I've done a bunch of chuck roasts and have found that it's best to get a good bark on them a little quicker (not easy with a pellet grill since there's not much smoke at higher temp, works great on gravity charcoal pit) and then coat with smoked tallow and wrap in foil instead of butcher paper. (butcher paper is perfect for fattier packer briskets) Once that chuck is nicely tender but not overcooked (somewhere around 200 degrees internal), remove from the heat, open the foil and allow it to cool to about 150, wrap it back up and hold it at about 160-170 (my oven does this well but be sure to test your oven temp for a couple hours with a probe first, don't trust the oven temp display) for a LONG TIME. I like at least 12 hours/overnight. This will produce a nice, tender and crusty chuck that doesn't fall apart and is extremely versatile for anything from a meat and potatoes dinner like pot roast, to sandwiches, tacos, burritos, ect. And as a bonus, this finished chuck roast fits into my normal vacuum bags to put up, freeze and give out as gifts to your friends and family who will be blown away by your delicious, thoughtful and homemade gift. They can simply put the whole sealed bag into a pot of simmering water to reheat and it will be almost as good as the day you finished it. Enjoy!
Thanks for this info., I will have to try this out. I'm a stickler for the internal temp. for the meat breakdown, applying the tallow, then letting is rest (I insulate mine in a cooler with towels) for about 3 hours before serving. Love my BBQ/Smoke family out there!
I’ve been smoking chuck roast for awhile now however I spend the last couple of hours brazing them. Spend 2 hours getting smoke around 185 on the pellet smoker 2 hours at 225 with a bit of spray or until 165 170 2 hour or until 205 sealed in a pan at 225 with a bit of liquid in the pan made from beer and apple juice
This is awesome! Split a half cow with a friend and they took the brisket and I took a bunch of chuck roasts. Just cooked two of them last Sunday for my mom’s birthday just as I would a brisket and I couldn’t have been happier with the results. Literally took my first bite and said to my friend, “This is almost like brisket.” It was one of my best cooks in a while and I’m stoked to do more of them and also play with how I want to treat them. Thanks for the video as always!
Take a big chunk of the smoked chuck and slice it about the thickness of a chopstick. Hit them in a cast iron real quick and roll them up (tie one piece of twine). Sometimes I'll sauté onions and add some fresh herbs. Either way, throw those into a pot of pasta sauce and let it simmer for a couple hours. It's going to taste awesome, with any dish you want (just pasta is fine). Save all the leftover sauce and make pizza w/ it. Amazing.
Where I live in Canada, I've never been able to get a brisket in the grocery store until this year, and I've never been able to get one for less than $85-100. Y'all are lucky to have had such cheap brisket for so long.
And we can't order good quality online like Americans can. I go to a butcher and it's definitely good quality, but the pricing is outrageous 9 out of 10 times
@@EtherGaming604 - Have throw this in here, in case other people are still reading the comments two years later (like me - LOL) ....Brisket was never about "good quality". Wagyu, prime, dry aged? Some places are trying to make Brisket a "Designer cut of meat". ..."Choice and select" is the REAL brisket. Snow's BBQ never uses prime - they use select...
I inject melted beef tallow into my chuck roast. Tastes just like a juicy brisket. I also inject my brisket flats the same way. So moist and juicy. Got the smoked tallow injection from your videos.
I’ve been a huge fan of chuck for many years….An unrecognized star. The texture, marbling, and flavor are wonderful… but sometimes it can be tough. The key to what you are doing is to pre-cook it sous vide at around 130-135 F for a couple of hours. Because of the fact that it is sealed in a vacuum bag during this, it will retain a lot of moisture…. The longer you hold it at that temp the more tender it will get, but it will stay pink and juicy. Then work on the smokey bark.
Hey I have a pellet smoker and I might have some tips for you. First thing, cook fat side down because the heat source is from the bottom. Also, you might wanna cook on something around 200 or 225 the whole cook. This is gonna take a while so you'll have to put it on the night before and check on it at around 8 hours into the cook. If it needs more, let it go longer but once the bark has a deep red color, then wrap it and send it for another 8 hours or less depending on how much extra time you gave it unwrapped. You can also bump the temperature up to around 250 when you wrap it. Overall expect around a 16 hour cook for a brisket around 15 lbs and you will get great results. It might take more or less time but you should be fine because briskets can rest for an eternity. Also of course do your smoked tallow thing.
100% agree that on a pellet smoker, you want to cook fat cap down. And I do the same as you. Cook 225 until the wrap. Then I'll bump to 275. I budget for an hour a pound. And I'm usually right to within a half-hour either way.
@@92bagder ok thanks for letting me know. does it actually give more smoker flavor? is that something you were able to measure or do you just assume? does it also help with the bark and how often do you have to refill it?
Been getting at least one chuck roast a week - especially since the briskets are either hard to find or too small. The chuck roast work just fine. Like others have said, makes great chili.
Been waiting for a video like this for so long from JY. The whole low n slow BBQ ethos was born out of necessity for using the cheapest cuts of meat, here in the UK you’re talking £120 ($160) for a decent packer brisket which is an unfeasible amount to spend especially considering the learning curve and the fact that everyone probably ruins their first few briskets. I stick to lamb shoulder, pork shoulder and beef ribs which are much more affordable here in the UK, but it’s great to see someone smoke something like a chuck roast even though I’m not sure what the equivalent joint of beef would be in the UK. More of this content please 🙏🏼
I've used a chuck roast for exactly what you saod, burnt ends and they were amazing. The only thing I did differently want pre-cube the roast and season all the cubes individually and set them on my off set smoker. They were delicious
This guy is a benchmark for how to speak and present a video. No "ums" or "ahs", informational, to the point, a pleasant demeanor. Lot of TH-camrs could take a lesson here. Subscribed and now I'm hankering to get the pellet grill out!
I've been doing this for a while now. Chuck roast often goes on sale as well. I honestly almost prefer it to brisket and you're right about the smaller sizes as well. Great video!
I did a chuck roast about 2 months ago on my smoker - honestly, it was very good, close to a brisket. For me, it was a cheap and easy way to get the smokin' feeling without going all in on a brisket. Sometimes I just need to smoke something.
I’d recommend fat cap down (on a pellet grill) towards the heat source. You will get better bark development on the meat side and more fat rendered. Cheers!
I use an A-Maze-N with my pellet smoker and highly recommend it. I doubles (or more) the smoky flavor from the pellets without affecting the temperature. Still not quite to an offset, but much much closer. It's also useful for cold smoking. For shorter cooks, I usually start them with a 1 - 2 hour cold smoke. Other than that, I've been following your offset directions as close as I can and have had amazing results.
Just bought 2 briskets for 4 bucks a pound. One was 16 lbs and the other was 19lbs. Im from Canada and this is unheard of. They are safely in my freezer. Gotta grabbem when you can
I've cooked a lot of brisket and tons of chuckies on my YS 640 and what I've found is to get the best bark and smoke flavor for brisket is to start it at 200° for a couple hours then I'll take it to 250° for the rest of the cook. It takes longer but I'm able to get that dark mahogany almost black bark on my brisket. Your chuckie looked perfect the way you did it. I like to use chuckies for burnt ends they come out awesome
@@caveydl on my YS640 the heat source is from below so if I cook on the main grate fat cap down. If I cook on the upper grate fat cap up because there is more heat reflected off the top of the cooker
Dump the serated knife for a smooth blade,and get a Grillia Grills and you have 2 smoke options,the staedy temp or temp swings that dump pellets in like oscillating fan for more smoke.Or get a pellet tube for constant smoke and set in on grill grate .When you take off butcher paper put back on grill 1 hour to tighten it up.
Yes. I have smoked several chuck roasts. The main reason is because the nearest place for me to get a prime brisket is almost 2hrs away. Plus they are definitely too expensive. I find the largest thickest roast I can to smoke. Just like always the intermuscular marbling is what catches my eye, if it's at least 3lbs or larger I go for it. I found some shoulder roasts do well also as long as they are marbled up. You do have to pick through stack to find the good cuts but there's usually 1 or 2 good ones outa 10 or 15 cuts.
Chuck roast is also pretty good in the Instant Pot. 😉 Really though, if you find some portions of the roast are better than others, it might be interesting to have the butcher dissect out that muscle whole and see what that looks like. Other cheap meats you get segments in the steak that are better, in sirloin or even round. Maybe not for smoking but still. Another hot tip might be the arm roast (from the upper front leg) that has the big marrow bone in the middle.
I have rendered some tallow from trimming of a briskets in the past. Then I’ve taken a Chuck Roast and injected melted tallow into the Chuck Roast then smoked it as normal on a pellet smoker. The results are AMAZING.
I've been doing chuck roasts for the past year... Costco even has Wagyu Chuck roasts, and not too pricey.... I've neve been able to pull of a brisket on my Kamado smoker, but the chuck roast is pretty much like burnt ends... Last week I did a wagyu chuck roast and a choice chuck roast, and the choice was definitely drier, as expected, but did really well in quesadillas/fajitas.
Love the chuck roast, eat it almost exclusively. It gets to be about $4 a pound sometimes and I get for the whole month. Otherwise I get the shoulder roll and make ground beef on a medium grinding disc. I mechanically tenderized it with a cheap Amazon one for just the chuck roast cut. Don't over do it. Go by feel as you go. My new method is dry aging in the fridge. Not a pretty sight, but salt all sides really well and put on a wire rack. After a week you have something special, and no need to mechanically tenderize. But you could do both methods. Slice up and cook both sides medium rare to medium. Just a note is that the tenderizing this way introduces the outside bacteria to the inside. So do last in both scenarios. Adding thyme and butter is a good variation too. Enjoy.
I've been smoking on a pellet grill for about a year now and have never done a brisket. It's only me and my gal so its just way too much meat. So I went the chuck roast route and honestly have no desire to spend $100+ on a brisket.
In all reality, you have been cooking on an Easy Bake Oven. Pellet GRILLS are not smokers. They produce smoke, but so does a piece of paper. Pellets are compressed sawdust with absolutely zero flavor. You want a smoker, buy a smoker.
Chuck is and always has been more expensive than brisket in south Texas. I've done both, chuck roast taste like a roast no matter how you cook it. Brisket has a taste all its own. Haven't found another cut that comes close. As for the smoke that you're lacking from the pellet grill. This is exactly why i like pellet grills. Offset the first thing you taste is smoke. Then the seasoning and meat are a after thought. As with any type of cooking i do i want the taste of the food first. To much of anything is not a good thing.
Super glad you’ve delved more into the pellet grill market since you probably have a lot of subscribers that are primarily one or the other but are also interested in the other. Love the vids!
I smoke chuck roast on my green mountain pellet often, simply because of what you said, it’s. It too much food. One or two are perfect. I do them similarly to how you do it, wrapped. Sometimes I finish them like a pot roast in an aluminum pan with veggies and beef broth. That’s great too with a Smokey kick. Thx again for trying to bring back the true spirit of barbecue!
What’s the cook time difference between the two? I didn’t hear the difference and I’m curious about that difference as well. Shorter cooks for arguably similar results could be another draw for some.
I've done several beef roasts on my kamado, and they turned out fantastic. I haven't attempted to replicate a brisket low and slow because of concerns of drying them out. I take a beef roast to medium doneness with a cook temp of 225-250, typically done in 3-4 hours depending on size. Not as fall apart tender as a proper brisket but still an excellent meal.
I gave up on brisket a couple of years ago, I just can't afford them. However we love to smoke a chuck roast and use most of it in veggie beef soup! Omg, talk about an amazing pot of soup!
I appreciate his willingness to go after this oft debated topic. Beef brisket, the whole with point and flat is still the cheapest cut of meat available for choice the average is 5 dollars a pound. Boneless chuck roast averages 8 dollars a pound. With sales and promotions you can usually get 2-3 dollars a pound of either one. The big difference between the two is the loss of mass due to shrinkage and edible meat during the cook. Briskets we all know shrink significantly where as chuck roasts do but at a much lesser rate . At the end of the day that and the time necessary to that is what makes brisket more expensive in both cost and time invested.
The issue is that in the north of MX this cut is already used , but with the bone attached yet and it's called "needle" because of the cut of the bone, is very meaty and a bit on the side of tuff, but marinated and medium rare have a great gamey flavor, however you are gonna chew on it way much more that you expected.
Thanks for the video. Here in the UK the price of brisket vs braising (chuck) steak is almost the same. Not so many slow smokers around either, but what you're doing is really interesting. Thanks again!
It is strange that chuck roast is less expensive (per pound) per brisket. Let's face it - it is far more versatile and definitely very beefy. You can make steaks out of it (even really good steaks, if you using a lot of trickery) - and now we are learning, that you can even do some proper BBQ with it!
After I smoke the CR for between 4 and 6 hours (depending on the size) I braise it in the oven in better then bullion for like 4 hrs.at 220. It’s so tender when I’m done you need a big spatula to get it out of the braising pan. Ohh and the liquid in the braising pan is liquid gold. Mix equal amounts with bbq sauce (Masterpiece the best IMO) and mix back in with the meat once it’s pulled. You don’t need that much. Don’t make it soupy!
We got half a cow last week and I was going to do brisket on Sunday but there was so much chuck that I thought why not try it out. Everyone liked it and it was basically the same prep and cook with a huge smoke ring. I will for sure keep trying to figure it out!
I've done chuck roast on my pellet and ive treated it like brisket and wrapped it and finish it in paper and let it rest for a long time. I've wrapped it in beef broth. Next time I want to use beef talo. I've sous vide chuck. Its a pretty resilient cut
Beef in the UK is very expensive compared to USA prices. As their are only two of us i switched from Brisket to chuck roast a long time ago. you can even cook them on a higher temperature as a roast joint but there not as tender as long and slow. The secret to chuck roast is get the cut closet to rib where they split the fore quarter from the Hind quarter
Chuck roast has always been the go-to 'trainer brisket. You can also brine it for corned beef/pastrami, weck roast it, make Italian beef for sandwiches, etc.
I know this video is 2 years old, but its the first time I've watched it. Chuck Roast is $7.99/lb at my local Krogers. Guess I'll have to wait for it to go back on sale. Great Video!
^This Tri-tip is the gem of BBQ that for some reason always flies under the radar. Even when a light is shined on it, it quickly drops back off the radar. This is ok by me, because it could quickly become victim to the brisket syndrome. I usually pay $6.98-7.98 a pound. If I get it in the marked down bin, $4.98 a pound
I'm late to this video (as well as the channel - loving it, BTW!) and I've got a confession to make. First, I'm making this comment when I'm only half-way through the video. Second, I've been a huge fan of chuck roasts ever since I got my sous vide setup going a couple years back. Salt, pepper, and a hint of garlic powder (thanks, Guga!). Into the vacuum-sealed bag and the water bath. Set to 135F for 24-36 hours. Drain and save the juice. Pat dry and sear all sides on a ripping-hot cast-iron surface. It's PERFECTLY tender and flavorful. It's as good as any of the sliced beef I've gotten from any proper deli. And that's from a CHOICE grade cut! I know - it's not "BBQ" but I can't argue with the results. And, yeah, I recently got a pellet grill that I've got a couple of decent meals from already, as well. I'll DEFINITELY be putting a chuck roast on there soon as they go on sale frequently at my local grocer. Keep up the quality content - I'm hooked!
i'm looking forward to your pellet grill learnings too! Funny you thought the flat had more juice than the chuck, that would tell me the chuck was pretty dry.
I've been doing chuck roasts on a pellet grill for the past year, because, yeah, brisket is stupid expensive. I follow the Urban Cowgirl recipe, it turns out amazing every time. I would recommend a 3-4 pound roast, as it stays much more moist than a smaller roast would. I can't recommend it enough, the whole family enjoys it! One bit of advice, if you follow the recipe I mentioned, expect it to take at least 8-10 hours! I'll definitely try the 'burnt ends' idea next time we have a party at our place, I think people will love it!
You should try a tri-tip roast it's even closer to brisket then the rump for smoking. For anyone reading this It can be a tough cut to find, but if you have a actually butcher they will cut it for you.
The grocery store chain I shop at in Florida sells ”pieces of brisket flat” and it’s usually a 3lb piece of a brisket flat. They charge $30 for basically half a brisket flat which cost almost as much as Ny Strip. So I don’t really make brisket anymore cause it’s basically the same price as a nice steak so it seems pointless to buy a brisket when you get the same amount of a better cut for about the same price.
I have the pitboss Austin XL have had amazing results with it. I will say that you really have to keep an eye on it because the factory thermometer that comes with it is not reliable at all. I got a meater thermometer today for Christmas so I expect my smoking game to get even better
I've smoked a few chuck roasts just the way you did for shredded beef. The only difference is that I unwrapped it early and finished it in an aluminum pan with some beef broth. turned out a tad salty, but in a sandwich or wrap it worked fine. I learned the tallow, butcher paper wrap method from you. thanks by the way, it has been a "game changer" for my end results.
Did you cook the Chuck for the same amount of time, and wrap at the same time as the Brisket? What temperatures did you use? I just smoked a 3lb. Chuck roast about a week before seeing this video. Cooked it for about 3-1/2 hours at 180F. Wrapped it and got it to 160F and cooked it for about another 45 minutes or an hour on 300F. It reached 205F, I rested it for 2 hours in the cooler. It was pretty nice, but not as tender as the brisket turns out. Yours turned out to be comparable. I'd like to know your whole technique (eg. temperatures and times). Thanks Jeremy
Pre-pandemic I could get prime brisket at Costco 13-15 lbs around $45-50. Now the same size in choice grade is around $120 here in Tucson. Count me out.
Thx Jeremy. A few weeks ago I smoked a couple of nicely marbled chucks. First I injected them with Wagyu enhanced with some soy sauce and a few other tasty things. But it came out drier than I hoped, like a flat. It disappointed as the main dish that night. The next day we sliced it thin for sandwiches and it was pretty good. I will try again hoping for better results.
At my local grocery store they have Select Brisket running right at $5 lb... chuck roast is slightly higher usually $5.99lb. The big difference is 18lb of meat vs 5lb of meat. So per lb the brisket is less expensive but overall cost the chuck is a smaller investment.
Got a smoker this summer. Great thing is a properly smoked cut of cheap meat tastes fantastic, and tastes better than a poorly or moderately well cooked expensive cut of meat.
I love chuck roasts, I use them as a sub for ribeye steaks as well! I sous vide then sear them (I know, not bbq) but with herbs, garlic, salt, pepper, these chuck roasts come out amazing!
I thought I would try a chuck roast yesterday. The flavor was great with good bark and it was about as moist as you can get that lean of beef. The texture was still pot roast. No way around it I suppose. First time wrapping and using tallow. Not sure I'll do chuck roast again. eight hours plus two resting. A lot of time for what it was. More expensive than tri-tip here in California. I can smoke then sear a tri-tip in about three hours and have a much better piece of meat.
Try Tritip. I watched a video (maybe even yours, I don't remember) where they smoked a Tritip like a brisket, because it's cheaper also, and had similar results
This is really great. I use chuck roast mostly because I’m cooking for 3, and not 30. One of my favorite recipes is ropas viejas. It’s not really smoked barbecue but you should definitely try it.
Great video! As someone who has made a lot of briskets on a pellet smoker, I need to give chuck roast another try. Also, in regards to your comment regarding bark on the pellet smoker, I feel like I have been able to master it with keeping the temp at 200 till wrapping. I use cookin pellets - perfect mix or lumberjack comp blend. Seasoning - coarse salt, pepper, garlic, and hey grill hey beef rub. With a pellet smoker, I seem to always need to keep temps lower than you are using on offset to get any kind of bark or smoke flavor.
Thanks for all the information, I just did a pork butt on a pellet grill ( char grilled) fixing to try some of it tonight and just for fun cooked some chicken breast and chicken kabobs and excited to try more. Thanks again
In the 70s and early 80s pork ribs and brisket were on par with chicken backs price wise. Crazy that these undesirable cuts of meat are so expensive. It’s a lot of work to make these cuts taste good,but man,they are good
I live in Aus, it's not just all types of meat that have gotten ridiculously dear, fish is out of reach for most $40-50 a kilo. Someone is getting rich and well fed, just not most of us. PS. Love your videos. Cheers
Spoke so highly of porter road I had to stop watching the video and go buy some stuff! I hardly ever buy brisket anymore. I love the chuck roast because you get the same satisfaction of a brisket with much less fuss and cost. A chuck roast can be done much quicker than a brisket so when you’re busy they are a life saver!
This is why I commend people for being vegetarian/vegan. We need more of them out there so the demand for good beef doesn't get higher. They can enjoy all the soy "meat" they like and I won't be effected in the least.
I usually cook 18-22lb Briskets.. never have waste in a family of 4.. we freeze what we don't eat and pull when we think it would add a great flavor.. Like making chili or Nachos, Burgers with Bacon, Brisket and Sautéed Mushrooms with your favorite BBQ sauce= Best Burger ever. Anyways Chuck here is 5.39 and Brisket is 5.99.. sure a savings of around $13 if I buy that many chucks.. But Brisket flavor is next level.. I've done Chuck and prefer it is a Smoked Pot Roast.. soooo good.. But if you can get that perfect Brisket nothing else compares... Been smoking for 10+ years and BBQ for over 25.. Just my opinion.. thx for the Video and keeping it as non biased as possible..
Really looking forward to that pellet smoker video! As a man who does not have a lot of free time, I rely solely on my Traeger to get my BBQ fix. Can’t wait to see what you come up with as I’d love to get the best results possible out of my machine and I really trust your opinions!
the last tome I looked a brisket, it was $7 a pound, I'm pretty sure an employee heard my suggestion as to where they could store it ! the only reason to buy a whole brisket was it was cheap
Today's episode is brought to you by "Itramuscular Marbling"... If it's not all up in there, its no good., lol. Jeremy, I love your videos man!! Keep up the great work, sir.
Jeremy, I gotta say, as a Hillbilly music fan, I love your selections of tunes maybe even more than your fantastic bbq vids! Bravo on the mighty fine banjer music on this one here!
Smoked chuck roast is always good but I buy from a local butcher farm and beef especially brisket is a lot cheaper than super markets. Cut out that middle man! Awesome videos Jeremy! Awesome techniques!
In Germany, we pay for briskets between 90$ amd 550$... No Kidding... Its absolute insane. Irish or black angus are about 90 to 150 bucks and Wagyiu Briskets are up to 550 bucks
Could you do a brisket point video, I'm new to smoking and have a cheap smoker so not looking to do super long smokes, but with these prices might have to try the chuck roast lol
I have done 3 chuck roasts. I have found the bigger the roast (4-5 lb) the better the turnout. Thanks for all the videos and I did finally try Porter on a brisket.
A local Amish grocery store had a what appeared to be a whole bottom round. I was also watching The Bearded Butchers break down a rear quartet and started wondering if you could use a whole bottom or top round just like you would a brisket in smoking? Maybe the Scientist could experiment? I know the bottom round is cheaper than a brisket or a chuck roast.
I have smoked the rump end of a bottom but didn't finish it out like a brisket, only took it to about 130F and sliced it for sandwiches. There is less surface area and it's thicker but should work if you get one with some fat in it, top round is way too lean i would say.
Thank you for your video's. I rarely buy brisket because I don't think it's worth it. It should be one of the cheaper pieces you can buy. I get supply and demand so whatever, but I will definitely be smoking some chuck soon
Great idea. Brisket is too much food unless I'm hosting guests, a chuck roast is just about the right size. I live in the UK so I guess a chuck is the same as a braising roast in terms of naming conventions. Perhaps a slightly bigger chuck would make it even more like a brisket.
I've done a bunch of chuck roasts and have found that it's best to get a good bark on them a little quicker (not easy with a pellet grill since there's not much smoke at higher temp, works great on gravity charcoal pit) and then coat with smoked tallow and wrap in foil instead of butcher paper. (butcher paper is perfect for fattier packer briskets)
Once that chuck is nicely tender but not overcooked (somewhere around 200 degrees internal), remove from the heat, open the foil and allow it to cool to about 150, wrap it back up and hold it at about 160-170 (my oven does this well but be sure to test your oven temp for a couple hours with a probe first, don't trust the oven temp display) for a LONG TIME. I like at least 12 hours/overnight.
This will produce a nice, tender and crusty chuck that doesn't fall apart and is extremely versatile for anything from a meat and potatoes dinner like pot roast, to sandwiches, tacos, burritos, ect. And as a bonus, this finished chuck roast fits into my normal vacuum bags to put up, freeze and give out as gifts to your friends and family who will be blown away by your delicious, thoughtful and homemade gift. They can simply put the whole sealed bag into a pot of simmering water to reheat and it will be almost as good as the day you finished it. Enjoy!
Thanks for this info., I will have to try this out. I'm a stickler for the internal temp. for the meat breakdown, applying the tallow, then letting is rest (I insulate mine in a cooler with towels) for about 3 hours before serving. Love my BBQ/Smoke family out there!
I’ve been smoking chuck roast for awhile now however I spend the last couple of hours brazing them.
Spend 2 hours getting smoke around 185 on the pellet smoker
2 hours at 225 with a bit of spray or until 165 170
2 hour or until 205 sealed in a pan at 225 with a bit of liquid in the pan made from beer and apple juice
Good method bud, I think I'll try that next go. I find the chuck can end up a little dry if treated like a brisket.
How long do you rest, and at what temp?
This is awesome! Split a half cow with a friend and they took the brisket and I took a bunch of chuck roasts. Just cooked two of them last Sunday for my mom’s birthday just as I would a brisket and I couldn’t have been happier with the results. Literally took my first bite and said to my friend, “This is almost like brisket.” It was one of my best cooks in a while and I’m stoked to do more of them and also play with how I want to treat them. Thanks for the video as always!
Take a big chunk of the smoked chuck and slice it about the thickness of a chopstick. Hit them in a cast iron real quick and roll them up (tie one piece of twine). Sometimes I'll sauté onions and add some fresh herbs. Either way, throw those into a pot of pasta sauce and let it simmer for a couple hours. It's going to taste awesome, with any dish you want (just pasta is fine). Save all the leftover sauce and make pizza w/ it. Amazing.
Where I live in Canada, I've never been able to get a brisket in the grocery store until this year, and I've never been able to get one for less than $85-100. Y'all are lucky to have had such cheap brisket for so long.
And we can't order good quality online like Americans can. I go to a butcher and it's definitely good quality, but the pricing is outrageous 9 out of 10 times
Socialism sucks lol
@@EtherGaming604 - Have throw this in here, in case other people are still reading the comments two years later (like me - LOL) ....Brisket was never about "good quality". Wagyu, prime, dry aged? Some places are trying to make Brisket a "Designer cut of meat". ..."Choice and select" is the REAL brisket. Snow's BBQ never uses prime - they use select...
I inject melted beef tallow into my chuck roast. Tastes just like a juicy brisket. I also inject my brisket flats the same way. So moist and juicy. Got the smoked tallow injection from your videos.
I’ve been a huge fan of chuck for many years….An unrecognized star. The texture, marbling, and flavor are wonderful… but sometimes it can be tough. The key to what you are doing is to pre-cook it sous vide at around 130-135 F for a couple of hours. Because of the fact that it is sealed in a vacuum bag during this, it will retain a lot of moisture…. The longer you hold it at that temp the more tender it will get, but it will stay pink and juicy. Then work on the smokey bark.
Hey I have a pellet smoker and I might have some tips for you. First thing, cook fat side down because the heat source is from the bottom. Also, you might wanna cook on something around 200 or 225 the whole cook. This is gonna take a while so you'll have to put it on the night before and check on it at around 8 hours into the cook. If it needs more, let it go longer but once the bark has a deep red color, then wrap it and send it for another 8 hours or less depending on how much extra time you gave it unwrapped. You can also bump the temperature up to around 250 when you wrap it. Overall expect around a 16 hour cook for a brisket around 15 lbs and you will get great results. It might take more or less time but you should be fine because briskets can rest for an eternity. Also of course do your smoked tallow thing.
Thx for these tips. I am waiting on my LSG pellet grill and am trying to learn on its uses and techniques. Thx again for these tips
I recommend a smoke tube. Its just a metal device you fill with pellets and put on the grate and ignite it; gives more smoke
100% agree that on a pellet smoker, you want to cook fat cap down. And I do the same as you. Cook 225 until the wrap. Then I'll bump to 275. I budget for an hour a pound. And I'm usually right to within a half-hour either way.
@@briansupermag3918 no problem bro
@@92bagder ok thanks for letting me know. does it actually give more smoker flavor? is that something you were able to measure or do you just assume? does it also help with the bark and how often do you have to refill it?
Been getting at least one chuck roast a week - especially since the briskets are either hard to find or too small. The chuck roast work just fine. Like others have said, makes great chili.
Been waiting for a video like this for so long from JY. The whole low n slow BBQ ethos was born out of necessity for using the cheapest cuts of meat, here in the UK you’re talking £120 ($160) for a decent packer brisket which is an unfeasible amount to spend especially considering the learning curve and the fact that everyone probably ruins their first few briskets. I stick to lamb shoulder, pork shoulder and beef ribs which are much more affordable here in the UK, but it’s great to see someone smoke something like a chuck roast even though I’m not sure what the equivalent joint of beef would be in the UK.
More of this content please 🙏🏼
I've used a chuck roast for exactly what you saod, burnt ends and they were amazing. The only thing I did differently want pre-cube the roast and season all the cubes individually and set them on my off set smoker. They were delicious
Was the timing for the chuck the same as the brisket? I was thinking it might be quicker because it was so much smaller.
This guy is a benchmark for how to speak and present a video. No "ums" or "ahs", informational, to the point, a pleasant demeanor. Lot of TH-camrs could take a lesson here. Subscribed and now I'm hankering to get the pellet grill out!
He is great. He doesn't say ums or ahs but count how many times he says "so".
Agreed. Very good presentation
I so agree....and I subscribed too
He’s one of the reasons I got smokers and started!
Fantastic presentation. Had zero, "as you can see's" which drive me insane.
I've been doing this for a while now. Chuck roast often goes on sale as well. I honestly almost prefer it to brisket and you're right about the smaller sizes as well. Great video!
I did a chuck roast about 2 months ago on my smoker - honestly, it was very good, close to a brisket. For me, it was a cheap and easy way to get the smokin' feeling without going all in on a brisket. Sometimes I just need to smoke something.
I’d recommend fat cap down (on a pellet grill) towards the heat source. You will get better bark development on the meat side and more fat rendered. Cheers!
definitely the way to go
I've thought about that, but don't you then get the grill marks on it?
I agree
@@joneclegg Not hot enough for grill marks.
@@joneclegg yes but then you keep fat down and the presentation side is the flat or meat side. Cheers!
I use an A-Maze-N with my pellet smoker and highly recommend it. I doubles (or more) the smoky flavor from the pellets without affecting the temperature. Still not quite to an offset, but much much closer. It's also useful for cold smoking. For shorter cooks, I usually start them with a 1 - 2 hour cold smoke. Other than that, I've been following your offset directions as close as I can and have had amazing results.
Just bought 2 briskets for 4 bucks a pound. One was 16 lbs and the other was 19lbs. Im from Canada and this is unheard of. They are safely in my freezer. Gotta grabbem when you can
@@coreymcconnell1908 c . Do Dow lol w lol
I've cooked a lot of brisket and tons of chuckies on my YS 640 and what I've found is to get the best bark and smoke flavor for brisket is to start it at 200° for a couple hours then I'll take it to 250° for the rest of the cook. It takes longer but I'm able to get that dark mahogany almost black bark on my brisket. Your chuckie looked perfect the way you did it. I like to use chuckies for burnt ends they come out awesome
You leave fat cap up or down?
@@caveydl cap goes up, my dude.
@@caveydl on my YS640 the heat source is from below so if I cook on the main grate fat cap down. If I cook on the upper grate fat cap up because there is more heat reflected off the top of the cooker
@@jfreakinl4719 my dude, I was asking because pellet has heat source from below. Thanks for your input I guess
@@jackrodosta7971 thanks jack. I have the same grill, wondering if we didn’t anything different.
Thanks again for sharing your wisdom. It’s just me and my wife, so I normally do a chuck roast because a brisket is way too much for us.
Thanks again
Dump the serated knife for a smooth blade,and get a Grillia Grills and you have 2 smoke options,the staedy temp or temp swings that dump pellets in like oscillating fan for more smoke.Or get a pellet tube for constant smoke and set in on grill grate .When you take off butcher paper put back on grill 1 hour to tighten it up.
or just use an offset and have better bbq
Yes. I have smoked several chuck roasts. The main reason is because the nearest place for me to get a prime brisket is almost 2hrs away. Plus they are definitely too expensive. I find the largest thickest roast I can to smoke. Just like always the intermuscular marbling is what catches my eye, if it's at least 3lbs or larger I go for it. I found some shoulder roasts do well also as long as they are marbled up. You do have to pick through stack to find the good cuts but there's usually 1 or 2 good ones outa 10 or 15 cuts.
Chuck roast is also pretty good in the Instant Pot. 😉
Really though, if you find some portions of the roast are better than others, it might be interesting to have the butcher dissect out that muscle whole and see what that looks like. Other cheap meats you get segments in the steak that are better, in sirloin or even round. Maybe not for smoking but still.
Another hot tip might be the arm roast (from the upper front leg) that has the big marrow bone in the middle.
I have rendered some tallow from trimming of a briskets in the past. Then I’ve taken a Chuck Roast and injected melted tallow into the Chuck Roast then smoked it as normal on a pellet smoker. The results are AMAZING.
I've been doing chuck roasts for the past year... Costco even has Wagyu Chuck roasts, and not too pricey.... I've neve been able to pull of a brisket on my Kamado smoker, but the chuck roast is pretty much like burnt ends... Last week I did a wagyu chuck roast and a choice chuck roast, and the choice was definitely drier, as expected, but did really well in quesadillas/fajitas.
Love the chuck roast, eat it almost exclusively. It gets to be about $4 a pound sometimes and I get for the whole month. Otherwise I get the shoulder roll and make ground beef on a medium grinding disc. I mechanically tenderized it with a cheap Amazon one for just the chuck roast cut. Don't over do it. Go by feel as you go. My new method is dry aging in the fridge. Not a pretty sight, but salt all sides really well and put on a wire rack. After a week you have something special, and no need to mechanically tenderize. But you could do both methods. Slice up and cook both sides medium rare to medium. Just a note is that the tenderizing this way introduces the outside bacteria to the inside. So do last in both scenarios. Adding thyme and butter is a good variation too. Enjoy.
I've been smoking on a pellet grill for about a year now and have never done a brisket. It's only me and my gal so its just way too much meat. So I went the chuck roast route and honestly have no desire to spend $100+ on a brisket.
In all reality, you have been cooking on an Easy Bake Oven. Pellet GRILLS are not smokers. They produce smoke, but so does a piece of paper. Pellets are compressed sawdust with absolutely zero flavor. You want a smoker, buy a smoker.
Chuck is and always has been more expensive than brisket in south Texas. I've done both, chuck roast taste like a roast no matter how you cook it. Brisket has a taste all its own. Haven't found another cut that comes close. As for the smoke that you're lacking from the pellet grill. This is exactly why i like pellet grills. Offset the first thing you taste is smoke. Then the seasoning and meat are a after thought. As with any type of cooking i do i want the taste of the food first. To much of anything is not a good thing.
Love loving in Texas for that simple reason lol.
Super glad you’ve delved more into the pellet grill market since you probably have a lot of subscribers that are primarily one or the other but are also interested in the other. Love the vids!
Lumber jack brand pellets are the best
I smoke chuck roast on my green mountain pellet often, simply because of what you said, it’s. It too much food. One or two are perfect. I do them similarly to how you do it, wrapped. Sometimes I finish them like a pot roast in an aluminum pan with veggies and beef broth. That’s great too with a Smokey kick. Thx again for trying to bring back the true spirit of barbecue!
What’s the cook time difference between the two? I didn’t hear the difference and I’m curious about that difference as well. Shorter cooks for arguably similar results could be another draw for some.
Yeah, I'd like to try this as a budget conscious amateur but I'd like to know roughly how much charcoal/time I would need to set aside.
My chuck was the same weight as his but thinner and longer and it took about 8 hours vs 13 for a full brisket. It was 1/2 bag of royal oak.
Check out Cooking With Ry, he has a lot of chuck videos.
Way shorter on mine than a brisket. It's a lot smaller overall typically
I've done several beef roasts on my kamado, and they turned out fantastic. I haven't attempted to replicate a brisket low and slow because of concerns of drying them out. I take a beef roast to medium doneness with a cook temp of 225-250, typically done in 3-4 hours depending on size. Not as fall apart tender as a proper brisket but still an excellent meal.
I gave up on brisket a couple of years ago, I just can't afford them. However we love to smoke a chuck roast and use most of it in veggie beef soup! Omg, talk about an amazing pot of soup!
I appreciate his willingness to go after this oft debated topic. Beef brisket, the whole with point and flat is still the cheapest cut of meat available for choice the average is 5 dollars a pound. Boneless chuck roast averages 8 dollars a pound. With sales and promotions you can usually get 2-3 dollars a pound of either one.
The big difference between the two is the loss of mass due to shrinkage and edible meat during
the cook. Briskets we all know shrink significantly where as chuck roasts do but at a much lesser rate . At the end of the day
that and the time necessary to that is what makes brisket more expensive in both cost and time invested.
The issue is that in the north of MX this cut is already used , but with the bone attached yet and it's called "needle" because of the cut of the bone, is very meaty and a bit on the side of tuff, but marinated and medium rare have a great gamey flavor, however you are gonna chew on it way much more that you expected.
Thanks for the video. Here in the UK the price of brisket vs braising (chuck) steak is almost the same. Not so many slow smokers around either, but what you're doing is really interesting. Thanks again!
It is strange that chuck roast is less expensive (per pound) per brisket. Let's face it - it is far more versatile and definitely very beefy. You can make steaks out of it (even really good steaks, if you using a lot of trickery) - and now we are learning, that you can even do some proper BBQ with it!
Well it isn't though
After I smoke the CR for between 4 and 6 hours (depending on the size) I braise it in the oven in better then bullion for like 4 hrs.at 220. It’s so tender when I’m done you need a big spatula to get it out of the braising pan. Ohh and the liquid in the braising pan is liquid gold. Mix equal amounts with bbq sauce (Masterpiece the best IMO) and mix back in with the meat once it’s pulled. You don’t need that much. Don’t make it soupy!
We got half a cow last week and I was going to do brisket on Sunday but there was so much chuck that I thought why not try it out. Everyone liked it and it was basically the same prep and cook with a huge smoke ring. I will for sure keep trying to figure it out!
I've done chuck roast on my pellet and ive treated it like brisket and wrapped it and finish it in paper and let it rest for a long time. I've wrapped it in beef broth. Next time I want to use beef talo. I've sous vide chuck. Its a pretty resilient cut
Beef in the UK is very expensive compared to USA prices. As their are only two of us i switched from Brisket to chuck roast a long time ago. you can even cook them on a higher temperature as a roast joint but there not as tender as long and slow. The secret to chuck roast is get the cut closet to rib where they split the fore quarter from the Hind quarter
Chuck roast has always been the go-to 'trainer brisket. You can also brine it for corned beef/pastrami, weck roast it, make Italian beef for sandwiches, etc.
Chuck is best finished in a small covered pan and cooked until fork tender, often close to 210 degrees IT.
I know this video is 2 years old, but its the first time I've watched it. Chuck Roast is $7.99/lb at my local Krogers. Guess I'll have to wait for it to go back on sale. Great Video!
Try a larger tri-tip relatively untrimmed keeping the fat cap mostly intact. It comes out very similar to a brisket flat.
^This Tri-tip is the gem of BBQ that for some reason always flies under the radar. Even when a light is shined on it, it quickly drops back off the radar. This is ok by me, because it could quickly become victim to the brisket syndrome. I usually pay $6.98-7.98 a pound. If I get it in the marked down bin, $4.98 a pound
I'm late to this video (as well as the channel - loving it, BTW!) and I've got a confession to make. First, I'm making this comment when I'm only half-way through the video. Second, I've been a huge fan of chuck roasts ever since I got my sous vide setup going a couple years back. Salt, pepper, and a hint of garlic powder (thanks, Guga!). Into the vacuum-sealed bag and the water bath. Set to 135F for 24-36 hours. Drain and save the juice. Pat dry and sear all sides on a ripping-hot cast-iron surface. It's PERFECTLY tender and flavorful. It's as good as any of the sliced beef I've gotten from any proper deli. And that's from a CHOICE grade cut! I know - it's not "BBQ" but I can't argue with the results. And, yeah, I recently got a pellet grill that I've got a couple of decent meals from already, as well. I'll DEFINITELY be putting a chuck roast on there soon as they go on sale frequently at my local grocer.
Keep up the quality content - I'm hooked!
i'm looking forward to your pellet grill learnings too! Funny you thought the flat had more juice than the chuck, that would tell me the chuck was pretty dry.
I've been doing chuck roasts on a pellet grill for the past year, because, yeah, brisket is stupid expensive. I follow the Urban Cowgirl recipe, it turns out amazing every time. I would recommend a 3-4 pound roast, as it stays much more moist than a smaller roast would. I can't recommend it enough, the whole family enjoys it! One bit of advice, if you follow the recipe I mentioned, expect it to take at least 8-10 hours! I'll definitely try the 'burnt ends' idea next time we have a party at our place, I think people will love it!
You should try a tri-tip roast it's even closer to brisket then the rump for smoking. For anyone reading this It can be a tough cut to find, but if you have a actually butcher they will cut it for you.
The grocery store chain I shop at in Florida sells ”pieces of brisket flat” and it’s usually a 3lb piece of a brisket flat. They charge $30 for basically half a brisket flat which cost almost as much as Ny Strip. So I don’t really make brisket anymore cause it’s basically the same price as a nice steak so it seems pointless to buy a brisket when you get the same amount of a better cut for about the same price.
I have the pitboss Austin XL have had amazing results with it. I will say that you really have to keep an eye on it because the factory thermometer that comes with it is not reliable at all. I got a meater thermometer today for Christmas so I expect my smoking game to get even better
I've smoked a few chuck roasts just the way you did for shredded beef. The only difference is that I unwrapped it early and finished it in an aluminum pan with some beef broth.
turned out a tad salty, but in a sandwich or wrap it worked fine.
I learned the tallow, butcher paper wrap method from you.
thanks by the way, it has been a "game changer" for my end results.
Did you cook the Chuck for the same amount of time, and wrap at the same time as the Brisket? What temperatures did you use? I just smoked a 3lb. Chuck roast about a week before seeing this video. Cooked it for about 3-1/2 hours at 180F. Wrapped it and got it to 160F and cooked it for about another 45 minutes or an hour on 300F. It reached 205F, I rested it for 2 hours in the cooler. It was pretty nice, but not as tender as the brisket turns out. Yours turned out to be comparable. I'd like to know your whole technique (eg. temperatures and times). Thanks Jeremy
Same here, would like to know the differences in the two techniques and timing.
Pre-pandemic I could get prime brisket at Costco 13-15 lbs around $45-50. Now the same size in choice grade is around $120 here in Tucson. Count me out.
Thx Jeremy. A few weeks ago I smoked a couple of nicely marbled chucks. First I injected them with Wagyu enhanced with some soy sauce and a few other tasty things. But it came out drier than I hoped, like a flat. It disappointed as the main dish that night. The next day we sliced it thin for sandwiches and it was pretty good. I will try again hoping for better results.
At my local grocery store they have Select Brisket running right at $5 lb... chuck roast is slightly higher usually $5.99lb. The big difference is 18lb of meat vs 5lb of meat. So per lb the brisket is less expensive but overall cost the chuck is a smaller investment.
Got a smoker this summer. Great thing is a properly smoked cut of cheap meat tastes fantastic, and tastes better than a poorly or moderately well cooked expensive cut of meat.
I love chuck roasts, I use them as a sub for ribeye steaks as well! I sous vide then sear them (I know, not bbq) but with herbs, garlic, salt, pepper, these chuck roasts come out amazing!
I thought I would try a chuck roast yesterday. The flavor was great with good bark and it was about as moist as you can get that lean of beef. The texture was still pot roast. No way around it I suppose. First time wrapping and using tallow. Not sure I'll do chuck roast again. eight hours plus two resting. A lot of time for what it was. More expensive than tri-tip here in California. I can smoke then sear a tri-tip in about three hours and have a much better piece of meat.
Try Tritip. I watched a video (maybe even yours, I don't remember) where they smoked a Tritip like a brisket, because it's cheaper also, and had similar results
This is really great. I use chuck roast mostly because I’m cooking for 3, and not 30. One of my favorite recipes is ropas viejas. It’s not really smoked barbecue but you should definitely try it.
Great video! If you haven't done so already, I'd be interested in seeing whether dry brining with brisket makes a difference.
Great video!
As someone who has made a lot of briskets on a pellet smoker, I need to give chuck roast another try.
Also, in regards to your comment regarding bark on the pellet smoker, I feel like I have been able to master it with keeping the temp at 200 till wrapping. I use cookin pellets - perfect mix or lumberjack comp blend. Seasoning - coarse salt, pepper, garlic, and hey grill hey beef rub.
With a pellet smoker, I seem to always need to keep temps lower than you are using on offset to get any kind of bark or smoke flavor.
How long does it take you to smoke it?
Thanks for all the information, I just did a pork butt on a pellet grill ( char grilled) fixing to try some of it tonight and just for fun cooked some chicken breast and chicken kabobs and excited to try more. Thanks again
FYI - at Porter Road's website, the cost PER POUND of brisket and chuck is essentially the same. $10.50 / lb
If you can find it from a butcher , try the lifter meat off a rib roast. It smokes exactly like a brisket, just smaller.
In the 70s and early 80s pork ribs and brisket were on par with chicken backs price wise. Crazy that these undesirable cuts of meat are so expensive. It’s a lot of work to make these cuts taste good,but man,they are good
When I do chuck I smoke for 3 to 4 hours then braise till done. Keeps it Juicy and tender.
Beef Cheeks are a great alternative. Easy to handle and cook. Reasonable portion for 2-4 people vs Brisket.
I live in Aus, it's not just all types of meat that have gotten ridiculously dear, fish is out of reach for most $40-50 a kilo. Someone is getting rich and well fed, just not most of us.
PS. Love your videos. Cheers
In my area pound for pound chuck roast costs more than brisket.
Spoke so highly of porter road I had to stop watching the video and go buy some stuff!
I hardly ever buy brisket anymore. I love the chuck roast because you get the same satisfaction of a brisket with much less fuss and cost. A chuck roast can be done much quicker than a brisket so when you’re busy they are a life saver!
I've been smoking chuck roast for years, but only to be cut up the next day and used in chili. Might try this, thanks.
This is why I commend people for being vegetarian/vegan. We need more of them out there so the demand for good beef doesn't get higher. They can enjoy all the soy "meat" they like and I won't be effected in the least.
Market doesn’t work like that, sadly prices would go even higher as economy of scale would make the product itself more expensive.
This price of brisket ( or any meat or product for that matter) is directly related to the price of fuel.
I usually cook 18-22lb Briskets.. never have waste in a family of 4.. we freeze what we don't eat and pull when we think it would add a great flavor.. Like making chili or Nachos, Burgers with Bacon, Brisket and Sautéed Mushrooms with your favorite BBQ sauce= Best Burger ever.
Anyways Chuck here is 5.39 and Brisket is 5.99.. sure a savings of around $13 if I buy that many chucks.. But Brisket flavor is next level.. I've done Chuck and prefer it is a Smoked Pot Roast.. soooo good.. But if you can get that perfect Brisket nothing else compares... Been smoking for 10+ years and BBQ for over 25..
Just my opinion.. thx for the Video and keeping it as non biased as possible..
Really looking forward to that pellet smoker video! As a man who does not have a lot of free time, I rely solely on my Traeger to get my BBQ fix. Can’t wait to see what you come up with as I’d love to get the best results possible out of my machine and I really trust your opinions!
I do faux brisket with choice chuck roasts by sous vide for 36 hours followed by a 90 minute smoke on a Weber kettle.
the last tome I looked a brisket, it was $7 a pound, I'm pretty sure an employee heard my suggestion as to where they could store it ! the only reason to buy a whole brisket was it was cheap
Today's episode is brought to you by "Itramuscular Marbling"... If it's not all up in there, its no good., lol. Jeremy, I love your videos man!! Keep up the great work, sir.
If you can a beef neck roast, they're solid as a cheap roast, as well. Porter Road, being a whole animal operation, can probably get that for you!
Let's go Brandon and his high prices on FOOD!
Jeremy, I gotta say, as a Hillbilly music fan, I love your selections of tunes maybe even more than your fantastic bbq vids! Bravo on the mighty fine banjer music on this one here!
Smoked chuck roast is always good but I buy from a local butcher farm and beef especially brisket is a lot cheaper than super markets. Cut out that middle man! Awesome videos Jeremy! Awesome techniques!
Let’s go Brandon! For raising the price of living. 🙄
A sign of immature behavior
It happens with everything. The cheapest cut of a chicken used to be considered junk. Now chicken wings sell for more than chicken breast!
Yo! We need a tutorial of you smoking a turkey! I wanna do one this year on my new smoker but I'm pretty nervous to try!
Chuck roast is $2 more per pound than a packer brisket here where I live. Lol
Your not wrong about brisket prices being too high at the store today and saw one for $122.08
In Germany, we pay for briskets between 90$ amd 550$... No Kidding... Its absolute insane. Irish or black angus are about 90 to 150 bucks and Wagyiu Briskets are up to 550 bucks
I started using round eye, I know it doesn't have that intramuscular fat the brisket has but it still comes out pretty good
my favourite cut is Tri-tip for low and slow
Beef bourguignon uses chuck roast. I’ve been wanting to try a grilled/smoked version of it, just to see how it turns out
Could you do a brisket point video, I'm new to smoking and have a cheap smoker so not looking to do super long smokes, but with these prices might have to try the chuck roast lol
I do chuck on a Webber with a "snake" charcoal line
Yup, 100 bucks for a choice brisket here in San Diego. Been doin roasts in the pit barrel.
I have done 3 chuck roasts. I have found the bigger the roast (4-5 lb) the better the turnout. Thanks for all the videos and I did finally try Porter on a brisket.
A local Amish grocery store had a what appeared to be a whole bottom round. I was also watching The Bearded Butchers break down a rear quartet and started wondering if you could use a whole bottom or top round just like you would a brisket in smoking? Maybe the Scientist could experiment? I know the bottom round is cheaper than a brisket or a chuck roast.
I have smoked the rump end of a bottom but didn't finish it out like a brisket, only took it to about 130F and sliced it for sandwiches.
There is less surface area and it's thicker but should work if you get one with some fat in it, top round is way too lean i would say.
Thank you for your video's. I rarely buy brisket because I don't think it's worth it. It should be one of the cheaper pieces you can buy. I get supply and demand so whatever, but I will definitely be smoking some chuck soon
Welcome to the party buddy! This has been the poor man's brisket for quite some time already.
Great idea. Brisket is too much food unless I'm hosting guests, a chuck roast is just about the right size. I live in the UK so I guess a chuck is the same as a braising roast in terms of naming conventions. Perhaps a slightly bigger chuck would make it even more like a brisket.
Same price per pound here in NC.
What about putting chuck roast in a pan and sort of braise it instead of wrapping?