You want to keep cooking it at 275 degrees F which is going to be the high setting on most slow cookers. The low setting will still get the job done but it will take longer
Smoked 12 pound chuck 2 weeks ago 16 hours sensational full apart greatness in my opinion better then brisket and better on the wallet. Matter of fact I'm going to do another late Friday for dinner Saturday
I agree 100% about finishing the cook elsewhere. Once the meat is wrapped, you are just burning wood/pellets for no added benefit. I usually finish my pork butt smokes in the oven. Love the Dizzy Pig line up of rubs also. Have you tried Pineapple Head yet?
Good to see you skinny! 😊 I'm sad that we don't get to see too much of you these days, but I respect your personal responsibilities. So when I see you post, I get excited 😊
Sprite in a Crock Pot? Hmm, I would never have thought of that... A Chuck Roast is one of the most underrated pieces of meat. I love to smoke it and slice it into steaks. Pulls apart easily and the coarse meat really soaks up the rub and flavors. Another great recipe here!
Did mine today..off set smoker, mustard binder, coffee rub..I agree coffee Rub does well on beef. Did mine for burnt ends. Went 165, wrapped it to 183. Just got done eating it it was fantastic thanks Mike
Looks awesome. I've done some pulled/shredded chuck roasts like that seasoned with fajita style seasonings and use it to make some awesome tacos with some onion, cilantro and mango habanero salsa that my friend makes.
@@WeekendWarriorBBQ I've done the same with pulled pork and used fajita style seasonings to make it for tacos. When I do that on either beef or pork I use Tapatio as a binder and it seems to add a touch of heat to the bark IMO. Good stuff. Keep the videos coming! :)
My wife and I watched the video and have been wondering about a chuck roast. Looks awesome! The leather apron is pretty cool. Great job on the video Mike.
Great to see more content from ya, do miss the shirts, you had some awesome ones, oh ya I’ll be trying that on an offset, thanks
Thank you, Terry!
Good to see you back Mike!
Thanks William.
Good job man.👍
Thank you, Anthony. Have a great day.
Excellent cook🍺🍻🍺
Thank you
Slow cooker on low or high? I've had mine going for 3 hours on low and it's nowhere near fall-apart shreddable. Should I be concerned?
You want to keep cooking it at 275 degrees F which is going to be the high setting on most slow cookers. The low setting will still get the job done but it will take longer
Must have been great Mike...the birds were chirping for a bite! Awesome smoke ring too. Nicely done! Cheers brother!
Thanks, Jay!
Looks awesome Mike. Great video!
Thank you, Cody.
Food looks amazing! It's nice to see that you're not slamming/smacking the meat on the board or flinging it across the camera to land on the grill.
Smoked 12 pound chuck 2 weeks ago 16 hours sensational full apart greatness in my opinion better then brisket and better on the wallet. Matter of fact I'm going to do another late Friday for dinner Saturday
I agree. Enjoy & thanks for watching
Definitely better on the wallet and great flavor
Looks awesome Mike. Good to see you back.
Thank you, Jerry!
Nice work Mike ! Looks like some good grub!
Thank you, Kent! Have a great day
I agree 100% about finishing the cook elsewhere. Once the meat is wrapped, you are just burning wood/pellets for no added benefit. I usually finish my pork butt smokes in the oven. Love the Dizzy Pig line up of rubs also. Have you tried Pineapple Head yet?
Good morning. Yes, I love the whole Dizzy Pig line-up. The pineapple head is the first one I tried and is excellent
Cant beat chuck roast!!!
Good to see you skinny! 😊 I'm sad that we don't get to see too much of you these days, but I respect your personal responsibilities. So when I see you post, I get excited 😊
Thank you, Paula! It’s always great to hear from you
Sprite in a Crock Pot? Hmm, I would never have thought of that... A Chuck Roast is one of the most underrated pieces of meat. I love to smoke it and slice it into steaks. Pulls apart easily and the coarse meat really soaks up the rub and flavors. Another great recipe here!
Did mine today..off set smoker, mustard binder, coffee rub..I agree coffee Rub does well on beef.
Did mine for burnt ends. Went 165, wrapped it to 183. Just got done eating it it was fantastic thanks Mike
That sounds awesome, John!
Looks good. Better than my ribs today 😂😂. Never used coffee rub!! I guess im going to hand to try!
Looks awesome Mike.. life an offset style cooker, it can get pretty warm on a nice 90-100 degree day. 😂
Thank you! Yeah it’s rather intense on a 90-100 degree day 😅
Man that looks amazing! Thank you always for the inspiration!
Thank you, Sang!
Awesome looking Apron. Mike, I love doing chucks and that recipe looked killer. Nice job buddy!
Thank you, Tommy! I hope you are doing well my friend
Looks awesome. I've done some pulled/shredded chuck roasts like that seasoned with fajita style seasonings and use it to make some awesome tacos with some onion, cilantro and mango habanero salsa that my friend makes.
I like the sound of that! Some chuck roast tacos/ fajitas would be delicious.
@@WeekendWarriorBBQ I've done the same with pulled pork and used fajita style seasonings to make it for tacos. When I do that on either beef or pork I use Tapatio as a binder and it seems to add a touch of heat to the bark IMO. Good stuff. Keep the videos coming! :)
For what it's worth, one of the things we enjoy about your videos is the silly t-shirts you wear.
I have a few new shirts on order for this summer. Stay tuned :)
My wife and I watched the video and have been wondering about a chuck roast. Looks awesome! The leather apron is pretty cool. Great job on the video Mike.
Thanks, Dan!
who would have thought...Sprite as a base!
It’s one of my favorites
Sorry, not going to spend all that time on the smoker just to throw it in a crock pot. That didn’t really look pull-apart tender.
Chuck is a working muscle and needs a beating - smoke a few hours then cook sous vide 132/48.... Ya just can't cook it to an IT.....
Sous vide is another great technique. Thanks for watching