Pit Boss Smoked Chuck Roast, Poor Man's Brisket

Рет қаралды 12,884

mikethestewburner

Жыл бұрын

A nice budgetcut of beef, Chuck Roast can be as juicy and suculent as a nice smoked brisket at a fraction of the cost.

Пікірлер: 28

@chasingslides Жыл бұрын

Great video! Very helpful. Thank you!

@mikethestewburner5505 Жыл бұрын

Thanks for the view

@TheNorthWestDude Жыл бұрын

I do something similar and make burnt ends with it. Can't beat it with a cheap roast! GO NAVY!!!

@mikethestewburner5505 Жыл бұрын

Thanks for the view

@stephenwilliams919 Жыл бұрын

Looks amazing brother

@mikethestewburner5505 Жыл бұрын

Thanks for the view

@LD-wg7gr 11 ай бұрын

Hey Brother, retired Submariner here, 84-09. My roast went in at 0500, patiently waiting. Great video!

@mikethestewburner5505 11 ай бұрын

Let me know how it comes out. Thanks for the view

@LD-wg7gr 11 ай бұрын

@@mikethestewburner5505 it came out perfect!

@mikethestewburner5505 11 ай бұрын

@@LD-wg7gr awesome!!!!

@williedeanskitchen6561 Жыл бұрын

Go Navy, love the beef, that roast looks so good. Tasty😋

@mikethestewburner5505 Жыл бұрын

Thanks for the view!!

@PierreJuan314 11 ай бұрын

Good job...looks good

@mikethestewburner5505 11 ай бұрын

Thanks for the view

@tilescape Жыл бұрын

I'll try your way this weekend....I did one about a month ago - cooked it just like a brisket, low & slow....I ruined it. It came out way too dry. I'm seeing now where hotter is better for this cut.

@mikethestewburner5505 Жыл бұрын

Thanks for the view...with the Pit Boss and just about any other pellet smoker the set temp is the temp at the pot...the ambient temp around the meat was at 275. I don't do many Pellet Grill vids but next time will talk more about ambient Temps etc.

@tilescape Жыл бұрын

@@mikethestewburner5505 Hi Mike, I have a Traeger and the temp sensor is located in the grill area, so it's giving ambient feedback to the controller. I ruined the first one because (I'm guessing here) that particular cut of meat simply dried out with low heat....it took FOREVER for the internal temp to rise, whereas a brisket has less moisture in it and is more dense. I like the 300° set temp. I think that's the ticket!

@SorbetthekindUbuyina2ndhandsto Жыл бұрын

Yes!!!!

@mikethestewburner5505 Жыл бұрын

Thanks for the view

@SorbetthekindUbuyina2ndhandsto Жыл бұрын

@@mikethestewburner5505 You're so welcome Pit Boss Master/ Chef /KZfaq Cooking Instructor 👨🏽‍🎤✌🏽🍹🍹🍽🍽🥩🔪🍳🥩

@jessicaforsman7388 Жыл бұрын

Hi Mike. What paper do you reccomend for wrapping, and where can I purchase it?

@mikethestewburner5505 Жыл бұрын

I bought mine off amazon..Brown smoking paper

@mikethestewburner5505 Жыл бұрын

Pink Butcher Paper (17.25 Inch x 175 Feet Roll With Dispenser Box) - For Meat Smoking and BBQ - Heavy Duty Unwaxed Unbleached Food Grade Paper - Smoker Safe - Use Wrap While Cooking For Tender Meat a.co/d/fg9fnvc