason I started watching your videos is we have the exact same kettle. Color and everything. Mine is on as I type.
So here is my take on this recipe: I followed this pretty closely but line turned out a bit dry. My reasoning for this is my piece was only 3.5 pounds and I have an electric pellet Smoker which does not hold a stable temp very well and can spike quite a bit. Also, I feel the apple cider vinegar gave it a bit of a hot dog smell and taste. Having said all that, this video was extremely helpful and I will absolutely try this cut of meat again with my own twist on it. This was my first dabble into “brisket” territory so I feel like for my first time, it wasn’t bad at all.
Smoked Chuck is probably my favorite to smoke. I run at about 215-225 for about 8 hours. Hit an internal of 190 and its always amazing. No wrapping needed in my opinion. I might try to wrap it next time with some apple cider vinegar but who knows.
if you're sitting at that 190-210 you should have a very tender chuck. if you're not using a thermometer then I bet you're sitting at around 160 internal. PS. I tried wrapping it and adding some apple cider vinegar (rather than juice) and cooked it up to 200. Was probably a bit better. Also, once you wrap it, it helps push the temp past that lagging 165 area.
Looked really good. I've long told people new to bbq/smoking that a chuck roast is a good first cook. It cooks like a brisket but is only a fraction of the cost. And it is remarkably tasty when done right, your's looked perfect.
I love these. Usually takes me about 4 hours and turns out great. I just sere it right on the fire in the offset and then let it sit at around 280 for a few hours or until it looks like the fatty grooves are falling apart with some wood chunks. I take it off and wrap it in foil and let it sit for another 30 min and then cut it up. Family Fav!!
Thank you for sharing Ry. I did my first attempt on a Beef chuck today. on a Blaze Kamado for 4 hours I did get a smoke ring but I pulled out the meat at 150 only because I normally seer and bake a Beef Chuck at meat temp 130 in the oven. I was hoping I would get the same style with slow cooking at 230 but I did not. The meat is tender and the bark on the ends tasty. Smoking a Beef Chuck gave me more of a roast like experience. This might have happened because I had the meat frozen for a couple months. THE GOOD - I can make great sandwiches with this type of meat.
Watched your video earlier this week and low and behold chuck roast was on sale this week. The butcher had cut them all up so the biggest I could find was 4lbs but it's on my WSM and is starting to smell wonderful. I'll let you know how it turns out. Thanks for the video.
chuck has always been my flavourite cut yes a bear to cook but the taste,the tooth,,when its good its beyond compare if you blow it,its a hard to beat stew,goulash,pasta etc etc
Aloha Rye. I noticed that you had the lid vent over the fire and the temp guage over the chuck roast . is this the correct way for the lid??.. i see other cooks with just the opposite ..
How close is the probe temperature for the grill to the temperature gauge on the Weber???? Mine is different, so as far as cooking temperature, which one should I be adjusting too???
When this guy is narrating I swear he sounds like he very much is still 18 plus the roast looked absolutely amazing 😍 I'm sure it tasted just as good as it looks
This is my go-to meat. I typically only smoke brisket for larger groups, but for me the the Missus, it's a chuck roast. Super tender and flavorful, and it's great for sammies. I use a trick my Mom used to do when she made Sunday dinner with a chuck roast. Before you apply the rub, take a paring knife and make a slit about 1 1/2" deep and drop in a garlic clove. Do that all over the meat maybe 6 or 8 places. You'll get some really nice garlic flavor in the meat and if you take a bite and get some of that now perfectly roasted garlic, it's heaven. Yummy.
What am I doing wrong?! I've tried this technique twice without success. Chuck roast, just over 3lbs. Grill temp between 225-275, no water pan first time. Stall came about 135-140, wrapped with little moisture added, final temp 190-195. Plenty of moisture in foil. Rested 30-45mins. Came out a bit tough and dry. Second time, 3lbs with water pan. Stall came again 135-140. Continued to cook until reached 160, plenty of moisture on meat. Wrapped and cooked to 190-195, again, plenty of moisture in foil. Wrapped in towel, put in styrofoam cooler, 1hr-1.5hrs. Tender in some parts tough in others, not as dry. Suggestions please! Thank you! Equipment used: Weber jumbo joe, Thermo-pro TP20, Reynolds heavy duty foil. 2nd cook: Weber 22.5 kettle, Thermo-pro, hd foil.
One thing that I find works a bit better than a straight foil wrap is using a small foil pan with maybe a half cup of liquid added to contain the Chuck when it's wrap time. Seal it tightly with foil and finish that way. Also, I focus more on the actual probe tenderness than straight temp when possible. I've seen them tender at 185 or as high as 210.
@@CookingWithRy Thank you for the quick reply. About the stall; both cooks, the stall came between 135-140. Is that too early or should I wait until 160-165? Thanks!
Hello Ry. I wanted to ask if it makes a difference if you continue to use the smoker after wrapping. I have been finishing in the over so I save on charcoal, wood, and temp probe batteries. Also keeps a steady temp.
Higher moisture content in the chuck roast will mean a lower stall temp and a longer stall dwell. I set mine open on a rack in the bottom of the fridge for about a day before the grill. The stall is so quick I sometimes miss it.
Great vid Ry, your level of detail is top notch. Just doing this today on my home built offset. Been working through your other recipes, trying them out and have all been awesome! Keep them coming buddy 😁
How does the weber temp gauge reading compare to the temp reading from your probe attached to the grill grate? Were your top vents located over the meat when smoking? I just upgraded from an 18 to a 22 inch kettle and am excited to smoke a larger hunk of chuck!
I rely on the grate level thermometer almost always. The vents were over the coals to promote a better airflow for the burn. I sometimes do that but not often.
Got two going on my wsm right now .one with a Santa Maria style rub and another with my homemade jobber it’s got Cajun spice ,red pepper flakes,garlic ,celery salt , hope it turns out half as good as this one turned out
What did you use to cut the slot for your temperature probe? Got my first beef chuck smoking on the kettle as I type! This looks so good I had to try it!
Ry, I love your videos and especially your commitment to smoking an a Weber kettle. This will sound like heresy, but once you wrap in foil, why fuss with the kettle? Why not just move to an oven where I know that I can control the heat? There is no more flavor coming from the wood or the charcoal once it is encased in foil. If I want to re-establish the bark or glaze whatever I am cooking, it seems I could throw it on my gas grill after using the Texas crutch. Any thoughts?
Came out amazing. Sorry but shouldn’t the exhaust be over the food side to direct air flow and smoke to your food? Obv worked out but I would think the cook time would be greatly reduced with airflow that way and not just going straight up out the top
A thin coating of El Cheapo store brand yellow hot dog mustard is my favorite binder. It costs less than a dollar, works well and when all is said and done, you don't even taste it, so it won't interfere with the seasonings in your rub.
I prefer briquettes for longer low and slow cooks because I find they burn at a more uniform rate. Lump can burn very hot at times, requiring more adjustment of vents.
Have to ask but I do a lot of smoking, including bacon, fish...even brisket for pastrami. I like how you regulate your temps, pick your woods, etc. Respect all that. But I always wonder a bit about how you use store-bought seasoning and rubs instead of making your own. I like to keep an herb garden going with my hot peppers and dry the harvest to mix with salt and, if necessary, nitrites to create my own spices. It may or may not be always better based on your tastes but I enjoy the whole process of making everything and experimenting. Even have to crush my fresh garlic, mince my scallions and onions. Grow dill for my pickles. Grind my own peppercorn blend. When it's done it's all mine and it costs little, takes little time and is very rewarding. Just a thought.
I do both. I'll mix up my own rubs ( th-cam.com/video/MxGPYro3Opo/w-d-xo.html ) or use store bought depending on how I feel. I don't stick to any one thing :)
@@CookingWithRy That's cool. Store-bought stuff isn't in itself bad. And it is convenient. I won't say I never use it. I just like the satisfaction of making it myself. I love it when people ask me "where did you get that? " and I can show them my garden and my pork belly curing for bacon. Most people I know have no idea how their food is made.
@@CookingWithRy Yeah...it's a bit about me, too. I make a lot of hot sauce from my pepper crop and I love to watch my hot sauce freaks burn to the ground. I'm glad we both love to do our own thing and I hope your site takes off. I'm subscribing. If you want any ghost peppers, carolina reapers or scorpion peppers for a very hot sauce, reply and we can e-mail and I'll send you a few.
I only add coals after they're ashed over in my chimney. Hardwoods I add just before that point, unless they're chips. I noticed you added raw charcoal to the smoker then covered it up. Cant that lead to :dirty smoke"? Thanks for the tips!
I've never run into that problem. The smoke generated when using the kettle tends to have more 'body' to it since it's basically smothered chunks generating smoke white the charcoal provides the heat. I just love smoking on the kettle :)
Considering how small my pans and pots are no probably. It's would be best to do this when I can devote time such as this weekend To be there very soon .
Where do you set your bottom intake vents? I get a lot of heat flare-up where my temp will go over 300 for prolonged periods of time, especially once my wood catches fire. Even when my bottom vent is as close to closed as possible without actually being closed.
Just a few questions. Would you not want to put a tin foil plate under the meat with some water or another liquid just for moisture and humidity ? And also would you not want to place the top vent on the side where the meat is so the heat/smoke especially would flow over it ?
Kudos for using the Weber baskets. Lots of videos on YT using very expensive equipment, but it's very rare to see people teaching you to make great barbecue using affordable equipment. Thank you!
I do have the other accessories, but the baskets work great and are very versatile 👍
The baskets are perfect for 95% of my cooks, but at the beginning of the summer I bought the Weber Charcoal Heat Controller, and that is a very sweet accessory when doing the snake method! I’d recommend it highly.
Awesome job on the "poor man's brisket". Just goes to show that you don't need a $1200 kamado or a $800 pellet smoker to get great results.
I love my kettle :)
I have 3 Weber kettles and 2 Kamado grills and they are all good, but the Kamados are better across the board. First the Kamado holds the heat for hours without adjusting once you reach your temp. I can walk away for 8-10 hours and know my heat will stay the same.
GunnySGT1911 Weber Kettle grill is the best
This other youtube that did this had a $1,200 pellet grill. Ouch
@@dennisdorsey5749 i'd like to try a kamado joe, as i've read it maintains temp more consistently than a weber smoker (kettle or WSM).
Thank you. I’ve been learning by you that time is good. Not to hurry. When cooking my food I now have learned to relax more. I tell myself,”If I can give the meat time, why not give myself time to relax”
This guy is the Mr Rogers of BBQ
I do have a sweater I can wear :)
The Über Driver or Bob Ross. Happy little smoke.
The Über Driver 😂🤣
You call him Mr. Ry!
love Ry
I had never even thought about smoking a chuck roast before seeing your videos on them, but I decided to give it a try today. It came out phenomenal! Thanks for the inspiration, Ry!
More of my Chuck Roast videos: th-cam.com/play/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z.html
NOW - May 14, 2021 after watching this video - I remember why I haven't stopped to watch your videos in awhile. Because they make me to daggum hungry!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Got 2 for 1 chuck roast this week and smoked one yesterday. So much more affordable than brisket and almost as good. I'll probably do the other one the same way. Thanks Ry!
I smoked a chuck roast tonight. Pulled it out at 140 because the kids were hungry. It was a bit chewy, medium rare yet absolutely fantastic! You cannot go wrong with a chuck roast.
Just pulled mine off the smoker. Four lbs was cooked at 250 to an internal of 206. It was done in just under five hours. Thanks for the suggestion.
Chuck Roast still amazingly the best kept secret in BBQ. This and chicken quarters are my absolute favorites!!
I love chicken quarters, too :)
Big fan of quarters, since birth🙂
That's really good!!!! Takes a lot of time. For the last 15 years. Smoked a turkey for thanks giving took like 8 hours came out great!!!!
How often Do you have to keep adding charcoal & wood chips ? How do you keep it going for so long ??
You can make a snake and smoke for 9 hours without lifting the lid
Litterally just made two on a Weber kettle and ran them through only doing a foil boat the last two hours ... litterally wrecked traditional pot roast for me and my family ...lol was beautiful
Does foil boat work with chuck roast. I thought you need a fat cap type meat
Hi Ry, what I really like in your videos, especially those with Weber kettle, is the purity and no fancy stuff you use for cooking. Actually, you use the kettle as it has been originally designed to use. Your method with one Weber charcoal basket for smoking is simply perfect. It has one big advantage - the cooking space is really huge! The "disadvantage" is looking at the temp all the time. But this is the way you need to barbecue. Staying around, controlling the temp, checking on tenderness... Perfect!!!
Thanks so much!
I used this method on a eye of round, only thing I did different was marinade it for 18-24 in buttermilk and pulled it at 130°. Thank you for showing different ideas and mismatching!!!
Last chuck I smoked, when it hit it's stall I put it in a larg disposable pan with two cans of beef broth and cut veggies wrapped it put it back in the smoker and upped the heat a bit so it would simmer..man oh man it was good
That sounds amazing... great idea! Sort of a "one pot" meal on the Weber!
That was probably your best cook that I have seen you do and I have been following you for about a year now. Congrats.
Ry you are the best bbq guy on TH-cam! Thank you for your videos I learnt so much from watching you I appreciate all your hard work on these videos.
I just did one for Thanksgiving and right before i wrapped it i sprayed it down with apple juice and hit it with brown sugar. Was so good!!! About an 11 hour cook.
Nice! Chucks can take some patience :)
This is definitely one of my favorite Q videos. I watch it regularly. It's so relaxing
I have found for myself, the snake method of charcoal keeps a steady temperature for a longer time. I must say I have learned a lot about smoking from you, Ry. I enjoyed the video you made addressing the mistakes you have made learning to smoke. Thanks brother!
Thanks! Yep, the snake method works very well :)
David Solly ...i also prefer the snake method. I have cooked at least 2 dozen chuck roast in the past 2 years most of them on the little 29 dollar Weber. I am only able to fit one 4 to 5 pounder on that particular Weber. If i cook 2 or 3 at a time I use the 22 incher. I must say I don't even bother with the briskets any more. I try and keep the chuck roast stocked. It's always nice to spend a day drinking beer and slow cooking in my webers.
javier alejandro Yup. Nothing like it. As convenient as a real smoker may be, it's nice to do nothing but throw back some cold ones and do nothing whilst waiting for the rewards of your "hard work" lol.
Can't wait to try this. I usually use a chuck roast to make Vegetable Beef Soup in a crock pot. Now I have something new to try.
This is your reminder to try it if you haven’t already :)
you place your vents over the top of your coals? I thought for smoking you wanted the vents opposite of the coals to get the smoke flowing over the meat?
You’re absolutely correct
Every time I watch your channel I end up getting hungry and then it's off to the store. That looked absolutely delicious sir. Keep up the fantastic videos. Stay safe everyone and God Bless
I liked that you used simple and easily accessible spices. Thank you
Sometimes simplest is the best :)
Really glad I found this. I’m new to smoking meats and this is way less intimidating to me than smoking a brisket. I think I’ll start here and see what happens - thanks!!
Smoking a Chuck roast has become a favorite of mine, much less stress than Brisket. Welcome to the Best hobby their is
Smoking my Chuck in my Kettle while watching others smoke theirs in theirs. Life is good. Keep on rockin'! 🤙
I have watched a few of your videos.... and find them helpful in tips... Great Videos and BBQ... I love smoking Chuck roast.... I smoked one a while back , along side a Brisket....
Your slice of Chuck roast looked like a slice of Brisket.... Thanks for sharing....
I look forward to watching more of your most updated videos....
I have been watching TH-camrs cooking BBQ for about three or four years now.... and it's good to see someone with similar cooking interest as mine ♨️👍😎♨️
Thanks! There's just something about chuck roast. I really love using it :)
I smoke boston butts on my weber grill 2 at the time. I usually use only kingsford charcoal. I don't use any type of temperature monitoring, but i will def be ordering the temp monitor that you use. Cutting the slot for the wires is a great idea, and I think I will borrow that idea from you. Thank you for taking the time to film and edit this for us, I know how time consuming this can be. Best wishes, no I'm hungry!!!!!!!! My mothers family has smoked whole hogs since before I was born, Aves, and they would tell us stories about their time in the military, and stories about our relatives that we never met. For smoking a pig we use burned down coals, no whole wood. We prefer a mix of several wood, including white oak, red oak, pecan, and hickory. The red oak is a must, if you leave it out, you can taste that it is missing, as for the other 3 woods mentioned, we use them in a mix that includes whatever we have on hand, just dont forget the red oak!!!
Great video and Chuck roast Ry, you've inspired me to do similar quite soon, it's getting pretty cool now in the land downunder so to do some nice meat smoking will go down well with a few glasses of red. When I do the low n slow in the kettle, I use only the bottom vents to restrict the amount of oxygen to slow the fire down and always leave top vent open as sometimes you could get some creosote over the meat if theres too much smoke build up, always aim for the thin blue line of smoke, I also place a small tray of cold water over where the fire is so to act as a sink and to mix smoke with steam, similar as a WSM will do only a smaller scale.
That roast came out looking good. You did a wonderful job. Briskets are expensive these days. So a smoked roast is a cheaper alternative. Thank you for this video.
I’m impressed; that smoke ring is amazing.
It was a beauty. I've had pretty good luck with smoke rings when doing chuck roasts :)
We did a 22# Chuck roast on a big trailer mounted smoker with maple wood. We did it for about 12 hours and it was phenomenal! So moist and flavorful! It was awesome!
That's a big chuck!
@@CookingWithRy yes sir! It was an experiment and it turned out sooooo good!
@@CookingWithRy I think I only paid like $75 for it from my local grocery store because I bought it whole in the vacuum pack
@@seandupuie3552 That's a great price :)
@@CookingWithRy indeed! Honestly if you wanted feed a large group that's the way to go! It was every bit as good as a rib roast!
The most under rated cut of meat out there.
Totally agree with that :)
Cooked a chuck roast today! I made burnt ends with mine. No regrets! Thanks for the video!
Love chuck roast burnt ends!
It was channels like this one which inspired me to buy an offset smoker grill,
I opted for one of the cheapest a Vingli, a little over $100 & free shipping.
I put it together in about 3hrs and luckily every part had been included.
Since chuck/pot roast has been my favorite crock pot meal, that is what I wanted to smoke on my new device.
I fired the smoker up and let it burn hot for a couple hours, as the black paint burned and bubbled and smoked itself "clean".
I decided to use a foil pan so the roast would cook in its own fat, as in the crock.
I used maple as my wood for smoke.
After about 3hrs I turned the roast over so both sides would be smoked.
It was probably eatable after 5-6hrs, but I let it go almost 8hrs.
Wow, was I pleasently surprised.
Never tasted anything like it, that I've cooked, before.
And, never tasted any better from anyone else.
It was only about 3lbs, my next will be larger, but this was a test.
I learned about keeping the smoker going, and it does take some watching, unlike the crock.
Thanks again to all smokers who pointed me into this direction.
When wood becomes the only fuel available, it is good to know this device can smoke, grill, bake and dry anything.
I also got a dutch oven that fits perfectly inside.
Sometimes when there is room I'll toss a chuck on the WSM when I'm doing shoulders. I treat it exactly the same as the pork, same rub and time. It ends up twice as tasty as the pork.
Yeah I love a good chuck roast :)
Brillant idea!.A relatively inexpensive cut of meat as opposed to a extremely expensive cut of meat like brisket. almost anyone can afford one .never would have thought of smoking such an ordinary but delicious cut of meat thank you i'm going to try this asap!
I love chucks. It’s like brisket’s little cousin :)
Highly recommend the snake method. Find there is allot less maintenance and more of a light it and forget it method. Haven't tried the chuck roast yet, thank you for the idea and video on it! Snake works great for brisket.
I did a chuck roast back in April. I exercised meat cutter privilege and cut it myself at work! I cut about a 4.5lb roast using the chuck eye portion of the chuck roll. I wrapped it in fat off a rib eye and tied it on. Put my dry rub on it and and put it in my fridge for 7 days. I smoked it for 9.5 to 10 hrs. This was before I had an instant read thermometer, so I am not sure what temp it was when I wrapped it in foil. It was amazing. Wish I could share a few pics of it. Anyways awesome video thanks for sharing.
Rubbed for 7 days must have been awesome flavor :)
@@CookingWithRy it was phenomenal!
I noticed at approx 7:18 you didn’t put the vent over the meat… is there a reason?
Thank you for sharing this video! You’ve taught me so much. The main reason I started watching your videos is we have the exact same kettle. Color and everything. Mine is on as I type.
So here is my take on this recipe:
I followed this pretty closely but line turned out a bit dry. My reasoning for this is my piece was only 3.5 pounds and I have an electric pellet Smoker which does not hold a stable temp very well and can spike quite a bit. Also, I feel the apple cider vinegar gave it a bit of a hot dog smell and taste.
Having said all that, this video was extremely helpful and I will absolutely try this cut of meat again with my own twist on it. This was my first dabble into “brisket” territory so I feel like for my first time, it wasn’t bad at all.
Did u use a MEAT THERMOMETER?
Smoked Chuck is probably my favorite to smoke. I run at about 215-225 for about 8 hours. Hit an internal of 190 and its always amazing. No wrapping needed in my opinion. I might try to wrap it next time with some apple cider vinegar but who knows.
I've done both ways, and it's always good. Chuck is just such a great cut to smoke :)
uhthya thanks for giving a reasonable time. Im 6 hours in and trippin if i need to pull it or leave it cause the tenderness is just not there yet.
if you're sitting at that 190-210 you should have a very tender chuck. if you're not using a thermometer then I bet you're sitting at around 160 internal.
PS. I tried wrapping it and adding some apple cider vinegar (rather than juice) and cooked it up to 200. Was probably a bit better. Also, once you wrap it,
it helps push the temp past that lagging 165 area.
I love chuck roast. I usually make it into beef jerky. Will have to try smoking it.
Smoked beef tacos. Looks really delicious and amazing.
Yep works great for those :)
Great video. I'd be curious to know why you wrapped with foil and not paper.
When the paper is that close to a source of ignition, like on the kettle, I get nervous. It probably would have been fine with paper :)
Beautiful smoke ring…great video!
Looked really good. I've long told people new to bbq/smoking that a chuck roast is a good first cook.
It cooks like a brisket but is only a fraction of the cost.
And it is remarkably tasty when done right, your's looked perfect.
Agree completely. I call it Brisket's Tasty Little Cousin :)
Great job! You sure know heat management and are an excellent communicator 👏
I love these. Usually takes me about 4 hours and turns out great. I just sere it right on the fire in the offset and then let it sit at around 280 for a few hours or until it looks like the fatty grooves are falling apart with some wood chunks. I take it off and wrap it in foil and let it sit for another 30 min and then cut it up. Family Fav!!
I forgot to say, try seasoning it with McCormicks Pot Roast seasoning. you'll thank me later.
I love that stuff!
Thank you for sharing Ry. I did my first attempt on a Beef chuck today. on a Blaze Kamado for 4 hours I did get a smoke ring but I pulled out the meat at 150 only because I normally seer and bake a Beef Chuck at meat temp 130 in the oven. I was hoping I would get the same style with slow cooking at 230 but I did not. The meat is tender and the bark on the ends tasty. Smoking a Beef Chuck gave me more of a roast like experience. This might have happened because I had the meat frozen for a couple months. THE GOOD - I can make great sandwiches with this type of meat.
If it tastes good I call it a success :)
Watched your video earlier this week and low and behold chuck roast was on sale this week. The butcher had cut them all up so the biggest I could find was 4lbs but it's on my WSM and is starting to smell wonderful. I'll let you know how it turns out. Thanks for the video.
4 lbs is a perfect size! Enjoy it :)
I've watched this vid before but revisited as I'll be doing a chuck roast for the first time...You nailed that smoke ring...😋👍
Smoky Ribs sent me over.. Nice job on the roast...Looks yummy and now I am hungry !!
Thanks! Glad you came by :)
This will be a great test for me to keep the weber kettle temps dialed in and try a brisket dry run. I will be sure to start it early morning
When I do use a binder, I love to use Mike’s Hot Honey! imparts an amazing flavor...
Nice looking roast Ry. The bark and smoke ring was perfect. Thanks for sharing.
Yeah that bark was about the best I've gotten on a chuck roast. Very pleased with it :)
chuck has always been my flavourite cut yes a bear to cook but the taste,the tooth,,when its good its beyond compare if you blow it,its a hard to beat stew,goulash,pasta etc etc
You nailed it. I love a good chuck in its many uses :)
Looks great. I bought a chuck roast Thursday night to do on Sunday. Figured I’d check your recipe. Thanks
Aloha Rye. I noticed that you had the lid vent over the fire and the temp guage over the chuck roast .
is this the correct way for the lid??.. i see other cooks with just the opposite ..
Hi! Just sometimes to promote air flow if the fire needs it. Normally over the food.
How close is the probe temperature for the grill to the temperature gauge on the Weber???? Mine is different, so as far as cooking temperature, which one should I be adjusting too???
I go by probe temp usually since I set it at grate level near the food.
Well done, Ry! Beautiful piece of beef!
Thank you! It was definitely a tasty and tender chuck :)
Do you leave bottom vent wide open and just use top vents to adjust temp? thx
Tried the chuck on my $59 Walmart grill. Holy shiitake yummo. Thx Ray
I'm putting that slot for the probe on my kettle. Thanks👍
Ha! Was thinking the same thing!
When this guy is narrating I swear he sounds like he very much is still 18 plus the roast looked absolutely amazing 😍 I'm sure it tasted just as good as it looks
I’m 19 😂
Chuck roast is one of my favorites on the Weber.
This is my go-to meat. I typically only smoke brisket for larger groups, but for me the the Missus, it's a chuck roast. Super tender and flavorful, and it's great for sammies. I use a trick my Mom used to do when she made Sunday dinner with a chuck roast. Before you apply the rub, take a paring knife and make a slit about 1 1/2" deep and drop in a garlic clove. Do that all over the meat maybe 6 or 8 places. You'll get some really nice garlic flavor in the meat and if you take a bite and get some of that now perfectly roasted garlic, it's heaven. Yummy.
What am I doing wrong?! I've tried this technique twice without success. Chuck roast, just over 3lbs. Grill temp between 225-275, no water pan first time. Stall came about 135-140, wrapped with little moisture added, final temp 190-195. Plenty of moisture in foil. Rested 30-45mins. Came out a bit tough and dry. Second time, 3lbs with water pan. Stall came again 135-140. Continued to cook until reached 160, plenty of moisture on meat. Wrapped and cooked to 190-195, again, plenty of moisture in foil. Wrapped in towel, put in styrofoam cooler, 1hr-1.5hrs. Tender in some parts tough in others, not as dry. Suggestions please! Thank you!
Equipment used: Weber jumbo joe, Thermo-pro TP20, Reynolds heavy duty foil. 2nd cook: Weber 22.5 kettle, Thermo-pro, hd foil.
One thing that I find works a bit better than a straight foil wrap is using a small foil pan with maybe a half cup of liquid added to contain the Chuck when it's wrap time. Seal it tightly with foil and finish that way. Also, I focus more on the actual probe tenderness than straight temp when possible. I've seen them tender at 185 or as high as 210.
@@CookingWithRy Thank you for the quick reply. About the stall; both cooks, the stall came between 135-140. Is that too early or should I wait until 160-165? Thanks!
@@JayBee-fx4lh If it stops moving, it's stalled. I've seen it around 150 before, though I find it's closer to 160 usually :)
@@CookingWithRy Ok. I'll be trying again soon.
Hello Ry. I wanted to ask if it makes a difference if you continue to use the smoker after wrapping. I have been finishing in the over so I save on charcoal, wood, and temp probe batteries. Also keeps a steady temp.
No, once you wrap, heat is heat. Many people finish in the oven.
Higher moisture content in the chuck roast will mean a lower stall temp and a longer stall dwell. I set mine open on a rack in the bottom of the fridge for about a day before the grill. The stall is so quick I sometimes miss it.
Great vid Ry, your level of detail is top notch. Just doing this today on my home built offset. Been working through your other recipes, trying them out and have all been awesome! Keep them coming buddy 😁
Thanks so much! I'm glad you're enjoying the videos :)
Just caught your channel for the first time and wow, great videos! Love your passion, enthusiasm and clear instructions. Keep up the great work!
I am whipping up a roast on the grill right now. I will be wrapping it in a few minutes. Hope mine turns out as good as yours looked.
Awesome! Good luck :)
I really like his slow cooking on the Weber Ry is cool as shit
What a novel idea smoking a chuck roast! Good job!
Looks perfect, great for sandwiches with a touch of horsey sauce mmmm
Horsey or wasabi. Pick your poison.
How does the weber temp gauge reading compare to the temp reading from your probe attached to the grill grate? Were your top vents located over the meat when smoking? I just upgraded from an 18 to a 22 inch kettle and am excited to smoke a larger hunk of chuck!
I rely on the grate level thermometer almost always. The vents were over the coals to promote a better airflow for the burn. I sometimes do that but not often.
Got two going on my wsm right now .one with a Santa Maria style rub and another with my homemade jobber it’s got Cajun spice ,red pepper flakes,garlic ,celery salt , hope it turns out half as good as this one turned out
I used pecan wood
It turned out gorgeous, well done!
Great cook! That bark looked amazing! I love to braise chuck roast in Guinness beer.
I need to try that with some Guinness :)
What did you use to cut the slot for your temperature probe? Got my first beef chuck smoking on the kettle as I type! This looks so good I had to try it!
I just used my Dremel :)
I used a regular hack saw.
Awesome video. Thanks for the in depth instructions. New Webber owner here and you make it look so simple.
Enjoy that Weber! It's my favorite cooker :)
Ry, I love your videos and especially your commitment to smoking an a Weber kettle. This will sound like heresy, but once you wrap in foil, why fuss with the kettle? Why not just move to an oven where I know that I can control the heat? There is no more flavor coming from the wood or the charcoal once it is encased in foil. If I want to re-establish the bark or glaze whatever I am cooking, it seems I could throw it on my gas grill after using the Texas crutch. Any thoughts?
I just like cooking outside :)
@@CookingWithRy I understand completely. Thanks for the reply. I will take your response as "Hey, once it is in foil, heat is heat."
@@markfrankel9345 Absolutely :)
I might have missed it but what are you doing with the bottom vent? Are you only ajusting with the top one? Thanks, i really like your vidéos!
I use the bottom vent, too. Usually I start around 2/3 open and adjust as necessary :)
@@CookingWithRy thanks !! Hi from Québec, canada. im doing a pulled pork with your recipe today!
@@saimonhills7248 Have fun with it!
Came out amazing. Sorry but shouldn’t the exhaust be over the food side to direct air flow and smoke to your food? Obv worked out but I would think the cook time would be greatly reduced with airflow that way and not just going straight up out the top
Did you just use a grinder to cut that slot in the kettle for the wires?
I did a video on how I made that slot: th-cam.com/video/znQspwfSFGw/w-d-xo.html
A thin coating of El Cheapo store brand yellow hot dog mustard is my favorite binder. It costs less than a dollar, works well and when all is said and done, you don't even taste it, so it won't interfere with the seasonings in your rub.
Just curious. How come you use charcoal briquettes and not lump wood charcoal? I'd think lump wood charcoal and the dried wood would go well together?
I prefer briquettes for longer low and slow cooks because I find they burn at a more uniform rate. Lump can burn very hot at times, requiring more adjustment of vents.
@@CookingWithRy well I look forward to trying it once I get a smoker but I'll try it with lump, and I might limit the seasoning rub
You nailed the smoke ring
Have to ask but I do a lot of smoking, including bacon, fish...even brisket for pastrami. I like how you regulate your temps, pick your woods, etc. Respect all that. But I always wonder a bit about how you use store-bought seasoning and rubs instead of making your own. I like to keep an herb garden going with my hot peppers and dry the harvest to mix with salt and, if necessary, nitrites to create my own spices. It may or may not be always better based on your tastes but I enjoy the whole process of making everything and experimenting. Even have to crush my fresh garlic, mince my scallions and onions. Grow dill for my pickles. Grind my own peppercorn blend.
When it's done it's all mine and it costs little, takes little time and is very rewarding. Just a thought.
I do both. I'll mix up my own rubs ( th-cam.com/video/MxGPYro3Opo/w-d-xo.html ) or use store bought depending on how I feel. I don't stick to any one thing :)
@@CookingWithRy That's cool. Store-bought stuff isn't in itself bad. And it is convenient. I won't say I never use it. I just like the satisfaction of making it myself. I love it when people ask me "where did you get that? " and I can show them my garden and my pork belly curing for bacon. Most people I know have no idea how their food is made.
@@hotsauce7709 That's a great feeling, isn't it? 'Where'd you buy that rub?' 'I didn't.' :)
@@CookingWithRy Yeah...it's a bit about me, too. I make a lot of hot sauce from my pepper crop and I love to watch my hot sauce freaks burn to the ground. I'm glad we both love to do our own thing and I hope your site takes off. I'm subscribing. If you want any ghost peppers, carolina reapers or scorpion peppers for a very hot sauce, reply and we can e-mail and I'll send you a few.
Awesome! Do you always put your lid vents over the fire? Not over the meat? I’m just learning
No. Generally over the meat, but on occasion to stimulate better airflow I will shift that to get a better burn going for a while.
I only add coals after they're ashed over in my chimney. Hardwoods I add just before that point, unless they're chips. I noticed you added raw charcoal to the smoker then covered it up. Cant that lead to :dirty smoke"? Thanks for the tips!
I've never run into that problem. The smoke generated when using the kettle tends to have more 'body' to it since it's basically smothered chunks generating smoke white the charcoal provides the heat. I just love smoking on the kettle :)
Considering how small my pans and pots are no probably. It's would be best to do this when I can devote time such as this weekend
To be there very soon .
Mmm that looked great. I thought you were going to eat the whole thing at the end there, LOL.
I ended up sharing :)
Hello Ry, thank you for a great video. Ry, quick question: why can I got a good smoke penetration on a gaz weber grill?
Where do you set your bottom intake vents? I get a lot of heat flare-up where my temp will go over 300 for prolonged periods of time, especially once my wood catches fire. Even when my bottom vent is as close to closed as possible without actually being closed.
I usually start at about 2/3 open and then adjust from there.
Just a few questions. Would you not want to put a tin foil plate under the meat with some water or another liquid just for moisture and humidity ? And also would you not want to place the top vent on the side where the meat is so the heat/smoke especially would flow over it ?
Great info! I'm smoking my first chuck tomorrow, so very timely.
Fantastic! I love chuck roasts :)
Looked good ry. I had 3 chuck roasts videos in my recommendations today. I think you tube knows I’m smoking a chuck roast. 👍
Haha! I've had that happen to me before, too :)