🔥 How to cook Chuck Roast on Char Broil - Big Easy SRG
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- Опубліковано 21 гру 2019
- I wanted to show everyone how easy it is to smoke a Chuck Roast using Char-Broil's Big Easy SRG (Smoker, Roaster, Grill) 3-in-1.
It only took about 2.5 hours to get a delicious, juicy Chuck Roast, that will provide leftovers for days to come!
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Weber iGrill3: www.amazon.com/Weber-7204-iGr...
Char-broil Tru Infrared Big Easy SRG smoker: www.amazon.com/Char-Broil-TRU...
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Rub Binder: www.amazon.com/Lea-Perrins-Wo...
Plastic Cutting Board: www.amazon.com/Cooler-Kitchen...
Commercial Cutting Board: www.amazon.com/Commercial-Pla...
Commercial Knife: www.amazon.com/Dexter-Russell... - Навчання та стиль
I love my SRG! I’ve had it for about 5 years. It’s not a true smoker but it does a great job adding smoke flavor to whatever you cook. One of my favorite recipes is for roasted chicken thighs or quarters. I marinade the thighs in McCormicks Grill Mates Mesquite Marinade Mix. Fill the smoker box with mesquite wood chips and crank the temp to high until the smoke is rolling. Lower the basket into the SRG and dial the temp back just a very small amount. About 25 minutes later.....Mmmmm! I always check the temp of the chicken and sometimes I’ll have to let the chicken on the bottom of the basket cook a few extra minutes. I also roast Turkeys for Thanksgiving and Christmas. I use to fry the Turkeys, but the roasted turkeys in the SRG are up there with the fried turkeys. I use my Cajun fried turkey marinade recipe, follow the roasting instructions for a turkey (I do add a little bit of smoke) and the turkey comes out juicy and flavorful. I tried cooking a brisket a couple of times but I never could get it to come out right. With that said, I’ve never been able to properly cook a brisket in my regular smoker either. So it might just be the user. I watched your video because I’m about to smoke a chuck roast. Thanks for sharing your video.
Chad Co Thank you for sharing your recipe! I have yet to try smoking a turkey, but with fall weather in the air, I think it might be time to give it a try 👍
FYI, I finally tried to smoke a turkey and it was the best texture I have EVER had in a Turkey! Bought a bigger one for Thanksgiving and I’m going to try it tomorrow. I don’t think I will ever go back to oven Turkey again! I’m going to use your Cajun recipe 👍
When I cooked the chuck roast, I used the upper layer of the metal rack for smoking. The ambient heat was much greater at that level. I believe the lower portion of the rack smokes cooler after some research. I will try this next time and see if it affects the overall cook. The ambient temp leveled around 360 degrees during my cook.
Thanks for the video & tips! I learned a few things! Just put our new SRG together & oiled the barrel & lip as you suggested. I really like that thermometer w/the app you’re using, will have to get one of those! About to cook a rack of ribs for the 1st time! 😋
The SRG is amazing! I hope it has been working well for you too, and thank you for the comment!
Love the vid, I'm doing a Roast beef and potatoes in my BE SRG today never thought of Worcester sauce. It's pronounced 'Wuster', Worcester is a small city, Worcestershire is the county that it's in, pronounced 'Wuster-shire' or 'Wuster-sher'.
Keep up with the great vids, wish mine was that clean 😜😳🤣
Hey, thanks for the lesson and the kind words! I learn something everyday!
@@joiningamovement3379 trust me I have a Canadian friend and American friend, they both struggled to say it... Our language is a strange one 😂
I actually over cooked my beef, I don't have a Bluetooth temp probe.
Love the big easy smg!
Lolsrg..
Me too! Makes life easy!
This is a great video with a ton of valid info. I think I might buy one of those thermometers you mentioned. I future videos, you might add links! Thanks again
Excellent idea, thanks @okiemusic !
Done
Is that a necessary step to put the oil? I really like it clean and shiny
Hi Anna, thanks for the comment. The oil on the SRG is only to build a protective layer before the initial cook to ease cleanup in the future. Without the "seasoning" oil layer being cooked on, the grill will be difficult to clean in the future, if food you are cooking makes contact with the sides of the smoker. The food might stick to the walls. I hope this helps! It's your choice though, if you like it shiny and clean now, it wont stay that way for long!
Great video, and BTW, it's pronounced wooster-shear like woo in wood, not woo.
Great Video! How long did you do the initial smoking, and how long did you smoke w/ foil? Looks tasty!!!
It was around an hour of using smoke and another 45min without smoke before I wrapped it in foil. Then the remaining 45 min without smoke and wrapped up. I use the temperature to tell me when to wrap it and when it is done. Wrapped it at 150 degrees. Thanks for the comments!
Would a regular big easy work ok ?
I believe it would, yes! Cook time may vary though.
Why cook it to such a high temperature?
I want it to be tender, and still slice. It comes out pretty well for a Chuck.