I've been working my way up to a brisket by using chuck roast, I appreciate videos like this where it still shines light on the cheaper cuts of beef.
@WeekendWarriorBBQ3 жыл бұрын
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
@lamarkruckenberg17053 жыл бұрын
I followed this recipe to the letter. It came out fantastic. The roast wrapped in foil and letting it rest made this chuck roast the best Ive ever made. All I can say is Fantastic. Looking forward to more methods to make use of my Pit Boss smoker.
@boham20034 жыл бұрын
Thanks for making these videos, just got a Pit Boss Vertical, and learning my way around it!
@joshgoins26023 жыл бұрын
can we take a moment to appreciate that lawn? Dude!
@joeh64404 жыл бұрын
Just my 2 cents...Any time you add water to your your smoker it's going to keep the temps down because of the moisture it creates. It does help with keeping the meat moist but takes longer and you wont get as much of a bark on it. I prefer to just mist the meats because I'm not leaving the pit area anyway. Love the PitBoss products tho. Great Channel
@salder703 жыл бұрын
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.
@dominicricciardi47112 жыл бұрын
So you add minimal water to the pan and continue to open and close door to mist the meat periodically instead?
@mikejanson1939 Жыл бұрын
Or use warm water. Simples.
@mr.martinez72754 жыл бұрын
Instead of wrapping in foil try red butcher paper. It preserves the bark and keeps the moisture in like foil
@Doug67144 жыл бұрын
That is a great video of some good looking chuck roast. I have only grilled a chuck roast but now I must smoke one. I didn't realize the colder the meat the better smoke ring you get, thanks for this info too. Keep smoking!
@akquicksilver3 ай бұрын
I jut got a new Grill Sivlerbac and smoked my first chuck on it today. I tried something a little differernt. Air brined the 3.5 lb roast over night in the fridge and then sous vide it at 150F for 24 hours. Pulled it out of the bag and seasoned it with some of my own rub. Kept the 3/4 cup of liquid that came out of the bag. I put the roast on the grill at 225F on the Pro setting and I added a tube of pellets on the grill to get a good dose of smoke going. After 2 hours I cranked the grill up to 285F and put the roast in a pan with the juice from the sous vide bag and took it up to 205F. I pulled it off and covererd the pan with foil and let it rest for 30 minutes. I must say, it was amazing great smoke flavor, very moist, very tender, and not one chewy spot in the whole thing. I am going to try a brisket the same way next.
@kaazbah4 жыл бұрын
Celery seed helps form the smoke ring. I add a little granulated garlic to my rub. This looks awesome!
@WeekendWarriorBBQ4 жыл бұрын
Rod Nixon that’s a nice add with the granulated garlic. I need to try that next time
@duartefravica9794Ай бұрын
I tried it and salt and pepper rub only, no good, all your other videos are amaxing
@thegrumpyolgringo5 жыл бұрын
Amazing looking Chuck Roast, great smoke ring, loved the bark. The Pit Boss did a excellent job. Nicely Done. Thanks for sharing. 😎.
@WeekendWarriorBBQ5 жыл бұрын
Thank you!
@douglasmuncy85074 жыл бұрын
Man that's makes an awesome pulled beef sandwich with some good sharp cheddar and horseradish spread.
@WeekendWarriorBBQ4 жыл бұрын
Doug, that sounds sooo good right about now! I love horseradish spread and sharp cheddar on pulled beef. They were meant for each other :)
@douglasmuncy85074 жыл бұрын
@@WeekendWarriorBBQ I have to agree with you that would be great .
@biggame502 жыл бұрын
Your vidoes never disappoint! My friends and family think I'm bbq genius now 🤣
@benvella17282 жыл бұрын
Sauron's sending his army for that smoke ring
@maplejames69922 жыл бұрын
Man, I've been looking for a great smoker video for shoulder blade roast, thank you so much !!!! Doing this tomorrow all day, drinking beer and chilling !! Fist bumps from Canada
@WeekendWarriorBBQ2 жыл бұрын
Enjoy the beers and the smoke my BBQ brother from Canada 🇨🇦
@maplejames69922 жыл бұрын
@@WeekendWarriorBBQ Thank you, I certainly will do that :) You have an excellent weekend as well
@richardwong74735 жыл бұрын
That chuck roast looks awesome, Mike! That smoke ring is to die for. Using the chuck roast is a great idea and I will definitely use that for my next cook. It is priced about a third of what a brisket costs in Canada! You were wondering about the difference between kosher salt and sea salt. Other than crystal shape and size, they are chemically the same but they traditionally have different uses. Kosher salt tends be be coarser, less refined than regular salt, and is mined. Kosher salt, with its larger crystals, takes longer to dissolve and was used to draw out the blood from the meat to make it kosher. Sea salt is made by evaporating sea water and has flakier grains. Sea salt might also contain some trace minerals (magnesium, calcium, potassium) that affect the color and taste and is used mainly for finishing. Hope this helps and I can't wait for the next video!
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Richard! And thank you for the lesson on salts! I never knew thats why they called it Kosher.
@chuckkeller5619 Жыл бұрын
HI i have the very same pit boss live in Iowa and have had it for 5 years and after it cool down we roll it back into the basement and it still look like new we cook every weekend about year round
@lunatic-hz5pr5 жыл бұрын
Since when did kenny powers start a bbq channel? Subscribed
@rdkingjaxfla14234 жыл бұрын
Kenny Power rules....🤬
@Mark-qb5ip3 жыл бұрын
Lt. Jim Dangle...
@mfinn3494 жыл бұрын
I made this today and it is now our favorite beef rub. Thank you for the awesome recipe, and thank you for the great videos.
@WeekendWarriorBBQ4 жыл бұрын
Thank you very much for sharing your results! I love making the videos... glad you enjoy watching them 😎
@mfinn3494 жыл бұрын
@@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.
@WeekendWarriorBBQ4 жыл бұрын
M Finn the brackets are from a company called Toja Grid
@caseyl36313 жыл бұрын
The neck part of the chuck roast is the top ( neck) end of the of the backstrap. a.k.a chuckeye. It's very similar in texture and marble as the ribeye, bit typically just a bit less flavor. Not all chuck cuts have it, pick through and you can find it. Pull the eye, make a steak, stew the rest, awesome cut of meat 🍖
@mortimergladbreath4 жыл бұрын
That looked great! I'm about to try my first chuck roast on my Camp Chef, which I've been running three years. Something I do after wrapping whatever I am cooking is to switch to my kitchen oven for the finish, since there won't be any more smoke flavor added. Saves pellets and also can keep working after dark. Anyhow, new sub here!
@WeekendWarriorBBQ4 жыл бұрын
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
@chuckmejia19993 жыл бұрын
Just made a set of roasts this way and it came out fantastic. This smoker is amazing and holds temp like a champ.
@MrBigKid5 жыл бұрын
Looks awesome! I’ve been really looking into getting the pitboss vertical! Great video!
@WeekendWarriorBBQ5 жыл бұрын
Thank you, Steve!
@justinberutich66323 жыл бұрын
I have the Pit Boss series 4 vertical and it is awesome
@caseyl36313 жыл бұрын
Your making me hungry 😋. And I just learned like 5 things watching. Excellent dude 👌
@culperjr.122 Жыл бұрын
I made this today. I cooked it longer so it would pull apart to make sandwiches. Great recipe.
@markhejl31044 жыл бұрын
Here something to try. Injected the roast with Creole Cajun butter and season it just like you would a brisket. Put on the pellet grill for about 3 to 4 hrs at 250 to 275. Put it a pan and pour the rest of the injection cover pan with foil until done. Slice and put on hawian rolls with povolne cheese and a little bit of the juice
@michaelweets26893 жыл бұрын
I wish there was a way to post my picture on here so that I can show you how mine turned out. Thank you for the information on video after a go to the barbecue smoking crowd it was very helpful for me.
@WeekendWarriorBBQ3 жыл бұрын
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.
@CookingWithRy5 жыл бұрын
That was a great looking chuck!
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Ry!
@craigw51215 жыл бұрын
One thing I'm planning on trying when it gets a little cooler (I'm in Ohio), is smoke a chuck roast until it gets to around 170 or so, then cube it up and throw it in a big cast iron pot and make chili with it on my pellet grill as well. Probably could even smoke the onions and peppers for the chili with the chuck roast.
@WeekendWarriorBBQ5 жыл бұрын
That sounds really good! I’m in Ohio as well.
@craigw51215 жыл бұрын
@@WeekendWarriorBBQ Awesome dude, I'm in Columbus area. I'm guessing Cleveland area for you by your slight accent? lol
@WeekendWarriorBBQ5 жыл бұрын
Craig Walkup you nailed it... Cleveland
@jamesarnold5100 Жыл бұрын
Dam I’m going to try that today looks so good thank you👍🏿👍🏿.
@WeekendWarriorBBQ Жыл бұрын
Hope you enjoy
@nathancmiller4 жыл бұрын
that smoke ring was beautiful.
@mg-gn2in4 жыл бұрын
I have the pit boss pro 4 series from Low's . Got it on sale for $490.00 worth every penny. We did baby back ribs for the first cook .Going to smoke a chuck roast next thank for the great video.....
@mattrage16735 жыл бұрын
i love doing roast in the pellet grill.. im going to have to try the celery seed trick, looks amazing.. i also love the quick edit to get the dog taking a dump out of the shot lol.. nothing like real life lol
@WeekendWarriorBBQ5 жыл бұрын
lmao! You are the first one to catch that
@mattrage16735 жыл бұрын
@@WeekendWarriorBBQ well my dog does the same thing to me when I'm cooking lol
@johnconnolly36352 жыл бұрын
Super job
@WeekendWarriorBBQ2 жыл бұрын
Thank you
@PPGShane5 жыл бұрын
Smoke ring is crazy. Great job mike. Oh hey what you frowning in your garden in the back there.
@WeekendWarriorBBQ5 жыл бұрын
Hey, Shane! Thanks buddy. I’ve got hot peppers, lettuce, a tomato plant and some Brussels sprouts growing.
@MoonshineDrone5 жыл бұрын
You are my spirit animal! Beautiful barbecue and a beautiful lawn! Keep it up! Just got the copperhead five series pit boss vertical pellet smoker and I’m loving it! Got two chuck roasts on it as we speak!
@WeekendWarriorBBQ5 жыл бұрын
lol! Thanks, James! That 5 series is a nice unit! Happy smoking to you my friend :)
@edstoa17673 жыл бұрын
Tried this recipe, probably the best chuck roast i ever tasted! So tender and that bark 👍🏻
@WeekendWarriorBBQ3 жыл бұрын
Thank you, Ed! I won’t let you down with my videos.
@crawdaddct5 жыл бұрын
Looks great. Will definitely give it a try. Have a deer roast I need to do something with. You mentioned brisket being expensive. Find out when your local grocery store gets their shipments in. Hit them early the morning of. I get my briskets clearance priced at $1.99 a lb.
@WeekendWarriorBBQ5 жыл бұрын
That is fantastic advice! Thank you and I will try that 😁
@lenprice6315 Жыл бұрын
Also I love your videos keep up the good work
@Deputydog-xk5jl2 жыл бұрын
Nice editing out the doggy additions! Lol
@MultiSassman10 ай бұрын
Love the blues music!!!!!
@justinmorrison60784 жыл бұрын
Thanks for your videos, they're very informative. I'm trying this today for the first time. Wish me luck!
@WeekendWarriorBBQ4 жыл бұрын
Thank you. How did it turn out?
@justinmorrison60784 жыл бұрын
@@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.
@tomsfoodfactory50865 жыл бұрын
You totally nailed that roast! I'm doing a brisket tomorrow and I was already planning on using Harry Soo's Texas rub recipe. I will put my brisket in the fridge though like you did to try and get a better smoke ring. This was a fantastic video as usual!
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Tom! Best smoke ring I’ve ever been able to get.
@Deputydog-xk5jl2 жыл бұрын
Looks amazing sir…nicely done!
@Therapy725 жыл бұрын
OMG that looks great, I never considered trying a chuck roast before, but now I can't wait!
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Matt! I’m here to tell you the chuck roast is the best bang for the buck. Soooo good smoked
@Therapy725 жыл бұрын
@@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.
@WeekendWarriorBBQ5 жыл бұрын
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
@Therapy725 жыл бұрын
@@WeekendWarriorBBQ Cool, thanks for the suggestion man.
@go-ham15942 жыл бұрын
New here! Sorry your a browns fan😂😂 I'm about 1hr East of Cleveland and I'm a Pittsburgh fan! Roast looks good man trying it out tomorrow.
@WeekendWarriorBBQ2 жыл бұрын
This roast is something both Steelers and Browns fans would enjoy together BEFORE the game. 😁
@go-ham15942 жыл бұрын
@@WeekendWarriorBBQ I agree, my wife is a Browns fan🙄🙄 looking forward to checking out some of your other content. Keep it smokin bud!
@1984BBQ5 жыл бұрын
Mike that chuck roast turned out excellent... Great bark and freaking deep smoke ring ... Cheers 🍻
@michaelmckenzie51122 жыл бұрын
I was looking for the chuck roast video you did using the KC Combo. I used that video before and my roast came out great
@WeekendWarriorBBQ2 жыл бұрын
Here you go: kzfaq.info/get/bejne/jchzp7t8ta2olWw.html
@jerrodc155 Жыл бұрын
How do we think this would work in a barrel/drum style smoker? You think it would hold together with the two metal prongs used for hanging? I love chuck!
@victortaylor93994 ай бұрын
Looks good, but why did you specify that huge amount of salt, pepper and celery seed when you only used less than half of it?
@markhejl31044 жыл бұрын
I usually use the Pitboss competition blend,apple, cherry and maple
@sosdesos3 жыл бұрын
as far as I know kosher salt is like salt shavings, sea salt is coarse crystals. The shape of Kosher salt lets it dissolve quickly where coarse sea salt is shaped to be used in a grinder.
@johnmanthey26835 жыл бұрын
Really like your raised bed in the background
@HauseBBQ4 жыл бұрын
Beautiful smoke ring
@LeprechaunTV5 жыл бұрын
Love me some K & K Meats! Great looking roast...great bark! I'm sure it was delicious. Lisa asked if you were doing that right now cuz she wanted to taste some 😆
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Leprechaun! Time for you to bust out that smoker of yours!
@ebbenny4 жыл бұрын
Kick Ass!! I was leery seeing the size but it turned out good! Congrats!
@phillipbrown93285 жыл бұрын
Good job and clear explanations. Thanks for posting!
@DanielBenfield3 жыл бұрын
Great video, good looked amazing. My wife would like to know where you purchased your garden planter in the background. Thanks
@WeekendWarriorBBQ3 жыл бұрын
Hi, Daniel. I bought it from gardeners.com it’s called a Vegtrug
@DanielBenfield3 жыл бұрын
@@WeekendWarriorBBQ thank you very much
@bfirefighter3 Жыл бұрын
What kind of wood is the cutting board made out of?
@gilmo19385 жыл бұрын
looks delicious, I've had my series 4 PB for a few months now, I've made 3 briskets in it so far, all came out great, watched a ton of videos first, but they are all probe tender in 7 or 8 hours, freaks me the hell out!! can't wait till you do one and we can see how your turns out. I do it Texas style and temp stays at 250. wrap it in foil at 160°, take it out at 195° and set it in an ice chest for two hours.
@WeekendWarriorBBQ5 жыл бұрын
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! ✌️
@THEREALSHOWBBQ5 жыл бұрын
Looks awesome bro. Perfect smoke ring! Deep all the way through.
@3870TheDad4 жыл бұрын
As Harry Soo points out, you need to make sure that the celery seed is ground.
@vonkytonk97544 жыл бұрын
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.
@JoseCastillo-eh1yd4 жыл бұрын
I need a vertical smoker now Mike..lol
@WeekendWarriorBBQ4 жыл бұрын
😎🍻
@TheLoneRanger7454 жыл бұрын
Looks. Awesome bud.
@shainsmith84334 жыл бұрын
I have been smoking chuck roasts for a few years now, and 4ish+ pounds is key and it MUST! Be tied up as shown if you want a " pulled pork" style if you don't tie it up you will get a slice roast style and could be dry...... tie it up!
@WeekendWarriorBBQ4 жыл бұрын
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?
@shainsmith84334 жыл бұрын
@@WeekendWarriorBBQ honestly I use a 26" Weber kettle! A few days ago I purchased a pit boss series 5.
@WeekendWarriorBBQ4 жыл бұрын
Shain Smith nice. I miss my old Weber. I recently got a drum smoker for those times I want that awesome charcoal smoke flavor
@shainsmith84334 жыл бұрын
@@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.
@shainsmith84334 жыл бұрын
@@WeekendWarriorBBQ UGD?..on my list of builds!!
@Jackman666666663 жыл бұрын
Nice yard!
@TheMrneosoul4 жыл бұрын
Trying this tonight!
@anthonymarocco9552 жыл бұрын
Killed It!
@adamyork12235 жыл бұрын
Basic table salt is iodized and is a finer grind which gives a stronger salt flavor versus the course ground sea salt. If I am not mistaken.
@lenprice6315 Жыл бұрын
Can you use different pellets in the pit boss say for instance I also have a Traeger smoker can I use them pellets in my pit boss or do you know
@NorthTexasBBQAddicts4 жыл бұрын
Got me wantin to make a chuck now!
@afghankitchen97545 жыл бұрын
Wow.looks delicious.
@WeekendWarriorBBQ5 жыл бұрын
Thank you!
@MultiSassman9 ай бұрын
I think Sea Salt is healthier than Kosher salt?
@LassesFoodAndBarbecue5 жыл бұрын
Came out great Mike. Happy weekend
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Lasse!
@jeremywooster36175 жыл бұрын
Looks amazing brother!
@davidcottrell30564 жыл бұрын
Great video, looks amazing
@kazmcclure39254 жыл бұрын
can you make a video on why you use a water pan
@WeekendWarriorBBQ4 жыл бұрын
Here you go: 5 Tips For Beginners | Pit Boss Vertical Pellet Smoker kzfaq.info/get/bejne/nZlnpch0xturfX0.html
@shawngannon73542 жыл бұрын
Would you recommend the celery seed on other meats such as pork butt to help with the bark?
@ignatiusjk3 жыл бұрын
OK try this...... Season as you did but as for the actual cooking. Put your smoker on the smoke setting and as soon as the smokers starts to smoke put your meat on the smoker. Set your P setting to 7 and let the meat smoke for 1 hour. The meat will pick up the smoke flavor early on in the cook. Then turn the smoker to 250 and let it cook for 3 hours. Next put the meat in a aluminum foil pan with two-three cups of beef broth and cover it and cook for additional 2-2.5 hours. Take the meat off but leave it in the alum pan and let it sit for at least 1/2 hour. Then........dig in.
@justgeorge99962 жыл бұрын
Try 2 parts beef broth, 1 part cider vinegar and 1 part apple juice for your spritzer. Also, add some of the spritzer juice to the slices of meat. I prefer to pull apart my chuck roast like you do with brisket and make sandwiches.
@djvalleyboy86314 жыл бұрын
The granules in Kosher salt is larger in size👍🏿
@Kingcangri203 жыл бұрын
Um no, its the mineral content..thats the only real difference. The size of the salt is irrelevant
@lauraprochaska85215 жыл бұрын
That shirt tho 🤣🤣🤣🤣🤣🤣👌
@WeekendWarriorBBQ5 жыл бұрын
I love me some corny t-shirt humor lol 😂
@eastwindfarms36715 жыл бұрын
Wow Mike, that looked amazing!
@WeekendWarriorBBQ5 жыл бұрын
Thanks, Buddy!
@evgenyvarvarin68834 жыл бұрын
Looks Beautiful
@Monkeyseemonkey793 жыл бұрын
I'm new to BBQing... why do you cook to such a high temp? It looks dry/overdone? It's that the intended style for this cut?
@Preacherski4 жыл бұрын
I got to try that celery seed trick.
@masterchiefmasterchieflopezАй бұрын
Wow
@ercohio1733 Жыл бұрын
Hey I've been watching your videos . They are great by the way. But do you use the water pan when your cooking? Or should I use it ?
@WeekendWarriorBBQ Жыл бұрын
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.
@theragincajun14134 жыл бұрын
Welp. Got all the way to the butcher shop and they were closed. Picked up a 4 lb bottom round roast at Sams Club. Just popped it in using your same seasoning recipe. Guess we’ll find out in 7-8 hours
@WeekendWarriorBBQ4 жыл бұрын
Let me know how it turns out
@theragincajun14134 жыл бұрын
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.
@eastwindfarms36715 жыл бұрын
You even mowed the lawn!
@WeekendWarriorBBQ5 жыл бұрын
Dang, I'm gonna start calling you Ol' Eagle Eye!
@MatHousema4 жыл бұрын
Guessing by the weather in your videos and the butcher you named, you're a fellow North East Ohioan!
@WeekendWarriorBBQ4 жыл бұрын
You got that right! I'm near the WestPark area
@georgewilson13544 жыл бұрын
@@WeekendWarriorBBQ Nice Bro! I was born and raised in Akron...Go Buckeyes!
@jimsaelens79624 жыл бұрын
just got my first smoker so I'm full of questions is their a reason for 190 instead of stopplng at 160 it looked much juicier before you wrapped it.
@WeekendWarriorBBQ4 жыл бұрын
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.
@Portuguese-linguica4 жыл бұрын
Should try this with the apple juice injected to center .
@MrKimberr4 жыл бұрын
I put apple juice in my water tray. 70% juice and 30% water.
@TheCarelessAquarius4 жыл бұрын
I use apple juice, pineapple juice and water for my spritz spray. It do it’s thang
@bmj5714 жыл бұрын
Looks delis!!
@brucekendrick23844 жыл бұрын
M Thanks
@jcfpv34544 жыл бұрын
Hey great video if you adjust your P setting lower on colder days the smoker handles great. Just my 2 cents worth
@WeekendWarriorBBQ4 жыл бұрын
Thank you! I need to try that especially this time of year
@JBsBBQ4 жыл бұрын
Good stuff brother!!
@WeekendWarriorBBQ4 жыл бұрын
Thanks, J.B. 😁
@ToddCBrown5 жыл бұрын
I enjoyed the video and I am new to smoking. So I am looking for how to? This looks like a size of roast the wife and I cold eat on for a week of lunches and left overs. Being honest. It looked dry and sounded like some of the connective tissue was still fighting back. But looks don't tell the story. Was it dry or chewy?
@WeekendWarriorBBQ5 жыл бұрын
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!
@ToddCBrown5 жыл бұрын
@@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.
@WeekendWarriorBBQ5 жыл бұрын
@@ToddCBrown You're welcome! We're all here learning together :)
@MultiSassman10 ай бұрын
where are you??
@johnmanthey26835 жыл бұрын
Did you have to adjust your door? Mine slopes down right? Just found you on KZfaq. Looks good. I have the Copperhead.
@WeekendWarriorBBQ5 жыл бұрын
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?