Pro Tips For Smokey Chuck Roast - Unveiling The Secrets on Camp Chef XXL Pro Smoker
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- In this video, join me as I prepare a mouthwatering chuck roast on the @campchef XXL Pro Smoker. I start by putting on my trusty black gloves, a trend in the barbecue business, and trim the certified Angus beef chuck roast sourced from a local market. We're supporting local businesses here! I make sure to remove any excess fat and silver skin, leaving behind a nicely trimmed roast.
Before getting it onto the smoker, I apply a thin layer of yellow mustard as a binder, followed by a flavorful rub consisting of Boys Night Out White Lightning and Two Gringos Chupacabra Brisket Magic. The mustard doesn't add any flavor, but it helps the rub adhere to the meat. With the seasoning complete, I let the roast rest at room temperature for about 20 to 30 minutes.
Now it's time to head outside and fire up the Camp Chef XXL Pro Smoker. I set the temperature to 300 degrees and add wood chunks to create that perfect smokey flavor. Once the smoker is ready, I carefully place the seasoned chuck roast inside and insert a temperature probe to keep track of its progress.
Over the next several hours, I periodically check on the roast and tend to the smoker. The Camp Chef's drip tray with its handy disposable aluminum liner makes cleanup a breeze. As the temperature climbs, I decide to wrap the chuck roast in butcher paper, along with some Wagyu beef tallow, to further enhance its moisture and taste.
After patiently waiting for about seven hours, it's time to unveil the final result. I carefully unwrap the butcher paper and reveal a beautifully smoked chuck roast. The aroma is incredible, and the meat looks tender and juicy. I can't resist taking a bite, despite the heat, and I'm immediately rewarded with a burst of flavor and a melt-in-your-mouth texture.
As the chuck roast rests and cools down, I reflect on the cooking process and express my satisfaction with the outcome. I invite you to try this recipe at home and share in the joy of a perfectly smoked chuck roast. Don't forget to like, subscribe, and ring the bell to stay updated with more barbecue adventures. Let's savor the flavors together, and I'll see you in the next video!
#campchef #chuckroast #realmeatstick
Citera Family Meat Market ( / citerameats ) - บันเทิง
It’s all about that palaner baby! Thanks for the shoutout! Great cook!
Any time!
Nice chunky roast there! Great to see you cooking on the Camp Chef. Can't wait to see more cooks on it!
More to come! Last nights round table chat sparked some upcoming video ideas on this cabinet smoker
Looked pretty good Dave 👏 definitely some horseradish would have kicked it up a notch! Great video. Cheers 🍻 😎
Oh yeah! How about if I smoked a standing beef rib roast with a horseradish infused crust?
@@RealMeatStick 👍 heck yeah!
That looked darn good. I made one Sunday and did basically the same thing except used a horseradish type of mustard, came out great. Enjoyed the video, thanks!
That’s what I’m talking about. I should probably have also used a horseradish dip at the end
@@RealMeatStick I put a heavier slather on the chuck roast before seasoning and I really smelled and tasted the horseradish in the final product. And here I am thinking a slather was just to get seasonings to stick to meat.
Nice looking chuck! Couldn't help but notice left a lot of tallow on you're table... in my area you'd be lucky if only a couple trash pandas came over, more likely a black bear has torn up your grills to find more.
I feel left out - I only have blue gloves! You need to start drinking some Lone Star Lights or Labatts Blue Lights during the cooks 😀. Great cook David - Ted
I went to the beer distributor. He has regular Labatt Blue in stock; no light. I haven’t seen any Lone Star beer stocked near me. I tried getting it last trip to TX, but the bars didn’t have it in cans, bottles, or on tap.
You need some black nitrile mechanics gloves to prepare and cook better bbq. Don’t you know the food never be as good with blue gloves.
@@RealMeatStick haha - but no labatts blue light on the east coast - that’s a travesty!!!
Whats good man. U get them rubs?
Thank you for sending your rubs to me. Great blends. I have used 2 of the 4 you sent me on some chicken thighs I smoked. The spicy heat of the habanero SPG blend was potent.