First Time Chuck Roast on the Old Country Wrangler Off Set Smoker
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- Опубліковано 20 січ 2021
- Start to Finish Smoked Chuck Roast on the Wrangler Off Set Smoker from Old Country Bar -B-Que Pits.
After I seasoned my Roast
I put it on the pit with the pit at a temp range of 275 degrees to 300 degrees
I used a combination of Pecan and Hickory wood from
I smoked the roast to an internal temp of 162 degrees
I pulled the roast off the smoker and put it in a small aluminum pan from Weber
I put about 2 cups of Beef Broth in the pan.
I covered the pan and put the roast back on the smoker until the roast came up to 262 degrees
I uncovered the pan and left the roast in the pan on the smoker for about :30 - :45 mins
I took the roast off the smoker
I took the roast inside and pulled it apart
I put about a cup and a half of Salt Lick Honey Pecan Bar-B-Que Sauce
I put the roast uncovered back on the smoker for about :20 mins
Took it off the smoker
Let it rest
built some amazing tacos
Let me know how your roast turns out
more information on my smoker here - www.academy.com/shop/pdp/old-...
Randy's Firewood in Mckinney Texas
Dallasfirewood.com
Aluminum Pans from Weber
www.weber.com/US/en/accessori...
Spices I Used
Zach's Texas Style Bar-B-Que Sweet Rub
www.zachspice.com/
B&B Tinity
www.academy.com/shop/pdp/b-b-...
www.heb.com/product-detail/th...
here is more information on my Hat
resistol.com/collections/felt... - Розваги
Your videos are awesome! Love your cool attitude and your Love for smoking!!
Love your personality. Thanks for show
Thanks
I've had my Old Country Wrangler for about 4 years and love it. I bought 2 chuck roast the other day and going to try them soon. Yours looked good.
You’re gonna really like Chuck.
I love the attitude that says we are gonna cook this. If it turns out awesome great, if not then we learned from the cook!
Thanks.
That’s been the theme of this from the start.
I appreciate you following.
Happy Smoking.
i dont mean to be off topic but does someone know a tool to get back into an Instagram account??
I was dumb forgot my account password. I would love any tricks you can give me!
@Gabriel Hugo Instablaster ;)
@Wayne Devin thanks for your reply. I got to the site through google and Im in the hacking process atm.
I see it takes quite some time so I will get back to you later with my results.
Thank you for helping me with building my confidence in doing a chuck roast. I don't own a OC Wrangler but I own an Oklahoma Joe Longhorn Reverse Flow offset and I plan to cook a Grass Fed 3lb chuck on it this Memorial Day.
I look forward to hearing how it turns out. Have a great weekend.
Stuck at home watching your video and really enjoying your style, review on the wrangler, I’ve only used pellet grill but have heard lots of good thing about offset grill and think it’s worth it! Thanks for the honest revi and strategy..
Thanks!!! Merry Christmas.
Thank you, very informative and interesting, gotta try this soon! 👍
Thank you for watching.
Have fun.
Like your energy and nice pit
Thanks!
V nice. I still gotta try this out. Thanks for the tips. I see the 2 hungry wolves are lurking in the background waiting for you t make a mistake n drop the chunk of meat !!
They are my best friends when I’m at the BBQ Pit for sure.
I generally will tie a couple of pieces of cotton twine around it horizontally before cooking to help hold it together, as the roast tends to want to fall apart at the fat seams. Seems to keep it more moist as well.
Great tip.
Chuck is one of my favorites on the smoker. I usually foil or pan it up with beef stock, but the last one I used butcher paper and it came out phenomenal! Ironically, my grill buddy wife is bringing one home today for me to smoke this evening.
I absolutely prefer wrapping in paper.
Good to hear it worked out well for you too.
My grill buddies (the dogs) never offer to bring home anything. LoL
Great video 👌👍📹
Thank you!
@@crosswirebar-b-que7214 you welcome 😉😉
That looks mighty fine.
I'm aiming at a Wrangler, but I'm bouncing around still between that and a Pecos. Misses gave me the look when I thought we needed a Brazos...
The Brazos is great cooker.
Between the pecos and wrangler I prefer the Wrangler.
I don’t think you can go wrong with either.
Thanks
That’s amazing. BTW. Your doing better than me right now. I’m at Hobby Lobby with the Wife. 💀
That sounds amazing. My opinion Chuck Roast is a great alternative to Brisket. What’s Next on the Smoker?
@Hooha Hooha If I lived near an Academy Sports I would have saved my tucas a lot of moneys.
Tuesday I bought a Workhorse 1969 and I'll probalby get it around July 4th 2022!! SHeesh. And if brisket runs $100 each, I've spent about 30 briskets more and have nothing to show for it but high hopes! :D
Looking forward to hearing how your Pecos goes. I've never run an offset before but I do like fire.
And the adventure begins.
“That juice is gold” , the only thing that would stop me from BBQn would have have to be a earthquake lol . Great vid cheers
Thank you Sir.
Happy Smoking.
Love the videos. Keep up good work. Quick ? How many briskets can Wrangler fit?
I’ve done 2 at a time. That’s pretty much the limit
Consider adding other meats with it,have a lot of foil to wrap it up good...and you'll eat BBQ for a week! I myself with brisket don't like to drown it into sauce once its done .....but,that will make good pulled beef. For a change gently smoke Ahi tuna on that pit.Believe it or not season ONLY with a lil black pepper and Himalayan pink salt!
Tuna???? Great tip.
Man! I thought I got drunk when I smoke meat!!! This guy has me beat!!
I do like a couple of beers when I’m cooking. Stay Safe.
Don't know if it's necessary but I score both sides pretty deep and add soy sauce in the cuts till it soaks in
Sounds like a great idea! I’ll definitely use that trick.
That background car and highway sound.
Your not wrong.
@@crosswirebar-b-que7214 Making the most of it, smoking some great stuff. I've got an old country too.
I’m very happy with my Old Country Wrangler.
Chuck roast is by far superior to biscuit. Try cooking like a prime rib. It may surprise you.
My goodness at the amount of spritzing!!! It had to drop 10 degrees..
I have amended my Spritz Game.
@@crosswirebar-b-que7214 i loved the video...and the end product looked great....hope you don't think I was trying to criticize to be mean. I have had to modify my spritzing also.
That’s what my channel is all about. I’m learning as I go through the process. I share my experience each step of the way. I not only appreciate y’all’s feedback, I kinda set this up for everyone to engage and that way we all get better.
Thanks for being a part of my Backyard Bar-B-Que Journey.
You did a good job on this. You should have more followers. There is a lot of knuckle-heads with thousands of followers. My only Unsolicited advice is to get a wireless mic, Audio is every thing. I promise it will take you to the next level. Keep up the good work.
Thanks for the support.
I totally agree with you on my audio.
Dog herd tacos . Dog sits.
Good Dog 🐶 🤠
Dude..nice video but you need to be a little less aggressive on the spraying. Looks like your spices and seasonings are being rinsed off the meat into the pit bottom or the aluminum pan below the meat.
I think you are definitely right about that. I focus on doing what I can to keep my cuts moist. I might be losing flavor. Great tip. Thanks.
I really think 275-300 Is too high
This Chuck Roast was very tasty, not dried out at all. I might have just got lucky.
On my hot and fast cooks I shoot for 300~325. Always works for me.
Right
Great thing about this thing is there’s more than one way to skin these cats…
I see a lot of videos but when I see dogs inside a kitchen 🤢🤮I love dogs I’ve had many dogs but pets don’t belong inside a house
I’m gonna have to respectfully agree to disagree.