Smoked Chuck Roast on the Pellet Grill
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- Опубліковано 19 лип 2022
- Smoked Chuck Roast on the Pellet Grill #shorts
Let's do a delicious Smoked Chuck Roast on the Pellet Grill. This is so simple and delicious and we have some big plans for this Smoked Chuck Roast on the Pellet Grill. so be sure you are subscribed and hit that bell to find out what we do with it!!
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Keep the joker on there until she gets to 200. Just like a brisket. That’s my favorite way to cook a chuck
I normally do, but we had other plans for this roast. that's why I said to like and follow to see what we did with it. We did a smoked beef stew with this roast where it finished cooking!! Check out our Smoked Beef Stew short to see it!!
@@TheCrazyPop Nom nom nom. Sounds fantastic!!
Do you wrap it at 175 or just let it keep going naked until 200. I wrap my briskets and finish them off in the oven to save pellets.
@@ws4835 I wrap a Chuck with some extra lard….or bacon if you don’t have lard. It is a small piece of meat so it will dry out fast if you’re not careful.
Looks so delicious Pop’s 👍🏽 very juicy and tasty. Great cook
Thanks so much Robert!
Beautiful! The best smoked chuck roast I have ever seen. Using this method memorial weekend!
Thanks, I hope it turns out great for you!
My fav......
I can see why!!
Man, I throw six of those chuck roast on my offset at a time... That is some good grubbin all week long.
You got that right!!!
I love my Z grill !!!!!!
Me too!!
Looks good and a lot of people like it like that, but I like my beef 'cooked.
I finished cooking it in another video of beef stew.
What's up Pop? That Chuck Roast was done RIGHT!!!
It cut just like BUTTER!!!
I hope you had a COLD BEER 🍺 2 Wash al that GOODNESS DOWN!!!!
It was good, but stay tuned, it is for something else!!!
Looking for part 2 pop
Goodness I wish we ate pork or red meat. This looks incredible!
It was delicious!!
Is this medium rare? Just a little too bloody for me. Would 160 or so get the blood out?
Maybe this will help you out!
Medium (140°-150°F)
A steak cooked “medium” will be mostly pink. A small ring of grey may form on the outside and a strip of red will remain in the center. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.
Medium Well (150°-160°F)
At the point at which a steak has reached “medium well” it will start becoming very firm. The steak will become primarily grey and only a sliver of pink will remain in the center. Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy.
You literally wrapped it. Lmfao
No wrap meaning I didn't wrap it and put it back on the grill to finish. You always wrap when letting it rest.....LMFAO
150!!?? Oh Lord!
Yeo, like I said, I used it for another video where it finished cooking. Smoked Beef Stew
Looks pretty medium (in doneness) but I bet it was DEEEEEEEEELICIOUS
It was because we used it in another video (smoked beef stew on the pellet grill) where it finished cooking up good and tender!! But I did sneak a piece and it was so good!!
@@TheCrazyPop btw I noticed some breath on the chilly (assuming) morning air, what part of this great nation do you hail from? Just curious, and smoked beef stew sounds AMAZING
@@billywampler2852 South Carolina, we actually recorded this back in early March.
Pull it at 150?! Cook it like a pork butt or brisket and pull it at 200 ish.
Like I said in the video, I pulled ot early to use in another cook.
🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
Thanks!!
Medium well....150 degrees.....the knife must have been dull as fuck....or the chuck was chuck....tough as......
This was being used for another video (Smoked Beef Stew on the Pellet Grill) and this was no where near tough or a dull knife. Once it was cooked in the stew, it just fell apart.
So how long was it on there
About 3 1/2 to 4 hours
What’s a “pillet”?
Is that like a pellet? 🤷♂️
Yep, just like it
Question..?? I’m getting ready to buy a smoker and I’ve kinda sorta glanced at that Z-Grill but was planning on buying a Traeger but do you like the Z-Grill? I’m having a hard time deciding. Thx
I honestly do love my Z Grills. I have never used a Trager before so I can't really compare. The higher end models of Z Grills have an adh clean out system that is a nice option to consider too. If I can help in any way, just let me know.
@@TheCrazyPop awesome. Thanks again. Cheers!!
Who the fuck would wait an hour to eat that good ass steak
LOL, I was good no doubt. BUT we had other plans for this chunk of meat. Check out our Smoked Beef Stew video!!
I like this guy
I've been cooking mine way too hot. I know better now . She is a beaut Clark
Hope it turns out better for ya!!!
Looks very good
Thank you!!
Looks way overdone to me. I like beef medium rare. 125 degrees.
Ok, cook it to the doneness you lieke
Let rest for an hour? Wtf I don't want room temp steak
Lol, this isn't a steak, it's a roast and we actually used it for another video, (Smoked Beef Stew on the Pellet grill). That is why is said to like and follow to find out what we do with it. Not eating cold steak...lol
You always rest meat I would have put it on a cooler tho. I rest my brisket for 4 hours
Hour too long
The rest time or cook time?
Ive had 0 problems (knocks on 🪵) with my Z Grills smoker in 3 years ive had it. Underrated!
Love mine!!