Great video. Was doing a chuck roast today then found your video. Wanted to practice on a CR before my first brisket $$. Pretty much the exact setup I have with a kettle and a SNS (Jealous Devil briquettes instead). Your video will be a big help. Thanks.
Once you wrap your meat of any kind, use the oven in your kitchen to finish the cook. Save the charcoal because the meat can’t take on any more smoke when it is wrapped…cheaper heat source as well.
That’s a good point, and I do recommend that as well. I also like finishing things up on the cooker if I have it rolling and chilling outside. But finishing in the oven is a great way to speed things up and/or get some rest too.
Can’t get enough of those Meat Church rubs. Got a couple chuck roasts going on the smoker tonight!! Using their Holy Cow and Holy Voodoo with a top coat of SPG.
Another great video! This looks delicious and a must do shortly. I'm rerunning some of your vids with Spring just around the corner, though I've been smoking all winter. Looking forward to not battling heavy cold winds off the harbor. Cheers!
i tried it ,and it was beyond awesome!!! thanx for the video, have you ever had pork knuckles on the weber, would love to see that. i heard that it was a great newyears tradition, dont think i can wait that long. when i try it i will shoot you some feedback
Thanks for letting me know how it went!! Glad it worked out well. I actually have a beef knuckle in my freezer right now that I’m trying to figure out what to do with….
@RaceviceSmokehouse will be watching for that. I tried beff ribs on the weber ketle,they were a little tougherthan I thought. BUt that is another deal alltogether.i need to cook more and look less I think. ( beginners are prone to that)
I just got my hands on a beautiful 4 pound Braveheart angus chuck roast that was on sale for $4.99 LB. I wanted to try and smoke it like a brisket. I am definitely taking some cues from this video! Thanks for sharing!!
I really do like that combo. The killer hogs adds a great color and great flavor. If I had to choose just one for chuck roast it would be Holy Cow. Holy Cow has such great pepper flavor.
@@RaceviceSmokehouse thank you for the reply, I'm gonna try it with chunk roast on a grill, plan is to have the charcoal on one side of the grill, and cook it for some time (25-30 mins?) on the other side. And then cook it covered on a pan for atleast 3-4 hours. Will post results.
@@calvinsuu1949 you can even go longer before putting it in the pan. Maybe 2-3 hours, then in the pan. Just don’t let the grill get too hot. Looking forward to hearing how it comes out.
@@RaceviceSmokehouse wanted to let you know that the meat came out real juice and tender, excellent point on keeping the temp low and not get it too hot. Thanks
This is the probe system I’ve been using. It’s great and it uses WiFi. So I can check on the cook from anywhere. Limited-time deal: Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes a.co/d/jbdaFwy
The foils holds all the moisture in. Paper let’s it breath a little more because it’s more porous. The paper keeps the bark better than the the foil. The foil Kinds of steaks and may make the bark softer and fall apart some.
This is the knife. I won it in an auction luckily. It is probably the sharpest knife I own. It’s awesome. DALSTRONG BBQ Pitmaster & Meat Knife - 9" - Shadow Black Series - Black Titanium Nitride Coated - High Carbon - 7CR17MOV-X Vacuum Treated Steel- Sheath - NSF Certified www.amazon.com/dp/B084KP644M/ref=cm_sw_r_cp_api_glt_i_FP3CKTPVKYTN0GPKKF3V
@@YesItsMario This cook took roughly 6 hours. I probably could’ve gone the whole cook without adding more fuel. But it would’ve been close. So I added another handful or two of coals just to make sure. Keep in mind, the Slow N Sear I have is for the 22”, not the 26”. If you get the SNS for the 26” you’ll be set. To me, there’s no question that the 26” is better than the 22”. Can use roughly the same amount of fuel and fit a lot more food on the grates. Hope this helps.
Roughly 6 hours. 4 unwrapped and 2 wrapped. Then rested for an hour or two. Sonroughly 8 hours total. But that will vary based on size of the chuck. Hope this helps!
I’m convinced ! I’m smoking a picanha this weekend for my family .. and I’m wondering what other cut of beef I’ll try and cook. Chuck roast it is! All I ever really do is tri tip but wanna do something different
@@RaceviceSmokehouse Thanks for the video, man! Like I said I have done almost only tri tips (I’m in Oxnard California) with my offset smoker using only salt and pepper.. I have a question for you shall I dry brine the chuck roast overnight? I use Himalayan salt for dry brining
@@gamrkidd I have never dry brined overnight. I season the day of and let it sit for about 15-20 minutes until it looks like it’s set up before I cook.
I always have my bottoms vent wide open. I start with the top vent at half open and adjust if need be. I find that the half open is a sweet spot for me and don’t usually mess with it from there.
@@eddie123214 it all depends on the cut. A leaner cut will cook quicker and end at a different temp than a fattier cut. And with pork it depends if your wanting to slice it or make pulled pork. Those will be done at different times and temps.
@@calvinsuu1949 Correct. Cook time also depends on what temp you cook at. Higher temp will lead to quicker cooks. I like to shot for the 250-275F range on my cooks. That seems to be my sweet spot.
Great video! Got me wanting a chuckie, so I had to go grab one and throw it on the smoker this morning. Where did you get that tray? I’m loving that one!
Thanks for checking out the video!! I appreciate it. I actually got the tray from Menards. A couple years ago. I use them all the time. Just added some metal ones to the mix. Make sure to let me know how your Chuck comes out! Cheers!
@@RaceviceSmokehouse gotcha! I’ll have to try and snag one if they get them back in. Got a couple Amazon specials on the way. Man, that truck came out amazing! Like a knucklehead I didn’t take a picture of it. My wife and kids liked it better than brisket! Talk about a hit!!
@@d_juxtaposition_b I love it!! Chucks are so awesome. Easier to cook and at times I think taste better than brisket. One of my friends favorite pieces that I cook for them!
I love my weber kettle, but you need to ever so often clean off the black paint chips from the inside of the lid. As you can see in your video pieces of paint plealing off. The paint chips can actally fall into your food and can be hard to notice due to the char on your meat. A light brushing with some type of an abrasive pad and a good rinse with your waterhose set at a high pressure will helps with removing the paint chips. What you are seeing on the mid inside portion of your lid is paint about to peal off. Also, you can have paint plealing off along the inside top portion of the grill's wall.
First off thank you for checking out the video and channel! I really appreciate it. And I do agree I need to take more time to clean the insides of the grill, I usually do it a couple times a year. But, I need to respectfully disagree with the idea that paint is falling off of the grill. Weber Kettles are not made with paint. They are made with porcelain enamel. This is completely different from paint. The buildup that you see is actually carbon/creosote buildup. This buildup happens when using charcoal and wood. So again, I do agree I should get in there and clean it up a little more often, it definitely is not paint on the inside of the lid. Thanks again for checking out the video and commenting!
You’re absolutely right. I do that all the time now. If you check out any of my newer videos I give a few sprays of water to loosen the paper up. That’s a great tip for sure!
@@RaceviceSmokehouse It used to be. The smoke flavour happens when the wood is burning. You can put wood chunks in your grill where you have the lump charcoal
@@suddieparry3940 I do that as well. Some cooks I do and some I don’t. Just depends on the day. I love using oak, cherry and pecan. My old trusty stick burner rusted out on me. I’m sure you building a 250gal smoker. Can’t wait til she’s done!
Great video. Clear and concise. No obnoxious music or extra conversation.
I see a smoked chuck roast in my future.
Thank you! I appreciate it!! Chuck roast is one of my favorites, and all my buddies love it too!! Let me know how yours comes out!
Hey Brother, I followed your directions and it was the best piece of meat I’ve ever cooked. Thanks for sharing❤!!!
I love to hear it!! Thanks for letting me know!! I love a good piece of chuck!! Cheers my friend!
This is my new favorite to smoke, great job!
Thank you! It’s so awesome isn’t it??
Great video. Was doing a chuck roast today then found your video. Wanted to practice on a CR before my first brisket $$. Pretty much the exact setup I have with a kettle and a SNS (Jealous Devil briquettes instead). Your video will be a big help. Thanks.
Thanks for checking it out! I love chuck roast. So good. Let me know how it comes out for you.
Once you wrap your meat of any kind, use the oven in your kitchen to finish the cook. Save the charcoal because the meat can’t take on any more smoke when it is wrapped…cheaper heat source as well.
That’s a good point, and I do recommend that as well. I also like finishing things up on the cooker if I have it rolling and chilling outside. But finishing in the oven is a great way to speed things up and/or get some rest too.
A real cooker never finished in the oven. Haha. Is that a joke??
Looks awesome. Plan to try it. What is the name of the background music?
Great video...I've cooked several chuck roasts after watching your video.
Thank you!! How’d they turn out??
After u wrapped did you stick probs through paper back into meat
Can’t get enough of those Meat Church rubs. Got a couple chuck roasts going on the smoker tonight!! Using their Holy Cow and Holy Voodoo with a top coat of SPG.
Yeah, their stuff is some of the best for sure!
I can see myself doing 2 or 3 at a time in the Weber. It looks fantastic.
Absolutely! They’re amazing!
Another great video! This looks delicious and a must do shortly. I'm rerunning some of your vids with Spring just around the corner, though I've been smoking all winter. Looking forward to not battling heavy cold winds off the harbor. Cheers!
Same here! Definitely looking forward to nicer weather. Spring near a harbor sounds great! Cheers!
i tried it ,and it was beyond awesome!!! thanx for the video, have you ever had pork knuckles on the weber, would love to see that. i heard that it was a great newyears tradition, dont think i can wait that long. when i try it i will shoot you some feedback
Thanks for letting me know how it went!! Glad it worked out well. I actually have a beef knuckle in my freezer right now that I’m trying to figure out what to do with….
@RaceviceSmokehouse will be watching for that. I tried beff ribs on the weber ketle,they were a little tougherthan I thought. BUt that is another deal alltogether.i need to cook more and look less I think. ( beginners are prone to that)
Absolutely! Beef ribs also take a little longer than you would think. Seems to always take an extra couple of hours.
Just wanted to know the timing of when you wrapped it and how long to stay in the weber wrapped up and total cooking time. Thank you.
I believe it was 4 hours or so unwrapped, 2 hours wrapped and then rested for an hour or two.
Do you ever smoke the full chuck eye roast( about 10 lbs)?
Its a better price than just the chuck roast at my Bucher.
Yep. A few times. A little more trimming in my experience. And I also made pulled/chopped beef out of it. So good.
I just got my hands on a beautiful 4 pound Braveheart angus chuck roast that was on sale for $4.99 LB. I wanted to try and smoke it like a brisket. I am definitely taking some cues from this video! Thanks for sharing!!
Good luck my friend!! Let me know how it comes out!!
@@RaceviceSmokehouse Will do brother! My first time trying a chuck roast. It looks like it is going to be good so far. Only 2 hours in!
@@RaceviceSmokehouse This came out amazing!! I do not see a need to make briskets go forward!!
I agree! Chuck roasts are so good. I think I prefer them too. Most people will kill me for saying that though! Lol
$4.99? What a bargain. Just cooked one up for $6.99/lb. Mighty good.
How long did you smoke it for?? ...How long on the grill wrapped?? ,,
It was smoked for roughly 4 hours before the wrap. Roughly 2 hours wrapped. Then rested for a couple hours.
What are the approximate cooking times to get to 165 and then to 203 after the wrap?
Depends on the weight. I’d say roughly 5 hours pre wrap and then 2-3 after wrap. This is all for a 3-5lb chuck roast.
Did you like that combo better than just the holy cow?
I really do like that combo. The killer hogs adds a great color and great flavor. If I had to choose just one for chuck roast it would be Holy Cow. Holy Cow has such great pepper flavor.
You've motivated me to use more seasoning!
Thanks Shawno! Especially on cuts of beef, it’s almost hard to over season.
Great video as always!
Thanks Darby!!
What was the total cook time? I'm thinking of doing a pork butt and chuck roast at the same time. Thanks
This was about 6 hours total cook time. Plus a rest of 2 hours.
That looks amazing, great video. I have one in the fridge, firing up the Weber and giving this a shot 2moro.
How did it come out?
Can you cook it on the charcoal first and then cover it in a foil pan with some water and continue cooking it?
Absolutely! That will tend to make an even more tender cut. The chuck roast will probably shred then. Which shredded beef sandwiches are amazing too!!
@@RaceviceSmokehouse thank you for the reply, I'm gonna try it with chunk roast on a grill, plan is to have the charcoal on one side of the grill, and cook it for some time (25-30 mins?) on the other side. And then cook it covered on a pan for atleast 3-4 hours. Will post results.
@@calvinsuu1949 you can even go longer before putting it in the pan. Maybe 2-3 hours, then in the pan. Just don’t let the grill get too hot.
Looking forward to hearing how it comes out.
@@RaceviceSmokehouse wanted to let you know that the meat came out real juice and tender, excellent point on keeping the temp low and not get it too hot. Thanks
@@calvinsuu1949 Excellent!! Glad it came out good for you!! Cheers!
How many hours it was cooking time?
A little over 6 hours cook time and then a rest of a couple hours.
Thanks
@@estebanmorales2182 you’re welcome! Thanks for checking out the video.
What brand meat probe u use
This is the probe system I’ve been using. It’s great and it uses WiFi. So I can check on the cook from anywhere.
Limited-time deal: Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes a.co/d/jbdaFwy
how long did this process take? roughly?
Was about 6 hours total. And then rested for 2 hours. So about 8 hours total.
What was the time before the rap and after?
Right around 6 hours before the wrap and 2 hours wrapped.
What is the difference between using foil and the butcher paper? I have never used the paper before
The foils holds all the moisture in. Paper let’s it breath a little more because it’s more porous. The paper keeps the bark better than the the foil. The foil
Kinds of steaks and may make the bark softer and fall apart some.
I have been making this every Saturday for game days. This seriously is the best
@@allisonekiss8183 So awesome!! Glad you’re enjoying it!! It’s so easy and so delicious. One of my absolute favorites.
Looks good man. Smoking one up today.
Smoked chuck is awesome. Good luck! Let me know how it goes.
@@RaceviceSmokehouse It came out great!
@@Pro_2A_1776 Love it!!
What knife is that? my brother in law is looking for knife like the one in your video and it might be a nice present for him. Thanks
This is the knife. I won it in an auction luckily. It is probably the sharpest knife I own. It’s awesome.
DALSTRONG BBQ Pitmaster & Meat Knife - 9" - Shadow Black Series - Black Titanium Nitride Coated - High Carbon - 7CR17MOV-X Vacuum Treated Steel- Sheath - NSF Certified www.amazon.com/dp/B084KP644M/ref=cm_sw_r_cp_api_glt_i_FP3CKTPVKYTN0GPKKF3V
@@RaceviceSmokehouse thank you!
What was the final temp that you pull it from the grill before you rested it for an hour?
It’s around 200F. Anywhere between 200-205F.
How long did that bad boy take?
It was about 5 hours cooking time and rested for 1-2 hours.
Good looking chuck, nice job!
Thank you!!
@@RaceviceSmokehouse I was wondering how many hours you can get out of this setup? I've been wanting a 26" for a while.
@@YesItsMario This cook took roughly 6 hours. I probably could’ve gone the whole cook without adding more fuel. But it would’ve been close. So I added another handful or two of coals just to make sure. Keep in mind, the Slow N Sear I have is for the 22”, not the 26”. If you get the SNS for the 26” you’ll be set. To me, there’s no question that the 26” is better than the 22”. Can use roughly the same amount of fuel and fit a lot more food on the grates. Hope this helps.
Looks delicious
Thank you! Chuck roast is one of my favorite things to cook. So good!
Did you any wood for smoke?
I didn’t use any wood on this particular cook, but can absolutely use wood chunks or chips to add more smoke flavor. My favorites are oak and cherry.
Can something like this be made on 14 in smokey joe weber???
Absolutely! Just need to manage and maintain your temp of the grill.
What kind of wood did you use, didnt hear you mention or see you put it in there?
I used jealous devil lump charcoal. When I use wood chunks, I use oak.
Total cook time?
Roughly 6 hours. 4 unwrapped and 2 wrapped. Then rested for an hour or two. Sonroughly 8 hours total. But that will vary based on size of the chuck. Hope this helps!
Good job
Thank you!
Looks great nice work
Thank you!!
I’m convinced ! I’m smoking a picanha this weekend for my family .. and I’m wondering what other cut of beef I’ll try and cook. Chuck roast it is! All I ever really do is tri tip but wanna do something different
Enjoy my friend!! Chuck roast is an amazing piece of meat to smoke!!
@@RaceviceSmokehouse
Thanks for the video, man! Like I said I have done almost only tri tips (I’m in Oxnard California) with my offset smoker using only salt and pepper.. I have a question for you shall I dry brine the chuck roast overnight? I use Himalayan salt for dry brining
@@gamrkidd I have never dry brined overnight. I season the day of and let it sit for about 15-20 minutes until it looks like it’s set up before I cook.
How long did it take?
About 5 hours cook time and 1-2 hours rest time.
@@RaceviceSmokehouse thanks thinking on doing this tomorrow
What did you have the vents set at?
I always have my bottoms vent wide open. I start with the top vent at half open and adjust if need be. I find that the half open is a sweet spot for me and don’t usually mess with it from there.
@@RaceviceSmokehouse ok thank you
@@leonelmolinajr2 No problem!! Cheers!
Looks awesome!!!
Thanks!! It was awesome. I love Chuck roasts.
What was the total cook time . ???
Roughly 8 hours. 6 before wrap and 2 after wrap.
@@RaceviceSmokehouse thanks will this work for a pork roast too ??
@@eddie123214 it all depends on the cut. A leaner cut will cook quicker and end at a different temp than a fattier cut. And with pork it depends if your wanting to slice it or make pulled pork. Those will be done at different times and temps.
Assuming the fire isnt too hot?
@@calvinsuu1949 Correct. Cook time also depends on what temp you cook at. Higher temp will lead to quicker cooks. I like to shot for the 250-275F range on my cooks. That seems to be my sweet spot.
Great video! Got me wanting a chuckie, so I had to go grab one and throw it on the smoker this morning. Where did you get that tray? I’m loving that one!
Thanks for checking out the video!! I appreciate it. I actually got the tray from Menards. A couple years ago. I use them all the time. Just added some metal ones to the mix. Make sure to let me know how your Chuck comes out! Cheers!
@@RaceviceSmokehouse gotcha! I’ll have to try and snag one if they get them back in. Got a couple Amazon specials on the way. Man, that truck came out amazing! Like a knucklehead I didn’t take a picture of it. My wife and kids liked it better than brisket! Talk about a hit!!
@@d_juxtaposition_b I love it!! Chucks are so awesome. Easier to cook and at times I think taste better than brisket. One of my friends favorite pieces that I cook for them!
I love my weber kettle, but you need to ever so often clean off the black paint chips from the inside of the lid. As you can see in your video pieces of paint plealing off. The paint chips can actally fall into your food and can be hard to notice due to the char on your meat. A light brushing with some type of an abrasive pad and a good rinse with your waterhose set at a high pressure will helps with removing the paint chips. What you are seeing on the mid inside portion of your lid is paint about to peal off. Also, you can have paint plealing off along the inside top portion of the grill's wall.
First off thank you for checking out the video and channel! I really appreciate it. And I do agree I need to take more time to clean the insides of the grill, I usually do it a couple times a year. But, I need to respectfully disagree with the idea that paint is falling off of the grill. Weber Kettles are not made with paint. They are made with porcelain enamel. This is completely different from paint. The buildup that you see is actually carbon/creosote buildup. This buildup happens when using charcoal and wood. So again, I do agree I should get in there and clean it up a little more often, it definitely is not paint on the inside of the lid.
Thanks again for checking out the video and commenting!
@Racevice is 100% correct!
What is your time per pound?
Always depends on the cut of meat, but it’s roughly 1-1.5 hours/lb.
Where did you get that knife?
I actually won it in a raffle. It’s a Dalstrong and one of the sharpest knives I have.
dalstrong.com/products/shadow-black-series-9-bbq-pitmaster-knife?wickedsource=google&wickedid=CjwKCAjwos-HBhB3EiwAe4xM9zjCJw6qVT7smbqzeKs07ZVgD7t8AnbOn4BdOyAAAIv7MhISc_xzqBoCte4QAvD_BwE&wickedid=521361070688&wv=3.1&gclid=CjwKCAjwos-HBhB3EiwAe4xM9zjCJw6qVT7smbqzeKs07ZVgD7t8AnbOn4BdOyAAAIv7MhISc_xzqBoCte4QAvD_BwE
That’s a heck of a knife. 😄
Dalstrong. It’s really sharp and sharp looking!! Lol. I really like it.
I'm watching the snow melt off my kettle thinking it's chuck roast time
Hell yeah!
Nice chuckee 👍🏼💯
Liked and new subscriber
Thank you so much!!
I’ll be making this soon. Thank ya
Awesome! Let me know how it comes out!!
Just checked out your channel and subscribed!!
Looks great. Definitely didn’t have to double up on the paper though.
Yeah, probably right. Just a matter of habit at this point. That’s how I always do my briskets.
How long did you cook it after wrapping or did you just pull it off when you saw a internal temp you wanted ?
On this cook, it was almost 2 hours wrapped before I hit the internal temp that I wanted. Then I let it rest about an hour before slicing.
Next time you go to wrap anything in butcher paper squirt the paper and get it moist it will fold a lot easier
You’re absolutely right. I do that all the time now. If you check out any of my newer videos I give a few sprays of water to loosen the paper up. That’s a great tip for sure!
5 seconds in, THICC BOI NATION!!!!!!!
Yeah buddy!!! Lol
Love it but I like it medium so I would of taken it off a little earlier
I like taking the chuck up higher so it continues to
Break down and become more tender, like a brisket. Wasn’t going the steak route with this cook.
you'd need to use wood for it to be smoked
Hardwood lump charcoal isn’t wood?
@@RaceviceSmokehouse It used to be. The smoke flavour happens when the wood is burning. You can put wood chunks in your grill where you have the lump charcoal
@@suddieparry3940 I do that as well. Some cooks I do and some I don’t. Just depends on the day. I love using oak, cherry and pecan. My old trusty stick burner rusted out on me. I’m sure you building a 250gal smoker. Can’t wait til she’s done!
hello from russia
Hello!!
Great and cheaper alternative to brisket and somewhat less time consuming
Absolutely! So good. One of my favorite things to cook. And unlike a brisket you can do low weight too, don’t need to cook 10+ lbs of meat.
Not a Weber Smoker Mountain
Nope. This was on the Weber 26” Kettle.
I moaned
😂
That doesn’t look like prime at all
It was a good hunk of meat labeled prime. Have to assume the labeling was accurate. Came out great too.
Do you offer seasonings without MSG’s?
Actually, these seasonings aren’t mine. I just purchase them. I am not sure if they offer any MSG free options.