That is a good strategy! If you can get a chuck roast smoked nice and juicy/tender, you can do it with a brisket no problem

Same. I have found that filling the water pans greatly reduces the temperature of the smoker. Tons of energy going into the water. Seems to run about 10- 15 degrees cooler than what the smoker is set at.

So you add minimal water to the pan and continue to open and close door to mist the meat periodically instead?

Or use warm water. Simples.

Rod Nixon that’s a nice add with the granulated garlic. I need to try that next time

Thank you!

Doug, that sounds sooo good right about now! I love horseradish spread and sharp cheddar on pulled beef. They were meant for each other :)

@@WeekendWarriorBBQ I have to agree with you that would be great .

Enjoy the beers and the smoke my BBQ brother from Canada 🇨🇦

@@WeekendWarriorBBQ Thank you, I certainly will do that :) You have an excellent weekend as well

Thanks, Richard! And thank you for the lesson on salts! I never knew thats why they called it Kosher.

Kenny Power rules....🤬

Lt. Jim Dangle...

Thank you very much for sharing your results! I love making the videos... glad you enjoy watching them 😎

@@WeekendWarriorBBQ By the way, what brackets are you using on your pergola corners? I like how they look and might want to pick some up for the one we will be building.

M Finn the brackets are from a company called Toja Grid

That’s a good tip Marty! Let me know how your chuck roast turns out. I love smoking chuck roasts... they do really well with the smoke flavor

Thank you, Steve!

I have the Pit Boss series 4 vertical and it is awesome

Hey, Michael! I wish they would allow that feature on KZfaq too! If you are on Facebook, I have a private group called Weekend Warrior BBQ where you can post pics.

Thanks, Ry!

That sounds really good! I’m in Ohio as well.

@@WeekendWarriorBBQ Awesome dude, I'm in Columbus area. I'm guessing Cleveland area for you by your slight accent? lol

Craig Walkup you nailed it... Cleveland

Hope you enjoy

lmao! You are the first one to catch that

@@WeekendWarriorBBQ well my dog does the same thing to me when I'm cooking lol

Thank you

Hey, Shane! Thanks buddy. I’ve got hot peppers, lettuce, a tomato plant and some Brussels sprouts growing.

lol! Thanks, James! That 5 series is a nice unit! Happy smoking to you my friend :)

Thank you, Ed! I won’t let you down with my videos.

That is fantastic advice! Thank you and I will try that 😁

Thank you. How did it turn out?

@@WeekendWarriorBBQ it came out great for the first time ever smoking a piece of meat like this. Next time ill cook it a little slower and longer for a more tender finish.

Thanks, Tom! Best smoke ring I’ve ever been able to get.

Thanks, Matt! I’m here to tell you the chuck roast is the best bang for the buck. Soooo good smoked

@@WeekendWarriorBBQ I just tried this yesterday with a 2.4 lb chuck roast from a dairy steer we raised on our farm. I used the same Texas rub that seems a bit too peppery for our taste and I had plenty left over that I bagged up for later use. I put it in on smoke on my 4-series for about 30-min, then put it on 225 for about 2.5 hours. I love the set it and forget it option compared to a charcoal grill as I mowed about 3-acres of grass while it was smoking. We started to get impatient around 6:15-6:30pm so I gradually increased it to 250 and finally 275. I took it off at 160 degrees since we like it medium-rare to medium and let it rest for about 10-min. It was good, had about a 3/16" smoke ring, but not quite as tender as I would like compared to how my wife makes roasts in her Dutch oven. We sliced it up and put it on some ciabatta bread with cheese. Btw, you can get 12 small ciabatta roles from Costco and it freezes well to have on hand for sandwiches. We butter ours up and heat it in the oven with whatever toppings-yum. Am open to any tips on how to make it more tender and any suggestions for how to hack the rub so it's not so peppery.

That sounds fantastic. I think the only way to make it more tender is to cook it longer and try a dry brine (salt only and let it brine for at least 4 hours in the refrigerator ). Then you can just sprinkle a light pepper on it before it goes in the smoker

@@WeekendWarriorBBQ Cool, thanks for the suggestion man.

This roast is something both Steelers and Browns fans would enjoy together BEFORE the game. 😁

@@WeekendWarriorBBQ I agree, my wife is a Browns fan🙄🙄 looking forward to checking out some of your other content. Keep it smokin bud!

Here you go: kzfaq.info/get/bejne/jchzp7t8ta2olWw.html

Thanks, Leprechaun! Time for you to bust out that smoker of yours!

Hi, Daniel. I bought it from gardeners.com it’s called a Vegtrug

@@WeekendWarriorBBQ thank you very much

Thank you! Sounds like you have it down to a science 😁. This is why I’m so enthusiastic about these Pit Boss pellet smokers... I was never able to get these kinds of results on those propane vertical smokers or the dirt cheap offsets made of really thin metal. I’ll be doing a brisket soon... thought I would practice with the chuck roast first. Thank you for watching my video! ✌️

I swear I've seen Harry just put the celery seed straight in the mix, not ground. Might work better that way though. I did try it on a brisket and didn't care for the flavor of the celery seed on it.

😎🍻

Shain, that is really good advice! I have done a couple since this video that weren’t tied and you are right... untied is only for sliced roast style! What kind of smoker(s) do you use?

@@WeekendWarriorBBQ honestly I use a 26" Weber kettle! A few days ago I purchased a pit boss series 5.

Shain Smith nice. I miss my old Weber. I recently got a drum smoker for those times I want that awesome charcoal smoke flavor

@@WeekendWarriorBBQ wrapping the roast at stall is key as well, and recommend adding some liquid of choice when you do, they tend to dry out.

@@WeekendWarriorBBQ UGD?..on my list of builds!!

Thank you!

Thanks, Lasse!

Here you go: 5 Tips For Beginners | Pit Boss Vertical Pellet Smoker kzfaq.info/get/bejne/nZlnpch0xturfX0.html

Um no, its the mineral content..thats the only real difference. The size of the salt is irrelevant

I love me some corny t-shirt humor lol 😂

Thanks, Buddy!

I don’t like it when I have to dump the greasy water out at the end of a cook. So if I do put water in the pan, I only fill the pan once and let it all evaporate.

Let me know how it turns out

Weekend Warrior BBQ really. Good. Smoke ring just like yours. Think next time ill get it to like 180 and stop. It’s a little dry but delicious.

Dang, I'm gonna start calling you Ol' Eagle Eye!

You got that right! I'm near the WestPark area

@@WeekendWarriorBBQ Nice Bro! I was born and raised in Akron...Go Buckeyes!

Hi, Jim. I have learned a lot since this video. My advice is to just cook it to tenderness. Cooking to 190+ is meant to break down the connective tissue. If you like your chuck roast to have a little bite left to it, you don’t need to cook it that long.

I put apple juice in my water tray. 70% juice and 30% water.

I use apple juice, pineapple juice and water for my spritz spray. It do it’s thang

Thank you! I need to try that especially this time of year

Thanks, J.B. 😁

Thanks, Todd. It was not dry or chewy at all and you are right, this made for great leftovers... lasted for days. If I would have let it rest for another hour it would have pulled apart like a pot roast. It will continue to cook in that foil but I was running out of daylight and needed to get the video done. Thanks for checking it out!

@@WeekendWarriorBBQ Thank You for taking time to respond. I hope I asked the question others thought but didn't. Now they know. I must try it. I 'll let you know.

@@ToddCBrown You're welcome! We're all here learning together :)

Hi, John! I haven’t had to adjust my door yet. How did you adjust it? Was the hinge not straight or was it something else?

yes