Dude you sound just like Neal Degrasse Tyson. The whole time I’m watching this I keep on thinking your the reason Pluto isn’t a planet. Absolutely great video though, I can’t wait to try this.
I love a "poor man's brisket." I've served smoked chuck to many a friend and never made any bones about it. I've never had anyone say that it was better than brisket, but I've had many say it was as good as some of the brisket they've been served. I can believe it as I've had a lot of so-so brisket served to me. Thanks for the video!
I realize this video is a few years old, but I watched and followed this method this morning and just finished eating. Oh man, that was so good! I can’t wait to make another one. Thank you for sharing…
The smoke rings for the initial cut on your intro, SO few can get that...got some bark but it's more ring than bark which I love, well done sir, well done.
Made my own rub. Try it works good on beef but amazing on chicken. Salt pepper garlic dry parsley as the base. Hatch green and red chile powder smoked paprika, herbs de provance , oregano, black garlic powder, dried onion powder , dry lemon zest , a little touch of cumin, dry basil. I thought I was going overboard but it's nice and aromatic. Neighbors used it on chivo and lamb they loved it. Definitely more for gamy meats
This is the first I’ve seen you on TH-cam and am so impressed by you that I have subscribed. Another “Smoker” man on TH-cam calls Chuck Roast “The poor man’s brisket”. I have made only one so far and found it does not matter WHAT you call it, it is fantastic smoked!
10 out of 10 would recommend chuck roast. It's the perfect size for families and kettle grills (if you don't have a smoker or big grill). To help retain some structure, I recommend tying off the chuck roast around its perimeter with some cooking twine. I found that chuck roast has a tendency to fall apart into smaller chunks (which is ideal for pot roasting, but not so much for smoking if you want a uniform bark around the whole cut of meat).
I have done a lot of backyard BBQ, and I watch a lot of TH-cam BBQ videos to get some tips and tricks to up my game.. but .. I have to say.. this is the FIRST time I have ever had my mouth water while watching a TH-cam BBQ video. SUBSCRIBED!!
Currently smoking a 4lb chuck roast on my offset with hickory. I used a rub I made myself that I use on my pork butts. I'm throwing mine in a chili. Something new I'm trying. New follower of your videos. Great stuff bud!
Ran through this and another recipe with a few chuck roasts yesterday, and this one definitely worked the best for getting a really good tender meat with the connective tissues and fat breaking apart and pulling really well. The other recipe I tried used a longer braising period with a good deal of broth and in a pan rather than wrapping in foil, but that one came out a bit harder to pull and the fat and tissue really didn't break apart so well. We had the chuck with some smoked and grill-finished chicken wings, some grilled veggies, and a fruit salad and that meal was fabulous. Many thanks for the great recipe!
I would have to say I did a Chuck 200 till 160 and placed mine in a pan with beef stock and raised traeger to 250 till IT reached 205... and same. Great flavor but meat was not as tender. Might do this a try step by step
I just smoked my Chuck Roast on my Oklahoma Joe smoker for 4 hrs and finishing it in the oven covered for 2 hours at 225 temp with half a cup of Honey Apple Cider Vinegar, stay tuned....and thanks for your videos!
Now That's the way all BBQ sandwiches should be. Nice finish with the onion and sauce. Definitely not my Mama's Pot Roast. Lol.😉. Nicely Done. Thanks for sharing. 😎.
Nice cook Joe. It looks like I will have 3 days of outside weather this week and I had done put chuck on my list. After watching this Chuck IS on the list. You know they are right when you pull them with your hands. Great video, Joe...
I really enjoyed this video Joe! I never thought of smoking a chuck roast before but will definitely give it a try now! That sandwich looked awesome! Thank you!
Joe, If you want to take this over the top try caramelizing some onions cut into thin rings. I cooked my onions in a cast iron skillet on the smoker. Then made sandwiches on onion rolls and used the au jus for a dip. Outstanding!
The best value cut of meat out there! I think it’s the least recognized cut for how good and inexpensive it is. Nice audible going with a little of both at the end😁
Another question, in the video once you got to the second time skip you mention it’s been 4 and a half hours. Now is that the total time it’s been on the grill or from the initial 2 hours you added 4.5 hours before checking on it again.
Dang never thought of Smoking Chuck roast like that! I love Smoked Shredded Pork but the wife doesn't like pork...So...I don't get it too much. But that she would love! Gonna try that this weekend! Great video
Good video, I also use this method for my 2 buck chucks. As a change- I usually use the foil box pans from costco and I quarter an onion and a bell pepper then cover that for the "wrap" period, then uncover to redry that crust up, plus tallow cooked onions and peppers....>)
Also, right about the meat going up ( 1:57 ). I'm in Houston, Tx, and the chuck roast has went up -- more than I expected. It's like $ 6 bucks-ish now at Walmart, Costco, and Krogers.
Great video. I have grilled a chuck roast many years ago, just like a steak and it was great. Haven't tried to smoke one though. Great idea. Keep smoking!
Not sure if the two sides of a chuck roast have different names??? Looking at the smaller of the two on the video, it’s a carbon copy of mine. Reason I ask about the names is that I cut and cubbed the smaller side, cubbed and made Guinness Irish beef stew for wife and I. That bigger, rectangular side was saved for the smoker. Was hoping to have it done in a few hours. Watched the video again and realized, I’m going to need to start quite a bit earlier tomorrow. Going to go by what you did. To keep it where I can slice it, do I knock off time, end temperature or both? Appreciate you and your help. You are definitely a master of the smoker!
Thinking about doing a chuck roast and a brisket at the same time starting at like 4am this Sunday. This way the chuck roast is ready around lunch as the appetizer and the brisket ready around dinner.
Grass fed grass finished fat is a different story! Leave all of it in there! About to smoke two based on your tips. Thank you for all the awesome content!
New to your channel. Going to try this Chuck Roast today! Just want to say that you explain things very well so that we can stop and make notes, and I did. Very good commentator! Thank you.
Joe, I am smoking a Chuck Roast at this writing on my Green Mountain Grill using your time and temp suggestions. I love watching your videos and thank you for that. On the last two hours of smoking the Roast I will be smoking some chicken breast that I have been marinating in Claude's Fajita Marinade for 24 hrs. We then use the chicken through out the week for salad's, taco's, rice bowls etc. Again I thank you.
First time listener here… Found you because I’m looking for ideas to smoke my Prime chuck roast. Since you used tritip seasoning I’m going to go with Susie Q’s for mine should come out good hopefully 🙏🏼. Going to use my Kamado Joe hopefully I can keep that bad boy at a steady temp if not then I’ll fire up the Traeger scout. Just to clarify I’m. It sponsored by any of those brands I just named of.
I just bought a used Weber smoker listed on Craig’s list, in my former life I used a pressure cooker with liquid smoke. Please don’t judge me. So far I’ve done St Louis ribs, looking at pulled pork or pulled beef now but that 8 hours time is crazy.
Since I got the Pit Boss 1150 pellet grill last year the meat comes out just right. I don't use any BBQ sauce. I just enjoy the taste of the meat. Oh, by the way when I bought the Pit Boss 1150 Lowe's had a $500 off the price, FREE assembly and FREE delivery. I could not pass this up.
Great vid! Just subscribed. You're right about the prices going up. Luckily I have a Slaughterhouse that I can walk to from my house. Have a 2.8 pounder on now, that I payed $10 for! Getting it from the source!😂
Glad you enjoyed that Texas Rodeo Rub Joe!! I have become a big fan of that rub and the color it develops!! Both of those chucks looked awesome!!!
Tortillas are for cheap ass meats like carne asada, good meats geta french roll
@@BayonetRed WTF are you talking about?? hahaha
@@BayonetRed lol you replied to the wrong comment I do believe my man. It happens I guess.
As an American, bread and sauce boring, so i agree lmfao
Willis!🤣
Sandwich? Man break out the tortillas, cilantro, and pickled onions and let’s do this! Those look amazing!!!
Yes!
No
That’s what I’m thinking
I’m with you brother!
That's what l'm Talking About!!!
Great video. Clear instructions no BS and recipe is SOLID
Dude you sound just like Neal Degrasse Tyson. The whole time I’m watching this I keep on thinking your the reason Pluto isn’t a planet. Absolutely great video though, I can’t wait to try this.
I love a "poor man's brisket." I've served smoked chuck to many a friend and never made any bones about it. I've never had anyone say that it was better than brisket, but I've had many say it was as good as some of the brisket they've been served. I can believe it as I've had a lot of so-so brisket served to me. Thanks for the video!
I realize this video is a few years old, but I watched and followed this method this morning and just finished eating. Oh man, that was so good! I can’t wait to make another one. Thank you for sharing…
Awesome 👌
I will be doing the same thing this Sunday. Just got my pellet grill and this is what I decided to try first.
What rub did you use?
BBQ is timeless. Only the cookers change.
I made this, out of this world used the garlic jalapeno and rodeo rub . In the rotation now. Thank you
So yummy. I've done 5 with his directions. My husband loves it. ❤
I have a chuck roast that I will smoke tomorrow. This recipe of Smokin' Joe's look fantastic. I can't wait to dig in. Have a great day.
Thanks Brian!👍🏼
I want to do one! How did it turn out?
That Tri Tip Rub is the BOMB. Used it Christmas day on some steaks. Everyone was like OMG, this is amazing stuff!
And those background tunes are priceless 💯
The smoke rings for the initial cut on your intro, SO few can get that...got some bark but it's more ring than bark which I love, well done sir, well done.
Would be great if at the end you did a recap on preheat, and total cooking time.
Wow thanks for the tips on smoking a chuck roast. I really enjoyed this video.
I’ve smoke chuck roasts many times. They’re great!
Love smoking chuck roasts! Took a few tries to get it right but now they turn out awesome every time!!
Made my own rub. Try it works good on beef but amazing on chicken. Salt pepper garlic dry parsley as the base. Hatch green and red chile powder smoked paprika, herbs de provance , oregano, black garlic powder, dried onion powder , dry lemon zest , a little touch of cumin, dry basil. I thought I was going overboard but it's nice and aromatic. Neighbors used it on chivo and lamb they loved it. Definitely more for gamy meats
Wow, that turned out good, just a tad below a great brisket. Thxz Joe
Nice music a bonus!! Awesome bud. Never done a chuck on my WSM. Always a first time.
This is the first I’ve seen you on TH-cam and am so impressed by you that I have subscribed. Another “Smoker” man on TH-cam calls Chuck Roast “The poor man’s brisket”. I have made only one so far and found it does not matter WHAT you call it, it is fantastic smoked!
I'm sold on the smoked chuck roast. Especially when there is only 2 of us eating. Thanks for the video!
Great video. Giving this a try today. Thank you!!
Hope you like it!
10 out of 10 would recommend chuck roast. It's the perfect size for families and kettle grills (if you don't have a smoker or big grill). To help retain some structure, I recommend tying off the chuck roast around its perimeter with some cooking twine. I found that chuck roast has a tendency to fall apart into smaller chunks (which is ideal for pot roasting, but not so much for smoking if you want a uniform bark around the whole cut of meat).
Great video Joe, love pulled beef sandwiches, tacos and burritos. Thanks.
Some tacos with this pulled beef would be off the chain good! Thanks for watching William.
Absolutely delicious chuck roast right there, Joe! Thumbs up!
Thank you all!🤘
Doing a version of this today. You've inspired me to get the dust off of my smoker!
Good luck with your cook!👍
@@SmokinJoesPitBBQ You've liberated me. It was bomb and your cape is on order sir!
I never would have thought a roast could be great bbq. Game changer! Great vid!
I have done a lot of backyard BBQ, and I watch a lot of TH-cam BBQ videos to get some tips and tricks to up my game.. but .. I have to say.. this is the FIRST time I have ever had my mouth water while watching a TH-cam BBQ video. SUBSCRIBED!!
Joe, you are da man! Thank you so much for your mentoring
Currently smoking a 4lb chuck roast on my offset with hickory. I used a rub I made myself that I use on my pork butts. I'm throwing mine in a chili. Something new I'm trying. New follower of your videos. Great stuff bud!
What a awesome cook my friend those roast looked amazing keep up the great work buddy
Ran through this and another recipe with a few chuck roasts yesterday, and this one definitely worked the best for getting a really good tender meat with the connective tissues and fat breaking apart and pulling really well. The other recipe I tried used a longer braising period with a good deal of broth and in a pan rather than wrapping in foil, but that one came out a bit harder to pull and the fat and tissue really didn't break apart so well. We had the chuck with some smoked and grill-finished chicken wings, some grilled veggies, and a fruit salad and that meal was fabulous. Many thanks for the great recipe!
I would have to say I did a Chuck 200 till 160 and placed mine in a pan with beef stock and raised traeger to 250 till IT reached 205... and same. Great flavor but meat was not as tender. Might do this a try step by step
Pulled beef at its finest. Nice cook Joe.
Love your smoker!!! Looking forward to trying your recipe on my WSM. Thanks for the upload.
Great stuff Smokin' Joe!
I was wanting to see how it sliced. But that looks really good.
I just smoked my Chuck Roast on my Oklahoma Joe smoker for 4 hrs and finishing it in the oven covered for 2 hours at 225 temp with half a cup of Honey Apple Cider Vinegar, stay tuned....and thanks for your videos!
Nice PS seasoning you got there! Nice job!
Man, that looks good! Made my stomach growl.
😁 Thanks for watching 👍
Thanks for the pointers. From Lubbock
That looks good I'm going to have to try your Technique.
The Texas Rodeo rub is the BEST!!!! I have it and keep reaching for it every time i have to season any meat.
Now That's the way all BBQ sandwiches should be. Nice finish with the onion and sauce. Definitely not my Mama's Pot Roast. Lol.😉. Nicely Done. Thanks for sharing. 😎.
Nice cook Joe. It looks like I will have 3 days of outside weather this week and I had done put chuck on my list. After watching this Chuck IS on the list. You know they are right when you pull them with your hands. Great video, Joe...
I really enjoyed this video Joe! I never thought of smoking a chuck roast before but will definitely give it a try now! That sandwich looked awesome! Thank you!
I made this using your method. It turned out great!! Great video!
Glad you enjoyed it Mike.👍
Joe, If you want to take this over the top try caramelizing some onions cut into thin rings. I cooked my onions in a cast iron skillet on the smoker. Then made sandwiches on onion rolls and used the au jus for a dip. Outstanding!
The best value cut of meat out there! I think it’s the least recognized cut for how good and inexpensive it is. Nice audible going with a little of both at the end😁
Another question, in the video once you got to the second time skip you mention it’s been 4 and a half hours. Now is that the total time it’s been on the grill or from the initial 2 hours you added 4.5 hours before checking on it again.
Thank you sir. I will be smoking chuck. You made it look perfect. Again Thank You.
Checkin back in… it turned out fantastic Joe. Only wish I could of had it on toasted garlic bread but we are Keto people!
Thanks for the idea…
I’ve use the Texas Rodeo on a brisket. It has an earthy flavor. Their Notorious PIG is a Phenomenal pork rub! Keep up the good work sir
That looks so good.
Man it sure takes a long time to break that down. Definitely would do two just to make it worth the time. Definitely going to do this. Thanks!
One of the best sandwiches...
I tried with mustard bbq sauce...
This looks great Joe, I’m trying this tomorrow. Thanks for the video
Dang never thought of Smoking Chuck roast like that! I love Smoked Shredded Pork but the wife doesn't like pork...So...I don't get it too much. But that she would love! Gonna try that this weekend! Great video
Thanks so much Mike. Give it a try buddy, you guys will love it. 🤘
Another great cook Joe looks absolutely delicious keep up the good work Buddy thumbs up
Good job thank you for the video
Good video, I also use this method for my 2 buck chucks. As a change- I usually use the foil box pans from costco and I quarter an onion and a bell pepper then cover that for the "wrap" period, then uncover to redry that crust up, plus tallow cooked onions and peppers....>)
Also, right about the meat going up ( 1:57 ). I'm in Houston, Tx, and the chuck roast has went up -- more than I expected. It's like $ 6 bucks-ish now at Walmart, Costco, and Krogers.
I just paid $26 for a chuck roast today at Albertsons, i wish i was complaining about $6
Loving your videos brother. Keep up the great work 👍
Great video. I have grilled a chuck roast many years ago, just like a steak and it was great. Haven't tried to smoke one though. Great idea. Keep smoking!
Awesome love it
Thanks!
Great cook again Smokin Joe!!
Oh man that looks too good ! I smoke with my electric smoker and I am always looking for good ideas ! Thank you ... Enjoy .
Man everything you cook looks awesome I bet I gained 5 lbs just watching it😊
looking good on the sandwich. thanks for sharing joe wow!
Not sure if the two sides of a chuck roast have different names??? Looking at the smaller of the two on the video, it’s a carbon copy of mine. Reason I ask about the names is that I cut and cubbed the smaller side, cubbed and made Guinness Irish beef stew for wife and I. That bigger, rectangular side was saved for the smoker. Was hoping to have it done in a few hours. Watched the video again and realized, I’m going to need to start quite a bit earlier tomorrow. Going to go by what you did. To keep it where I can slice it, do I knock off time, end temperature or both? Appreciate you and your help. You are definitely a master of the smoker!
Thinking about doing a chuck roast and a brisket at the same time starting at like 4am this Sunday. This way the chuck roast is ready around lunch as the appetizer and the brisket ready around dinner.
Smokin' Joe's Pit BBQ - Looks mighty tasty! I have yet to try this but I have been talking about it for awhile.
Delicious chuck roast and great combo at the end! Love some Duke's mayo!
Great video! I am so making a smoked chuck roast! Thanks for sharing and I’m going to check out that Yoder smoker.
it cold outside MINN, MN you making me wanna do IT!!! THANK YOU.
Trying my first ever chuck smoke on my new traiger tomorrow! I'm using this recipe ! Thank you!
I think you nailed it. Beefy goodness!
That looks delicious I’ll have to give that a try
Love my YS640
It's a heck of a smoker. 🤘🇺🇲
Awesome my man!
Both roasts turned out excellent. A fine looking pulled beef sandwich with the roast. Cheers, Joe! ✌️
Grass fed grass finished fat is a different story! Leave all of it in there! About to smoke two based on your tips. Thank you for all the awesome content!
Grass fed? Grow a pair and eat real meat
I'm definitely going to try these.
You're gonna love it.👍
Great Video! Thanks, I will try that for sure.
New subscriber here. Thx for the great videos. I’m gonna try this. 👍🤣
New to your channel. Going to try this Chuck Roast today! Just want to say that you explain things very well so that we can stop and make notes, and I did. Very good commentator! Thank you.
Looks awesome Joe. I really love pulled beef sammiches! Have a great weekend!
Joe, I am smoking a Chuck Roast at this writing on my Green Mountain Grill using your time and temp suggestions. I love watching your videos and thank you for that. On the last two hours of smoking the Roast I will be smoking some chicken breast that I have been marinating in Claude's Fajita Marinade for 24 hrs. We then use the chicken through out the week for salad's, taco's, rice bowls etc. Again I thank you.
Sounds delicious. I love Claudes!👍🏼
That made me hungry brother! 🦖
Looked amazing , wish I was your neighbour awesome tips 👍👍
Great video. I’m going to try it
I will try one this weekend
First time listener here… Found you because I’m looking for ideas to smoke my Prime chuck roast. Since you used tritip seasoning I’m going to go with Susie Q’s for mine should come out good hopefully 🙏🏼.
Going to use my Kamado Joe hopefully I can keep that bad boy at a steady temp if not then I’ll fire up the Traeger scout.
Just to clarify I’m. It sponsored by any of those brands I just named of.
Good luck with your cook. Thanks for watching Eddie. 👍🏼
As always soooooooo good
Thank you Gerry! 👍
Man that looks so good, I couldn't believe how easily you shredded it. It just fell apart. I'll try that soon.
Wow outstanding. Looks great. How are you? Hope all is well. Hi to the family.
Can you post a link to your hand sprayer, Thanks. Good video btw.
I just bought a used Weber smoker listed on Craig’s list, in my former life I used a pressure cooker with liquid smoke. Please don’t judge me. So far I’ve done St Louis ribs, looking at pulled pork or pulled beef now but that 8 hours time is crazy.
Weber's kettle? Checkout the custom fan system by ThermoWorks. 👍😉👍
Since I got the Pit Boss 1150 pellet grill last year the meat comes out just right. I don't use any BBQ sauce. I just enjoy the taste of the meat.
Oh, by the way when I bought the Pit Boss 1150 Lowe's had a $500 off the price, FREE assembly and FREE delivery. I could not pass this up.
Great vid! Just subscribed. You're right about the prices going up. Luckily I have a Slaughterhouse that I can walk to from my house. Have a 2.8 pounder on now, that I payed $10 for! Getting it from the source!😂
Smoking Joe I really enjoy how well you explain the techniques you use!! So very awesome!! Do you have a cookbook or a website?