Great video, great subject. Chuck roast is one of my faves! I use it for the MS pot roast, fried steak bites with fries, slow cooked steak bites with rice & gravy, or my favorite, slow cooker with a pack of AU JUS, pack of chicken gravy mix & water. Yum, makes the best gravy ever!
They look great chuck is more expensive in my area $6.49lb you just don’t have to buy as big as piece,but where brisket here is $4.49lb.I did these couple weeks ago and used “hey girl hey” Apple Jalapeño bbq sauce turned out great.Was surprised that the cooking time wasn’t much different than cooking whole,but I’ll take 6 bark edges over 2 any day.If that sauce sounds enticing you can buy it from her store or get the recipe off her web site I’ve done both and there wasn’t any difference,I’ve also used the recipe and exchanged the apple for pineapple and stepped up the heat with hotter chilies.🔥👍
Great video Ry! You touched on an important point. Choice cuts can be very good. There is no defined line between grades of meat. A very nice choice cut(brisket, roast, steak) can be better than a lower grade prime. Keep the videos coming!
Hey, Ry. Any chance you could do some comparisons with smoking on the kettle versus a "proper" smoker? I'd love to see a side by side test to compare tenderness, smokiness as well as the tradeoffs between the two like cost and time / effort the cooks take. Thanks! Big fan btw. ✌🏻
HEY MAN TRY THIS WITH SMOKED BEEF TALLOW LIKE MAD SCIENTIST TO SEE IF IT CHANGES THE TEXTURE AND FLAVOR I LIKE ALL YOU DO AND THE EXPERIMENTS AND DIFFERENT THINGS !
Can you, or anyone else comment on whether is best to first smoke the chuck roast and then cut in cubes to sauce up or cut the raw chuck roast into cubes first and the smoke the cubes. Efabksm great video, easy to follow well done! I'm trying this for the first time next wekkend.
Thanks for the video! I've learned so much from you in regards to smoking. Question for you. It wasn't clear to me when to transfer the cubes to the pan. Was there a specific temp you were looking for or a certain feel to them?
Usually around the same stall temp that the full chuck roast would hit around 150-160. But 90 minutes is usually about time even if that temp isn't quite reached :)
New to smoking and still getting the whole tenderness down. But at about what temp should you pull the burnt ends from the smoker and begin the saucing in the pan, etc? Thanks!
What temp do you think those finish at for that long? 250F?? Seems really long, any advice for doing this my first time? I did a 2.6 # chuck and it didn't take more that 3 hours.
Burnt Ends looked Good Ry, I checked your library for Osso Buco did I miss it? Question how would you set up Weber kettle for over night pork shoulder cook where you could get some sleep. I like the sns but I don't seem to get much more than six hours. I have fire ring it seems like ash needs sweeping with this method, this is with aura outdoor system. I was thinking of doing 2x2 snake. One other way I've seen is put baskets in and put charcoal in between baskets and light on one end.
I run the snake on my Weber with just 2 briquettes dominoed then put my wood chunks on top of that.If I leave about an 8 inch gap generally at the handle area I can get 9 hrs averaging 213-220* .I have the premium kettle so with the bottom all the way closed air still comes in on the p shape it doesn’t actually shut all the way after my grill gets to temp that’s where I run the bottom and use the top to adjust for temps usually fully open or close to it.
@@steveyork8069 I like that feature on the mastertouch. I have just regular sweep. It seems if your charcoal source above sweep you must sweep ashes. I have never tried snake. Thanks for the reply.
I'm really interested in making these, but do you think the saucing part is necessary? Do you think they'd turn out okay with just continuing to cook them until done? I'm not a huge sauce person, maybe just a little bit to dip the burnt ends in.
@@CookingWithRy Good idea :) Would you let them soak in the water/broth, or would you think to maybe raise them off a bit (maybe use one of the cooling racks?) and let them steam?
Hey Ry, need some advice. I bought a 21+ lb brisket a while back and its been in my deep freeze. You can imagine my dread of trying to cook the whole thing on my kettle, the time it would take, of course I could finish it in the oven... I grit my teeth as I say that, ocd purist here, Lol What I really want to to is seperate the flat from the point and make the flat into pastrami and the point into corned beef, but I wont be able to cook both at the same time but I would have thaw it to cut it and was not sure about refreezing it... Do you have any suggestions???
@@CookingWithRy so cutting first before smoking doesn't make it really dry? seems like cutting is first because you get more surface area for smoke and faster cook time
Looks great, 👌but rub and sauce together changes all the flavors of both the rub and sauce.🥺 Possibly over seasoned!😨. Remember, more isn’t always better. 😖. Mix some cayenne in with the sauce to get the original flavor with a hint of heat.🥰
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I love this channel. When my wife asks when dinner will be ready I always think of Ry. "When it's tender, it's tender."
Thanks for giving gulf coast some love. I really like his channel.
King of the chuck roast…. Outstanding! Minus the bee challenge, thx for sharing a great little burnt end recipe !
Excellent idea, glad to see you back inspiring me again! Thank you
Great video, great subject. Chuck roast is one of my faves! I use it for the MS pot roast, fried steak bites with fries, slow cooked steak bites with rice & gravy, or my favorite, slow cooker with a pack of AU JUS, pack of chicken gravy mix & water. Yum, makes the best gravy ever!
easy learning process rye
I'm gonna become a 👨🍳 watching these vids 😁😋
They look great chuck is more expensive in my area $6.49lb you just don’t have to buy as big as piece,but where brisket here is $4.49lb.I did these couple weeks ago and used “hey girl hey” Apple Jalapeño bbq sauce turned out great.Was surprised that the cooking time wasn’t much different than cooking whole,but I’ll take 6 bark edges over 2 any day.If that sauce sounds enticing you can buy it from her store or get the recipe off her web site I’ve done both and there wasn’t any difference,I’ve also used the recipe and exchanged the apple for pineapple and stepped up the heat with hotter chilies.🔥👍
Great cook, Ry! I actually have never smoked these but I need to ASAP!
I knew I would find you here lol
@@matteng1448 😎😎😎
I love chuck roast burnt ends you nailed it again Ry!!
Love Chuck roast - definitely underrated, and really versatile. Those look amazing and I'll have to try it.
WOW, my mouth was watering, I love cooking with chuck
You never let me down I can always expect a amazing cook
Chuck roast is so underrated. It's my absolute favorite for pulled BBQ beef sandwiches and Wow, these burnt ends looks amazing Ry!
Absolutely! When it gets tender and pulled, nothing better :)
I agree Rus for the everyday workin man budget we all cant afford a brisket all the time . Thanks RY for showin us how to improvise
I agree. It makes a killer pot roast too
Great video, Ry! Looks fantastic!
Thanks!
Wonderful mahogany-into-slight-char color on those chuck pieces!
Can’t wait to make these!
That was a beastly chuck
Those look amazing!!! Nice job 👍
And just like that, I have a new little project for next weekend.
Looks fabulous, and even more inviting on that bed of mashed potatoes👍 yum!
Great video Ry! You touched on an important point. Choice cuts can be very good. There is no defined line between grades of meat. A very nice choice cut(brisket, roast, steak) can be better than a lower grade prime. Keep the videos coming!
Thumbs up Chef. They looked fantastic!
Thanks so much!
Man those look amazing. Will definitely be trying this.
Looks like I need to get ahold of Chuck in the near future. Lookin good Ry thanks for another excellent recipe.
Looks real delish Ry, I readily like chuck roast Thank You
I just made chuck roast burnt ends today. Good timing!
You can't go wrong with any Gulf Coast Smoke rubs!
Ry, You put out great content and I enjoy the follow.
I've become to really enjoy chuck roasts, definitely underated. And all of the Gulf coast smoke seasonings are top of the line!
I never thought there would be a time where 2 2and a half pound chuck roasts would be over $50
Love the knife, Ry!!
Great video Ry !! Bees are no fun lol .
Hey, Ry. Any chance you could do some comparisons with smoking on the kettle versus a "proper" smoker? I'd love to see a side by side test to compare tenderness, smokiness as well as the tradeoffs between the two like cost and time / effort the cooks take. Thanks! Big fan btw. ✌🏻
A comparison with an eos, exspensive offset, or a cos, ceap offset, or both?
Going to have to get me a couple roasts and try this out Ry! Thnx!
Ry, this looks really tasty! You always make the most delicious looking food, especially on the SNS Kettle ;)
Thanks! It’s a fantastic cooker 👍
Making these right now for tonight. Can’t wait!
Great recipe!!
Awesomely succulent as always
Great cook! I love my SnS.
Love it! Can’t wait to try!!!
Meat candy for sure Ry! Nicely done sir!
Beautiful Ry! These days brisket is hard to afford!
You got that right!
HEY MAN TRY THIS WITH SMOKED BEEF TALLOW LIKE MAD SCIENTIST TO SEE IF IT CHANGES THE TEXTURE AND FLAVOR I LIKE ALL YOU DO AND THE EXPERIMENTS AND DIFFERENT THINGS !
Looks good Ry
Can you, or anyone else comment on whether is best to first smoke the chuck roast and then cut in cubes to sauce up or cut the raw chuck roast into cubes first and the smoke the cubes. Efabksm great video, easy to follow well done! I'm trying this for the first time next wekkend.
I prefer to cut them first 😊
Thanks for the video! I've learned so much from you in regards to smoking. Question for you. It wasn't clear to me when to transfer the cubes to the pan. Was there a specific temp you were looking for or a certain feel to them?
Usually around the same stall temp that the full chuck roast would hit around 150-160. But 90 minutes is usually about time even if that temp isn't quite reached :)
@@CookingWithRy Thank you.
@@Ravenspath Ooops. Meant to say about 2 hours or so--not 90 minutes :)
New to smoking and still getting the whole tenderness down. But at about what temp should you pull the burnt ends from the smoker and begin the saucing in the pan, etc? Thanks!
I look for the stall temp, usually between 150-160 😊
Looks delicious I’m smoking turkey drums over hickory
What temp do you think those finish at for that long? 250F?? Seems really long, any advice for doing this my first time? I did a 2.6 # chuck and it didn't take more that 3 hours.
Looks great ... but I'm curious ... does all that seasoning ever make things too salty ? That's one of my biggest concerns.
Cuts like Chuck Roast and Brisket can handle a lot of seasoning 😊
Ry, what are your favorite briquettes to use?
I generally use regular Kingsford blue bag.
Burnt Ends looked Good Ry, I checked your library for Osso Buco did I miss it? Question how would you set up Weber kettle for over night pork shoulder cook where you could get some sleep. I like the sns but I don't seem to get much more than six hours. I have fire ring it seems like ash needs sweeping with this method, this is with aura outdoor system. I was thinking of doing 2x2 snake. One other way I've seen is put baskets in and put charcoal in between baskets and light on one end.
I can get 7 hours out of my SnS, but for what you're describing I think the snake method would give you more time :)
I run the snake on my Weber with just 2 briquettes dominoed then put my wood chunks on top of that.If I leave about an 8 inch gap generally at the handle area I can get 9 hrs averaging 213-220* .I have the premium kettle so with the bottom all the way closed air still comes in on the p shape it doesn’t actually shut all the way after my grill gets to temp that’s where I run the bottom and use the top to adjust for temps usually fully open or close to it.
@@steveyork8069 I like that feature on the mastertouch. I have just regular sweep. It seems if your charcoal source above sweep you must sweep ashes. I have never tried snake. Thanks for the reply.
I MUST MAKE THIS HAPPEN!!!
What's the difference between cooking it whole and then cutting cubes first?
It works both ways. Just preference at the moment.
I'm really interested in making these, but do you think the saucing part is necessary? Do you think they'd turn out okay with just continuing to cook them until done? I'm not a huge sauce person, maybe just a little bit to dip the burnt ends in.
You could cut wayyyyyyyyy back on the amount of sauce and add a bit more water and save the rest for dipping :)
@@CookingWithRy Good idea :) Would you let them soak in the water/broth, or would you think to maybe raise them off a bit (maybe use one of the cooling racks?) and let them steam?
@@Nick-jh6vl I'd leave them in the liquid as long as it's not too much :)
Hey Ry, need some advice. I bought a 21+ lb brisket a while back and its been in my deep freeze. You can imagine my dread of trying to cook the whole thing on my kettle, the time it would take, of course I could finish it in the oven... I grit my teeth as I say that, ocd purist here, Lol
What I really want to to is seperate the flat from the point and make the flat into pastrami and the point into corned beef, but I wont be able to cook both at the same time but I would have thaw it to cut it and was not sure about refreezing it...
Do you have any suggestions???
I don’t refreeze. One possibility is do part one day and the other part the next day and then freeze after the cook 😊
@@CookingWithRy thank you sir, wish I had that kind of time. 😉
Some other folks smoke the chuck roast to 165 or 200 and then cut it up and sauce it up. Do you know what one method is better for?
It's really just personal preference.
@@CookingWithRy so cutting first before smoking doesn't make it really dry? seems like cutting is first because you get more surface area for smoke and faster cook time
Making this today!!!😁🥩🔥
Wow
Yummy!
Nicholas Cage and Doug.
“NO! NOT THE BEES!!! AHHHHH!!! NOOOOOOoooooo!
LOL
I sure miss the old Oklahoma Joe's videos...even though it's a booger to manage a cook on. 👍🏻
Beeutiful burnt ends
😋🤤😋🤤😋🤤😋🤤
Looks great, 👌but rub and sauce together changes all the flavors of both the rub and sauce.🥺
Possibly over seasoned!😨. Remember, more isn’t always better. 😖. Mix some cayenne in with the sauce to get the original flavor with a hint of heat.🥰
Using rubs and sauces together is a common technique. It’s called layering flavors.