SMOKED BEEF CHUCK (Better & Easier than Brisket?)
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- Опубліковано 14 чер 2024
- Home smoked beef that's just as good as brisket is possible and you don't even need skill to do it. I'll show you how. Use code LAGERSTROM120 to get $120 off Factor at bit.ly/3bwCkla.
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Instructions below use a grill as a “smoker” but this method will work the same with an actual smoker.
--RECIPE --
THE BEEF:
▪2lbs/1kg hickory wood (or other hard wood) chips, soaked in water
▪10lb/4.5kg Beef Chuck/Shoulder
▪Salt
▪pepper
If using your grill as a smoker, set the far left burner to medium low, remove grill grate, and place the smoker box with with soaked chips directly onto the flavorizer bars. If your grill doesn’t have these, put the smoker box directly on the grill grates over the heat. Close the grill lid and allow to pre-heat for about 20 minutes.
Coat all sides of meat in kosher salt and pepper and load them onto the right side of the grill (no heat under them). Add more chips to the smoker box, close the grill lid, and lower the heat under the chips to low. You’ll need to shoot to keep the internal temp of teh grill at 250-275F/120-135C for the next 3-4 hours. Check the grill and top off the wood chips about every 30 minutes to keep the smoke rolling. You want the chips to be smoking, not burning.
After the first 3 rounds of chips, or 90 minutes-2 hours of smoking, flip the beefs to the second side. Continue to smoke and change out chips every 30 minutes. After about 4 hours of total smoke time, or when the internal temp reaches 145-150F/65C remove from smoker.
Wrap pieces of meat well in foil to seal (i use 3 layers) and return to the grill. Remove the smoker box and turn down heat as low as it will go. You’ll want to keep the internal temp of the grill/smoker at 225F/110C for the next 3-4 hours to finish. Internal temp should read 205-210F/96-99C at this point.
To set the outside and get the crusty bark on the outside, unwrap the beefs (saving the drippings) and cook in a 225F/110C oven for 30 min.
Tent with foil and allow to rest for at least 20 minutes before cutting.
--
THE ULTIMATE SMOKED BEEF SANDWICH
▪Squishy toasted bun (my best bun recipe here: • This Burger Bun Took M...
▪BBQ sauce
▪Creamy slaw
Cut beef into cubes and toss with enough the reserved beef drippings to moisten. Load onto toasted bun. Top with bbq sauce of your choice and creamy slaw (recipe here: • BBQ SIDES 3 Ways )
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
0:00 Intro
0:22 Setting up the “smoker”
1:30 Prepping the beef
3:41 Smoking the meat
5:03 Crutching the beef
5:55 Factor meals (ad)
7:10 Finishing the beef and setting the bark
9:09 Making an ultimate smoked beef sandwich
10:11 Let’s eat this thing
#smokedbeef #smokedchuck #betterthanbrisket
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
No need for a gas grill after the Texas Crutch wrap. Put it in the oven and save your propane and have full temp control.
This has made my smoking so much easier. Only have to watch it for like half the time, then wrap, smash it in the oven and take a nap lol
Good point
@Frank Maggard isn't it just awesome that you don't _have_ to! I love that.
Great point. I learned the same lesson not long ago. I smoke on a Weber kettle charcoal for heat and post oak or apple chunks for smoke flavor depending on the cut of meat. Once I feel the meat has taken on enough smoke, I wrap and move inside to the oven to get the meat up to temp. I'm already going through charcoal and wood much more slowly.
@Frank Maggard if I waited everytime it wasn’t hot to turn on my oven then I’d never use it at all lol. You know what they say about not being able to handle the heat
One tip that will let you skip the last phase of the cook is to "crutch" it with butcher paper. It's porous, so it doesn't fully steam the meat and soften the bark but still helps the meat get over that stall.
Eh... I'm not sure how porous it is after it soaks up all the rendered fat. Then not much moisture is escaping.
@@brettmoore6781 having used both foil and butcher paper I can say the paper definitely results in a firmer bark. Especially if you let the meat rest for an hour or two after coming off.
I'd go with butcher paper, but I think I'll do one of each when I try this.
@@TandemTuba I've used both as well but, I'll admit, I don't think I paid particular attention to the bark when I used butcher paper. I didn't notice it being extraordinarily soft though so there's that. But I know a lot of pitmasters use it so I guess there might be something to it
Definitely will soften your bark every time
I’ve been using this cut for years. I like using it for pastrami with a vinegar slaw and homemade mustard or smoked like brisket with raw red onion and a creamy horseradish sauce.
Chuck pastrami is Great!
@@BrianLagerstrom this cut does incredible brined. The one thing I’m terrified of doing is baking my own bread. I feel like that would round it all out. I’m crippled that there are so many incredible bakeries in Tampa/ St Pete. Just went to La Segunda yesterday to get Cuban bread for sandwiches tonight. If you ever visit Tampa the gulf coast sourdough company is worth checking out. They supply bread to a ton of restaurants and even some pizza places. La Segunda supplies bread to Columbia.
I love this guy, better than most youtubers. Makes the recipes so simple and explains every step.
Much Love
.....and explains the reasons "behind" why a particular technique works. This gives the cook a better idea of the process that is happening with their food.
I tried this recipe today. It was absolutely delicious. My wife and daughter thought it was too salty, but they are pains in the you know what to cook for. I'll cook this again even if I use less salt to keep the grief down.
Quick tip for better pepper: Most pepper mills center post will fit into a cordless drill chuck. Fill er up and go slowish and it runs through pepper in no time flat. That way you get that fresh cracked flavor with some size variance as well
Can also just buy a $20 electric coffee grinder for fast and easy fresh pepper!
@@jmdixon1 that does work to a point, I found it not nearly as tasty for some reason. It was like it was muted. Dunno why. Haven't had that issue at all with the peppermill
@@Maplenr I believe that’s because the cheap coffee "grinders" are essentially chopping and slicing through peppercorns, rather than crushing them, as a mill would. The crushing ruptures more cell walls and gets us more of those wonderful, peppery aromatics
@@RheaMimi shit that makes perfect sense. I appreciate you dropping knowledge like that, take this 👑
@@Maplenr As Mimi said cheap electric coffee grinders are more similar to small spice grinders in that they have blades and chop the contents. You'd want to buy an electric burr coffee grinder which performs more more of a crushing action, which is basically what pepper grinders do as well.
I like how you pluralize the plural. "Beefs." LOL. Seriously, it's endearing.
that final dance is a dance of approval especially with 80's music. PIMP
I've been strictly using chuck roasts for anything from bbq to pot roasts or even italian beef. It's always super cheap (sub 5$ a pound) and the fat content makes it so juicy. Slow cooking makes it very similar to brisket.
Always keeping it real for us foodie without the gear! Thanks Brian
You are the most entertaining and informative cook on UA-cam and I thank you so much for that. The amount of knowledge I’ve taken from your videos is mind blowing. I have been able to provide some very delicious meals for my family because of you. Keep up the amazing work brother and thank you for being such a great creator!
What a great idea! As a Texan, I have eaten my share of underperformed Brisket. I like this workaround for the home cook and can't wait to try this! Your neighbors must be watching you head down to that grilll now that you are smelling up the hood with meaty goodness. Great Video!
Really liked the new music at the end of the video. Has an 80's vibe to it.
80s was the best era for music for sure
Does anyone know the exact song? I always get lost in the Epidemic sound vastness of amazing songs.
Found it in case anyone wants to know: Segersta - Gloria tells / Spring Gang
Dude your channel is just getting better and better. The recipes are easy to follow (love how you place them in the description) and the results are always good even if it's not the same. Thanks again for some good quality content.
I can’t wait to try this recipe Bri. All your sandwich recipes are a notch above anything I’ve ever had at a restaurant. We did your Chicago Italian Beef yesterday and your Fish sandwich last weekend (I was eating that tartar sauce with a spoon man). Gonna have to give this a go this weekend.
You are the G.O.A.T. ma’doode!
Love the closing music. Synthwave makes me so nostalgic for my teenage years.
Is there an ironic button I can click. The chef does mail order take out. Super recipe.
Salt & Smoke is one of the best BBQ places I’ve ever eaten. Their green bean and tomato salad was amazing. Like slap-your-gramma-good.
I made 12 pounds of this for my daughters first birthday party and people loved it. Thanks Bri!
Very nice! My favorite woods in order: pecan, hickory, walnut, oak, cherry. That said, I've thrown a whole onion into the fire, and it smells wonderful. I love the smell of citrus peel (orange, lemon, etc.) in the fire. I freeze used tea leaves to smoke with as well.
Great vid. Chuck is a highly underrated cut. It’s super versatile and delish. No need to soak wood chips at all. They don’t give off any smoke until they dry.
Loving all of your videos
WOW!!! I use this cut all the time for birria tacos! Thanks for the recipe!!!
Chuck roasts are amazing. I buy one or two every few weeks and cook them all the time for poor man's burnt ends and pulled beef sandwiches. Cheap, delicious, and nearly fool proof!
Oh! The perfect pepper size for BBQ is 16-mesh. I buy it a few pounds at a time. It's my go-to seasoning for everything when I smoke.
Smoked chuck roast is one of my wife's favorite meals. It's easy and cheap with my Treager.
Same! We love smoked chuck roast, it's so hard to mess up, we also love pork shoulder. Mmmm.
But it's not smoked on an easy bake oven =)
Been thinking of trying this on my Traeger. Care to share your cooking details? Thank you. J
@@c5jp904 Friend of mine has a Traeger I have a Masterbuilt Gravity series if you want to use it as a grill the Masterbuilt is far better. As for smoker they are pretty close the Traeger is far simpler to start the Masterbuilt can be a bit more difficult.
@@soundman447 Happy with my Traeger, I get 95% of what I want in smoke flavor with 50% of the effort. Still have my Weber for searing.
I love working with chuck, this looks great!
This channel is amazing dude. Keep it up!
Hey Bri, if you're looking to get a lot of black pepper ground quickly, just use a cheap coffee grinder. I have a dedicated one as a spice grinder and it makes pretty quick work of needing a large amount!
Thanks for the tip. I think I’m pretty happy with the pre ground stuff. Pretty sure that’s what the big dogs in Texas use
@@BrianLagerstrom they mostly all use 16 mesh coarse black pepper. Helps with the bark.
Depends what you are after. The stuff you buy pre-ground is pretty uniform 'grinds' (fine / medium / course) BUT it will have lost some oils and moisture as part of grinding, packing and storage. To get that same consistent grind you would need to use a burr grinder - typically used for 'better' coffee - and in coffee bean to cup machines. Blade grinders (cheaper than burr grinders for the most part) will give a mixture of textures unless you are relentless and grind to a powder - which is not desirable. But blade grinders are great for Indian spices etc. - I have a dedicated one for that purpose - you work to get a grind mix that has fine and a little texture - trying to simulate what you would get from a pestle and mortar. I would not dedicate an electric burr grinder to spices... too few use cases. So I fully get the buying pre-ground pepper at the grind that you want to use - just use it quickly.
I just hooked my hand mill up to a drill, haha
Eventually settled on preground though. There's an obvious difference in quality if you're putting it on top of fresh pasta right before you eat it, but I don't notice any difference after hours on the smoker
You can also get a MannKitchen Pepper Cannon, that thing is a BEAST!
It’s good to see a fellow St. Louisian. I feel like you understand my food tastes. It’s DOPE
Wood pellets work great in those smoker boxes. No need to soak and I’ve never had them flare up. Looking forward to trying this recipe out next week!
That looks spectacular! And I love how you leave it a bit chunky. I sometimes find pulled pork etc. is a bit too mushed up.
Yes! Like it's flossy texture, so weird.
amazing burger, and the dance was also great. Thank you for this very nice video
I like this. Looks really good.
Mesquite also goes really well with anything Cajun seasoned. Pork tenderloin, pork chops, chicken etc.
Love Salt and Smoke. Great to watch another St. Louisan!
Chuck is my go-to for pulled beef
Love the Salt and Smoke shout out. When people ask for food recommendations in the STL area I always point them towards Salt and Smoke!
You are a very good cook Brian.
Loving these collabs with local STL spots 😍
The Let's Eat this Thing tune at the end of this video is fire
I've been using my mortar and pestle lately when I want to get a ton of fresh cracked black pepper. I don't know that it makes a difference for something like this but it's been helpful for me generally.
I like that Brian is so tidy, well-groomed and well-spoken. I have quit watching competitors bc they have too many close-ups of their unshaven faces. Brian seems to respect his audience. We appreciate that. Let’s hear it for bathing and grooming!
DOPE!! Brisket scares me now that i messed up on. Cant wait to try this method! Thanks!
Very cool. Thanks for sharing. Your skill as a cook is inspiring, man. Keep after it. Also, definitely stealing this recipe.
Yes, please! A delicious recipe that works even if I “don’t know what” I am doing! Because…I don’t! 🌟🌟🌟
In the height of the pandemic when brisket prices soared past $100 i had the idea to use chuck for a fraction of the cost and it works great! Thanks for letting the secret out Bri! 😄 Also I take it a step further with a homemade BBQ sauce to make "poor man's burnt ends." 🤙🏾
Edit: also this takes about half of the time of a brisket. Total time for me is about 6 hours whereas brisket is usually 12.
Hey Bri. Just learned about your Chanel and fell in love by binging on basically every video you’ve ever made. I am so interested in this technique on smoking. I tried this once upon a time and ran out of gas. I tried this a while ago so I don’t really remember which burners were on and how high, but I am curious how much gas you used. Stay cool, love your dances at the end!
I CANNOT wait to try this. Woahhhhhh.
That looks friggin' delicious. Nice.
Instant subscription. Going to give this a try soon.
man that looked really good I'm drooling. gotta make this on my mom's birthday.
I see myself smoking some beef on the balcony soon. The neighbours will be pleased :D
Brian is the GOAT
Arm roasts are this summers go to for me. They are super lean but stay super juicy
I've been smoking chuck roast for years! One of my favorites.
Another way to serve. Once fully cooked and where Brian stopped, cube it and toss with bbq sauce then bake for maybe 20 mins at 275 to caramelize. Smoked chuck rib burnt ends
I followed your technique with 2.5lb roasts smoking them at 210-225 & they were perfect. Served it in chunks along with homemade Alabama white sauce - a huge hit at a family & friends food party!
AH-MAZING, as usual, sir... Gratz
And here I was tearing down an old metal fridge so I could smoke. Brilliant!
Sharpshooters Pit and Grill carry an AMAZING STL brisket
A time-line of making this with those sides would be so helpful. Knowing when to plan on working on what is not easy for some of us.
Bri, so sick! That will be this weekends que for sure. Will let you know how it turns out. Thanks for sharing
The crutch also speeds up cooking by reducing evaporative cooling. I've seen chuck on the menu in Texas before, but it's called clod or shoulder clod on the menu. I know for sure Kreuz's in Lockhart has it. For home cooking, I like it better than brisket because it's a more manageable quantity of meat. My favorite cut though is short ribs or short plate. It's as easy as chuck, but no wrapping required.
NYC here, Brisket = $19.99 a lb (not even organic or pasture raised) and Black Angus Chuck is $6.99 a lb, just as laborous but 1/3 of the price, thx Mr.Brian
Excellent.
Liked the outro music on this one- good choice. Reminds me of the late 80s, which is a good feeling for me. Also, excellent job on showing us how to make brisket style smoky chuck roast =)
In another time and space I'd be you. Thanks a ton for this Brian. Will try it this weekend of July 23rd.
Smoked chuck is awesome, and is also fantastic when smoked to the pulling stage. pulled beef with a horseradish sauce and some pickled red onions....coma inducing.
If you ever need a lot of fresh ground black pepper fast, use a pestle and mortar! Great recipe, look forward to trying it.
Especially with a smoker box you don't need to soak the chips at all. On my gas grill I just use a packet of double layer aluminum foil with some holes poked in it for the woods chips. And again, no need to soak.
I lived in Austin for about a decade and really miss the TX BBQ (and also taco - specifically breakfast taco) scene. Since moving to the PNW, I have found that most of the Q places are severely lacking, so I bought my own smoker. Brisket is obviously very delicious, but frankly it’s overkill unless you are having a big gathering. Chuck is an awesome way to go to get at least close to brisket without having 7 lbs of leftovers. Not to mention a shorter overall cook time (in most instances.) Well done!
Heh. The burnt ends go in the first 30 minutes. I always vacuum pack half my brisket for freezing and make sammiches for lunch with it. I never really thought it ever made too much food. =)
@@lexwaldez For sure! It’s just nice to have other options. I still throw on a full packer from time to time. For me, it’s usually when I have a big group over to enjoy.
Alton Brown's tv show showed me as a kid you could attach a pepper mill to a drill....
Have fun!
this guy is good!
I have got to stop watching this before lunch....I am starving now! lol
I can use a small coffee grinder for wood hard spices to get em to a powder
Hey Bri, go get yourself a pepper cannon, grinding cups of pepper takes minutes, less if you like a nice course grind on it, seriously worth it.
Try doing a long hold like the great BBQ places here in Austin do. Leave the brisket wrapped and let it cool down to 155ish then put it in an oven you can set at 155 for 12+ hours. I use a countertop turkey roaster for this. I’ve done hundreds of briskets and the long hold is the one thing that improves your brisket dramatically more than any other trick. It’d probably work well with a Chuck roast.
also a yeti cooler works, just throw it wrapped in butcher paper or foil overnight and the next day you will have perfect bbq.
@@JuanVanDusen it works in a pinch but doesn’t work as well since you have to put it in the container much hotter than 155 to keep it at a safe temp for 12 hours and it tends to steam a bit as a result. Definitely better than nothing though.
OMG Brian. This was perfect I was just thinking about a setup like this for my grill.
Question, can you use a similar set up for a pork shoulder or butt as well? Like if you wanted some beef and some pork, could they be done at the same time?
I've been BBQing the bejeesus out of chuck lately. Have you considered a pellet smoke tube? More convenient than chips, and great for cold smoking spices and cheese.
Amazing. Love that you’re showing people they don’t need a 500 dollar pellet grill to get into smoking!
Also I’ve smoked a chuck a couple times and the last time I used a trick I found on Reddit where you add good beef tallow to the foil wrap part and it really took it into the short rib/brisket range.
I've been meaning to try the tip of using beef fat injected into a choice brisket.
I mean.. the grill he is using is 550 dollars lol. Personally my 180 dollar weber kettle does exactly this with actual wood chunks. Tallow is awesome but I like plain old kerrygold butter and some more of the rub when I wrap.
All hail the B-Man - The "B" stands for BEEF!
Proper, never contemplated using chuck.
Have you thought about doing a Coast To Coast food tour Menu?
What each State & City Is Known for Food wise as well as desserts?
Food is a encapsulation of that location, the People, The Music, Art, Architecture and Availability of Items per Location.
One of the very few times we use all of our senses is with food.
Love The Channel, The Info, The Simplicity and the Presence y'all Upload.
Where did you acquire those chuck roasts? They look amazing. Thanks for the video.
Here for the food ideas, but always watch to the end for the dance finale... I will try to persuade the man of our house to try this home smoked beef! Sadly he doesn't dance.
This is awesome. Question on your grill grates - are they upside down intentionally? I have the same grill (older model) and have the other side of the grates upright.
At the crutch phase, you can finish in the oven since you no longer need the smoke.
That grill tempts me every time I see it. I think it's a very nice investment and I should buy the same before the summer ends.
Check out the Kamado Joes..I have one, they are extremely versatile, temp control is awesome, and they are super thrifty about wood or charcoal consumption..they burn for many hours with very little charcoal..and now you can get a Bluetooth Billows thing that controls the airflow and temp perfectly..!
Find a solution that meets your height - it’s easy to tell Bri, “hey you should be using a weber kettle”, until you realize this jag is tall
I built my own charcoal/hardwood burner out of a scrapped Traeger barrel, but there are lots of solutions out there, new and used
I'm going to try this for sure... I've failed so many Briskits
Never thought I could make legit Texas-style smoked beef at home before but I stand corrected. While on the topic of legit, I have subscribed to Factor_ (sponsor of this vidja) a few times the past couple years. I seriously think their meals are restaurant-level delicious. Good job landing them as a sponsor, my Bri guy!
Looks delicious I have made them before but I gonna have to order some this weekend and have the butcher cut me some 3inch ones.
I love smoking chuck, especially since brisket has gotten so expensive. Very versatile cut of beef.
Have to say, those are some good looking chuck roasts.
I use a cheap burr coffee grinder to grind me whole peppercorns for me.. Works like a charm
Get yourself a Weber Smokey Mountain and discover how much fun you can have with that.
Perfectly seasoned. Jedi Approved
I had smoked a chuck roast before watching this and was disappointed. This one was so tasty down to the last leftover...thank you!
Oww yummmy
I like to use chuck to make burnt ends, everyone loves them
Great cook Brian! Just for your info - the stall is caused by evaporative cooling. And if you wanted once you wrap - you can finish it in the oven to preserve some fuel. Cheers brother!
Man this is such a novel idea I’m so surprised that it’s not more widely done
It is, though? I'm not sure why Brian thinks smoked chuck isn't popular. Maybe if you're judging by BBQ restaurant menus? But home smokers have been smoking chuck forever and it's way better than brisket.
@@toddosty I don’t have a poll in front of me but I think it’s a really safe bet that brisket is far more widely smoked as a whole than Chuck. I don’t think the notion is that *nobody* does it, just that it isn’t *as* popular. Heck, I just posted a video a few days ago smoking my first brisket and I wish I had thought to smoke Chuck first
@@matthinkampcooks Fair, but also "not as popular" != "not popular". Smoked chuck is very popular, at least in every smoking forum, online and in person, I've ever seen. What it's not is something you'll find on restaurant menus, because people want the brisket.
Personally, I'm tired of brisket.
It is, but if you haven't been smoking for long and your only experience with Texas bbq has been brisket, you probably haven't seen it. Search beef clod (upper part of the shoulder) or 'chuckies' and you'll find a wealth of information.
@@nyquilnu2221 And this is why we should stop fetishizing Texas bbq. There's so much good (better, in fact!) bbq in the rest of the continent than just central TX.