Made this today per your instructions. Made tacos as you suggested. They were truly amazing. My family ate every last morsel. Thank you.

Threw me off. Came here for an Adrenaline video, found the Baby Back Maniac instead. Then I remembered you were working with them on some stuff. Best of both worlds. Love my Slow 'N Sear, love your videos. Keep up the great work, both of youse guys!

Cooked this yesterday. Wife brought leftovers and made sandwiches for lunch. Someone asked her, “What is that, and where did you get it?!” I’m taking that as a compliment. Loving my SNS and your videos! Thanks much!

I seriously love watching these and your other channels video's! So easy to follow along and I'm learning so much! Can't wait to start grilling and actually learning how to make real Barbecue and start Smoking meats, etc...! Thank you so much for these videos!

Great video Justin, very good instructional video. You are doing a great job on the videos for ABC. Keep 'email coming

I’m making chuck roasts on a Kamander this weekend. Using this technique, with a different rub. Hopefully they’ll be enough leftover for chili!!! Thanks for making another great bbq video.

Followed these instructions this week and it came out awesome. Thanks for the great videos.

this is great! I sliced mine, most folks would have thought it was a brisket. My wife loves this!

Anxious to try this. Got my slow n sear last week and did pork butt and ribs and they turned out amazing. Thanks for all your great vids!

I love these videos! I'm going to pick up a slow n dear - so versatile

Made some pulled beef chuck roast yesterday using the Slow N Sear. Turned out excellent. Made some sandwiches with some french baguettes, swiss cheese, and horseradish...YUM. Thanks for all you do!

Used the slow and sear for the first time with my Weber kettle and made this recipe. Turned out great!!

Hey Justin, nice job on that chuck! Looked delicious!

I made this today without a Slow N Sear or ideal thermometers. It turned out great but I'm excited to see how much better it can be with the right setup. I will be upgrading to the Slow N Sear ASAP. You're videos are great. Thanks. Ribs, prime rib, pork butt and ribeyes are next!!

I’m glad beef has a “beefy” flavor!!! Lol, but seriously, this looks like a straight forward method. 🥩

I just made this recipe yesterday on my wber with the slow n sear original. It is truly the best thing I have ever eaten. Only deviation was I used Trager Saskatchewan rub and Jack Daniels wood chips along with hickory

Another great one!

Great looking chuck! Going to give this recipe a try sometime soon.

Tried this yesterday (on a SNS) and it came out great! Very brisket like. Thanks for the recipe and video!

Love ur videos. U two are awesome together.

Looks good! I know it is from experience. :) Nice job on the video!

I'm actually making this tomorrow with my SnS, the chuck is dry brining now..Thanks for the great video!

Looks amazing !! If I wanted to do this the night before for and serve the next day what's the best method to keep it moist ? Should I leave the roast whole and reheat then cut it up ?

Great Video Man This Help Me Out Soooooo Much! Thanks!

Man that looks delicious great job.. going to try this

Man that looks awesome. This Justin guy is great.

Great video.

Doing this today! thanks!

Hey Justin amazing as usual, please tell Dave the inventor guy that they don't ship Slow N Sear or the Drip ’N Griddle Pan in Greece so I'm just watching and wishing I was in USA. Loved the recipe keep those vids coming you're the man.

I followed this recipe and it's incredible, never made a chuck roast before it tasted like competition brisket

Awesome Video!

Typed out the recipe and instructions for myself, so thought I would share: SMOKED CHUCK ROAST Ingredients: * USDA Prime or Choice chuck roast * 1/2 tsp kosher salt per pound of meat (or 1/4 tsp if using table salt like a dirty savage) * Binder (olive oil, mustard, or Worcestershire sauce) * Rub of your choice (peppery rubs work best for beef, basic recipe is below) * Beef stock or broth Instructions: * Trim away any hard fat from the outside of the roast * Sprinkle evenly with salt * Dry brine on a baking rack (uncovered) in the refrigerator overnight, keeping cold until ready to cook (so meat takes on more smoke) * Prepare grill for low and slow cooking (water pan, drip pan) with a target temp of 250° F * Add 2-3 chucks of wood over the coals (hickory, oak, pecan, etc) * Apply binder and rub evenly over the meat * Place chuck roast on the grill, with the ambient probe of your thermometer at least 2" away from the meat * Insert food probe into the thickest part of the roast, entering the meat from the side * Once the bark is set (usually around 160-170° F internal), remove the roast from the grill * Wrap the roast in aluminum foil with a small amount of beef broth or stock added for moisture (about 1/2 cup) * Place meat back on the grill and reinsert the food probe * Raise the grill temp to 300° F * Cook until internal temp reaches 205°-210° F and meat is probe tender (should feel like inserting probe into room temp butter) * Remove roast, leaving foil intact, and wrap with a heavy towel (i.e. bath towel) * Place the wrapped meat in a cooler and let rest for 1-3 hours * Chop (or pull) meat for sandwiches, tacos, nachos, chili, or just straight up. ABC rub recipe: * 3 tbsp. coarsely ground black pepper * 1 tbsp. granulated white sugar * 1 tbsp. onion powder * 2 tsp. mustard powder * 2 tsp. garlic powder * 2 tsp. chili powder * 1 tsp. chipotle or cayenne powder * 1 tsp. ground cumin

Justin, If you were making 2 of these a day in advance of a trip for dinner the next day, how would you re-heat them? and would you wait to pull the next day to retain moisture? I’m doing a cook today. Thanks!

Hi Justin, I enjoyed this video. I just got my SnS recently and plan to use it to cook a chuck roast. After dry brining the roast overnight, do you rinse the roast and pat dry or just apply rub and proceed? Does roast come out really salty tasting? Thanks.

Making another one of these today..I'll admit, I like doing them more than brisket. Smaller/quicker and I'd argue just as good (almost). Perfect for sammiches!

Making this today. Can't wait.

Great stuff Justin, I just told Dave the other day on Weber Kettle club that you represent the Weber Kettle well. You should join the conversation. I have had the slow and sear a while and haven't used it nearly as much as I want to. That will change this year.

Thinking about trying this on my weber performer. I don't use it a whole lot but maybe this would change that. I do make pulled beef for tacos.

Hey!……… Arn't You that Guy???????????? No doubt….. The Kettle Rocks! Nice set up with the drip pan.

I find your videos very near to top of all grilling or even cooking vids. Thanks for all the instruction. Now If I can figure out that damn thermometer...

Justin what do you do about the ash buildup on the slow n sear that causes your grill temp to lower. I don't ever see you opening the lid to move the coals around to try and let ash fall down. Love your videos. Thanks.

Hey, I'm only 3 hours into my cook. Internal temp is already 170° and bark does not look firm. My temps have been between 230° - 250°. Not sure if I should drop or increase the heat for the final hour to get the bark nice and firm. Thoughts?

Hey Justin can this be sliced like a brisket? I got a chuck roast today and want to cook it like a brisket... any ideas

another reason to add hot/boiling water to the grill is cold water will suck up all the heat at first until the it gets up to temperature.

Very good video. Never done a chuck roast. Will do one soon. What's your take between slow n sear and the smokenator? Ever do a pork belly?. Thanks, keep up the good work.

Hey, gonna try this tomorrow on my kettle (and slow n sear!)...when you dry brined the meat, did you cover or no? I usually leave chicken uncovered, but for pork or beef I have typically covered them.

Hi Justin, I think after giving it some thought for awhile the problem lies in the fact that the next time I will fill the water pan with water, it's a dry heat that I've bin cooking with not enough moisture.

are there any other cuts you might recommend for this?

I quick sear mine on the grill high heat, then finish it in smoker. Cube it, put in pressure cooker w/ sauce. Comes out perfectly shreddey and awesome

HI Justin! Im a big fan of chuck, I think it does not get the fanfare it deserves. Nice video! Porch looks good! You liking it?

Going to try this one tomorrow.I should I do anything different do to using a ceramic Kamado?

Picked up a Chuck Roast and dry brined it last night...sounds fun and tasty!!! (shhh...Im gonna use the Ancient Imperial Kamado though)

Did 5 large chuck roasts a week or so ago for a benefit. Well, 4 large 3+ lb., and one small 1 3/4 lb. At 6 3/4 hours at 225*-250* were done and tender at 205* internal. The small one of course, but one of the larger ones was done too. Surprised with 1 of the large ones being done same as the small one! But, other 3 were only at 167* - 175* internal. Thinking it would only be another 1 to 1 1/2 hours before they were done.BOY WAS I WRONG! LOL Those last three went another 3 3/4 hours! A total of 10 1/2 hours on the smoker!The IT on the last three was between 190* and 205*, depending on which muscle you tested. No foiling until 2 hour rest at end. But they were the best I've ever made! Bark stayed good even after foiling to rest, and juicing them with homemade beef stock when re-warming for the crowd three days later. Only 3 people used bb sauce on them! ........ I chilled, sliced them in half vertically, so they were only 1 " thick, then cubed, and smashed with a fork for a bit. Semi-pulled/chopped beef. Smoke penetration was awesome, and never was lost. There was a little bit left over, and we ate it tonight. Just as much bark and smoke as fresh made. Awsome! I'll never foil a chucky again, unless I don't have time to wait it out.

When you dry brine the roast the day before, if your dry rub has salt do you reduce it or eliminate it all together? Or do you just use your normal rub as is ?

What type fire starter are you using? Great videos👍

What fire starter and what brand of charcoal is that?

I tried this recipe today on the Weber Slow 'n sear, but it came out a little disappointing. It seemed really dry. The meat had a good flavor, but was not as tender and moist as I would like. The internal temp was around 197 degrees when I took it off the grill. I also wrapped in foil for the last hour or so of the cook and added some moisture. Any ideas on how I could improve my results?

I Got a question, is there a particular location I Should Put The Grill Probe Clip thermometer? I Noticed You Have It about 4-5 inches away From The Slow 'N Sear, Is that the best location for a Accurate Pit Temperature Read, it doesn't matter IYHO? I Have The *ThermoWorks® Smoke™ Remote BBQ Alarm Thermometer* Thanks Brotha!

Where did you get that insert for the weber?

I think you might be right, smoked, pulled Chuck Roast may be better than brisket 😕. I cooked my first one yesterday and it was fantastic!

I don't know if I would say it is better than brisket but, I will say that it smokes faster and is much cheaper... I eat a lot more smoked chuck than brisket...

Hey Justin, Question for you I have tried on two different occasions smoking 2 Beef Chuck roast and both times I have followed Chris harts methods out of his book "PIT MASTERS" AND ALSO I'VE DONE A HOT SMOKE NO WATER IN THE WSM. I'VE FOLLOWED IT TO A TEE TEMPS ARE 325 AT THE GRATE AND FINNALY INTERNAL TEMPS AT 200-205. BOTH TIMES THE MEAT {I RAPPED IN HD FOIL AFTER THE 3 HOUR MARK AND SOAKED IN A DARK AMBER BEER) IT WAS STILL TUFF AFTER PULLING OFF THE SMOKER AND SITTING FOR 15 TO 20 MIN. ANY THOUGHTS WHY IT ISN'T MORE TENDER? RECEIPT CALLS FOR A TOTAL TIME BETWEEN 4-5 HOURS. THANKS FOR ANY INSIGHT. IT SEEMS TO ME IT NEEDS TO BE ON THE WSM LONGER.

Does this taste anything like burnt ends if you don't shred it but instead cut it into chunks?

What drip pan is that? Thanks!

Just see charcoal, anyone ever try lump?

not enough pulled beef recipes on KZfaq IMO

Better then brisket? Thems fighting words!!!

I like it better pulled for sandwiches

Sooooooooooooooo beefy Sooooooooooooooo juicy It's a beefy feed fest

0:49 No, not blasphemy,,,,,,,just,,,,for safety sakes,,, don't let the high priests of barbecue hear you say it. :D

aluminium can leach unto your meat from the foil, so I don't know why you think it's alright to wrap it around your meat.

what the hell what are you doing on that channel that's not your Channel lol yeah you maniac