Thank you! I appreciate it!! Chuck roast is one of my favorites, and all my buddies love it too!! Let me know how yours comes out!

Thank you! It’s so awesome isn’t it??

Thanks!! It was awesome. I love Chuck roasts.

That’s a good point, and I do recommend that as well. I also like finishing things up on the cooker if I have it rolling and chilling outside. But finishing in the oven is a great way to speed things up and/or get some rest too.

A real cooker never finished in the oven. Haha. Is that a joke??

Thank you!!

Thanks Darby!!

Same here! Definitely looking forward to nicer weather. Spring near a harbor sounds great! Cheers!

I love to hear it!! Thanks for letting me know!! I love a good piece of chuck!! Cheers my friend!

How did it come out?

Thank you! Chuck roast is one of my favorite things to cook. So good!

Thanks Shawno! Especially on cuts of beef, it’s almost hard to over season.

Yeah, their stuff is some of the best for sure!

Thank you!! How’d they turn out??

Dalstrong. It’s really sharp and sharp looking!! Lol. I really like it.

Thank you so much!!

Thank you!

Thank you!!

@@RaceviceSmokehouse I was wondering how many hours you can get out of this setup? I've been wanting a 26" for a while.

@@yesitsmario88 This cook took roughly 6 hours. I probably could’ve gone the whole cook without adding more fuel. But it would’ve been close. So I added another handful or two of coals just to make sure. Keep in mind, the Slow N Sear I have is for the 22”, not the 26”. If you get the SNS for the 26” you’ll be set. To me, there’s no question that the 26” is better than the 22”. Can use roughly the same amount of fuel and fit a lot more food on the grates. Hope this helps.

Absolutely! They’re amazing!

Awesome! Let me know how it comes out!!

Just checked out your channel and subscribed!!

Good luck my friend!! Let me know how it comes out!!

@@RaceviceSmokehouse Will do brother! My first time trying a chuck roast. It looks like it is going to be good so far. Only 2 hours in!

@@RaceviceSmokehouse This came out amazing!! I do not see a need to make briskets go forward!!

I agree! Chuck roasts are so good. I think I prefer them too. Most people will kill me for saying that though! Lol

$4.99? What a bargain. Just cooked one up for $6.99/lb. Mighty good.

Hell yeah!

Smoked chuck is awesome. Good luck! Let me know how it goes.

@@RaceviceSmokehouse It came out great!

@@Pro_2A_1776 Love it!!

Yeah buddy!!! Lol

You’re absolutely right. I do that all the time now. If you check out any of my newer videos I give a few sprays of water to loosen the paper up. That’s a great tip for sure!

I believe it was 4 hours or so unwrapped, 2 hours wrapped and then rested for an hour or two.

It’s around 200F. Anywhere between 200-205F.

I used jealous devil lump charcoal. When I use wood chunks, I use oak.

Yeah, probably right. Just a matter of habit at this point. That’s how I always do my briskets.

Enjoy my friend!! Chuck roast is an amazing piece of meat to smoke!!

@@RaceviceSmokehouse Thanks for the video, man! Like I said I have done almost only tri tips (I’m in Oxnard California) with my offset smoker using only salt and pepper.. I have a question for you shall I dry brine the chuck roast overnight? I use Himalayan salt for dry brining

@@gamrkidd I have never dry brined overnight. I season the day of and let it sit for about 15-20 minutes until it looks like it’s set up before I cook.

Yep. A few times. A little more trimming in my experience. And I also made pulled/chopped beef out of it. So good.

Thanks for checking out the video!! I appreciate it. I actually got the tray from Menards. A couple years ago. I use them all the time. Just added some metal ones to the mix. Make sure to let me know how your Chuck comes out! Cheers!

@@RaceviceSmokehouse gotcha! I’ll have to try and snag one if they get them back in. Got a couple Amazon specials on the way. Man, that truck came out amazing! Like a knucklehead I didn’t take a picture of it. My wife and kids liked it better than brisket! Talk about a hit!!

@@d_juxtaposition_b I love it!! Chucks are so awesome. Easier to cook and at times I think taste better than brisket. One of my friends favorite pieces that I cook for them!

I really do like that combo. The killer hogs adds a great color and great flavor. If I had to choose just one for chuck roast it would be Holy Cow. Holy Cow has such great pepper flavor.

Depends on the weight. I’d say roughly 5 hours pre wrap and then 2-3 after wrap. This is all for a 3-5lb chuck roast.

It was smoked for roughly 4 hours before the wrap. Roughly 2 hours wrapped. Then rested for a couple hours.

First off thank you for checking out the video and channel! I really appreciate it. And I do agree I need to take more time to clean the insides of the grill, I usually do it a couple times a year. But, I need to respectfully disagree with the idea that paint is falling off of the grill. Weber Kettles are not made with paint. They are made with porcelain enamel. This is completely different from paint. The buildup that you see is actually carbon/creosote buildup. This buildup happens when using charcoal and wood. So again, I do agree I should get in there and clean it up a little more often, it definitely is not paint on the inside of the lid. Thanks again for checking out the video and commenting!

@Racevice is 100% correct!

Was about 6 hours total. And then rested for 2 hours. So about 8 hours total.

Actually, these seasonings aren’t mine. I just purchase them. I am not sure if they offer any MSG free options.

On this cook, it was almost 2 hours wrapped before I hit the internal temp that I wanted. Then I let it rest about an hour before slicing.

Absolutely! So good. One of my favorite things to cook. And unlike a brisket you can do low weight too, don’t need to cook 10+ lbs of meat.

The foils holds all the moisture in. Paper let’s it breath a little more because it’s more porous. The paper keeps the bark better than the the foil. The foil Kinds of steaks and may make the bark softer and fall apart some.

I have been making this every Saturday for game days. This seriously is the best

@@allisonekiss8183 So awesome!! Glad you’re enjoying it!! It’s so easy and so delicious. One of my absolute favorites.

I didn’t use any wood on this particular cook, but can absolutely use wood chunks or chips to add more smoke flavor. My favorites are oak and cherry.

This is the probe system I’ve been using. It’s great and it uses WiFi. So I can check on the cook from anywhere. Limited-time deal: Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes a.co/d/jbdaFwy

Right around 6 hours before the wrap and 2 hours wrapped.

This is the knife. I won it in an auction luckily. It is probably the sharpest knife I own. It’s awesome. DALSTRONG BBQ Pitmaster & Meat Knife - 9" - Shadow Black Series - Black Titanium Nitride Coated - High Carbon - 7CR17MOV-X Vacuum Treated Steel- Sheath - NSF Certified www.amazon.com/dp/B084KP644M/ref=cm_sw_r_cp_api_glt_i_FP3CKTPVKYTN0GPKKF3V

@@RaceviceSmokehouse thank you!

Absolutely! Just need to manage and maintain your temp of the grill.

Absolutely! That will tend to make an even more tender cut. The chuck roast will probably shred then. Which shredded beef sandwiches are amazing too!!

@@RaceviceSmokehouse thank you for the reply, I'm gonna try it with chunk roast on a grill, plan is to have the charcoal on one side of the grill, and cook it for some time (25-30 mins?) on the other side. And then cook it covered on a pan for atleast 3-4 hours. Will post results.

@@calvinsuu1949 you can even go longer before putting it in the pan. Maybe 2-3 hours, then in the pan. Just don’t let the grill get too hot. Looking forward to hearing how it comes out.

@@RaceviceSmokehouse wanted to let you know that the meat came out real juice and tender, excellent point on keeping the temp low and not get it too hot. Thanks

@@calvinsuu1949 Excellent!! Glad it came out good for you!! Cheers!

I always have my bottoms vent wide open. I start with the top vent at half open and adjust if need be. I find that the half open is a sweet spot for me and don’t usually mess with it from there.

@@RaceviceSmokehouse ok thank you

@@leonelmolinajr2 No problem!! Cheers!

This was about 6 hours total cook time. Plus a rest of 2 hours.

It was about 5 hours cooking time and rested for 1-2 hours.

I like taking the chuck up higher so it continues to Break down and become more tender, like a brisket. Wasn’t going the steak route with this cook.

I actually won it in a raffle. It’s a Dalstrong and one of the sharpest knives I have.

dalstrong.com/products/shadow-black-series-9-bbq-pitmaster-knife?wickedsource=google&wickedid=CjwKCAjwos-HBhB3EiwAe4xM9zjCJw6qVT7smbqzeKs07ZVgD7t8AnbOn4BdOyAAAIv7MhISc_xzqBoCte4QAvD_BwE&wickedid=521361070688&wv=3.1&gclid=CjwKCAjwos-HBhB3EiwAe4xM9zjCJw6qVT7smbqzeKs07ZVgD7t8AnbOn4BdOyAAAIv7MhISc_xzqBoCte4QAvD_BwE

About 5 hours cook time and 1-2 hours rest time.

@@RaceviceSmokehouse thanks thinking on doing this tomorrow

Always depends on the cut of meat, but it’s roughly 1-1.5 hours/lb.

A little over 6 hours cook time and then a rest of a couple hours.

Thanks

@@estebanmorales2182 you’re welcome! Thanks for checking out the video.

Roughly 6 hours. 4 unwrapped and 2 wrapped. Then rested for an hour or two. Sonroughly 8 hours total. But that will vary based on size of the chuck. Hope this helps!

Hello!!

Hardwood lump charcoal isn’t wood?

@@RaceviceSmokehouse It used to be. The smoke flavour happens when the wood is burning. You can put wood chunks in your grill where you have the lump charcoal

@@suddieparry3940 I do that as well. Some cooks I do and some I don’t. Just depends on the day. I love using oak, cherry and pecan. My old trusty stick burner rusted out on me. I’m sure you building a 250gal smoker. Can’t wait til she’s done!

Roughly 8 hours. 6 before wrap and 2 after wrap.

@@RaceviceSmokehouse thanks will this work for a pork roast too ??

@@eddie123214 it all depends on the cut. A leaner cut will cook quicker and end at a different temp than a fattier cut. And with pork it depends if your wanting to slice it or make pulled pork. Those will be done at different times and temps.

Assuming the fire isnt too hot?

@@calvinsuu1949 Correct. Cook time also depends on what temp you cook at. Higher temp will lead to quicker cooks. I like to shot for the 250-275F range on my cooks. That seems to be my sweet spot.

😂

Nope. This was on the Weber 26” Kettle.

It was a good hunk of meat labeled prime. Have to assume the labeling was accurate. Came out great too.