many thanks PX, it looks amazing. I tried this several years ago and could not get it tender enough. But I have a dutch oven now and could throw it in for a couple of hours when it comes off the grill. I have one of these in my freezer now, do you think it would be a sin to put it on the smoker ? www.blackhawkmeats.com/online-store/american-wagyu-chuck-roast
Great work! Thanks for the video mate. I did my first chuck in the smoker a few weeks ago. It was good, but I think you've just shown me how to take it to the next level! Keep up the good work.
You have the best bbq channel in the world. Period. Hands down this is better than anyone in the U.S. You cut and edit so well, and whoever does your music is great. I’d love to see you compete here in the states!
The video was mostly slow motion video of his pellet grill and not much instruction into smoking. Also that cooked in six hours which is way too fast and the chuck is dry.
I love the cook. Best use of an el chealo Braun coffee maker this millennium. Skipping out on using water completely is the best idea so far using a coffee maker like this
Dooood. I've been subscribing to food channels since the internet was born. Yours is the best for my style of eating and cooking. It's 5:00 a.m. I just watch your video with the spray and now I'm going to eat two kilo roast as a single dude lol
Be careful using flammable liquid in a system that uses a pump. You can can get the same effect by putting coffee filters in a strainer and pouring the liquid directly into the filter.
Yes I think I need a coffee machine.😆 great stuff with some tasteful whiskey😋 Il think the flavours had to be great on those chuck roasts 😋😋😋 Great video thanks guy's
The problem with brewing the spray with whiskey is that some of the alcohol is going to burn off. The boiling point of alcohol is about 78 C but the coffee machine brews at about 87 C. I love using alcohol in recipes but I would've made the spray with water and then added the flavors after the fact. It still looked great for the Tube.
Love the worchestershire sauce pronounciation variations over the years 🤣🤣 some smart guy tell me its wustrshire suace the right way to say it. BTW great content again 👍
I've watched video after video on smoking / grill chuck roast and it seems to me that everyone of them are cooking it for waaaay to long. Every video it looks completely dried out. I like my chuck roast to med pink inside just like a ribeye. Doing one this Sat, I plan on trying; searing it on each side, grilling for 1 hour at 220F, then wrapping it with a lot of garlic butter, cooking it 1 more hour, then letting it rest 20 mins. We'll see how it turns out.
Hoi Roel, ik zoek een kamado, maar wil niet gelijk 1000 euro uitgeven, maar toch een 40cm grillgrate hebben. Welke adviseer jij? Ik vraag me af wat er zo anders is aan de "goedkopere" kamado's. alvast dank!
I think your coffee maker idea might work well. But I would like to see you some kind of emulsion for the wet ingredients. Maybe water/oil/butter/whisky whatever. Get some fat into the wet blend, and emulsify. Fat are a great transporter of flavor. And if you use water rather then whisky cos of price, maybe do a reduction after the filtering? Yeah one more added step, but a reduction would greatly intensify the flavors. Maybe next time?
If you get a chuck roast that to thick. TAKE IT AND SLICE IT INTO HALVES Now you got 2 steaks 🥩🥩 FIX IT JUST LIKE A STEAK ! CHAR AND FLAME BROIL Don't cook it all day long for steaks. THERE 2 kinds of taste from the chuck roast. 1 st one is a steak flavor, 2nd is roast beef flavor. ANY TIME YOU GRILL IT LONGER THANS 1 1/2 hours It starts getting the roast flavor. WHICH IS OK BUT I LOOKING FOR STEAK FLAVOR. 🥩🥩
Using alcohol to extract flavors makes sense. I think also juicing the citrus into the spray would be better though. Your extracting the flavors from the dry rub so thats also kinda weird seems like you need a mop with just more of the flavor. The meat looked super dry. Most chuck recipes are braised for a period of time so I think if you smoked till it formed a crust then braised it, it would have come out less dry. With more collegen break down and you could have pulled it apart. Great video production though!
its internal temperature was 94 or so + it is a really big piece of meat, so it takes quite a while usually you wrap it in alluminum foil or a cooler to make the cooling go even slower If you would cut it while it was still that hot, all juices would just flow out By waiting, you give the meat some time to be able to contain all the juices inside
#foodformorrison ??? I suggest we do not feed Morrison until he makes us that shirt #iwasntevenhungry
#NoFoodForMorrison We want #IwasntEvenHungry t-shirt.
I suggest we do not take sides and just feed the cameraman
Sorry bro we really want that shirt..#dontfeedmorrison
many thanks PX, it looks amazing. I tried this several years ago and could not get it tender enough. But I have a dutch oven now and could throw it in for a couple of hours when it comes off the grill. I have one of these in my freezer now, do you think it would be a sin to put it on the smoker ?
www.blackhawkmeats.com/online-store/american-wagyu-chuck-roast
btw, I would be using Matt's Holy Cow (Meat Church), rather than making my own rub
I've been watching your videos since I don't even remember when and your production keeps on getting better and better. Damn. Good job.
Great work! Thanks for the video mate. I did my first chuck in the smoker a few weeks ago. It was good, but I think you've just shown me how to take it to the next level! Keep up the good work.
You have the best bbq channel in the world. Period. Hands down this is better than anyone in the U.S. You cut and edit so well, and whoever does your music is great. I’d love to see you compete here in the states!
I feel like you don't watch many bbq channels lmao.
The video was mostly slow motion video of his pellet grill and not much instruction into smoking. Also that cooked in six hours which is way too fast and the chuck is dry.
Really Roel... You have a Jim and a Morrison working for you.... You gotta be a fan of The Doors.
Been hoping you'd do a chuck roast video, thank you pitmaster X!..insightful and informative and entertaining to boot..😉
Legend has it that Morrison is still starving to this day.
7:21
Nice to see a Jim Gaffigan collab.
Morrison always gets the short end of the stick..... #FoodForMorrison
Yessss
I love the cook.
Best use of an el chealo Braun coffee maker this millennium.
Skipping out on using water completely is the best idea so far using a coffee maker like this
Dooood. I've been subscribing to food channels since the internet was born. Yours is the best for my style of eating and cooking. It's 5:00 a.m. I just watch your video with the spray and now I'm going to eat two kilo roast as a single dude lol
YEA Jim!!! Great to see Jim on the show!
😁
I seriously believe you could make a leather boot taste good! Well Done Sir!
great video, I will try the extraction method using my coffee dripper which is a really simple funnel you place over a mug and put a filter in
Be careful using flammable liquid in a system that uses a pump. You can can get the same effect by putting coffee filters in a strainer and pouring the liquid directly into the filter.
I still love that coffee maker process!!!
Best fed dog EVER!!! 😂 Thanks for another great video guys.
I love the concept but it looked a little dry, was it more dry than you would have liked?
Thanks for liking my comment, I wanted honest feed back
I thought it looked dry also. I've smoked a whole chuck before and didn't spray and all that stuff....It was around 15 lbs or so...off the chain.
@@Angel283 thanks , I will give it a go.
@@Braaiman I smoked a 22 lb chuck this weekend. Turned out super, didn't fool with all that spraying lol.
Yes I think I need a coffee machine.😆 great stuff with some tasteful whiskey😋
Il think the flavours had to be great on those chuck roasts 😋😋😋
Great video thanks guy's
Who won’t love this! Salivating 😋
u might need to wrap next time because that chuck is kinda dry
Kinda?! That thing looked jerky dry.
@@matthewlaborde1080 😂😂😂
You know this and Euro influence when your boi has a rolling chair to sit right at the grill. That's a power move.
Morrison should have gotten some, sorry buddy, outstanding work guys!!!
That’s a excellent idea! Good thinking. You are making “big brain moves”!
Thanks again. Regards from Australia 🇦🇺🤓
the cut @ 6:23 looked a bit dry though ^^ but a very interesting idea - to infuse the rub with whisky
Beef broth injection
Dry af
Give Morrison food through the pov angle so my son can think you're feeding him 😭😂
Making this today
At least Morrison wont have to worry about driving now...
whats dutch for chuck roast tho? pork shoulder?
I'm curious what the naming in Dutch is too.
I know chuck roast is beef, so no it's not a pork shoulder.
Could it be 'riblap'?
Great video!!! What about some info on that pellet grill and the remote temp probs
That it is another amazing recipe like always god bless you and family and friends
The problem with brewing the spray with whiskey is that some of the alcohol is going to burn off. The boiling point of alcohol is about 78 C but the coffee machine brews at about 87 C. I love using alcohol in recipes but I would've made the spray with water and then added the flavors after the fact. It still looked great for the Tube.
Please give some to Morrison...LOL
I love your videos and I always think of millincolin when I hear your voice :)
I hope Morrison finally got some...
Rockin' channel!
Great content as always with
I see a cheap coffee machine purchase in my future!
Cheap coffee machine and an expensive Whisky 😛
Dude right. I simmer my injection and let it cool before hand and use the rest to spray. I’ll go coffee machine now
I've started using a French press after seeing the first coffee machine video. Might not be quite as good, but seems to do the trick.
@@Krocodillian less/no plastic is better!
Can I use this spray for chicken or Turkey breast???
chuck roast is cooked 12 degrees lower than tritip? 192 vs 205?
No link to sprayer?
I tough chuck Norris was in the smoker😂😂😅😅💪💪
Jim looks like the grandson of dr. Emmett L. Brown send him to a barbershop 😅
DOG: "Filthy human, how dare you try not to feed me? ATTACK!"
That spritz sounds super tasty, 👌
looks tasty i will try
At what temp was the smoker set to?
I love you videos! What sprayer are you using here?
Dang I'm conflicted... been liking every video where the dog gets fed but now I feel bad about Morrison...
That looks amazing
WHAT SPRAYER ARE YOU USING!!?
Shouldn't the control roast be getting sprayed by something more traditional for comparison purposes?
Love the worchestershire sauce pronounciation variations over the years 🤣🤣 some smart guy tell me its wustrshire suace the right way to say it. BTW great content again 👍
wust-a-shir :)
Where do you find the sprayer?
I think I'll try this one. I'm off to the butcher, and the liquor box, but im going for some dark demarara rum, instead of whiskey.
That was a cute move by the dog!
Ooo yahhhh looks good👌
You know it's not good when you give the dog such a big piece.
Jim looks like a younger version of Dr. Evil before he went bald!
HAHAH 😂
Love the Pyr.
Hey I Miss Morrison
Now watch chuck roast become expensive when this catch on
What other names does chuck roast come under? UK... I went in to the butchers and asked for it and he had no clue what I was on about
I've watched video after video on smoking / grill chuck roast and it seems to me that everyone of them are cooking it for waaaay to long. Every video it looks completely dried out. I like my chuck roast to med pink inside just like a ribeye. Doing one this Sat, I plan on trying; searing it on each side, grilling for 1 hour at 220F, then wrapping it with a lot of garlic butter, cooking it 1 more hour, then letting it rest 20 mins. We'll see how it turns out.
Looks Juicy? I mean it's a chuck.... Looked pretty dry to me due to lack of interior fat content.
Hoi Roel, ik zoek een kamado, maar wil niet gelijk 1000 euro uitgeven, maar toch een 40cm grillgrate hebben. Welke adviseer jij? Ik vraag me af wat er zo anders is aan de "goedkopere" kamado's. alvast dank!
FEED MORRISON!!!!!!! :-)
Poor Morisson 🙃#FoodForMorisson
Chuck roast is more expensive per pound than brisket at COSTCO. It does come in smaller portions.
feels bad for morrison
That’s what Morrison gets for inviting someone to eat in his place.
BAD ASS. !!!🔥🔥
Zet morrison maar weer terug bij het proeven, de chemie is leuker.
Poor Morrison
I cant believe Morrison really got left out, I thought it was a joke and he would get some in the end. Thats so wrong...
No morrisons where hurt during recording. But i havent eaten in days :(
@@morrisonhulshof3224 You where eyeballin these fruit snacks that day, where did those go
No 4-way SPLITS !!
Where the hell did u find the troll doll.. and where the hell is denise..
The spray works well for the nose, ya?!
I’m surprised that putting those things in the coffee makes don’t mess it up. Must have to clean it after every use I guess.
That meat looks drier than my grandmothers old rag.
I was thinking the same thing, just maybe not those words haha. But yes I thought I was the only one
I agree it looks dry af
Shoulda wrapped
Smokehead through a coffee filter. Not sure how I feel about that 😅
#FoodForMorrison
Yesssss
what if u use 50-50 percentage of beef broth and whiskey so the whiskey flavor isn't that strong?
Good attempt but you should cook slower so its not so dry I also recommend using butchers paper to wrap when it enters the stall.
Super made great 👍👍🇩🇪🇩🇪
Sorry man... But it's looking dry.
#feedmorrison today!!🥺
Coffee drip process is a great idea but whisky goes in a glass.
Morris deserves better treatment 😆🤣😂 #freemorrison
Bring Morrison back
Is Ava a Great Pyrenees? We have 3, wonderful dogs. This does sound like a great spray idea if somewhat expensive.
I trust your taste in dogs, so I will trust your taste in this recipe.😁
holly shit man, what did you put in that coffe machine, it is good it didn't explode 😆😁😁
Only explode if your farting around lit matches.
I think your coffee maker idea might work well. But I would like to see you some kind of emulsion for the wet ingredients. Maybe water/oil/butter/whisky whatever. Get some fat into the wet blend, and emulsify. Fat are a great transporter of flavor. And if you use water rather then whisky cos of price, maybe do a reduction after the filtering? Yeah one more added step, but a reduction would greatly intensify the flavors. Maybe next time?
If you get a chuck roast that to thick. TAKE IT AND SLICE IT INTO HALVES Now you got 2 steaks 🥩🥩 FIX IT JUST LIKE A STEAK ! CHAR AND FLAME BROIL Don't cook it all day long for steaks. THERE 2 kinds of taste from the chuck roast. 1 st one is a steak flavor, 2nd is roast beef flavor. ANY TIME YOU GRILL IT LONGER THANS 1 1/2 hours It starts getting the roast flavor. WHICH IS OK BUT I LOOKING FOR STEAK FLAVOR. 🥩🥩
Im confused you smoke it for 6 hours but when do you put it in butcher paper?
Using alcohol to extract flavors makes sense. I think also juicing the citrus into the spray would be better though. Your extracting the flavors from the dry rub so thats also kinda weird seems like you need a mop with just more of the flavor. The meat looked super dry. Most chuck recipes are braised for a period of time so I think if you smoked till it formed a crust then braised it, it would have come out less dry. With more collegen break down and you could have pulled it apart. Great video production though!
Rest for two hours? Why so long? It'll be completely cold!
Also: please feed Morrison
Yessss
@@morrisonhulshof3224 but maybe, just maybe, you weren't really hungry?
its internal temperature was 94 or so + it is a really big piece of meat, so it takes quite a while
usually you wrap it in alluminum foil or a cooler to make the cooling go even slower
If you would cut it while it was still that hot, all juices would just flow out
By waiting, you give the meat some time to be able to contain all the juices inside
@@timoow690 yes I know why you have to let is rest... But 2 hours seems excessive, doesn't it?
@@Tulkie86 ive heard others going for 6+ hours even (in a cooler though)
I do admit that it feels really long though, not a bbq guru myself anyways
Cute how he called tobasco “hot sauce”. I call it liquid salt😋
This seems like a troll job