Is THIS Better Than Brisket?!

Is THIS Better Than Brisket?! | Ash Kickin' BBQ

Рет қаралды 716,170

Күн бұрын

Is it possible for a cut of meat to be better, or at least comparable, to a smoked brisket? Well, in today's video, that's what we are going to find out! We will be cooking a chuck roast like a brisket! I've heard that some people find chuck roast to be a comparable cut to brisket when smoked properly, and it's even often referred to as poor man's brisket, poor man's burnt ends, etc. I knew I had to find out for myself, so I took nice dry aged chuck roast, seasoned it simply with salt, pepper, and garlic, and smoked it to perfect on my Lone Star Grillz Pellet Grill. The end result was simply amazing! Smoky, tender, juicy, and delicious, BUT was it better than brisket? You'll just have to watch the video to find out! I will say this is one of my favorite easy BBQ recipes so far!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
***Don't Forget To Follow Me On Social Media***
-Instagram: / ashkickinbbq
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Full Recipe:
| Ingredients |
-2.5-3 lb chuck roast
-Kosher salt
-Coarse ground black pepper
-Granulated garlic
-Beef Consomme
| Instructions |
Prep:
1. Trim off any hard fat on the chuck roast if needed.
2. Season the chuck roast with kosher salt, granulated garlic, and black pepper.
| Cooking |
1. Set your smoker for 275º F.
2. Put the chuck roast on the smoker, and let it smoke until a nice bark develops. For this chuck roast, that took about 4 hours, and the internal temperature was approximately 175º F in the center of the chuck roast.
3. Once the bark has developed, put the smoked chuck roast in an aluminum pan, pour in a can of beef consomme, cover tightly with foil, and continue cooking until tender.
4. After about an hour of the chuck cooking wrapped, start checking for tenderness. The idea is to get the chuck tender enough to slice, but not so tender it shreds. For me, this was approximately 210-211º F where the probe slide in like butter. This is more a fell than a temperature thing.
5. Once the smoked chuck roast is probing tender, remove from the smoker, leave uncovered for 15 minutes on the counter to reset the bark, then cover and rest for 1 hour.
6. After the chuck roast has rested for one hour, slice, eat, and decide, is this better, or at least comparable to a brisket?
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#betterthanbrisket #smokedchuckroast #smokedchuck #ashkickinbbq #pelletgrill #pelletsmoker #smokedbeef #poormansbrisket #lonestargrillz

Пікірлер: 417

@AshKickinBBQ 10 ай бұрын

There seems to be some confusion as to this chuck being dry aged, so let me provide some clarification. This chuck was from Porter Road, and all of their meats are dry aged a MINIMUM of 14 days. Just because this chuck did not have the hard dark pellicle so many of you are accustomed to seeing with dry aging, does not mean it wasn’t dry aged. I hope this provides clarification for those of you confused. Thanks!

@chevy4x466 10 ай бұрын

I used to crock pot Chuck in beef broth and a few cloves of garlic inside slow cook a few hours. It was quite good

@swish1onu 10 ай бұрын

Well... do they trim off the pellicle ? Or does no pellicle form after 14 days?

@dinkyemg 10 ай бұрын

@@swish1onuthey dry age the whole carcass so most of the pellicle is trimmed off during the butchering

@charlesjackson1588 10 ай бұрын

Oh man I remember the days of .99 brisket. Those really were the good old days

@crabbycrab3581 10 ай бұрын

.99??? When???😮

@fatlu1378 5 ай бұрын

The 70s early 80's is when brisket was cheap@@crabbycrab3581

@throughmylens5127 4 ай бұрын

.29 brisket when i started cooking them. Cooked a few shoulder clods liked the speed but just not brisket.

@rudykr3oc 3 ай бұрын

Yeah and the .39 wing days!

@gfy777 3 ай бұрын

Yall don't like bidenomics?

@crabbycrab3581 10 ай бұрын

Ive been making these since the 90s when they were 6buks!! On my NewBraunfels pit!! 3hrs 220°😊

@josephhunt6921 11 ай бұрын

Not better than brisket, but for the price difference pretty darn good! Wrapped my Costco chuck roasts in butcher paper at 175° cooked to 205 internal mouth watering goodness, all for 30 bucks for 2 roasts!!

@masterofnonetv8361 10 ай бұрын

Choice briskets go on sale in my my area for 2.99 a lb, chucks never go below 4.99 anymore

@williamwendel286 10 ай бұрын

@@masterofnonetv8361same here in Connecticut. Packer briskets are cheaper than chuck roast and tastier.

@yesitsmario88 10 ай бұрын

@@masterofnonetv8361 In SoCal it's been a long time since I've seen brisket under $3/lb. Chuck regularly goes for $4-5/lb.

@dwheeler8389 10 ай бұрын

Here in Texas chuck roast is 7.97/lb. Brisket is 3.46/ lb

@DayInTheLifeOfAl 10 ай бұрын

How do you get an internal temp of 205 when you’re cooking at 175. Do you mean 275?

@rcruz1211 10 ай бұрын

The family absolutely loved the Chuck roasts. So good for the price.

@huntinfishinwithDwayne 10 ай бұрын

I’m a carnivore so, I do these 2-3 times a month, as one meal. You can make these things pretty badass, pretty easy. I like and the London Broils. Salt, pepper and, hickory pellets.

@chefgiovanni Ай бұрын

I'm a Master Chef and BBQ judge. I like what I see here. At the start you forgot the Cajun Seasonings Blend, that will kick it up a notch. I have never used Beef stock in a can. Always have stocks simmering. Your finished product looked great. 8/10

@philippalmer7814 Ай бұрын

@@chefgiovanni It kind of turned into a braising process there to finish.

@HorribleDonkeyHoof 11 ай бұрын

I’ve actually done this multiple times and folks love it!!!

@chisholmranch1 2 ай бұрын

I am a butcher. I process tons of meat. I have smoked lots of Chuck Roast, and it has come out great... NO ARGUMENT. But I prefer BRISKET. Low and Slow.

@chaunguyen5157 Ай бұрын

I hear you. I wouldn't mind tossing this on as an alternative but he brisket is in its own class

@thomkolb931 10 ай бұрын

My mouth is drooling just watching. Awesome.

@robbycompart6906 10 ай бұрын

Love your videos, I've been smoking chuck roasts for a few years like briskets and its my preferred method. I learned some new things to apply to my next cook. Keep the great content coming!!!

@robertcampbell6721 11 ай бұрын

Totally agree. I’ve done this many times. Want to try your recipe. Excited to see this recipe

@bram2437 2 ай бұрын

Third or fourth time I have come back to this video. Has become one of my favorite and cost effective smokes.

@marleneogle9432 11 ай бұрын

I think I know what my Sunday dinner is going to be lol. Thank you for another great video.

@williamhopper7873 10 ай бұрын

Nice cook. I have found that after I wrap what I'm smoking, especially in the hot and humid months of summer, I'll take it straight to the convection oven inside the kitchen. Same results.

@charlesdarden1631 11 ай бұрын

I've did this a few times and it never fails!!!

@kennyhallam 11 ай бұрын

Thank you for sharing this!!!

@cr-oh3zg 11 ай бұрын

I made this for dinner last night and it was fantastic! Thank you for the video! BTW your Jalapeño popper dip is my family’s most requested side at any get together ❤

@AshKickinBBQ 10 ай бұрын

That jalapeno dip is so good! Thanks for the comment!

@jwb3212 11 ай бұрын

Looks Great. I've been doing chucks for about 4 years. They are great for just the family but I look for the best-marbled ones I can find, otherwise they can get a little dry. I've never tried it with beef consomme. That might help if you can't find a really marbled roast.

@NickTarterOKC 10 ай бұрын

I've done smoked chuck several times and it has been fantastic. Not brisket for sure, but for what it is it is delicious.

@davidmorrison8562 10 ай бұрын

Have smoked a few roast, have loved everyone of them.

@Kipitrl 11 ай бұрын

Just made the brisket!!! 🔥 my kids turned into a brisket they ate so much! Perfect recipe in my books, first time making brisket, will make again. Thanks for the video, also ordered more of your seasoning for my ribs!

@AshKickinBBQ 10 ай бұрын

Thank you for the support brother!

@robertbernal3180 11 ай бұрын

That looks so delicious and soft. I can imagine how good it tastes because of your taste test. You kept getting more that told me that it’s pretty good.👍🏽

@AshKickinBBQ 11 ай бұрын

Thank you!

@yesitsmario88 11 ай бұрын

I love smoked chuck, I can usually pick up 2 of them for around $25 and it easily feeds the family. Great job on these, looks killer!

@AshKickinBBQ 11 ай бұрын

Thanks brother!

@jandasalovich6469 10 ай бұрын

Feeding the family is good too👍🏻

@zoulzopan 9 ай бұрын

agreed chuck for that poorman's brisket is the way to go for me

@bradleymorehouse7462 7 ай бұрын

My mom always cooked chuck roast when company was coming, so my brothers and I have always preferred it to everything else.

@griddlecookeatandmore 11 ай бұрын

I will have to give this a try for sure.

@johnpnj 3 ай бұрын

This was a great video - thanks!

@beforeandafterphotos 8 күн бұрын

Def wanna try this.

@terrybertrand7159 10 ай бұрын

I have to give this a try. It looks good, and last week the local Fry's Food had chuck roast on sale for $2.99/lb so I bought a bunch of them. And I have a new pellet grill coming in three days - sounds like a good way to break it in (much better than a slow cooker).

@MtnBadger 10 ай бұрын

People have lost sight of the fact that smoking a brisket came about because it was an alternative that used an otherwise much more difficult/less expensive piece of meat and until fairly recently, was a very affordable cut to use. The results are great but, theres no corner on the flavor/enjoyability market when it comes to that cut. A chuck roast is *perfect* for many things, including smoking and many people actually enjoy it more. You can even turn an entire chuck into burnt ends, extending or complimenting that of a brisket or, just on its own, especially if you smoke 2 chucks, slicing one. I come from a long family lineage of butchers/restaurateurs so none of this is new to me. I've been surprising people with smoked chuck roasts for a very long time. It's just since brisket has gained such popularity and jumped in price that people started looking for alternatives with earnest. In a pot with veggies isn't the only way to treat a chuck roast. 😉 And thanks for calling it "Jus," the French word for juice (it's ok to just call it juice, too!) It's *not* "Au jus." "Au jus" simply means "with juice." You serve something with juice OR you serve it "au jus" but, you don't serve something "with au jus..." Would you serve it "with, with juice?" 😊

@welovedji1116 10 ай бұрын

I love the cheap cuts like Oxtail, not many use it in Norway, so its very cheap here. Smoked + braising after always turns out delicious!

@MtnBadger 10 ай бұрын

@@welovedji1116 Used to be that way here. Then the internet happened, bbq joints went upscale and price. Bored yuppies/hipsters killed it for everyone 😆 (ducking incoming rocks from the audience)...

@sobersportsman 10 ай бұрын

I've done a couple of these. Great practice/warm up for doing a brisket. Even has a stall.

@darrenlynch6748 10 ай бұрын

Great video. I'm definitely gonna try it.

@jimmyjaimes5268 10 ай бұрын

Chuck roast is very under rated. It's a great brisket replacement because of price. Yet the flavor of the chuck roast is better. I prefer a bone in chuck with great marble throughout the roast. I've been cooking them for years and everyone has always enjoyed it. Awesome video.

@jcarry5214 10 ай бұрын

I’m pretty sure 7bone is a chuck subset but I’ve been wanting to smoke one for a while. Not really available where I live now though.

@luisferreira3047 10 ай бұрын

I can’t wait to try this.

@michealnelsonauthor 4 ай бұрын

I've done a couple dozen chucks in my pellet smoker by now. From 2-6 at a time. It's fantastic! So easy. So tender.

@jefff6167 11 ай бұрын

Thanks for taking the time to create such great content. 👍🇺🇸

@AshKickinBBQ 10 ай бұрын

Thanks for watching!

@IlliniMort 18 күн бұрын

Love your channel, Darren.

@papo517 11 ай бұрын

Dude I luv ya your videos and these looks amazing and tried a lot of your videos you made and i had no complaints so far so thanks for the videos

@AshKickinBBQ 10 ай бұрын

Glad you like them!

@joshuafreeman6720 9 ай бұрын

You did right bringing it up ro 210. Most folks don't and get tough results. I say chuck is like a hybrid of flat and point.

@seandupuie3552 10 ай бұрын

I've smoked a whole chuck roast before, I think it was around 18-20#. It was absolutely amazing, I'd put it up against a brisket any day! I think the problem is most people just have it in their head that brisket is somehow better when in reality it's all about how you cook it.

@jcarry5214 10 ай бұрын

The reason brisket is a smoker meat because it is inferior in every way and needs that treatment. Now it's just what people think you're supposed to like. Chuck beats it in a slow cook but can also be cooked rare with decent results with the right piece.

@seandupuie3552 10 ай бұрын

@@jcarry5214 Agreed!

@philippalmer7814 Ай бұрын

I think you are referring to a chuck roll, minus the chuck eye steak portion. Its a the sub-primal section consisting of several roasts and steaks.

@seandupuie3552 Ай бұрын

@@philippalmer7814 nope, was a 20# whole chuck roast.

@philippalmer7814 Ай бұрын

@@seandupuie3552 There is no such cut of beef as a 20# chuck roast. There two sections of the check segment, the roll and the clod. The "roast" is really called the 7 bone steak, and is cut from a portion of the roll and is 3-4 lbs.

@rcruz1211 11 ай бұрын

I just picked up two chucks and will smoke them this weekend. Cheers!

@jeffmancuso2715 3 ай бұрын

First thought, that’s a beautiful chuck roast.

@budduggly7781 10 ай бұрын

Great video! I just discovered your channel.... you are a great teacher! All good info.

@AshKickinBBQ 10 ай бұрын

Thank you brother

@mikecadney4141 2 ай бұрын

Thanks Darrin, trying this method on the weekend. Keep the great videos coming, I'll post my results!!!

@AshKickinBBQ 2 ай бұрын

Please do! Thanks Mike, good luck with the cook!

@sammartinez8084 10 ай бұрын

Great show and thanks for the info 👍👍👍👍👍😋😋😋😋

@gleneckert1 10 ай бұрын

thank you....will do one today👍👍👍

@jasonbennett499 10 ай бұрын

Brisket was always the cheapest cut for years until bbq community made it popular/great. The price increase on what was always the cheapest cut should send people to better options.

@rbrown2895 8 ай бұрын

Yep, in Texas it’s way cheaper than here in SC and there’s a lot bigger supply. SC is a pork BBQ state but brisket is making inroads. 👍😎👍

@michaelquillen2679 10 ай бұрын

I love a poor man's brisket (chuck roast). I've served smoked chuck roast to many a guest and made no bones about the fact that it's a chuck roast. I've never had anyone say that it's better than brisket, but several have told me it's as good as some brisket they've been served (I agree with them...I've had a lot of so-so brisket). Like your simple rub. Never considered the beef consomme...will try that next time. Thanks for the video!

@AshKickinBBQ 9 ай бұрын

Thanks for the great comment!

@markowen7129 11 ай бұрын

That chuck looked great, Darrin!!

@BigCarmine Ай бұрын

I'm going to try this.

@onewhitestone 10 ай бұрын

I use chuck for making corned beef. Its a lot cheaper and it comes out great. I make my own brine using no chemicals, salt and spices.

@robking9857 4 ай бұрын

Great idea!

@rbrown2895 8 ай бұрын

Turned out great!! Thanks!!👍😎👍

@Tmann4437 11 ай бұрын

Right on, great video. I will be making this Sunday on my Pit Boss. I love all your videos keep them coming 👍🇺🇲

@welovedji1116 10 ай бұрын

how did it turn out? how did u do it? I will attempt on my pitboss 850 pellet smoker tomorrow

@douglasfonville8238 10 ай бұрын

Brisket in my area 3.99 a lb Chuck,5.99 lb

@AshKickinBBQ 10 ай бұрын

Yep, but you're not buying a 20lb chuck

@kimchiman1000 3 ай бұрын

Triple that where I live in Canada. And that's if it's on sale.

@Micko350 3 ай бұрын

Chuck in Australia is anywhere from $10 right up to about $20/kg(for no name) Brisket is about the same but can get cheap Angus/Wagyu for around $20/kg occasionally.

@AerialEscape 3 ай бұрын

Went to the store this weekend to pick up a brisket - $18.99 a pound!! (Modesto, Ca... yea, now you know why LOL)

@RonOnTheGrill 10 ай бұрын

It's just me and my wife at our house, so Briskets aren't practical. We LOVE smoked Chuckies, man. Like you, I won't say they're "better" than brisket at ALL. But they're at least AS good on their worst day. I smoked two of them last year for the Super Bowl. Sliced them up and made sliders with them. The guys were going nuts, man. Honestly, nobody I've served it to could tell it wasn't Brisket unless I told them. There is one thing I think is better than Brisket, in my opinion; Beef Short Ribs (AKA "Dyno Ribs). I'm talking those huge monsters that come with only 3 ribs on the rack. Phenomenal, man. Good cook!

@AshKickinBBQ 10 ай бұрын

Thanks for the comment brother, those sliders sound awesome!

@akquicksilver Ай бұрын

Just last week I cooked a chuck. Dry brined it and sous vided for 24 hours at at 150F. After the sous vide I coated with my rub. I placed in my pellet grill at 200F for two hours then put it in a foil pan and poured the liquid from the sous vide bag in the pan with a couple TBS of Worchestersire sauce and cranked the heat up to 285F until I hit 210F internal. Let it rest in the pan for 30 minutes and carved it. Better than any brisket I've ever had and I grew up in south Texas.

@fretless05 10 ай бұрын

Oh, I believe it'll be delicious. I am a big fan of chuck roasts. They're close to the ribeye, which is one of the most flavorful cuts of beef. The only question is if the smoking time and temp can be dialed in to make it shine.

@troyv8302 11 ай бұрын

I smoke chuck roasts often as I don't have a lot of mouths to feed. It's one of my favorite cuts to smoke but like you said, it's not as good as a properly done brisket. Although, if you over cook a brisket and get the pot roast taste, then it's comparable...LOL That looked awesome!

@itawambamingo 11 ай бұрын

You're making my mouth water!

@User7048 10 ай бұрын

Chuck is perfect for long smokes. It's perfect for long slow smokes. I usually smoke it then cube it for chili.

@jermaineyoung8085 8 ай бұрын

Great job bro,I'm going to do one today.😊

@lightfoot413 9 ай бұрын

good lean chuck roast..must be very good thanks for a gr8 video

@patrickkennedy833 3 ай бұрын

Great video - im going to try this

@AshKickinBBQ 3 ай бұрын

Have fun!

@user-eg8hb8xt3j 10 ай бұрын

I’m going to be trying this

@cooking- 11 ай бұрын

Wow, that's a good recipe👍👍

@gavensgoodeatsbbq4162 10 ай бұрын

Have done this, turns out great Awesome video my man... keep it up

@theGovnr1 10 ай бұрын

I like to season with Salt, Pepper, garlic powder, onion powder and sometimes I will also add some Paprika.

@cristinearias6613 Ай бұрын

I smoke chuck roast all the time. So good.

@ibew887 3 ай бұрын

It looks great I'm fixing it just like yours thanks for showing 😅😅

@TheRealDjango_ 10 ай бұрын

Excellent!!!!! To the grocery store I go!!!!

@texquin 2 ай бұрын

Great video. I use the Wagyu Chuck from HEB here in Texas (sometimes $6.99 per pound), and cook it the same way. Then use it in my Vietnamese Pho & Banh Mi Sandwiches. If you had a Recteq Pellet Grill you could use your phone to check the internal meat temp & the grill temp from anywhere in the world!

@southstreetbarbecue7875 9 ай бұрын

With brisket being so expensive now, I've started buying and smoking tri-tips. I'll smoke them at 200F until it hits 125F, then sear it on all sides and slice it. Amazing flavor and way quicker than a brisket.

@t-reyh5937 2 ай бұрын

Thanks for the vid. I've recently asked about doing a roast like a brisket on a couple of bbq facebook pages. Of course I get a lot of different answers on how to smoke it. Tired of paying $60+ for a choice brisket. Even though you pay more per lb for the chuck, you're not doing 14# + of it with a chuck. Think I'll try one your way, and try one the way I always smoke my briskets, and compare. Again, thanks for the chuck roast vid.

@FR-sr9sy Ай бұрын

That looked so good! God bless

@rbrown2895 8 ай бұрын

Cooked this yesterday on my Pit Boss Lexington and it turned out tender and juicy!! Thanks!!!👍😎👍

@donl5158 Ай бұрын

good. too the point. thanks. I haven't but I will

@shaynewimmer9876 11 ай бұрын

I do the same thing except I go with half beef broth, half Cabernet or other red wine and throw in a quartered onion, whole garlic, carrots, mushrooms and baby red potatoes

@michaeldonivan4955 11 ай бұрын

Agree! Been smoking chuckies for a couple years now. The red wine adds a depth to the jus. A good twist on that is using a darker beer like a Dos Equis Amber or a Modelo dark with a good beef broth. I think I know what I am making for dinner tomorrow.

@chris818529 10 ай бұрын

shayne im going to give yours variation a try on monday. for the wine im using cabernet sauvignon. will let you how it taste

@chris818529 10 ай бұрын

@michaeldonivan4955 wish I could find those two kinds of beer here but none of our stores carry those. They just carry the pale ale lol

@allanf3499 2 ай бұрын

To add a little more smoke flavor, add what liquid you're using to the pan and place on the smoker with the roast.

@johnwoodard8717 10 ай бұрын

I definitely appreciate doing the cook simply. I've seen so many BBQ science videos that smother the meat with rub and sauce, making it hard to get a good comparison.

@AshKickinBBQ 10 ай бұрын

Thank you!

@3iddary Ай бұрын

I really like the background music in this video

@TemekuKid99 10 ай бұрын

Thanks for another great video…I like the way you explain the smoking process more than any of the content available!

@AshKickinBBQ 10 ай бұрын

Thanks for the kind words!

@chrishenicke2052 10 ай бұрын

Chuck just have different texture. If you like Chuck roast try a beef shoulder clot. Just like a huge Chuck roast. 👍

@jasonhenninger8220 3 ай бұрын

Benefits of Chuck: Easily available. Brisket "may" require access to butcher or wholesale store(Sam's/Costco). Chuck on sale typically cheaper than Brisket when not. Chuck easier to manage for small grills/smokers or groups. - Two 4lb Chuck roasts vs 15lb brisket. - reduced size requires less cook time Chuck can be more forgiving especially when learning.

@bruceleroy8063 11 ай бұрын

A prime chuck roast is incredible

@russellcrawford4809 9 ай бұрын

Heck yeah

@KENNEY1023 10 ай бұрын

I have over cooked brisket and it has come out tasting like pot roast. I have seen on several other videos people talk about pot roast tasting brisket. So can you get a chuck roaat to taste like a brisket, probably not but I'm sure it still tastes great. Will I try it someday, yes it's on my list along with turkey breast, homemade sausages and roaat beef.

@user-em6lg6wp1u Ай бұрын

Thanks for trying it budget is key

@bretthinchcliffe 9 ай бұрын

100k let’s go 🎉

@AshKickinBBQ 9 ай бұрын

Thank you! Coming up quick!

@smiffyOG 4 ай бұрын

Just found your channel...I'm smoking 4 of these now and decided to look up vids here while enjoying some whiskey and UFC. Cheers from BC Canada bud

@AshKickinBBQ 3 ай бұрын

Heck yeah man, cheers from Minnesota

@johnnymissfire8464 10 ай бұрын

It's a chisket.

@JamesJones-cx5pk 10 ай бұрын

Thank you for representing garlic. 👍

@damonmcdaniel1570 Ай бұрын

Cook to 196, set to the side to sweat like a brisket in a cooler, sprits it with apple juice for more flavor after bark formed

@78thandSynth 4 ай бұрын

I like the mix of cuts and feels. It’s a good smoke. But not better.

@Bucky5068 10 ай бұрын

I'm a gonna give it a go this weekend. Seems like a more economical way to practice brisket 😂

@AshKickinBBQ 9 ай бұрын

Heck yeah!

@rbrown2895 9 ай бұрын

Love it!!👍😎👍

@Ebbyman413 10 ай бұрын

I like to make 'Poor man's burnt ends' with a chuck roast; always turns out great at an affordable price.

@ryansturm5959 Ай бұрын

Hello. Can you share your recipe please ? Thank you.

@Ebbyman413 Ай бұрын

@@ryansturm5959 Roughly 3 lb. well marbled chuck roast - seasoned with salt, pepper, and garlic (or whatever seasoning you prefer). Smoke at 275 F with oak or hickory wood until internal temp hits 165 F, then wrap in butcher paper (or foil if you prefer) and return it to the smoker until internal temp hits 195. Unwrap and cube into 1" to 1.5" chunks - place chunks in a disposable aluminum pan - cover with 1/4 c. brown sugar and 1/2 c. of your preferred BBQ sauce, making sure it's evenly coated. Return to the smoker for 20 - 45 min. until the sugar and sauce start to really bind to the meat and the meat is tender soft. At that point they're ready to eat, or, just before they finish, you can add a couple more Tbs. sugar and sauce if you like them saucier.

@ryansturm5959 Ай бұрын

@@Ebbyman413 ok. Thank you. I appreciate it.

@Harleyforever20 4 ай бұрын

I’ve been doing these for a while. Honestly it took me a few tries to get the results I wanted. I cook them for two reasons. It’s like cooking a mini brisket but for practice. Also, I can’t eat a whole brisket by myself. Plus it’s easier to cook because it’s more consistent shape and fat. With a brisket you also have more trimmings that may end up in the trash. With a chuck roast you don’t have that.

@user-om5bp1ey5i Ай бұрын

I used to compete on the KCBS bbq circuit back when it was fun and you could hand out samples to the crowd. This was before the health dept. shut that down. We always joked that you could throw a dog turd out for samples if it had bbq sauce on it and the crowd would love it. Not that we ever did!!!!😂

@tube8533 10 ай бұрын

Great!

@daveclark1904 5 ай бұрын

Just got me a 4 pound prime chuck from a local ranch supply here in Colorado. Gonna bang this out on the pit boss tomorrow! 🔥💨

@bamacheats 4 ай бұрын

I’ve been using smoked chuck for chili for years. It’s obviously a lot more labor intensive than just frying up some ground chuck, but the flavor is worth the effort.