Threw me off. Came here for an Adrenaline video, found the Baby Back Maniac instead. Then I remembered you were working with them on some stuff. Best of both worlds. Love my Slow 'N Sear, love your videos. Keep up the great work, both of youse guys!
Made some pulled beef chuck roast yesterday using the Slow N Sear. Turned out excellent. Made some sandwiches with some french baguettes, swiss cheese, and horseradish...YUM. Thanks for all you do!
Cooked this yesterday. Wife brought leftovers and made sandwiches for lunch. Someone asked her, “What is that, and where did you get it?!” I’m taking that as a compliment. Loving my SNS and your videos! Thanks much!
I seriously love watching these and your other channels video's! So easy to follow along and I'm learning so much! Can't wait to start grilling and actually learning how to make real Barbecue and start Smoking meats, etc...! Thank you so much for these videos!
I made this today without a Slow N Sear or ideal thermometers. It turned out great but I'm excited to see how much better it can be with the right setup. I will be upgrading to the Slow N Sear ASAP. You're videos are great. Thanks. Ribs, prime rib, pork butt and ribeyes are next!!
Be sure to join us over in our Facebook Group! Tons of folks there sharing their SnS cooks every day. facebook.com/groups/1885522028370703/?ref=bookmarks
I’m making chuck roasts on a Kamander this weekend. Using this technique, with a different rub. Hopefully they’ll be enough leftover for chili!!! Thanks for making another great bbq video.
I just made this recipe yesterday on my wber with the slow n sear original. It is truly the best thing I have ever eaten. Only deviation was I used Trager Saskatchewan rub and Jack Daniels wood chips along with hickory
Hey Justin amazing as usual, please tell Dave the inventor guy that they don't ship Slow N Sear or the Drip ’N Griddle Pan in Greece so I'm just watching and wishing I was in USA. Loved the recipe keep those vids coming you're the man.
Hey, gonna try this tomorrow on my kettle (and slow n sear!)...when you dry brined the meat, did you cover or no? I usually leave chicken uncovered, but for pork or beef I have typically covered them.
For this it's recommended to cover it - chicken and steak is good to leave un covered so that it drys the surface a bit so you either get crispy skin or a crazy good sear.
This turned out amazing. It's very very similar to brisket in texture. I also smoked a bottom round roast with it. It is also very very good. It's slightly tougher but tastes just like brisket. I will definitely do this again.
Justin what do you do about the ash buildup on the slow n sear that causes your grill temp to lower. I don't ever see you opening the lid to move the coals around to try and let ash fall down. Love your videos. Thanks.
:-) Wow!…… it is You! LLLLLL Yep…… I know of them. I came across their smokers a couple years ago "after I started my channel"…. they make cabinet style reverse flow cookers out of michigan. I thought for a minute it would be cool to get one….. but what fun would that be. I like to Mod and Wreck stuff! Smoke On…..BBM!!! \m/
Love it, Jason. It's great having some extra space. So, funny story, I'm at Troy's and James and Tom both came by and each of them independently said something about what a great guy you are. Tom even had a GQue shirt on. lol. You are either a great guy or must be paying these guys well.
It would TOTALLY change how much you use that Performer. In all seriousness you can't compare a naked kettle with one equipped with an SnS. It's a completely different, and much better, experience. Just ask our customers!
Justin, If you were making 2 of these a day in advance of a trip for dinner the next day, how would you re-heat them? and would you wait to pull the next day to retain moisture? I’m doing a cook today. Thanks!
When you dry brine the roast the day before, if your dry rub has salt do you reduce it or eliminate it all together? Or do you just use your normal rub as is ?
I Got a question, is there a particular location I Should Put The Grill Probe Clip thermometer? I Noticed You Have It about 4-5 inches away From The Slow 'N Sear, Is that the best location for a Accurate Pit Temperature Read, it doesn't matter IYHO? I Have The *ThermoWorks® Smoke™ Remote BBQ Alarm Thermometer* Thanks Brotha!
Great stuff Justin, I just told Dave the other day on Weber Kettle club that you represent the Weber Kettle well. You should join the conversation. I have had the slow and sear a while and haven't used it nearly as much as I want to. That will change this year.
Looks amazing !! If I wanted to do this the night before for and serve the next day what's the best method to keep it moist ? Should I leave the roast whole and reheat then cut it up ?
Hey, I'm only 3 hours into my cook. Internal temp is already 170° and bark does not look firm. My temps have been between 230° - 250°. Not sure if I should drop or increase the heat for the final hour to get the bark nice and firm. Thoughts?
Hi Justin, I enjoyed this video. I just got my SnS recently and plan to use it to cook a chuck roast. After dry brining the roast overnight, do you rinse the roast and pat dry or just apply rub and proceed? Does roast come out really salty tasting? Thanks.
Typed out the recipe and instructions for myself, so thought I would share: SMOKED CHUCK ROAST Ingredients: * USDA Prime or Choice chuck roast * 1/2 tsp kosher salt per pound of meat (or 1/4 tsp if using table salt like a dirty savage) * Binder (olive oil, mustard, or Worcestershire sauce) * Rub of your choice (peppery rubs work best for beef, basic recipe is below) * Beef stock or broth Instructions: * Trim away any hard fat from the outside of the roast * Sprinkle evenly with salt * Dry brine on a baking rack (uncovered) in the refrigerator overnight, keeping cold until ready to cook (so meat takes on more smoke) * Prepare grill for low and slow cooking (water pan, drip pan) with a target temp of 250° F * Add 2-3 chucks of wood over the coals (hickory, oak, pecan, etc) * Apply binder and rub evenly over the meat * Place chuck roast on the grill, with the ambient probe of your thermometer at least 2" away from the meat * Insert food probe into the thickest part of the roast, entering the meat from the side * Once the bark is set (usually around 160-170° F internal), remove the roast from the grill * Wrap the roast in aluminum foil with a small amount of beef broth or stock added for moisture (about 1/2 cup) * Place meat back on the grill and reinsert the food probe * Raise the grill temp to 300° F * Cook until internal temp reaches 205°-210° F and meat is probe tender (should feel like inserting probe into room temp butter) * Remove roast, leaving foil intact, and wrap with a heavy towel (i.e. bath towel) * Place the wrapped meat in a cooler and let rest for 1-3 hours * Chop (or pull) meat for sandwiches, tacos, nachos, chili, or just straight up. ABC rub recipe: * 3 tbsp. coarsely ground black pepper * 1 tbsp. granulated white sugar * 1 tbsp. onion powder * 2 tsp. mustard powder * 2 tsp. garlic powder * 2 tsp. chili powder * 1 tsp. chipotle or cayenne powder * 1 tsp. ground cumin
Hi Justin, I think after giving it some thought for awhile the problem lies in the fact that the next time I will fill the water pan with water, it's a dry heat that I've bin cooking with not enough moisture.
I find your videos very near to top of all grilling or even cooking vids. Thanks for all the instruction. Now If I can figure out that damn thermometer...
Making another one of these today..I'll admit, I like doing them more than brisket. Smaller/quicker and I'd argue just as good (almost). Perfect for sammiches!
Very good video. Never done a chuck roast. Will do one soon. What's your take between slow n sear and the smokenator? Ever do a pork belly?. Thanks, keep up the good work.
Hi Bill, I'm the guy in the video but I'm sure Dave (the owner of this channel) will be along soon. Having said that, I'll give you my opinion as a user of the SnS. This is an overused chiche but there really is no comparison between the smokenator and the Slow N Sear. The Slow in sear is extremely heavy duty 304 stainless with a back wall that both cradles the charcoal as it burns down (for cleaner and more consistent burns) but also protects the wall of the kettle from damage. It also creates an air gap that insulates and keeps the heat in the kettle. Also, the water trough is designed hold enough water to steam for 5 hours where as the Smokenator needs to be refilled quite often. A big difference is there is also no "Sear" feature with the Smokenator. It's just a better design and the build quality is amazing. In fact, Dave sent me a new one this week for some future products and every time I pull a new one out of the box I'm blown away by the quality. You can tell the first time you put your hands on it where your money went. That's just my thoughts.
I tried this recipe today on the Weber Slow 'n sear, but it came out a little disappointing. It seemed really dry. The meat had a good flavor, but was not as tender and moist as I would like. The internal temp was around 197 degrees when I took it off the grill. I also wrapped in foil for the last hour or so of the cook and added some moisture. Any ideas on how I could improve my results?
This might be hard to believe, but most likely you didn't cook it long enough. At the higher temps much of your moisture come from fat in the meat that renders into juice. You probably hadn't cooked it long enough for that to happen. Next time try cooking to a higher internal temp.
Hey Justin, Question for you I have tried on two different occasions smoking 2 Beef Chuck roast and both times I have followed Chris harts methods out of his book "PIT MASTERS" AND ALSO I'VE DONE A HOT SMOKE NO WATER IN THE WSM. I'VE FOLLOWED IT TO A TEE TEMPS ARE 325 AT THE GRATE AND FINNALY INTERNAL TEMPS AT 200-205. BOTH TIMES THE MEAT {I RAPPED IN HD FOIL AFTER THE 3 HOUR MARK AND SOAKED IN A DARK AMBER BEER) IT WAS STILL TUFF AFTER PULLING OFF THE SMOKER AND SITTING FOR 15 TO 20 MIN. ANY THOUGHTS WHY IT ISN'T MORE TENDER? RECEIPT CALLS FOR A TOTAL TIME BETWEEN 4-5 HOURS. THANKS FOR ANY INSIGHT. IT SEEMS TO ME IT NEEDS TO BE ON THE WSM LONGER.
Ryan you need to watch our latest Grill with Dave video where he cooked country ribs. He explains why meat can sometimes hit your desired internal temp and still not be tender.
Did 5 large chuck roasts a week or so ago for a benefit. Well, 4 large 3+ lb., and one small 1 3/4 lb. At 6 3/4 hours at 225*-250* were done and tender at 205* internal. The small one of course, but one of the larger ones was done too. Surprised with 1 of the large ones being done same as the small one! But, other 3 were only at 167* - 175* internal. Thinking it would only be another 1 to 1 1/2 hours before they were done.BOY WAS I WRONG! LOL Those last three went another 3 3/4 hours! A total of 10 1/2 hours on the smoker!The IT on the last three was between 190* and 205*, depending on which muscle you tested. No foiling until 2 hour rest at end. But they were the best I've ever made! Bark stayed good even after foiling to rest, and juicing them with homemade beef stock when re-warming for the crowd three days later. Only 3 people used bb sauce on them! ........ I chilled, sliced them in half vertically, so they were only 1 " thick, then cubed, and smashed with a fork for a bit. Semi-pulled/chopped beef. Smoke penetration was awesome, and never was lost. There was a little bit left over, and we ate it tonight. Just as much bark and smoke as fresh made. Awsome! I'll never foil a chucky again, unless I don't have time to wait it out.
I don't know if I would say it is better than brisket but, I will say that it smokes faster and is much cheaper... I eat a lot more smoked chuck than brisket...
Threw me off. Came here for an Adrenaline video, found the Baby Back Maniac instead. Then I remembered you were working with them on some stuff. Best of both worlds. Love my Slow 'N Sear, love your videos. Keep up the great work, both of youse guys!
Thanks, Barrett. I really appreciate it.
Made this today per your instructions. Made tacos as you suggested. They were truly amazing. My family ate every last morsel. Thank you.
Hey Justin, nice job on that chuck! Looked delicious!
Smoky Ribs BBQ & Southern Cuisine thanks Rus we think this his best video yet!
Thanks, guys. lol.
Justin, this looks amazing! Gonna have to try this in a day or two while I'm on vacation. Thanks for the recipe and tips!
Made some pulled beef chuck roast yesterday using the Slow N Sear. Turned out excellent. Made some sandwiches with some french baguettes, swiss cheese, and horseradish...YUM.
Thanks for all you do!
Awesome! Thanks for watching!
Cooked this yesterday. Wife brought leftovers and made sandwiches for lunch. Someone asked her, “What is that, and where did you get it?!” I’m taking that as a compliment. Loving my SNS and your videos! Thanks much!
Used the slow and sear for the first time with my Weber kettle and made this recipe. Turned out great!!
Great to hear!
I seriously love watching these and your other channels video's! So easy to follow along and I'm learning so much! Can't wait to start grilling and actually learning how to make real Barbecue and start Smoking meats, etc...! Thank you so much for these videos!
Great video Justin, very good instructional video. You are doing a great job on the videos for ABC. Keep 'email coming
Thanks, Daryl. Appreciate it, bud.
Anxious to try this. Got my slow n sear last week and did pork butt and ribs and they turned out amazing. Thanks for all your great vids!
Awesome! Check out our FB group as well! facebook.com/groups/1885522028370703/
Followed these instructions this week and it came out awesome. Thanks for the great videos.
Excellent!
Man that looks awesome. This Justin guy is great.
Timothy Dishneau thanks for watching! It's an awesome recipe. Give it a try!
Thanks Timothy. I appreciate it.
I made this today without a Slow N Sear or ideal thermometers. It turned out great but I'm excited to see how much better it can be with the right setup. I will be upgrading to the Slow N Sear ASAP. You're videos are great. Thanks. Ribs, prime rib, pork butt and ribeyes are next!!
Be sure to join us over in our Facebook Group! Tons of folks there sharing their SnS cooks every day. facebook.com/groups/1885522028370703/?ref=bookmarks
this is great! I sliced mine, most folks would have thought it was a brisket. My wife loves this!
I love these videos! I'm going to pick up a slow n dear - so versatile
Thanks for watching Michael! You're going to love the SnD... erm, SnS!!!
Great Video Man This Help Me Out Soooooo Much! Thanks!
Glad it helped!
Looks good! I know it is from experience. :) Nice job on the video!
Thanks Jim! We really liked your buttermilk soaked chicken leg cook from a couple days ago!
Another great one!
I’m making chuck roasts on a Kamander this weekend. Using this technique, with a different rub. Hopefully they’ll be enough leftover for chili!!! Thanks for making another great bbq video.
I just made this recipe yesterday on my wber with the slow n sear original. It is truly the best thing I have ever eaten. Only deviation was I used Trager Saskatchewan rub and Jack Daniels wood chips along with hickory
Great looking chuck! Going to give this recipe a try sometime soon.
Hey Steve,
You should give it a try. It's really, really good.
(You can tell I mean it, because I used a bunch of "reallys" hahaha. Dad joke. sorry. )
I'm actually making this tomorrow with my SnS, the chuck is dry brining now..Thanks for the great video!
Rob Clark sounds good. Be sure to post pics to our Facebook page!
Awesome Video!
Tried this yesterday (on a SNS) and it came out great! Very brisket like. Thanks for the recipe and video!
Awesome! Glad you like.
Hey Justin amazing as usual, please tell Dave the inventor guy that they don't ship Slow N Sear or the Drip ’N Griddle Pan in Greece so I'm just watching and wishing I was in USA. Loved the recipe keep those vids coming you're the man.
Thanks, Man. I really appreciate it.
I followed this recipe and it's incredible, never made a chuck roast before it tasted like competition brisket
Thanks! Yeah we actually cook this more than brisket nowadays. We have a hard time finding a decent brisket here, but good chuck roast is everywhere.
Man that looks delicious great job.. going to try this
Let us know how it turns out for ya!
Love ur videos. U two are awesome together.
Great video.
I’m glad beef has a “beefy” flavor!!! Lol, but seriously, this looks like a straight forward method. 🥩
Hey, gonna try this tomorrow on my kettle (and slow n sear!)...when you dry brined the meat, did you cover or no? I usually leave chicken uncovered, but for pork or beef I have typically covered them.
For this it's recommended to cover it - chicken and steak is good to leave un covered so that it drys the surface a bit so you either get crispy skin or a crazy good sear.
Making this today. Can't wait.
This turned out amazing. It's very very similar to brisket in texture. I also smoked a bottom round roast with it. It is also very very good. It's slightly tougher but tastes just like brisket. I will definitely do this again.
If it's tough, at all, you just need to cook it longer. Glad you liked it!
Where did you get that insert for the weber?
You can find it on out website www.SNSgrills.com
Justin what do you do about the ash buildup on the slow n sear that causes your grill temp to lower. I don't ever see you opening the lid to move the coals around to try and let ash fall down. Love your videos. Thanks.
Crack the lid just long enough to move the coals around and remove the ash. That's all there is to it! Shouldn't take more than 30 seconds.
Hey!……… Arn't You that Guy????????????
No doubt….. The Kettle Rocks! Nice set up with the drip pan.
Thanks HMB! Much appreciated.
lol. Very funny, HMB. By the way, this morning I saw a grill company on twitter that stole your name. Have you heard of them?
:-) Wow!…… it is You! LLLLLL Yep…… I know of them. I came across their smokers a couple years ago "after I started my channel"…. they make cabinet style reverse flow
cookers out of michigan. I thought for a minute it would be cool to get one….. but what fun would that be. I like to Mod and Wreck stuff! Smoke On…..BBM!!! \m/
HI Justin! Im a big fan of chuck, I think it does not get the fanfare it deserves. Nice video! Porch looks good! You liking it?
Love it, Jason. It's great having some extra space. So, funny story, I'm at Troy's and James and Tom both came by and each of them independently said something about what a great guy you are. Tom even had a GQue shirt on. lol. You are either a great guy or must be paying these guys well.
its expensive getting folks to like you :)
GQue BBQ lol. Great answer!
Thinking about trying this on my weber performer. I don't use it a whole lot but maybe this would change that. I do make pulled beef for tacos.
It would TOTALLY change how much you use that Performer. In all seriousness you can't compare a naked kettle with one equipped with an SnS. It's a completely different, and much better, experience. Just ask our customers!
Justin, If you were making 2 of these a day in advance of a trip for dinner the next day, how would you re-heat them? and would you wait to pull the next day to retain moisture? I’m doing a cook today. Thanks!
When you dry brine the roast the day before, if your dry rub has salt do you reduce it or eliminate it all together? Or do you just use your normal rub as is ?
Salt free dry rub
I Got a question, is there a particular location I Should Put The Grill Probe Clip thermometer? I Noticed You Have It about 4-5 inches away From The Slow 'N Sear, Is that the best location for a Accurate Pit Temperature Read, it doesn't matter IYHO? I Have The *ThermoWorks® Smoke™ Remote BBQ Alarm Thermometer* Thanks Brotha!
Yeah, this video shows exactly how to put the thermometer for best results. Remember these probes measure at the tip. Thanks for asking.
@@SnSGrills Oh Ok... Thanks Brotha!
Hey Justin can this be sliced like a brisket? I got a chuck roast today and want to cook it like a brisket... any ideas
Going to try this one tomorrow.I should I do anything different do to using a ceramic Kamado?
Al you can follow the recipe verbatim, but feel free to adjust temps as needed to make your Kamado perform at its best.
Doing this today! thanks!
Great stuff Justin, I just told Dave the other day on Weber Kettle club that you represent the Weber Kettle well. You should join the conversation. I have had the slow and sear a while and haven't used it nearly as much as I want to. That will change this year.
Jeff Boldt agreed Justin has no doubt upped our video game!
Looks amazing !! If I wanted to do this the night before for and serve the next day what's the best method to keep it moist ? Should I leave the roast whole and reheat then cut it up ?
Hey, I'm only 3 hours into my cook. Internal temp is already 170° and bark does not look firm. My temps have been between 230° - 250°. Not sure if I should drop or increase the heat for the final hour to get the bark nice and firm. Thoughts?
are there any other cuts you might recommend for this?
Hi Justin, I enjoyed this video. I just got my SnS recently and plan to use it to cook a chuck roast. After dry brining the roast overnight, do you rinse the roast and pat dry or just apply rub and proceed? Does roast come out really salty tasting? Thanks.
What type fire starter are you using? Great videos👍
Thanks Chuck! Those are Tumbleweeds and they're our favorite fire starters.
Typed out the recipe and instructions for myself, so thought I would share:
SMOKED CHUCK ROAST
Ingredients:
* USDA Prime or Choice chuck roast
* 1/2 tsp kosher salt per pound of meat (or 1/4 tsp if using table salt like a dirty savage)
* Binder (olive oil, mustard, or Worcestershire sauce)
* Rub of your choice (peppery rubs work best for beef, basic recipe is below)
* Beef stock or broth
Instructions:
* Trim away any hard fat from the outside of the roast
* Sprinkle evenly with salt
* Dry brine on a baking rack (uncovered) in the refrigerator overnight, keeping cold until ready to cook (so meat takes on more smoke)
* Prepare grill for low and slow cooking (water pan, drip pan) with a target temp of 250° F
* Add 2-3 chucks of wood over the coals (hickory, oak, pecan, etc)
* Apply binder and rub evenly over the meat
* Place chuck roast on the grill, with the ambient probe of your thermometer at least 2" away from the meat
* Insert food probe into the thickest part of the roast, entering the meat from the side
* Once the bark is set (usually around 160-170° F internal), remove the roast from the grill
* Wrap the roast in aluminum foil with a small amount of beef broth or stock added for moisture (about 1/2 cup)
* Place meat back on the grill and reinsert the food probe
* Raise the grill temp to 300° F
* Cook until internal temp reaches 205°-210° F and meat is probe tender (should feel like inserting probe into room temp butter)
* Remove roast, leaving foil intact, and wrap with a heavy towel (i.e. bath towel)
* Place the wrapped meat in a cooler and let rest for 1-3 hours
* Chop (or pull) meat for sandwiches, tacos, nachos, chili, or just straight up.
ABC rub recipe:
* 3 tbsp. coarsely ground black pepper
* 1 tbsp. granulated white sugar
* 1 tbsp. onion powder
* 2 tsp. mustard powder
* 2 tsp. garlic powder
* 2 tsp. chili powder
* 1 tsp. chipotle or cayenne powder
* 1 tsp. ground cumin
Excellent! Thanks for posting! Bark may set above 160 F though so the temps we provide are just a rule of thumb.
Hi Justin,
I think after giving it some thought for awhile the problem lies in the fact that the next time I will fill the water pan with water, it's a dry heat that I've bin cooking with not enough moisture.
Probably wasn't the issue. Check out our previous reply.
I find your videos very near to top of all grilling or even cooking vids. Thanks for all the instruction. Now If I can figure out that damn thermometer...
Thanks John! That means a lot. We'll keep making them. Next on our list is steak!
Making another one of these today..I'll admit, I like doing them more than brisket. Smaller/quicker and I'd argue just as good (almost). Perfect for sammiches!
TOTALLY agree!
Very good video. Never done a chuck roast. Will do one soon. What's your take between slow n sear and the smokenator? Ever do a pork belly?. Thanks, keep up the good work.
Hi Bill,
I'm the guy in the video but I'm sure Dave (the owner of this channel) will be along soon. Having said that, I'll give you my opinion as a user of the SnS.
This is an overused chiche but there really is no comparison between the smokenator and the Slow N Sear. The Slow in sear is extremely heavy duty 304 stainless with a back wall that both cradles the charcoal as it burns down (for cleaner and more consistent burns) but also protects the wall of the kettle from damage. It also creates an air gap that insulates and keeps the heat in the kettle.
Also, the water trough is designed hold enough water to steam for 5 hours where as the Smokenator needs to be refilled quite often.
A big difference is there is also no "Sear" feature with the Smokenator.
It's just a better design and the build quality is amazing. In fact, Dave sent me a new one this week for some future products and every time I pull a new one out of the box I'm blown away by the quality. You can tell the first time you put your hands on it where your money went.
That's just my thoughts.
I think they have an app for that. ;-)
another reason to add hot/boiling water to the grill is cold water will suck up all the heat at first until the it gets up to temperature.
What fire starter and what brand of charcoal is that?
Does this taste anything like burnt ends if you don't shred it but instead cut it into chunks?
It can! Don't cook as long, cut into cubes, and sauce like you would burnt ends. I've done this before to RAVE reviews.
Adrenaline Barbecue Company sounds good thanks!
I tried this recipe today on the Weber Slow 'n sear, but it came out a little disappointing. It seemed really dry. The meat had a good flavor, but was not as tender and moist as I would like. The internal temp was around 197 degrees when I took it off the grill. I also wrapped in foil for the last hour or so of the cook and added some moisture. Any ideas on how I could improve my results?
This might be hard to believe, but most likely you didn't cook it long enough. At the higher temps much of your moisture come from fat in the meat that renders into juice. You probably hadn't cooked it long enough for that to happen. Next time try cooking to a higher internal temp.
Picked up a Chuck Roast and dry brined it last night...sounds fun and tasty!!!
(shhh...Im gonna use the Ancient Imperial Kamado though)
Recipe will still work. Good luck!
What drip pan is that? Thanks!
It's our Drip 'N Griddle Pan! We sell them here: abcbarbecue.com/product/drip-n-griddle-pan/
Thanks for watching!
Hey Justin,
Question for you I have tried on two different occasions smoking 2 Beef Chuck roast and both times I have followed Chris harts methods out of his book "PIT MASTERS" AND ALSO I'VE DONE A HOT SMOKE NO WATER IN THE WSM.
I'VE FOLLOWED IT TO A TEE TEMPS ARE 325 AT THE GRATE AND FINNALY INTERNAL TEMPS AT 200-205. BOTH TIMES THE MEAT {I RAPPED IN HD FOIL AFTER THE 3 HOUR MARK AND SOAKED IN A DARK AMBER BEER)
IT WAS STILL TUFF AFTER PULLING OFF THE SMOKER AND SITTING FOR 15 TO 20 MIN. ANY THOUGHTS WHY IT ISN'T MORE TENDER? RECEIPT CALLS FOR A TOTAL TIME BETWEEN 4-5 HOURS. THANKS FOR ANY INSIGHT. IT SEEMS TO ME IT NEEDS TO BE ON THE WSM LONGER.
Ryan you need to watch our latest Grill with Dave video where he cooked country ribs. He explains why meat can sometimes hit your desired internal temp and still not be tender.
Thanks dude I sure will have a Blessed day.
You as well!
Did 5 large chuck roasts a week or so ago for a benefit. Well, 4 large 3+ lb., and one small 1 3/4 lb. At 6 3/4 hours at 225*-250* were done and tender at 205* internal. The small one of course, but one of the larger ones was done too. Surprised with 1 of the large ones being done same as the small one! But, other 3 were only at 167* - 175* internal. Thinking it would only be another 1 to 1 1/2 hours before they were done.BOY WAS I WRONG! LOL Those last three went another 3 3/4 hours! A total of 10 1/2 hours on the smoker!The IT on the last three was between 190* and 205*, depending on which muscle you tested. No foiling until 2 hour rest at end. But they were the best I've ever made! Bark stayed good even after foiling to rest, and juicing them with homemade beef stock when re-warming for the crowd three days later. Only 3 people used bb sauce on them! ........ I chilled, sliced them in half vertically, so they were only 1 " thick, then cubed, and smashed with a fork for a bit. Semi-pulled/chopped beef. Smoke penetration was awesome, and never was lost. There was a little bit left over, and we ate it tonight. Just as much bark and smoke as fresh made. Awsome! I'll never foil a chucky again, unless I don't have time to wait it out.
Just see charcoal, anyone ever try lump?
Lump works just fine, but we prefer charcoal briquettes for more consistent and reliable heat.
Adrenaline Barbecue Company have you used the Weber Briquettes yet? If so, sorry I haven't gotten to that video yet.
I think you might be right, smoked, pulled Chuck Roast may be better than brisket 😕. I cooked my first one yesterday and it was fantastic!
i will chop the next one......
Excellent! Yep I love chuckies. Got one in the fridge and will be cooking it this week.
I don't know if I would say it is better than brisket but, I will say that it smokes faster and is much cheaper... I eat a lot more smoked chuck than brisket...
I quick sear mine on the grill high heat, then finish it in smoker. Cube it, put in pressure cooker w/ sauce. Comes out perfectly shreddey and awesome
Better then brisket? Thems fighting words!!!
I didn't say it...let the record show. That was NOT me who said it. lol.
LOL Smoked chuck is pretty damn good.
Yeah it is. lol
not enough pulled beef recipes on TH-cam IMO
Agree, but this one's all you really need ;)
I might have to agree with you! but yours and Malcom's both look amazing (:
Haven't watched his but yeah, he's usually got very good tips!
0:49 No, not blasphemy,,,,,,,just,,,,for safety sakes,,, don't let the high priests of barbecue hear you say it. :D
We have to educate them too!
I like it better pulled for sandwiches
Just give it another 30 minutes to an hour until it's the texture you like. It will be great!
Sooooooooooooooo beefy
Sooooooooooooooo juicy
It's a beefy feed fest
what the hell what are you doing on that channel that's not your Channel lol yeah you maniac
lacey p Wait...wait...wait...
THIS ISN'T MY CHANNEL!?!?
Just kidding. Thanks for watching. ;-)
Learn to sprinkle salt better my man.
This was 7 years ago, I’m a pro at salt sprinkling now🔥🙌🏻🔥
🤣 Booya!
🔥😂🔥
aluminium can leach unto your meat from the foil, so I don't know why you think it's alright to wrap it around your meat.