I like smoked chuck roast, but a lot of times I will through them on my kettle over some lump charcoal and cook them just like a steak. LOTS of juices, and very tasty. Mine are usually cut about an inch and three quarters. Keep up the good work, Ry!
Just smoked a chuck roast on my old Brinkman. Used some salt, pepper and garlic, and finished it off with Sweet Baby Rays on the gas’s grill. Came out awesome. Thanks
Mmmm, gonna have to try chuck roast again. First attempt had smoker issues but you surely have convinced me it's worth doing it over. I'll also be using some of your tips.
wives and mother-in-law's are usually correct so trim the beard of the beef is awesome. man you can't beat the fact that your mother-in-law likes your food and you. that's a homerun in my book
Not really. Chuck is a lot like brisket and needs that time for the connective tissue to break down. The lowest I've ever done it for slicing is 160, and that was STILL not tender. If you want a cut of meat to cook on the rare side, I'd recommend Tri Tip if you can get it. It's my go-to cut for a delicious rare to medium rare outcome. Plus, it only takes a couple hours on average. But if you're sticking with the chuck, rare is not the accepted way to go.
Yep. Mine's been peeling off since the first time I fired it up. But I really don't care. I wish it was bare so I could season the outside with some vegetable oil when it is warm to give some rust protection, though in my area rust isn't too big of an issue. If the weather seems iffy I just throw a cover on it.
They were just seasoned simply with salt and pepper, I believe. You can see that at the beginning. This was such an unplanned cook that I forgot to mention that.
Yeah I usually take them to 195 ish. Time was master today. I think they ended up at around 180. Made good sandwiches covered in BBQ sauce. I'm gonna throw the leftovers in the slow cooker with some more sauce tomorrow for about 6 hours to bring it to super tender.
I like smoked chuck roast, but a lot of times I will through them on my kettle over some lump charcoal and cook them just like a steak. LOTS of juices, and very tasty. Mine are usually cut about an inch and three quarters. Keep up the good work, Ry!
+Tucker Hulse Thanks!
Just smoked a chuck roast on my old Brinkman. Used some salt, pepper and garlic, and finished it off with Sweet Baby Rays on the gas’s grill. Came out awesome. Thanks
Nice work! Charming your mil approved.
Those chuck roasts look amazing. I will be trying this soon.
Chucks are a favorite :)
Mmmm, gonna have to try chuck roast again. First attempt had smoker issues but you surely have convinced me it's worth doing it over. I'll also be using some of your tips.
It's funny, if you nail a chuck roast just right, it rivals brisket in tenderness :)
1.08 - look at that beautiful blue smoke!!!
wives and mother-in-law's are usually correct so trim the beard of the beef is awesome. man you can't beat the fact that your mother-in-law likes your food and you. that's a homerun in my book
They looked great. I have sliced one but if it was as good as it looked I will be tempted
Ry, thanks for all of the good videos. Is there any way to cook a rare chuck roast and still get it hot enough to be tender?
Thanks again.
Not really. Chuck is a lot like brisket and needs that time for the connective tissue to break down. The lowest I've ever done it for slicing is 160, and that was STILL not tender. If you want a cut of meat to cook on the rare side, I'd recommend Tri Tip if you can get it. It's my go-to cut for a delicious rare to medium rare outcome. Plus, it only takes a couple hours on average.
But if you're sticking with the chuck, rare is not the accepted way to go.
Thanks Ry, I thought so but I wanted to get a second opinion. I enjoy your videos very much. Keep up the good work.Jim
Also I put two tel tru thermometers on mine to help me accurately dial in the temp they do help a lot
I rely mostly on my probe at grate level. It's been pretty accurate so far :)
Awesome, about your fire box have u had the paint melt off yet
Yep. Mine's been peeling off since the first time I fired it up. But I really don't care. I wish it was bare so I could season the outside with some vegetable oil when it is warm to give some rust protection, though in my area rust isn't too big of an issue. If the weather seems iffy I just throw a cover on it.
Looked great almost like giant steaks. Great video I have to try this!!!!!
Chuck is great to use. I'm doing a couple more this weekend :)
is the sweet and heat rub good to us on chuck roast when smoking q 4 pound chuck roast
nice. I am going to a get a fire basket also I ordered another shelve to go inside for more room. I did a whole pork shoulder on sat
Should you not put rub on before you put it in the smoker?
They were just seasoned simply with salt and pepper, I believe. You can see that at the beginning. This was such an unplanned cook that I forgot to mention that.
nice chuck roast I am going to try those on the fourth of July thanks for the idea.
If they were cooked to 200 would it have been better
Yeah I usually take them to 195 ish. Time was master today. I think they ended up at around 180. Made good sandwiches covered in BBQ sauce. I'm gonna throw the leftovers in the slow cooker with some more sauce tomorrow for about 6 hours to bring it to super tender.
Omg at the ending.
Good video thank you very much now you can leave LOL
:)
Thank you very much now you can leave 😂😂