Super EASY Smoked Chuck Roast on the Weber Kettle. DELICIOUS!!! Meat Church and Killer Hogs Rubs!!

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

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  • @dwaynemurr447
    @dwaynemurr447 2 ปีที่แล้ว +8

    Great video. Clear and concise. No obnoxious music or extra conversation.
    I see a smoked chuck roast in my future.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      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!

  • @jamiegarrington6971
    @jamiegarrington6971 ปีที่แล้ว +4

    Hey Brother, I followed your directions and it was the best piece of meat I’ve ever cooked. Thanks for sharing❤!!!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว

      I love to hear it!! Thanks for letting me know!! I love a good piece of chuck!! Cheers my friend!

  • @patrikgibbons7560
    @patrikgibbons7560 ปีที่แล้ว +2

    This is my new favorite to smoke, great job!

  • @brianlanning7615
    @brianlanning7615 2 หลายเดือนก่อน +1

    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.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 หลายเดือนก่อน

      Thanks for checking it out! I love chuck roast. So good. Let me know how it comes out for you.

  • @rainking9897
    @rainking9897 ปีที่แล้ว +8

    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.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว +3

      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.

    • @tanrhirt
      @tanrhirt 5 หลายเดือนก่อน +1

      A real cooker never finished in the oven. Haha. Is that a joke??

  • @markreed2404
    @markreed2404 4 หลายเดือนก่อน +1

    Looks awesome. Plan to try it. What is the name of the background music?

  • @thomasrockett9264
    @thomasrockett9264 ปีที่แล้ว +1

    Great video...I've cooked several chuck roasts after watching your video.

  • @sadierun1795
    @sadierun1795 8 หลายเดือนก่อน +1

    After u wrapped did you stick probs through paper back into meat

  • @matthewgaona1329
    @matthewgaona1329 3 ปีที่แล้ว +6

    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.

  • @kevbew63
    @kevbew63 11 หลายเดือนก่อน +1

    I can see myself doing 2 or 3 at a time in the Weber. It looks fantastic.

  • @waltzb7548
    @waltzb7548 2 ปีที่แล้ว +2

    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!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      Same here! Definitely looking forward to nicer weather. Spring near a harbor sounds great! Cheers!

  • @marvintodd2829
    @marvintodd2829 4 หลายเดือนก่อน +1

    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

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  4 หลายเดือนก่อน

      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….

    • @marvintodd2829
      @marvintodd2829 4 หลายเดือนก่อน +1

      @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)

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  4 หลายเดือนก่อน

      Absolutely! Beef ribs also take a little longer than you would think. Seems to always take an extra couple of hours.

  • @bartusher8865
    @bartusher8865 2 ปีที่แล้ว +1

    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.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      I believe it was 4 hours or so unwrapped, 2 hours wrapped and then rested for an hour or two.

  • @gershhayes796
    @gershhayes796 7 หลายเดือนก่อน +1

    Do you ever smoke the full chuck eye roast( about 10 lbs)?
    Its a better price than just the chuck roast at my Bucher.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  7 หลายเดือนก่อน

      Yep. A few times. A little more trimming in my experience. And I also made pulled/chopped beef out of it. So good.

  • @monkabuda
    @monkabuda ปีที่แล้ว +1

    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!!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว

      Good luck my friend!! Let me know how it comes out!!

    • @monkabuda
      @monkabuda ปีที่แล้ว

      @@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!

    • @monkabuda
      @monkabuda ปีที่แล้ว +1

      @@RaceviceSmokehouse This came out amazing!! I do not see a need to make briskets go forward!!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว

      I agree! Chuck roasts are so good. I think I prefer them too. Most people will kill me for saying that though! Lol

    • @poughquagpops3379
      @poughquagpops3379 ปีที่แล้ว +1

      $4.99? What a bargain. Just cooked one up for $6.99/lb. Mighty good.

  • @richardg7766
    @richardg7766 ปีที่แล้ว +1

    How long did you smoke it for?? ...How long on the grill wrapped?? ,,

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว

      It was smoked for roughly 4 hours before the wrap. Roughly 2 hours wrapped. Then rested for a couple hours.

  • @voiceofreason33916
    @voiceofreason33916 10 หลายเดือนก่อน +1

    What are the approximate cooking times to get to 165 and then to 203 after the wrap?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  10 หลายเดือนก่อน +1

      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.

  • @jarridcarter5001
    @jarridcarter5001 2 ปีที่แล้ว +2

    Did you like that combo better than just the holy cow?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      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.

  • @BillsMafia_24
    @BillsMafia_24 3 ปีที่แล้ว +4

    You've motivated me to use more seasoning!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      Thanks Shawno! Especially on cuts of beef, it’s almost hard to over season.

  • @darbygilbert8060
    @darbygilbert8060 3 ปีที่แล้ว +2

    Great video as always!

  • @danielmason1562
    @danielmason1562 2 ปีที่แล้ว +1

    What was the total cook time? I'm thinking of doing a pork butt and chuck roast at the same time. Thanks

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      This was about 6 hours total cook time. Plus a rest of 2 hours.

  • @3puttdog
    @3puttdog 3 ปีที่แล้ว +1

    That looks amazing, great video. I have one in the fridge, firing up the Weber and giving this a shot 2moro.

  • @calvinsuu1949
    @calvinsuu1949 2 ปีที่แล้ว +1

    Can you cook it on the charcoal first and then cover it in a foil pan with some water and continue cooking it?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      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!!

    • @calvinsuu1949
      @calvinsuu1949 2 ปีที่แล้ว +1

      @@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.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      @@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.

    • @calvinsuu1949
      @calvinsuu1949 2 ปีที่แล้ว +1

      @@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

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      @@calvinsuu1949 Excellent!! Glad it came out good for you!! Cheers!

  • @estebanmorales2182
    @estebanmorales2182 ปีที่แล้ว +1

    How many hours it was cooking time?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว +2

      A little over 6 hours cook time and then a rest of a couple hours.

    • @estebanmorales2182
      @estebanmorales2182 ปีที่แล้ว +1

      Thanks

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว +1

      @@estebanmorales2182 you’re welcome! Thanks for checking out the video.

  • @juscallmesir
    @juscallmesir 11 หลายเดือนก่อน +1

    What brand meat probe u use

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  11 หลายเดือนก่อน

      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

  • @PatTheCat
    @PatTheCat 2 ปีที่แล้ว +1

    how long did this process take? roughly?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      Was about 6 hours total. And then rested for 2 hours. So about 8 hours total.

  • @vietnamvet6474
    @vietnamvet6474 2 ปีที่แล้ว +1

    What was the time before the rap and after?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      Right around 6 hours before the wrap and 2 hours wrapped.

  • @allisonekiss8183
    @allisonekiss8183 2 ปีที่แล้ว +1

    What is the difference between using foil and the butcher paper? I have never used the paper before

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      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.

    • @allisonekiss8183
      @allisonekiss8183 2 ปีที่แล้ว +1

      I have been making this every Saturday for game days. This seriously is the best

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      @@allisonekiss8183 So awesome!! Glad you’re enjoying it!! It’s so easy and so delicious. One of my absolute favorites.

  • @Pro_2A_1776
    @Pro_2A_1776 8 หลายเดือนก่อน +1

    Looks good man. Smoking one up today.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  8 หลายเดือนก่อน

      Smoked chuck is awesome. Good luck! Let me know how it goes.

    • @Pro_2A_1776
      @Pro_2A_1776 8 หลายเดือนก่อน +1

      @@RaceviceSmokehouse It came out great!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  8 หลายเดือนก่อน

      @@Pro_2A_1776 Love it!!

  • @taylorvasil3249
    @taylorvasil3249 2 ปีที่แล้ว +1

    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

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      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

    • @taylorvasil3249
      @taylorvasil3249 2 ปีที่แล้ว

      @@RaceviceSmokehouse thank you!

  • @ashlie855
    @ashlie855 3 ปีที่แล้ว +2

    What was the final temp that you pull it from the grill before you rested it for an hour?

  • @bryanlittle4647
    @bryanlittle4647 2 ปีที่แล้ว +1

    How long did that bad boy take?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      It was about 5 hours cooking time and rested for 1-2 hours.

  • @YesItsMario
    @YesItsMario 3 ปีที่แล้ว +2

    Good looking chuck, nice job!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      Thank you!!

    • @YesItsMario
      @YesItsMario 3 ปีที่แล้ว +1

      @@RaceviceSmokehouse I was wondering how many hours you can get out of this setup? I've been wanting a 26" for a while.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว +2

      @@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.

  • @robertkaspert4092
    @robertkaspert4092 ปีที่แล้ว +1

    Looks delicious

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว

      Thank you! Chuck roast is one of my favorite things to cook. So good!

  • @jimmerrill9597
    @jimmerrill9597 2 ปีที่แล้ว +1

    Did you any wood for smoke?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      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.

  • @cookingwitrock9662
    @cookingwitrock9662 3 ปีที่แล้ว +1

    Can something like this be made on 14 in smokey joe weber???

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      Absolutely! Just need to manage and maintain your temp of the grill.

  • @krystal345100
    @krystal345100 3 ปีที่แล้ว +1

    What kind of wood did you use, didnt hear you mention or see you put it in there?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      I used jealous devil lump charcoal. When I use wood chunks, I use oak.

  • @jesuscortez3107
    @jesuscortez3107 8 หลายเดือนก่อน +1

    Total cook time?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  8 หลายเดือนก่อน +1

      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!

  • @teddyboy252
    @teddyboy252 ปีที่แล้ว +2

    Good job

  • @matthoward123
    @matthoward123 3 ปีที่แล้ว +1

    Looks great nice work

  • @gamrkidd
    @gamrkidd 3 ปีที่แล้ว +1

    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
      @RaceviceSmokehouse  3 ปีที่แล้ว +1

      Enjoy my friend!! Chuck roast is an amazing piece of meat to smoke!!

    • @gamrkidd
      @gamrkidd 3 ปีที่แล้ว

      @@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

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      @@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.

  • @jaredbickmore2474
    @jaredbickmore2474 3 ปีที่แล้ว +1

    How long did it take?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว +1

      About 5 hours cook time and 1-2 hours rest time.

    • @jaredbickmore2474
      @jaredbickmore2474 3 ปีที่แล้ว +1

      @@RaceviceSmokehouse thanks thinking on doing this tomorrow

  • @leonelmolinajr2
    @leonelmolinajr2 2 ปีที่แล้ว +1

    What did you have the vents set at?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      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.

    • @leonelmolinajr2
      @leonelmolinajr2 2 ปีที่แล้ว +1

      @@RaceviceSmokehouse ok thank you

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      @@leonelmolinajr2 No problem!! Cheers!

  • @MrWillar1
    @MrWillar1 3 ปีที่แล้ว +1

    Looks awesome!!!

  • @eddie123214
    @eddie123214 2 ปีที่แล้ว +1

    What was the total cook time . ???

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      Roughly 8 hours. 6 before wrap and 2 after wrap.

    • @eddie123214
      @eddie123214 2 ปีที่แล้ว +1

      @@RaceviceSmokehouse thanks will this work for a pork roast too ??

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      @@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
      @calvinsuu1949 2 ปีที่แล้ว +1

      Assuming the fire isnt too hot?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      @@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.

  • @d_juxtaposition_b
    @d_juxtaposition_b 2 ปีที่แล้ว +1

    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!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      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!

    • @d_juxtaposition_b
      @d_juxtaposition_b 2 ปีที่แล้ว +1

      @@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!!

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว +1

      @@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!

  • @5150roc
    @5150roc ปีที่แล้ว +2

    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.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว +7

      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!

    • @andikav338
      @andikav338 ปีที่แล้ว +1

      @Racevice is 100% correct!

  • @genewhite3361
    @genewhite3361 3 ปีที่แล้ว +1

    What is your time per pound?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว +1

      Always depends on the cut of meat, but it’s roughly 1-1.5 hours/lb.

  • @FUNOW169
    @FUNOW169 3 ปีที่แล้ว +1

    Where did you get that knife?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      I actually won it in a raffle. It’s a Dalstrong and one of the sharpest knives I have.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      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

  • @marksibincic
    @marksibincic 3 ปีที่แล้ว +2

    That’s a heck of a knife. 😄

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว +2

      Dalstrong. It’s really sharp and sharp looking!! Lol. I really like it.

  • @sneakyblackdog
    @sneakyblackdog ปีที่แล้ว +1

    I'm watching the snow melt off my kettle thinking it's chuck roast time

  • @iloveconcrete1550
    @iloveconcrete1550 3 ปีที่แล้ว +1

    Nice chuckee 👍🏼💯
    Liked and new subscriber

  • @MoesSmokeStackGrill
    @MoesSmokeStackGrill 3 ปีที่แล้ว +2

    I’ll be making this soon. Thank ya

  • @themarcusallen
    @themarcusallen ปีที่แล้ว +1

    Looks great. Definitely didn’t have to double up on the paper though.

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  ปีที่แล้ว +1

      Yeah, probably right. Just a matter of habit at this point. That’s how I always do my briskets.

  • @moshpit0survivor
    @moshpit0survivor 3 ปีที่แล้ว +1

    How long did you cook it after wrapping or did you just pull it off when you saw a internal temp you wanted ?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว +1

      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.

  • @russ8252
    @russ8252 7 หลายเดือนก่อน +1

    Next time you go to wrap anything in butcher paper squirt the paper and get it moist it will fold a lot easier

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  7 หลายเดือนก่อน

      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!

  • @lifeOfBarneyMusic
    @lifeOfBarneyMusic 3 ปีที่แล้ว +2

    5 seconds in, THICC BOI NATION!!!!!!!

  • @ericwulbrecht2093
    @ericwulbrecht2093 8 หลายเดือนก่อน +1

    Love it but I like it medium so I would of taken it off a little earlier

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  8 หลายเดือนก่อน +1

      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.

  • @suddieparry3940
    @suddieparry3940 3 ปีที่แล้ว +1

    you'd need to use wood for it to be smoked

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      Hardwood lump charcoal isn’t wood?

    • @suddieparry3940
      @suddieparry3940 3 ปีที่แล้ว +1

      @@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

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  3 ปีที่แล้ว

      @@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!

  • @zonger2417
    @zonger2417 3 ปีที่แล้ว +3

    hello from russia

  • @jaymac8496
    @jaymac8496 2 ปีที่แล้ว +1

    Great and cheaper alternative to brisket and somewhat less time consuming

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      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.

  • @cwfain
    @cwfain 3 ปีที่แล้ว +1

    Not a Weber Smoker Mountain

  • @dwand
    @dwand 8 หลายเดือนก่อน +1

    I moaned

  • @taylorfrie6722
    @taylorfrie6722 8 หลายเดือนก่อน +1

    That doesn’t look like prime at all

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  8 หลายเดือนก่อน +1

      It was a good hunk of meat labeled prime. Have to assume the labeling was accurate. Came out great too.

  • @kuntsniffer9437
    @kuntsniffer9437 2 ปีที่แล้ว +1

    Do you offer seasonings without MSG’s?

    • @RaceviceSmokehouse
      @RaceviceSmokehouse  2 ปีที่แล้ว

      Actually, these seasonings aren’t mine. I just purchase them. I am not sure if they offer any MSG free options.