Ahhh, smoked chuck roast...the poor man's brisket! Seriously, I smoke these frequently and serve to guests, making no bones about the fact that it is a smoked chuck. I've never had anyone say it's better than brisket, but I had a few say it is just as good as some brisket they been served. I use a simple rub of salt. pepper and garlic, but hey, any good rub will serve a person well. Pecan wood...never been brave enough to try that...yet. I usually use mesquite. Butcher paper, yes! Beats aluminum foil. Nice smoke ring. I can almost taste your creation. Thanks for a great video!
Except when it comes to wrapping. ROTFLMAO!🤣😂 Lots of room for improvement in wrapping!😂😂😎 looked like he was wadding it up to threw it away then threw it back on the pit. If he was as good at wrapping as he is talking about his sponsor’s it would make kore sense. Love his channel A new follower! But he cant wrap for Chit!! 😂
Shame Oakridge BBQ went out of business. Been using their ribs for several years and find them exceptional. Good to see someone else using them. Great video.
Thanks for the ideas! I like to stab my meat all over with a sharp fork after applying the rub. It seems to get more seasoning flavor deeper into the meat.
Boy that thing looks sexy! Just got me a 4 pound prime chuck roast today from ranch direct here in Colorado! I now know what I'm gonna do with it tomorrow!🔥💨
Yo big Dawg God bless ya an im drunk 🥴 but yo kuntry azz can bbq anybody lucky enough ta pull up on ya an get sammich or ah phat azz plate I know you can blast out tha sides his true homie that can break it off on some bbq cookin action 🎬 looks delicious wit some soul in it thanks big guy I'm going 208 nxt chuck roast 💪
Season overnight with S&P Smoke to 165° Wrap to 205° Slice. Your’s looks over cooked and dry. It should almost fall apart. I had about 4 oz of rendered fat that I tossed potato slices in.
Hey Big Daddy, I see you on the heavy side, and you probably don't know why. It's not that fatty chuck roast on your slider, it's the bun from the slider that makes one gain weight. All breads, starches, beans, potatoes, and corn all turn into glucose. Glucose raises insulin, insulin is the culprit. When one has an insulin response, it stores fat, and carbohydrates are turned into Glycogen for energy storage. If you eliminate carbohydrates, a ketogenic diet will make you slough off weight. It deletes Glycogen stores and starts using fat for energy, ketones. Your blood sugar will stay normal and you will heal. There are two choices: keto is meat, fat, and green cruciferous vegetables, and some keto products. Carnivore is all meat and fat, no vegetables and no fruit, seasoning is alright unless it contains sugar. I hope this helps you.
All That seasoning is a waste. Cause all your going to do is? Burn it off and flick it off. MAKE BIG SEASON GLOB ON YOUR GRATE.. All You need is a oil or butter, salt and pepper all YOU NEED. after it cooked and resting WHEN YOU PUT YOUR OTHER SEASONING ON WHILE RESTING> It melt down into the meat USING > LESS SEASONINGS AND MORE FLAVOR
Ahhh, smoked chuck roast...the poor man's brisket! Seriously, I smoke these frequently and serve to guests, making no bones about the fact that it is a smoked chuck. I've never had anyone say it's better than brisket, but I had a few say it is just as good as some brisket they been served. I use a simple rub of salt. pepper and garlic, but hey, any good rub will serve a person well. Pecan wood...never been brave enough to try that...yet. I usually use mesquite. Butcher paper, yes! Beats aluminum foil. Nice smoke ring. I can almost taste your creation. Thanks for a great video!
Holy crap!!!!!!!! Looks awesome. Gonna try this for the 4th.
Thank you!
The man is an artist I tell you
Except when it comes to wrapping.
ROTFLMAO!🤣😂
Lots of room for improvement in wrapping!😂😂😎 looked like he was wadding it up to threw it away then threw it back on the pit.
If he was as good at wrapping as he is talking about his sponsor’s it would make kore sense.
Love his channel
A new follower!
But he cant wrap for Chit!! 😂
Shame Oakridge BBQ went out of business. Been using their ribs for several years and find them exceptional. Good to see someone else using them. Great video.
Thank you!
Thanks for the ideas! I like to stab my meat all over with a sharp fork after applying the rub. It seems to get more seasoning flavor deeper into the meat.
“My boy Slim Bacon” 😂😂
I noticed did not cut against the grain like brisket looks great 🤠😎
Another Great Job looks Delicious
Thank you!
Awesomeness!
Thank you!
Excellent
Thank you!
Damn I’m hungry now!
Thank you!
Looks well done and dry?
It wasn’t dry at all, thanks for watching!
Boy that thing looks sexy! Just got me a 4 pound prime chuck roast today from ranch direct here in Colorado! I now know what I'm gonna do with it tomorrow!🔥💨
Yo big Dawg God bless ya an im drunk 🥴 but yo kuntry azz can bbq anybody lucky enough ta pull up on ya an get sammich or ah phat azz plate I know you can blast out tha sides his true homie that can break it off on some bbq cookin action 🎬 looks delicious wit some soul in it thanks big guy I'm going 208 nxt chuck roast 💪
Thank you so much! We appreciate it! Keep watching more to come!!!🙌
How'd you know mommy made dried out roast beef!
What are you spraying it with?apple cider vinegar?
It’s half water and half ACV.
What brand of smoker are you using.....or is that a custom build
It’s a Stumps Baby XL. It is a gravity fed smoker, they are built here in GA. We appreciate you watching!
What’s the approximate cook time?
Awesome! What does the wrapping do? New to smoking here.
Helps push the brisket through the stall and retains moisture.
Reason i use foil over butcher paper IS? I save the juice and pour back on the meat when in baggies to freeze it
Too me it doesn’t look juicy enough and I think the foil will be better for this chuck roast
Season overnight with S&P
Smoke to 165°
Wrap to 205°
Slice.
Your’s looks over cooked and dry. It should almost fall apart. I had about 4 oz of rendered fat that I tossed potato slices in.
Hey Big Daddy, I see you on the heavy side, and you probably don't know why. It's not that fatty chuck roast on your slider, it's the bun from the slider that makes one gain weight. All breads, starches, beans, potatoes, and corn all turn into glucose. Glucose raises insulin, insulin is the culprit. When one has an insulin response, it stores fat, and carbohydrates are turned into Glycogen for energy storage. If you eliminate carbohydrates, a ketogenic diet will make you slough off weight. It deletes Glycogen stores and starts using fat for energy, ketones. Your blood sugar will stay normal and you will heal. There are two choices: keto is meat, fat, and green cruciferous vegetables, and some keto products. Carnivore is all meat and fat, no vegetables and no fruit, seasoning is alright unless it contains sugar. I hope this helps you.
Seems like everyone on YT is smoking a chuck roast.
It’s awesome and easy to make if you get a good piece of meet
nah lol
Can you smoke a 3.71 LB chuck roast overnight?
No
Can you, yes.....should you, no
All That seasoning is a waste. Cause all your going to do is? Burn it off and flick it off. MAKE BIG SEASON GLOB ON YOUR GRATE.. All You need is a oil or butter, salt and pepper all YOU NEED. after it cooked and resting WHEN YOU PUT YOUR OTHER SEASONING ON WHILE RESTING> It melt down into the meat USING > LESS SEASONINGS AND MORE FLAVOR
No resting?? At least for an hour?