Poor Mans Brisket (Chuck Roast) On The Traeger Ironwood 885
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- Опубліковано 13 лип 2020
- #ChuckRoast #PoorMansBrisket #SmokedChuckRoast
Welcome Back Subscribers! Chris Here, This time With A Poor Mans Brisket, Follow This Recipe And Start BBQ Ballin On A Budget!!
Shop Rubs/Merch Here:
whitebullsbbq.com/shop/
Like And Subscribe!
See You Next Time On The Tripod!
This is probably my new go to page for tips and tricks on how to cook with a traeger! Thanks for uploading!
Thats what I love To Hear ! Thanks For Watching 🤘
I guess Im asking randomly but does someone know of a tool to log back into an instagram account?
I stupidly lost the login password. I appreciate any help you can offer me
@Joshua Damon Instablaster ;)
@Miller Odin I really appreciate your reply. I got to the site on google and im trying it out now.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
@Miller Odin it worked and I now got access to my account again. I am so happy!
Thank you so much you saved my ass!
Awesome from start to finish. Really informative and helpful. Super excited about smoking my first chuck. Thank you
Thanks for watching! Hit dat bell more to come!
Great vid! Cooking one right now following your method. Heads up though the thing in the hopper you called the light is actually the pellet sensor!
you just got anotha loyal sub. bout to do my 1st chuck on my GMG Daniel Boone. outta all the bowlshyt chuck smoke videos on youTube, yours was the simplest, most entertaining and straight forward cook....i appreciate you brotha
This is really helping a brother out! Nice video & tips.
Love to hear it this is what I do it for!
Followed your directions and it turn out awesome.
One thing to always remember- ( this coming from a rancher ) you have to start with a good piece of meat !
You can’t make a piece of shoe leather look or taste like that.
Amen! Thanks for watching!
I've got a CharGriller Akorn, I did a small chuck roast for about 90-100 minutes. Turned out quite well. Used Kingsford briquettes and some chunks of mesquite. Got the rub recipe on-line. Kosher salt, black pepper, onion powder, garlic powder, chili powder and some smoked paprika.
sounds bomb
I have the pitboss 850 pro v2. Got my chuck roasts 3.9 and 4.05 lbs I put mustard on as a binder and used two of my own made rubs. Cooked at 230 for 4 hrs 250 3hrs, 270 to finish. Wrapped at 262 took to 206 internal. I used a 12 inch smoke tube with hickory pellets lasted 4 hrs. After about 3 hrs i spritzed with 40/40/20 water/ape cider vinegar, Worcester. I also bout a water pan in my smoker with water and Worcester mix. Turned out amazing. Best bark and best taste.
Man that's awesome. I just did one myself. Love your channel.
Thanks for watching
I need to do this! Thanks for sharing!!
Thanks for watching!
Underrated cut because not a lot of people have the know-how to cook it.
Facts! Tryna show em the way
@@WhiteBullsBBQ That finish is beautiful and for $20? Omg.
Yo, that roast for $20 is nuts. That marble was dope just like you said!
Right!? Thanks for watching
Jus became a fan!!
Thanks for the upload and information brother 🤘
Thanks so much bro ! 🙏
Freaking awesome! I have my first traeger but it’s not as nice as yours. I’m starting to experiment more and more. Getting rid of a lot of kitchen stuff and going to do everything on it! I used to do all my roasts and stuff in my slow cooker. Not anymore! 👍🏽👍🏽
Nothing beats the versatility and delivery of the traeger
Since bought my tregar a few years ago I've used my stove a handful of times lol everything is better when it's done low and slow even did helper stroganoff on it and you guessed it, it was awesome 😎👍
Best BBQ I've made following this recipe. Thank you!
Love to hear it thats what I do this for
@@WhiteBullsBBQ you from Philly?
@@jackjohn2602 yessir mayfair
@@WhiteBullsBBQ can't miss that northeast philly accent 😂. I lived in Magee back in highschool. I'm up in Chalfont by Ryan HS now
@@WhiteBullsBBQ now the channel name makes more even more sense White Bul😆
Chris that looks awesome Bro, that smoke ring definitely a winner. White Bulls keep those videos coming from The Lone Star State.
Thanks a ton Joe
Love these guys!
love back! thanks for watching
Never seen a 20 dollar chuck with that kind of marbling in it! Thats almost like american waygu man 😄 great video dude, keep em coming. Peace
will Do! New Upload Today
Your doing big thing Chris keep it up✌️🔥
Thanks brother
Dang that looks good. drooling.
Thanks for watching!
Believe it or not...I picked up a prime chuck roast just yesterday. 4 pounds for $14 No BS. It's definitely going through my Pit Boss 1150 this weekend.
I saw a brisket at Walmart yesterday that was only $4.50 a pound. Cheaper per pound than this. But hey, I smoked a shoulder roast today that turned out fantastic! Any cut off meat can be delicious if done right.
Great video, I can't wait to try it! Thanks for sharing..
Absolutely awesome
Thanks! 🤘
I’m going to try this out in my red box smoker looks delicious
Just finished doing this. YUM!
Happy to stumble across your channel.
Glad to have you! Hit that bell
Anotha one! Well done Chris! But USPS be losing my packages left and right 😆
Hahaha! Sucks! In The Moment the Reference Seemed Golden LOL Thx for Watching Brother
White Bulls BBQ just giving you shit bro! Awesome vid and love the dry brine! That choice chuck was a steal 👊🏼
Chuck Norris out in these streets. Great
Video!
Out here heavy. Kicking Days in the face. Cheers.
The dog is bowing down!!!!
Looks good bud! Great Job
Thanks bro
At 12:25 you're sitting at what looks like a table/massive cutting board. What is that? How or where did you get it?? Thanks in advance!
Thanks! It's a huge cutting board from Andy @TwoAcreWoodWorks on IG tell him I Sent you!
That is absolutely amazing........looks so goos.im jealous
Lol! Thank you for watching
Never wrap raw beef on aluminum foil as the beef acids will eat the aluminum foil. I noticed foil particles on your beef when you unwrap it from the foil. I know this because it happened to me with brisket when I seasoned it and wrap it in aluminum foil and put it in the refrigerator overnight.
Never heard of that nonsense ! I've always wrapped my meat in aluminum foil and never had any issues.
At what temp did you wrap? I keep missing it
Great looking results, but can you post the process somewhere so that it’s easy to access? I watched the summary and I’m still not sure what temps I’m looking for at each step of the process.
If you're wrapping, always wrap at 165. Rule of thumb. Pull off at 205. This applies to most meat cooks if you're not doing a prime rib.
My mouth is so watering right now!!!!!!!!!!!!!
Mission Accomplished
The irony of the title is killin. 😂
Ok i'm done...White Bulls is now my favorite channel. Keep it coming bruh
Appreciate it Al! Thanks for watching #HitDatBell
Do you keep the roast wrapped when you are letting it rest for the 2 hours?
Always. In a cooler preferably!
Looks amazing brother but does it have a smoky taste. Everytime you open the grill i don't see any smoke. I never used one of those grills.
Yeah man! Smokey! Its a nice thin even clean smoke throughout and the camera doesn't always pick it up clear
I legitimately thought it was a wagyu roast cause it legitimately looks like its wagyu im shocked 19.99 looks good bro
I gotta try it !!
Gotta!
Looks amazing brother
Cooking a Chuck roast right now with your rub for the first time🤞🏻
Oh hell yeah. Gonna be a win!
Trying to find your video for cowboy nachos y'all did awhile back. Can you help? Temp? Ingredients? Process? Thanks 👍
Its the combo review
For that thickness of Chuck, that's way too little rub.
Lies
Ron’s right, that’s way under-seasoned
Dude,,, WTF! yeah you're subscribed.
I’m doing mine on a pit boss should I change the P 4. Do you think it works about the same?
I have a pitt boss also. P0 will get you closer to 250 P7 will get you lower about 175. It is a little confusing since the P numbers are logically just the opposite of what you expect. I have to keep reminding myself by re reading the manual. I cook my chuck roast on the low and slow with the P7 and then turn it up to P0 after the wrap.
I have the 780 smoker. How do you like the 780 and 885? I know the 885 is a step up, but what do you like about them? (Maybe a future comparison video??)
Comparison vid otw
That looks absolutely beautiful...👍🏼👍🏼👍🏼... Whhhoooaaaaaa...
Thanks For Watching!
In my area. A Chuck Roast and Brisket are the same price per pound and many times the brisket is lower.
Enjoyed the video! At what internal temp did you wrap in foil before putting back on to the grill?
165F thanks for watching !
@@WhiteBullsBBQ thanks, going to try it today.
I can't believe that's choice grade,that marbeling is awesome
Hey chris
With regards to the Dry Brine process, is there a difference between "wrapping it up and putting it in the fridge" VS "Vacuum pack and put it in the fridge"?
Virtually no difference!
Seasoning and then wrapping in foil or vacuum pack produces a form of wet brining. The juices produced wet the meat. You can dry brine by seasoning the meat and placing the meat on a cooling rack over a sheet pan. Place that directly in the fridge uncovered. It will dry brine by allowing air to reach all surfaces of the meat. Can leave for couple of days. If not seasoned, can leave for 7-10 days to dry age. Leaving it open to the air allows the best transfer of the internal juices to mix with the surface seasonings and return into the meat. If surface stays dryer due to air, the more the internal juices will continue the swap process.
Also give this a try using peach paper for wrapping rather than the foil. Did this last year for first time. Retains the moisture, but does not get the bark soggy, as with foil. Keeps that crispy bark that was built up after so many hours. Great alternative. But foil method is still fantastic as well. Now I've got to find some decent chuck roasts. :-D
It LOOKS wagu BRO!! Lucky buy!! Good price
So good
How many times you Spritz it? I never do mine.
Every half Hour, Until wrap.
That Thang got more marbling than a granite countertop🔥🔥🔥
Haha facts
This looks amazing. Rookie question for you, if it rests for 2 hours do you just eat it cold? What’s your rest method?
Rest in a cooler or alot of foil so it doesnt get cold! Should be still around 140-160 when you do eat it
BINGO! wrap it in foil after it’s wrapped in butcher paper and then line a cooler with towels then place the meat in ! Then cover it with another towel! it will be steaming hot even after 3 + hours
😍
Hey what temp do you wrap at ??
165-170°F
OOOOWWWEEE! is the right words!
When you say rest what do you do to it for the 2 hrs,and where dos it rest at boss?
In my Cambro its like a cooler specifically for this stuff ! Google it!
Will do thanks boss! Awesome video!
If I was going to do this cook tomorrow,and dident have one right now, and hat can I use? Any suggestions?
Thanks man! A regular cooler will do the trick too!
Appreciate the info boss!
I paid 35 for a full 10lb brisket. Just find smaller brisket package. Good looking grill.
Thanks
Looks like a delicious roast. I’m always a little puzzled what people consider chuck to be a cheap man’s brisket. 3lbs for $20 is $6.67/ lb. I never pay more than $5/lb for prime brisket, even taking in to account the loss from trimming.
Wow all i have to say incredible.. #traegernation.....
Thanks brother #TraegerOn
what kind of pellets did you use?
Cherry. Always Cherry!
Looks awesome, what made you switch to traeger?
Thanks for asking! Better machines! Way way more efficient, though pitboss got me though alot 🤘
Hell yeah!
Isn't it ironic, that brisket used to be poor man's beef.
🔥🔥🤘
I’m a fat guy that eats WAGU…laughed my ass off brother!!!!
Nice smoke ring
Love ur Amish beard
Like a boss.
All I used was salt and pepper and damn bro and I'm new to the smoking world......thanks for everything......
What temp did u wrap at?
165f
Nice board. Is that walnut or mesquite?
Thanks! Walnut
Pellet flavor recommendation?
Cherry, maple, Hickory!
Just sayin it’s not a saw use one smooth stroke when you slice it up makes a much cleaner slice
Beautiful. Don’t F it up!
Never! Hit that bell you'll see I don't F many things Up!
$6.49 a pound! Jeez! It's November 2021 and meat is high as it's ever been and it isn't $6.49 a pound! lol! I bought a chuck roast yesterday for $5.29 a pound and that's with Biden's prices! I will admit your roast looked damn good though - great job bro!
Thanks man! Yeah prices from Philadelphia vs everywhere else has proved to be high lol thanks for watching
So do you spray water on it every 30 min?
Never mind did it both ways and turned out equal. Keep the good videos coming.
Thanks Luke
👍👍✌️
much love
When the smoker door was opened at 5:19, 7:44, 8:33, 9:36 and 10:32, no smoke was evident? Looked more like an oven.
Cool story bro
@@cfdasullivan exactly Andrew!
Good or what
Chuck Roast prices soar after everyone starts buying these. Not cheap anymore.
Sorry this recipe probably rose the prices 😅
That would be like $30 at giant now.
I love the video and all the tips...but $19.99 for a 3 lb chuck sorry but thats pricey ....Awesome video though
Lol all depends on where you live! #Philly Thanks for watching!
Did you rest the roast in foil?
would be cool if you put every cook in writing, like on a blog or something, in case I wanted to follow the same steps you followed without going through the video again
Working on having more recipe based captions
Still waiting for the second reason to spritz
probably even better than brisket
Some would say
Modern day price this would be $75
Are you from Philly? Love your videos
Hell yeah! Mayfair stand up (Croydon Too)
@@WhiteBullsBBQ im about 2 hours away lol just did my first brisket today letting it rest is killing me! Lol keep up the video bro!
Thanks man. The wait is worth it on the brizzy!
Oh I know bro I've been doing pork butts on my treager for years the wait is the worst! But definitely needed lol
Is 2 hour rest necessary?
Absolutely
I get brisket for 2 bucks a lb at Kroger
Lucky!
Personally I'd use Mustard as a binder then liberally spread rub all over, like cake it on , no sense dumping rub on tin foil the dipping meat on , just sprinkle on from the container
Thanks for watching
Does look wagu BRO!¡!!!😂😂🤣🤣🙏8🤣8🤣😋🎊🤣 DAYUM!!! Gotta be "GOOD"!!!! bro I work 14 hour nite shifts, I always season my meat n let it sit in the fridge till the next nite!! Then BBQ DAYUM it looks awesome!!! I have a kamado ,I like your method!!! NICE smoke Ring!!!!👌👌 got the bend!!🤣😋
Thanks a ton brother 🙏
Chuck has always been better than brisket, but brisket portions more neatly for restaurants.
Its really close lol. Im down for both either way
Just to be clear chuck roast at my local grocery store is $4.93/lbs. I usually buy trimmed brisket at $2.99/lbs, and you can get packer style brisket for $2.29/lbs. There's nothing poor about chuck roast. It's more expensive than brisket it's just smaller, and you don't have the bigger price tag at the checkout. You get more for your money with brisket.
chuck roast is less then brisket in Philly