For the Fourth of July, I got a Shoulder Pectoral (they were out of Shoulder Clods). It was twelve pounds, and was four pieces. I seasoned it, rolled it and tied it and smoked it for eighteen hours. It was out of this world good. I feed a lot of people at times, and they just raved about it. I had one guy say "I don't know what you did with that brisket, but it was the best I ever ate". He looked perplexed when I told him it wasn't brisket.
2 years ago, I could barely cook a bowl of ramen. Thanks to Cowboy Kent Rollins, I’m on the smoker dang near every weekend. My wife loves my cooking, and even more the fact that she doesnt have to cook as much! God bless.
I have been smoking Chuck roast for several years and I am amazed at how popular it has become in the last year. Especially now that beef is through the roof! Thanks Kent.
I cooked this up yesterday and it turned out AMAZING! With the price of meat cuts right now, July 2021 it's nice to see good folk, Kent Rollins helping us stretch our budgets and still turn out "lip lickin" goodness! Thanks Mr. Rollins!
Made 3 of these today & loved it. Better than brisket in my opinion. Lotta smoke penetration. Half the cooking time & cost of brisket. Kent nailed it again on this one! Thanks Kent!
I do not understand why people complain about meat not being tender. That's why you have teeth. Some people overseas don't have "tenderizers", and they get by with teeth just fine. Just seems like there is another thing making people lazier, they don't even want to use their teeth to chew. Kent is the man!!!
I would LOVE to meet Kent n hang out for a day with him! Awesome personality and awesome food! I bet he has more then a few awesome stories as well! I know I could learn ALOT! I love all the content!
@@shiTheadith yes, I made it using vital wheat gluten. Also referred to as "seitan". So tasty, my pet dog actually prefers it to meat (I've given it to her when she's left her chicken and still looks like she wants food)
KENT! PIE ARE ROUND, CORNBREAD ARE SQUARED! Man, I haven't been able to use that snippet of the old joke in many years, so here it is.... thanks for the leadup. AND may I add, that the most tender and lovely chuck roast steak I have ever seen! Can smell it from here in Alberta, bud...
Chuck roast makes a great poor-man's burnt ends. Basically do everything the same as Kent, but at about 185 degrees, unwrap and cube the meat into 1" cubes, place in a foil pan, and brush your favorite BBQ sauce onto the meat while it cooks at low heat on the grill or smoker. Every 15 minutes or so, turn and brush more of the sauce on until everything has that gooey, thick, stick-to-your-teeth glaze. Usually 3 to 4 applications of the sauce will be enough. I usually do this as a side dish or appetizer. Thanks for the great video, Kent!
I made this pretty much as described (used the lime & W) in my offset stick burner (just changed up the seasoning) and it was freaking AMAZING!! TY! TY! TY!
Hello Kent and Shannon! I just wanted to tell you guys, I bought your cook books, and I CANNOT wait to try some of those recipes! I am so impressed with how they turned out, and Shannon, your pictures are absolutely AMAZING! I want to thank you guys so much for sharing all those wonderful recipes! Keep doing what you're doing! xox
I can't wait to try this out this weekend. Whoo boy, that looks good. I pulled the chuck roast out of the deep freezer and am ready to roll some smoke! Thank you so much for the video! You guys are amazing and your videos make for an awesome work break and a smile.
I always enjoy your videos you always have a positive message and it is comforting in these trying times for our country. Thank You and Shannon for what you do to teach and entertain the citizens.
I also have smoked chuck roast, it's really hard to find those huge rolling papers though 😂. Seriously though I smoked a bunch of chuck eye steaks and they were phenomenal
Thanks Kent and Shannon and all the pupper-dogs. Looks good and worth fixin. Thanks for sharing with us. Stay safe and keep up with your good work and videos. Fred 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
This is a most delicious chuck roast! Thank you! I've been smoking chuck roast for a while and always wondered what would add some flavor. I followed your recipe exactly on my Weber Smokey Mountain and it was amazing! All my smokers have a name and my Weber is "The Bullet". I use it as an outdoor "slow cooker" while I work on building project with my husband. I was very impressed with the Reynolds butcher wrap too. I've been using aluminum foil for quite a while. But the juices always seem to disappear in the foil.
Everyone commenting that it looks dry: I'd be glad to eat your share. Sure, we all have our preferences, and we all may use different cooking methods and ingredients; but I still wouldn't turn that roast down. I'd rather have food cooked with passion and love, than food cooked "perfectly" by a soul-less automaton. I bet the taste is spectacular. If it seemed like it was a little dry, then that gives me all the more reason to have a beer, glass of wine, or that "barbecue jam" (haha) with it. Win/win for me.
Comparing it to brisket, it will look dry. For what it is, a chuck roast, it's not. To make it juicier, you could wrap it in heavy duty foil instead of butcher paper, then, when the internal temp is around 203, rest it in a small ice chest until the temp comes down to about 150 for slicing. That adds needless complexity, imo.
@@kevansmith5511 FWIW: I love to sous vide a roast at maybe 132 for 24ish hours, then smoke it low for an hour/hour and a half. Smoky, tender, and juicy. Best of both worlds.
I have to cook my roast in a crock-pot. 2 or 3 lbs roast in the pot,(chuck or rib something with a little fat) 1/4 lbs butter on top of it, 1 packet of Au-Jus seasoning, 1 packet of onion soup mix. Cook on low for 4 to 8 hrs, 4 hrs to slice, 6 to 8 hrs to shred. I like to chunk or shred the l leftovers if any and mix in with golden mushroom soup, 2 large spoonfuls of sour cream, (I use a serving spoon for this) one can of mushrooms. Cook up some noodles and WALLA quick and easy beef stroganoff.
Superb cowboy Recipe' I never liked smoked meats until I used your recipe and methods now I'm hooked I also smoke noodles and the broth too and dam it's good.. Your methods are healthy and no threat of any cancers later on..Thanks Coosie..
God bless you, Shan, the begal. I really enjoy your videos they are very entertaining and you can even learn how to cook or pick up some campfire tips. Best channel on the tube. Thanks again to you and Shannon you both are the highlight of my day. Give the begal a scratch for me. Thanks again.
Got my autographed copy of Faith,Family & Feast today. Anxious to get started. Thanks Ken & Shannon. The very best to your family. Thank You! Minnesota fan.👍
Every time I watch you folks I learn something about cooking but It also sounds like you might just be Jimmy Buffet fans love watching your stuff you,ve got a fan here folks keep up the good work Cobberdog coming at ya from Port Stephens Australia
I like to slather it in mustard/ACV and add the seasonings. Makes an awesome bark. I also like to spray some ACV and water every hour or so to the meat in the smoker before it gets wrapped. Some of the best bbq I’ve ever made.
Hi Kent- I love your videos! I just tried this recipe, as best as I could duplicate on a 2-pack of tri tips from Costco. Excellent flavor, superb. I am not the biggest fan of Thyme in general, but the final result in this recipe is terrific. In fact, I scraped up all this thyme-beef-juice-butter-paste from that brown paper and saved in a bowl in the fridge and schmear it on later. I don't have one unit for grilling and indirect smoking so I had to perform 2 steps, the searing on my grill with KingsFord Charcoal and then used tongs to transfer the little hot coals to my smoker and covered with my Applewood pieces. (I didn't use Mesquite.) I was expecting the paper to burst into flames and cover the meat with soot. Luckily I had Grady (Gordon Setter) and Nutmeg (German Shepherd) (both professional taste testers) to make certain I kept the temperature right. All the best, Kind Regards, Ted
Hi Mr. Kent! I LOVE Chuck Roast. I see that you originally broadcasted this during a summer, but I personally think that Autumn is absolutely Chuck Roast cut season. How funny about pronunciation of the "what's-this-here" sauce! I had no idea that I could buy butcher paper! I learn SO MUCH from your videos! Thank you, sir! I think I'm going to be shopping for chuck roast as soon as I get off work today!
I just want you to know I made your steak fingers through your recipe and my wife loves me even more than she did before. She said that. God bless you, sir.
Nice looking cook. It's been awhile since I've cooked one of those. I think I made Mississippi pot roast in a Dutch oven on the grill the last time I cooked a chuck roast. You have your drip rod in the wrong hole on the right side of the grill. There is a hole down below the one you have it in that it goes in. The side of the drip rod that has the hole in it goes into that hole and the edge of drip rod hole catches on the edge of the grill hole to prevent it from coming out. The hole with the flap that you have it in now is for the rotisserie attachment.
Kent, this looks great! We’ll be smoking a chuck roast soon. My grandma always seared any roast that she made before slow cooking it. Hope you’re having a great summer!
You know I'l be sharing this one with family and friends ASAP. What a great way to bring out the full beefy goodness from an economy cut of cow. Thanks.
Thank you mr.kentbeen watching you for a while love your videos have both of your cookbooks bless you and shan and the doggies love the beag used to raise bradford cattle and hogs in central florida just got over elsa all good
13 seconds in and i have a feeling he knows what he's doing..3 minutes in and still perfect... i would score the meat and stick garlic in the cuts but that's me...sear then smoke... i can quit... he's a pro
I love your show, Kent! I've even tried a couple of your recipes and yu-ummm! I particularly like your use of the word, "Lairpen." Besides my Aunt Arrie and my brother Derion, you are the only person I've ever heard say it. Aunt Arrie was from Southeast Oklahoma in the Choctaw Nation. God Bless You!
I wish I'd seen this yesterday before I smoked a 3 lb chuck roast in my vertical electric smoker. I did not do a tenderizing with lime juice and I love the worstschester sauce so I missed out on that. I smoked it to 165, then wrapped in foil as this particular roast didnt have as much fat as I would have liked and i dont tend to get good bark in an electric. I kept cooking to 210 degrees then let it rest for 3 or so and shredded it. I'll give it a C+
I've got a chuck roast sitting in my smoker right now. I prepped it with a mustard rub, salt, pepper, and garlic. Just like how i do my brisket. No wrap. Just going to let it ride at about 250°. Using hickory for the smoke.
It's amazing there are now 3 of us that have the same phone number...... you, me, and Junior. Love that sense of humor. Keep the good work and "Let's go to town".
I had the privilege of living in the Lone Star State when I was in the oil business. When I watch your videos it reminds me of why I love Texas! Thank you for always remembering the brave men and women that serve our country. God bless you and God bless Texas! Now, it’s time to fire up the smoker!
You're pretty fun Kent, with your dancin' and good looks, but those tail-waggers under the table and sweet, patient little Major are right up there on my list. : ) Oh and the roast looks down right tasty. Yum!
I need to quit watching Kent Rollins cooking videos while I am hungry LOL. That looks so good and I do love some smoked roasts. Thank you for sharing all the delicious recipes.
Mr.Rollins,Wednesday now is a perfect time for me to cook especially right after Watching your videos!! I more or less have a miniature size of bertha! Just perfect for my cooking! God bless you both and your doggie's!!!
Like your videos they always give good cooking advice. I've been thinking about smoking a Chuck roast but wasn't sure if it would be to dry. Looks good in the video I'll give it a try.
Kent, that roast does look great and must be very tender after all that cooking and you all must have been eating it for several days too. I didn't get to eat roasts until I went into the Air Force, but when I got my first piece I was hooked on roast beef as well as corn beef as well. I wish you and Angie a great rest of the week.
I've got so I like chuck roast as well as brisket,im gonna have to try the butcher paper.Looking forward to seeing you on Huckabee this weekend...Thanks a Bushel.
neat we actually smoked a chuck roast on monday. and i have to say, aside from the ends having been charred a bit too much from not paying full attention to the temp the whole 6hrs we smoked it, it tasted damn good. all we did was slice the charred ends off and dipped em in bbq sauce to salvage their good flavor without it being unbearable
Chuck is my favorite. But just like the tri-tip. West coasters seem to have let the secret out and now it costs an arm and a leg over here. The cheap chuck days were the best days. Love the video!
Just ordered your seasoning and chipotle relish last night so I can try your cowboy sloppy joes. I will also try this smoked chuck roast when I get back from vegas. Awesome channel.
Loving these recipes!! The best part is how they taste and the enjoyment you seem to have making these videos! Thanks so much but do have a question for you, my daddy made the best sourdough bisquits but for the life of me I cannot remember what he did. It seemed to me that it did not take long and I remember the sargum on it and it was nice and crisp!! Any ideas? Keep up the dance and giving your pups a treat!
Like, shared,and subscribed. Thank you from the flatlands of Kansas for the great information. I have the roast seasoned up and back in the fridge, can't wait to get it on the grill and get this thing cooking.
BEST COOKING SHOW ON TH-cam!!!
Appreciate that
Absolutely by far, only one i watch from start to end. My favorite for sure
Hands down the best!! 👏💯🇺🇸
Surely one of the best, I actually tried a couple of his recipes. I advise u to try all of it,espicially the chicken one, taste delicous
@@toddreynolds8875 I'm usually a troll. This man is so kind, and helpful......All I can say is Thank you!
God blessed America when he gave us Kent Rollins.
He’s the Hickok45 of cooking tutorials.
NOW THAT is a crossover the world needs.
Imagine if Hickok45 cooked something and posted it on yt. That's something I'd watch for sure.
I saw that comment and subscribed.
@@preludin1 ditto
@@preludin1 me too 😀
For the Fourth of July, I got a Shoulder Pectoral (they were out of Shoulder Clods). It was twelve pounds, and was four pieces. I seasoned it, rolled it and tied it and smoked it for eighteen hours. It was out of this world good. I feed a lot of people at times, and they just raved about it. I had one guy say "I don't know what you did with that brisket, but it was the best I ever ate". He looked perplexed when I told him it wasn't brisket.
OMG... Im trying that this weekend.
Shoulder clods are best
@@3FAZNI HaHaHa. Absolute worst cut of the cow.....ever.
@@jaysantos536 never had it, care to explain why it's the worst?
@@jaysantos536
You know that the pettit steaks come from it, dont you?
Clouds have the the beefiest taste of them all.
2 years ago, I could barely cook a bowl of ramen. Thanks to Cowboy Kent Rollins, I’m on the smoker dang near every weekend. My wife loves my cooking, and even more the fact that she doesnt have to cook as much! God bless.
Thank you again, Cowboy Kent and Shannon. Positive content, cooking, kindness, respect, gratitude, and dogs. I'm grateful that you're doing this.
Just ordered one of your books. Army veteran in Minnesota. I wanna cook for my lady. The very best to you & your wife.
Glad you added the word "for" in there.
I have been smoking Chuck roast for several years and I am amazed at how popular it has become in the last year. Especially now that beef is through the roof! Thanks Kent.
Sitting here in Bungendore, Australia, avoiding mowing the lawn and this gave me such a smile. Now I better go mow…
Thanks for watching
I cooked this up yesterday and it turned out AMAZING! With the price of meat cuts right now, July 2021 it's nice to see good folk, Kent Rollins helping us stretch our budgets and still turn out "lip lickin" goodness! Thanks Mr. Rollins!
Made 3 of these today & loved it. Better than brisket in my opinion. Lotta smoke penetration. Half the cooking time & cost of brisket. Kent nailed it again on this one! Thanks Kent!
How long do you smoke a brisket?
Love your tribute to the service men and women :-) and of course the cooking
I'm patiently waiting for my next inspiration for the coming weekend. Best regards from southern Germany
Rhineland pfalz
Southern Germany? Where? Station @ 2General Hospital in Landstuhl. Beautiful area.
MAHLZEIT!!
I do not understand why people complain about meat not being tender.
That's why you have teeth. Some people overseas don't have "tenderizers", and they get by with teeth just fine.
Just seems like there is another thing making people lazier, they don't even want to use their teeth to chew.
Kent is the man!!!
@@cornpop8949 I believe it.
I would LOVE to meet Kent n hang out for a day with him! Awesome personality and awesome food! I bet he has more then a few awesome stories as well! I know I could learn ALOT! I love all the content!
You are so kind
@@CowboyKentRollins no you are
Been smoking chuck for yrs...can’t wait to improve my way with Ken’s ( Mr. Rollins) help
I've only just stared smoking with my new kamado. Have made vegetarian/vegan brisket which has treated so good
@@steveparadox1 vegan brisket?
@@shiTheadith yes, I made it using vital wheat gluten. Also referred to as "seitan". So tasty, my pet dog actually prefers it to meat (I've given it to her when she's left her chicken and still looks like she wants food)
i just smoke og kush
@@liberationwasalie2982 🤣
KENT! PIE ARE ROUND, CORNBREAD ARE SQUARED! Man, I haven't been able to use that snippet of the old joke in many years, so here it is.... thanks for the leadup. AND may I add, that the most tender and lovely chuck roast steak I have ever seen! Can smell it from here in Alberta, bud...
Chuck roast makes a great poor-man's burnt ends. Basically do everything the same as Kent, but at about 185 degrees, unwrap and cube the meat into 1" cubes, place in a foil pan, and brush your favorite BBQ sauce onto the meat while it cooks at low heat on the grill or smoker. Every 15 minutes or so, turn and brush more of the sauce on until everything has that gooey, thick, stick-to-your-teeth glaze. Usually 3 to 4 applications of the sauce will be enough. I usually do this as a side dish or appetizer.
Thanks for the great video, Kent!
Hope everyone had a happy 4th, God bless 'Murica.
America. 😊👍🇺🇸
Dog bless merica;) keep laughing and smiling every day atop the grass 🤣
My family and I look forward to Wednesdays we watch together!
Thanks for watching
Awesome! Aww! That’s so cute and cool that you watch Kent’s videos with your family members! :D
Feed the stomach and bless the soul the Rollins family does both.. respect from Canada 🇨🇦
Looks like my smoker will be busy this weekend! Thanks Kent and Shannon! God bless you and keep you🇺🇸
I made this pretty much as described (used the lime & W) in my offset stick burner (just changed up the seasoning) and it was freaking AMAZING!! TY! TY! TY!
Damn. Lucky are the ones, who eat Kents cooked food.
That sounds like a bible verse
Hello Kent and Shannon! I just wanted to tell you guys, I bought your cook books, and I CANNOT wait to try some of those recipes! I am so impressed with how they turned out, and Shannon, your pictures are absolutely AMAZING! I want to thank you guys so much for sharing all those wonderful recipes! Keep doing what you're doing! xox
I can't wait to try this out this weekend. Whoo boy, that looks good. I pulled the chuck roast out of the deep freezer and am ready to roll some smoke! Thank you so much for the video! You guys are amazing and your videos make for an awesome work break and a smile.
I always enjoy your videos you always have a positive message and it is comforting in these trying times for our country. Thank You and Shannon for what you do to teach and entertain the citizens.
I've smoked a chuck roast. Its really good if smoked right.
I also have smoked chuck roast, it's really hard to find those huge rolling papers though 😂.
Seriously though I smoked a bunch of chuck eye steaks and they were phenomenal
@@wachagondoo The Chuck Eye is the neighbor of the Ribye, just doesn’t live in the fancy house. They are great, just like their neighbors.
You guys are THE BEST! God bless America, and God bless you! (puppies, too)
Amen
Thanks for watching and God bless you
Thanks Kent and Shannon and all the pupper-dogs. Looks good and worth fixin. Thanks for sharing with us. Stay safe and keep up with your good work and videos. Fred 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
Kent…your one of a kind! Thanks for all you do
Had this for diner tonight and made home made pita bread to go with and Serrano salsa to top it was one of the best things I've eaten in a long while
Kent,
Worcestershire is a county in England and its pronounced Woostershire, so we call the sauce Wooster Sauce.
Kindest Regards and love your cooking
smooked my first chuck roast today,loved it Kent!
So glad you enjoyed
This is a most delicious chuck roast! Thank you! I've been smoking chuck roast for a while and always wondered what would add some flavor. I followed your recipe exactly on my Weber Smokey Mountain and it was amazing! All my smokers have a name and my Weber is "The Bullet". I use it as an outdoor "slow cooker" while I work on building project with my husband. I was very impressed with the Reynolds butcher wrap too. I've been using aluminum foil for quite a while. But the juices always seem to disappear in the foil.
Everyone commenting that it looks dry: I'd be glad to eat your share.
Sure, we all have our preferences, and we all may use different cooking methods and ingredients; but I still wouldn't turn that roast down. I'd rather have food cooked with passion and love, than food cooked "perfectly" by a soul-less automaton.
I bet the taste is spectacular.
If it seemed like it was a little dry, then that gives me all the more reason to have a beer, glass of wine, or that "barbecue jam" (haha) with it.
Win/win for me.
Comparing it to brisket, it will look dry. For what it is, a chuck roast, it's not. To make it juicier, you could wrap it in heavy duty foil instead of butcher paper, then, when the internal temp is around 203, rest it in a small ice chest until the temp comes down to about 150 for slicing. That adds needless complexity, imo.
@@kevansmith5511 FWIW: I love to sous vide a roast at maybe 132 for 24ish hours, then smoke it low for an hour/hour and a half. Smoky, tender, and juicy. Best of both worlds.
I ain't complainin , that there piece of moo meat looked down right tasty !
We are sure spoiled as Americans, SPOILED.
@@HunterJohnson77 dang straight !
I have watched your videos for years and enjoyed them and learned a lot. I have always liked the shirts you wear as well.
I have to cook my roast in a crock-pot. 2 or 3 lbs roast in the pot,(chuck or rib something with a little fat) 1/4 lbs butter on top of it, 1 packet of Au-Jus seasoning, 1 packet of onion soup mix. Cook on low for 4 to 8 hrs, 4 hrs to slice, 6 to 8 hrs to shred. I like to chunk or shred the l leftovers if any and mix in with golden mushroom soup, 2 large spoonfuls of sour cream, (I use a serving spoon for this) one can of mushrooms. Cook up some noodles and WALLA quick and easy beef stroganoff.
Sounds good
Chuck roast is my favorite piece to smoke! First thing I ever used my smoker on and experimented with.
Mr. Rollins, thank you for all of your amazing recipes, and for always being an example of positivity and good old fashioned fun.
Superb cowboy Recipe' I never liked smoked meats until I used your recipe and methods now I'm hooked
I also smoke noodles and the broth too and dam it's good.. Your methods are healthy and no threat of any cancers later on..Thanks Coosie..
This is exactly why I love USA. It's cause of people like you that keep that American spirit and pride alive. God bless you brother.
God bless you Shannon your family and all the pups
God bless you, Shan, the begal. I really enjoy your videos they are very entertaining and you can even learn how to cook or pick up some campfire tips. Best channel on the tube. Thanks again to you and Shannon you both are the highlight of my day. Give the begal a scratch for me. Thanks again.
I'm definitely going to try this on my smoker. Looks fantastic. You are very entertaining and fun to watch.
Got my autographed copy of Faith,Family & Feast today. Anxious to get started. Thanks Ken & Shannon. The very best to your family. Thank You! Minnesota fan.👍
God Bless you so much. Thank you for the smiles. I really needed them today.
I make poor man's burnt ends with chuck roast ,and it's really good !
Every time I watch you folks I learn something about cooking but It also sounds like you might just be Jimmy Buffet fans love watching your stuff you,ve got a fan here folks keep up the good work Cobberdog coming at ya from Port Stephens Australia
I like to slather it in mustard/ACV and add the seasonings. Makes an awesome bark. I also like to spray some ACV and water every hour or so to the meat in the smoker before it gets wrapped. Some of the best bbq I’ve ever made.
Hi Kent-
I love your videos! I just tried this recipe, as best as I could duplicate on a 2-pack of tri tips from Costco. Excellent flavor, superb.
I am not the biggest fan of Thyme in general, but the final result in this recipe is terrific. In fact, I scraped up all this thyme-beef-juice-butter-paste from that brown paper and saved in a bowl in the fridge and schmear it on later.
I don't have one unit for grilling and indirect smoking so I had to perform 2 steps, the searing on my grill with KingsFord Charcoal and then used tongs to transfer the little hot coals to my smoker and covered with my Applewood pieces. (I didn't use Mesquite.) I was expecting the paper to burst into flames and cover the meat with soot. Luckily I had Grady (Gordon Setter) and Nutmeg (German Shepherd) (both professional taste testers) to make certain I kept the temperature right.
All the best, Kind Regards,
Ted
So glad yall enjoyed Ted and Thanks for watching
My weekend now begins on Wednesdays. Your weekly video release is a highlight of my week!
I WAS LOOKINGF FOR SOMETHING A LITTLE CHEAP SO CHUCK SOUNDS LIKE A GOOD ALTERNITIVE, THANK YOU FOR YOUR TIPS I'M LOOKING FORWARD TO THIS
Hi Mr. Kent! I LOVE Chuck Roast. I see that you originally broadcasted this during a summer, but I personally think that Autumn is absolutely Chuck Roast cut season. How funny about pronunciation of the "what's-this-here" sauce! I had no idea that I could buy butcher paper! I learn SO MUCH from your videos! Thank you, sir! I think I'm going to be shopping for chuck roast as soon as I get off work today!
I just want you to know I made your steak fingers through your recipe and my wife loves me even more than she did before.
She said that.
God bless you, sir.
Nice looking cook. It's been awhile since I've cooked one of those. I think I made Mississippi pot roast in a Dutch oven on the grill the last time I cooked a chuck roast.
You have your drip rod in the wrong hole on the right side of the grill. There is a hole down below the one you have it in that it goes in. The side of the drip rod that has the hole in it goes into that hole and the edge of drip rod hole catches on the edge of the grill hole to prevent it from coming out. The hole with the flap that you have it in now is for the rotisserie attachment.
Kent, this looks great! We’ll be smoking a chuck roast soon. My grandma always seared any roast that she made before slow cooking it. Hope you’re having a great summer!
This guy is a life pro!
LOL
Admire his demeanor.
When he started dancin..forget it!
Great content.
THANKS
You know I'l be sharing this one with family and friends ASAP. What a great way to bring out the full beefy goodness from an economy cut of cow. Thanks.
Good eating it is
Thank you mr.kentbeen watching you for a while love your videos have both of your cookbooks bless you and shan and the doggies love the beag used to raise bradford cattle and hogs in central florida just got over elsa all good
So glad yall are safe and Thanks for watching
Favorite show on TH-cam!!! Its a good day to be above the grass!
Thanks for watching
I so enjoy you guys. Take care & God bless.🙏❤
Thanks and God bless you
I love you good sir...your cooking and your personality is off the chart...You really are a legend...Thank you for all you share..
13 seconds in and i have a feeling he knows what he's doing..3 minutes in and still perfect... i would score the meat and stick garlic in the cuts but that's me...sear then smoke... i can quit... he's a pro
I love your show, Kent! I've even tried a couple of your recipes and yu-ummm! I particularly like your use of the word, "Lairpen." Besides my Aunt Arrie and my brother Derion, you are the only person I've ever heard say it. Aunt Arrie was from Southeast Oklahoma in the Choctaw Nation. God Bless You!
I wish I'd seen this yesterday before I smoked a 3 lb chuck roast in my vertical electric smoker. I did not do a tenderizing with lime juice and I love the worstschester sauce so I missed out on that. I smoked it to 165, then wrapped in foil as this particular roast didnt have as much fat as I would have liked and i dont tend to get good bark in an electric.
I kept cooking to 210 degrees then let it rest for 3 or so and shredded it. I'll give it a C+
I've got a chuck roast sitting in my smoker right now. I prepped it with a mustard rub, salt, pepper, and garlic. Just like how i do my brisket. No wrap. Just going to let it ride at about 250°. Using hickory for the smoke.
It's amazing there are now 3 of us that have the same phone number...... you, me, and Junior.
Love that sense of humor. Keep the good work and "Let's go to town".
I had the privilege of living in the Lone Star State when I was in the oil business. When I watch your videos it reminds me of why I love Texas! Thank you for always remembering the brave men and women that serve our country. God bless you and God bless Texas! Now, it’s time to fire up the smoker!
I got a chuck roast to smoke this weekend, and I had a general idea of how I wanted to cook it. Having watched this, I'm gonna try the Cowboy method.
You're pretty fun Kent, with your dancin' and good looks, but those tail-waggers under the table and sweet, patient little Major are right up there on my list. : ) Oh and the roast looks down right tasty. Yum!
I need to quit watching Kent Rollins cooking videos while I am hungry LOL. That looks so good and I do love some smoked roasts. Thank you for sharing all the delicious recipes.
Mr.Rollins,Wednesday now is a perfect time for me to cook especially right after Watching your videos!! I more or less have a miniature size of bertha! Just perfect for my cooking! God bless you both and your doggie's!!!
I'm sending this video to my Dad for his smoker! We've tried a chuck before but it didn't come out quite right. I know yours will!!!!
smoked chuck on ther pallet smoker is one of my favs, hard to beat
Just seeing that tail wag... too adorable
God Bless you.. and God Bless America!
Like your videos they always give good cooking advice. I've been thinking about smoking a Chuck roast but wasn't sure if it would be to dry. Looks good in the video I'll give it a try.
Delicious as always!!! God bless you and your!!! Regards from Mexico
Kent, that roast does look great and must be very tender after all that cooking and you all must have been eating it for several days too. I didn't get to eat roasts until I went into the Air Force, but when I got my first piece I was hooked on roast beef as well as corn beef as well. I wish you and Angie a great rest of the week.
Now that's a good lookin' roast! Thanks Kent, Shan, Andy and the pups.
Whenever I say BR549 to someone, they give me that blank stare. God Bless Junior Samples.
Junior was the one on that show that was not an actor he was living the part
Heeee-Haaaawww!
me too
For me it makes me think of the Nashville band BR549. Thank you for posting/telling us where it's originally from.
This is brilliant! After seeing several of your other recipes I had tried this myself and found it amazing! Can't wait to see how you do it!
You watched this already?
Haha sounds that way .. I think we know what he means
Pros to watching Kent Rollins:
Learn to cook great food
Cons to watching Kent Rollins:
Will watch 2 hours of his videos
...and put on the pounds!
From London! Love your channel!
I am coming to Texas after I come out of hospital. Hopefully flights be open. I would love to come meet you
I've got so I like chuck roast as well as brisket,im gonna have to try the butcher paper.Looking forward to seeing you on Huckabee this weekend...Thanks a Bushel.
neat we actually smoked a chuck roast on monday. and i have to say, aside from the ends having been charred a bit too much from not paying full attention to the temp the whole 6hrs we smoked it, it tasted damn good. all we did was slice the charred ends off and dipped em in bbq sauce to salvage their good flavor without it being unbearable
Chuck is my favorite. But just like the tri-tip. West coasters seem to have let the secret out and now it costs an arm and a leg over here. The cheap chuck days were the best days. Love the video!
Just ordered your seasoning and chipotle relish last night so I can try your cowboy sloppy joes. I will also try this smoked chuck roast when I get back from vegas. Awesome channel.
HEY KENT!- On one of your very recent videos you pronounced the "W" word PERFECTLY! Don't be shy about it!
Kent, you are The Man,great recipe.
I've been using your sour dough starter for years now. Great for so many things, pancakes to chicken fried steak.
Loving these recipes!! The best part is how they taste and the enjoyment you seem to have making these videos! Thanks so much but do have a question for you, my daddy made the best sourdough bisquits but for the life of me I cannot remember what he did. It seemed to me that it did not take long and I remember the sargum on it and it was nice and crisp!! Any ideas? Keep up the dance and giving your pups a treat!
my favorite cook Kent !!. The Florida pool pump motor bearing repair guy approved ! that was good info
Just call the “W” sauce Lea & Perrins! It’s the best
Anything else is just a very pale imitation.
I smoked a roast and added it to the crock pot for beef stew. Much better than regular beef stew.
Always a pleasure to watch your videos.. I always learn something...
God bless y'all and thanks for your secrets!!! 👍💕😊
Like, shared,and subscribed. Thank you from the flatlands of Kansas for the great information. I have the roast seasoned up and back in the fridge, can't wait to get it on the grill and get this thing cooking.
i will be trying some sous vide soon , after doing that at a 131 degrees , i will sear em to perfection , good job my brother !