With a cut that size, what would happen if you cut it into 2-3 sections instead? I would think you would get more seasoning in the meat, more bark, and faster cooking time. Is there a downside to doing that?
@6:00 you are putting water in the wood chip ash collector. i would not have done that, i assume it would introduce an acrid flavor to the smoke. Did it introduce any ashtrash taste to the bark?
Wow Roel! - This looks great! - I just bought a picanha from Costco today, and I'm hoping for similar results from my Camp Chef smoker. So nice to see Jim in the last couple of vids - "Somebody feed Jim" - lol - Hello from Canada Jim! - Cheers!
I love it! I could smell and taste through my screen! *Try the extra thick large pork neck bones (I learned to grill that during covid) the only meat available at that time. Once you taste neck bone you won't go back to ribs. More meat with lots a flavor!
Hey Roehl, (hope i spelt it right) can you tell me what gloves you where wearing in the video to pull the meat apart? I need some to handle the hot stuff. Cheers Mate
Nice experience watching you have some fun. Chuck roast cooked to that high of temp usually yields tough stringy meat sorta dry no matter how much moisture added. Cooked to 128 Fahrenheit 53 Celsius it’s way more enjoyable. Just insert your Meater probe for beef chuck . I’m sure you know how to make this soo much enjoyable.
I’m sure the other video people use mustard and seasoning and spray it with apple juice every few hours. I don’t have a smoker so take it with a pinch of sawdust.
Holy smokes. I didn't know it was possible to buy quality meat like that here in the Netherlands. Any tips where to go? I'm about to purchase a Big Joe 2 and can't wait to take my cooking outside.
I was looking for more taste opinions on this in comparison to brisket or other - it looks good but you really didn't say it taste better or worse for the cost
i dont get it, when i put in my Kamado to smoke the beef it just gets soggy/mushy and dry. But it also becomes tender but this does not outweigh the negatives., - I dont get it!
6 euros per pound for chuck??? Wow. That's expensive. Here in South Africa we pay around R100 per kg for chuck. That's works to about 2.25 euros per pound...
Eva stalking in the background waiting patiently. Nice experiment. That bark is insane.
At this point, I feel like Morrison is locked away in the basement being forced to put lotion on his skin.
Or else it gets the hose again 😂
Pitmaster X and Guga cooperation video: "We dry aged Angel and Morrison for 24 Months and this happened."
😂
You guys are hilarious 😭😭😭
They broke up
With a cut that size, what would happen if you cut it into 2-3 sections instead? I would think you would get more seasoning in the meat, more bark, and faster cooking time. Is there a downside to doing that?
Where's Morrison???
Morrison is very irritating. Keep him away.
Also don't forget about the girl she was in this channel, I didn't see her from long away
Pulled beef is amazingly good. I love pulled beef. This looks great. 👍💯
Roel….that looks AMAZING! Will try that once I get back to Portugal!
@6:00 you are putting water in the wood chip ash collector. i would not have done that, i assume it would introduce an acrid flavor to the smoke. Did it introduce any ashtrash taste to the bark?
That looks so good!
Wow Roel! - This looks great! - I just bought a picanha from Costco today, and I'm hoping for similar results from my Camp Chef smoker.
So nice to see Jim in the last couple of vids - "Somebody feed Jim" - lol - Hello from Canada Jim! - Cheers!
Hahahah cheers Garry!! #feedtheeditor! \m/
I love it! I could smell and taste through my screen! *Try the extra thick large pork neck bones (I learned to grill that during covid) the only meat available at that time. Once you taste neck bone you won't go back to ribs. More meat with lots a flavor!
that didn't suck. Thanks.
🙋🏻♂️ Hey Pitmasterx‼️ just like the brisket of my birthday, last July, (I was waiting for you 🤭) 27 hours for a magic sweeteness ...
😉🍻🤤
Bring back Morrison. Do I need to start a petition?
YES! 😄
Bring back Morrison
Hey Roehl, (hope i spelt it right) can you tell me what gloves you where wearing in the video to pull the meat apart? I need some to handle the hot stuff. Cheers Mate
MoestaBBQ
Nice experience watching you have some fun. Chuck roast cooked to that high of temp usually yields tough stringy meat sorta dry no matter how much moisture added. Cooked to 128 Fahrenheit 53 Celsius it’s way more enjoyable. Just insert your Meater probe for beef chuck . I’m sure you know how to make this soo much enjoyable.
Rare to medium rare chuck?
@@CptVein yep, slice thin tho.
I use a small chuck roast to make burnt ends, they come out really good.
😋😋😋
Omg i am drooling here
I’m sure the other video people use mustard and seasoning and spray it with apple juice every few hours. I don’t have a smoker so take it with a pinch of sawdust.
What!! That realy looks delicious!!❤❤
What is this cut of beef called in Dutch? (chuck)
Yes
Amazing
Yep
Holy smokes. I didn't know it was possible to buy quality meat like that here in the Netherlands. Any tips where to go? I'm about to purchase a Big Joe 2 and can't wait to take my cooking outside.
I bought this at Hanos, it is from "RegioRund"
@PITMASTERX Thank you kindly! I know people with a member card. Surely going to check it out.
Keep these awesome videos coming. Really loving them.
Fantastic!!! ❤❤❤❤
No trimming needed?
*Pitmaster X* ----> You Are The BBQ Wizard*
Where did you bought the meat?
Hanos
Awesome!
I was looking for more taste opinions on this in comparison to brisket or other - it looks good but you really didn't say it taste better or worse for the cost
That's not just a chuck roast. That's a full chuck roll. You can get all sorts of cuts from a full chuck roll.
I'll be the first one to sign the petition to get Morrison back
What happened to Morrison?
Second!
9 kilos is closer to 20 pounds. Add another 10% to the 2x.
You know that heavy breathing cat meme? Yeah that's me right about meow 🤤
i dont get it, when i put in my Kamado to smoke the beef it just gets soggy/mushy and dry.
But it also becomes tender but this does not outweigh the negatives., - I dont get it!
6 euros per pound for chuck??? Wow. That's expensive. Here in South Africa we pay around R100 per kg for chuck. That's works to about 2.25 euros per pound...
man i wish we had those prices here in Holland
This is so unfair! 😢😭😭 I never wanted to climb into my TV more!! 🤤🤤🤤🤤🤤😍😍😍
I cooked a beef clod (once). The heavy flavor of chuck is not my cup of tea. Well cooked though.
11:58 he he heeheh
Why not trim the silver skin?
It is a 24 hour cook that silver skin will be a non factor. It will break down
Ed Sheeran's put on a bit of weight!
I'm in love with the shape of bbqou 😎🎶
Puppy!
Where is Denise?
Brisket is #1
At the time of my viewing the Euro was worth $1.07 USD
Wait a few days next time, so the salt penetrates the meat
My God..
Sir, this is a gugavideotitle
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Had you just went pheasant hunting?
American cheese? I thought Europeans had better taste. Lol
10:33 No. It doesn't.
Ik looks like a freakin' tumor 😂
Who cares about halal when you live in Denmark? They have their own countries to be halal.
If you're going to insist on being a sub-human bigot - at least get the country right.
Where’s Morrison?