Ok, I watched this vid about two weeks ago. I went to Costco and bought some Dino ribs, basically brisket meat. I cooked one last week and the grandkids, who had complained about being tired of me smoking meat so much, took . . .them . . .down. Didn't leave any for mom. LOL, hey, she had her chance. So, a couple of days ago, I put on two packs of Dino ribs and two chuck roasts. I have a small, cheap, Char Griller grill that I converted to an offset. Probably cost less than 200 dollars retail. I've been learning, boys and girls. So, as I said, a couple of days ago, I put all that meat on the small, cheap offset and went at it. Well, I DID WELL!!! Now, I didn't take the ribs to 203. I took them to only 195. They came out find until they cooled and now they look somewhat rare. COOL. Better when you reheat them. OK, so, which meat is better. The brisket part of the ribs came out as buttery soft as any meat I have EVER tasted. I shocked my self. I added so tallow and it's good. HOWEVER, I liked the roast better. It's not as soft, especially a couple of days later, but I think the fat between the meat adds a lot more flavor. I slightly burned one of the roast because it was close to the mouth of the firebox up high, but I turned it over and it came out "ok". The other one is what I tested against the ribs. I tell you, this is fun. It's been a year of attacking and looking at vids like this and I'm getting there. SmokinSteve, I have to agree with you about the roast vs the brisket. It tastes better.
@robertjason6885
Жыл бұрын
Good job! My wife braises her pot roast with Montreal. The Chicago is also good. Right now, I’m still on my trusty WSM. Cheers to all.
@SmokinSteve
Жыл бұрын
I had a Weber Smoky Mountain and loved cooking on it. Great little cooker, but have moved on to try different cookers.
@SteveB-hy2ci
Жыл бұрын
Thank you I've got a 4lb.chuck r. Getting ready,sure sold me on that one ❤😊
@SmokinSteve
Жыл бұрын
Nice! Let us know how it turns out for you. Enjoy!
@hollerjeet
3 жыл бұрын
You have to do a video on those potatoes!! I was waiting to see them at the end of the video.
@SmokinSteve
3 жыл бұрын
Will do!!
@oldbear6813
2 жыл бұрын
The Montreal Steak Season is hands down the BEST! We discovered it a few years back and I use it on absolutely everything! I just got myself a smoker, have a thawed chuck and can't wait to throw it on tomorrow. I'll be following this vid for sure 👍
@SmokinSteve
2 жыл бұрын
Montreal is the best and have fun with that new smoker . You’re gonna love that smoked chuck roast
@murphreport
3 жыл бұрын
I smoked one this Saturday. 7 hours. I used just salt and pepper, mustard binder. Fork tender. Know one needs brisket. It was amazing. We did two three pounders. Perfect for 6 adults. Really dig your channel Steve.
@SmokinSteve
3 жыл бұрын
I know right .... .just like Brisket. Awesome stuff right? No need to go spend 100 bucks or more on a huge piece of meat like brisket. This stuff is awesome, Thanks for watching and leaving a comment. Be sure to share the video and let people know how good it was. Again ... thanks for watching!
@KoyasPopupCenTex
3 жыл бұрын
i love that price better too - it's just me and the wife too - great video
@realdeallocal1221
2 жыл бұрын
K and J Market.... LOVE IT! Will look for this cut next time, Thanks Steve.
@SmokinSteve
2 жыл бұрын
Yep … it’s about an hour drive for us, but we feel we save enough on the meats to more than make up for the gas. That might change though if these gas prices keep going up. Don’t forget the cooler to stock up.
@bigjimflying7195
Жыл бұрын
July 2023, doing one of these this week. Yours looks great. I’m using a Grilla pellet smoker.
@SmokinSteve
Жыл бұрын
Awesome!
@bigjimflying7195
Жыл бұрын
And it came out awesome
@SmokinSteve
Жыл бұрын
Always nice to hear …. Glad it turned out for you. Awesome!
@matthewmckenzie8508
3 жыл бұрын
G'day Smokin' Steve, as always another great video. This is on my to-do list. Cheers !!
@SmokinSteve
3 жыл бұрын
You won’t be disappointed!
@richeerich561
3 жыл бұрын
I've used Mccormic montreal for years on my steaks, love that stuff
@SmokinSteve
3 жыл бұрын
Yep … it’s good stuff. Love it on everything, beef, poultry, veggies, potatoes…. etc.
@puglydoodle
2 жыл бұрын
I make my own and have been cooking New Yorks using it. I've never tried it.
@robertjason6885
Жыл бұрын
I also like to season the night before. Then no injection or such necessary.
@SmokinSteve
Жыл бұрын
It seems like it gets all nice and happy overnight and just right to throw on the grill. It’s all good no matter what!
@rickashford4005
Жыл бұрын
Good video!! The reason you got a lot charring, was that gallon of mustard you used as a binder. Mustard as a binder is good, but if a little bit is good, it doesn't mean a whole lot is better. Keep up the great videos
@vickvolk4809
Жыл бұрын
I smoke my chuck for 2 hours at 225. Then I pressure cook it for 45 minutes. Then put it on a gas or charcoal grill for a few minutes before I serve it.
@SmokinSteve
Жыл бұрын
No matter how you cook it up. It’s all good. Heat, seasoning, time, and temps and you gotcha a some good Eatin’ Thanks for watching
@mysteriousmike226
2 жыл бұрын
Steve,,I bought a Santa Maria attachment on Amazon for the 380🔥got creative and used charcoal and oak..😎✌️🍺🍺btw chuck looks tasty 😋
@SmokinSteve
2 жыл бұрын
Good deal …. Sounds interesting. You using the rotisserie or the adjustable grate the most.
@LUCKYB.
2 жыл бұрын
I use first press olive oil it stays Berret hold the dry rub perfectly . Try zesty Itialian powder dressing You will love it on pork .
@SmokinSteve
2 жыл бұрын
Sounds awesome …. I’ll have to give that a try for sure
@BulletBobMoto
Жыл бұрын
Tried it myself. Got amazing bark had a great smoke ring and overall awesome flavor but there's just not enough intermuscular fat to get the richness of a brisket. Even poured some smoked beef tallow over it after it was cut and it was rich flavor but still not as good as brisket.
@noeltaylor3594
Жыл бұрын
Jared I have to disagree. To each their own, but man, that intermuscular fat that you talk about just adds so much more flavor to roast. I also used the tallow. Happy cooking, my man. Regardless of which one tastes better, I'm eating and ENJOYING both.
@jbashara
2 жыл бұрын
Just got my RecTeq 590. I going to do the initial break in this week and I am going to make this chuck roast my first real meal. That looked REALLY good. Thanks for the recipe Steve !
@SmokinSteve
2 жыл бұрын
Enjoy that new cooker … I think you’ll love the Chuck Roast. You’ll have to come back here and give a report on how it turned out. You can wrap it at about 160° to make it juicier and cook a little quicker. Have fun with it and enjoy
@tomhuneycutt
11 ай бұрын
thanks Steve,doing my first chuck roast today!
@SmokinSteve
11 ай бұрын
Nice! How did it turn out?
@tavaroache8109
2 жыл бұрын
Great video ! I would suggest for anyone let the meat rest in a cooler or oven for 45 min to an hour and its even better and you won't burn your fingers like smokin Steve did LOL !!!
@travis1572
Жыл бұрын
I wish I had that much enthusiasm
@danimalmac77
3 жыл бұрын
Getting ready to try this tomorrow. Can't wait to see how it turns out. Thanks for the video!!!!!
@SmokinSteve
3 жыл бұрын
Good deal .... I think you’re going to love it. Be sure to come back and leave another comment and let me know how it turned out for you. Enjoy!
@crunchmunch5282
3 жыл бұрын
I love smoking chuck roasts but they are not cheap. I just bought a couple for $5.99 a pound, since the beer bug was turned loose over here, meat is high priced at the grocery store here and there are cattle lots all over the State. I think someone is taking advantage of us. I just bought a half of a beef this Summer but run out of roasts already. I did get the 1/2 of a beef for $4.00 a pound, I think that middle man is doing the gouging. :-) Looks like you guys down South are getting beef cheaper than here in cattle country. This looks like it turned out great Steve, going to try your recipe if it ever warms up enough outside to do some smoking. Merry Christmas to you and your family.
@SmokinSteve
3 жыл бұрын
Merry Christmas to you and yours
@bsdnfraje
3 жыл бұрын
People make roasts in the winter, increasing demand for chuck. The price goes down in summer.
@crunchmunch5282
3 жыл бұрын
@@bsdnfraje Not where I live. I cook them in the oven and the smoker year around and the price keeps going up. $32.00 for a 5 pound chuck roast is kind of outrageous. Just saying and I live in cattle Country. It used to be a cheap mans brisket but now brisket is cheaper than chuck roast pound for pound. I hope the price straightens out soon in my neck of the woods. About the only affordable meat anymore is pork but I am sure that won't last forever either. :-)
@bsdnfraje
3 жыл бұрын
@@crunchmunch5282 Yes, inflation is real, and population density affects price. Nevertheless, seasonal fluctuation in market prices also occur. It has nothing to do with you being in cattle country and everything to do with you being in the middle of nowhere.
@crunchmunch5282
3 жыл бұрын
@@bsdnfraje I guess I am going to agree to disagree. :-)
@Steve-hc7ix
2 жыл бұрын
I love your Florida room.
@hardtruth2039
3 жыл бұрын
I love the smoked chuck roast. I always throw a few in the freezer when they are on sale. I use Jack Daniels steak rub on mine with the Jack Daniels pellets. It’s pretty close to the Montreal seasoning.
@SmokinSteve
3 жыл бұрын
Yeah ... gotta love those chuck roasts. Taste just like brisket and doesn’t cost you an arm and a leg for a hunk of meat. It’s a win/win!
@KenRogersMostlyOutdoors
2 жыл бұрын
Killer Smoke Ring... Great Job!
@SmokinSteve
2 жыл бұрын
Just like Brisket …. Love it! Thanks for watching
@phatrides222000
2 жыл бұрын
I could smell the potatoes when you described them!
@JasonSmith-wu7dm
3 жыл бұрын
Wow...looks incredible! Can't wait to try that. Doing an actual brisket this week since I have one, but may be my last after seeing this.
@SmokinSteve
3 жыл бұрын
It’s good stuff and you don’t have to buy such a big piece of meat. I think you’ll like it a lot as we do here.
@anthonyrichard461
Жыл бұрын
Great job, looks amazing.
@SmokinSteve
Жыл бұрын
Thank you and Thanks for watching. It's all good!
@gazoo5059
2 жыл бұрын
Great video, I'll have to try it on my Green Mountain Grill pellet smoker.
@SmokinSteve
2 жыл бұрын
You're going to love it ... let us know how it turns out for you ... Thanks for watching
@miketheretiredplowguy1834
2 жыл бұрын
What a great video thanks for putting out some good information about smoking a chuck roast. Going to try it tomorrow
@SmokinSteve
2 жыл бұрын
You’re going to love it … come back and let me know how it turned out for you. Thanks for watching and keep that smoke rollin’
@beerbrewer7372
Жыл бұрын
Looks *really* good! I'm going to have to do this.
@SmokinSteve
Жыл бұрын
I think you’re going to love it …. Enjoy and have fun. Always great to try new things. It’s all good!
@brettparker5818
7 ай бұрын
Today in 2024, I paid 6.97/lb for chuck and a full brisket right next to it was 6.99/lb. Not quite the deal it used to be. 😢
@SmokinSteve
7 ай бұрын
Yeah…. Everything is getting out of hand. Prices are crazy and all over the place. Gotta watch for the sales for sure. Eating at a restaurant is insanely high. Sure isn’t worth what you gotta pay. 😪
@HeavyHoggJP
3 жыл бұрын
Just built my zgrills smoker! Using your video to try chuck roast and also pork butt tomorrow
@SmokinSteve
3 жыл бұрын
Awesome .... I think you’re going to love it. Come back and let us know how it turned out. Thanks for watching ... Happy Smokin & plenty of good eats coming your way
@deltanine2468
Жыл бұрын
Chuck is still looking for that roast!
@dickthedorkwing6082
2 жыл бұрын
Pickin' up a cabinet smoker with an off-set firebox this coming week and I think that this (or a derivative of this) will be my first cook. 👨🍳
@SmokinSteve
2 жыл бұрын
It’s good stuff … enjoy your new cooker. Thanks for watching… come back and let me know how it turned out.
@dickthedorkwing6082
2 жыл бұрын
@@SmokinSteve first off, let me say that I appreciate a guy that responds to a comment on a video that is over a year old. I have had many a smoker in my short 40+ years on this planet and have done all of the "prerequisites". Smoked brisket; done that. Pork butt; done that too. Hell, I've even done smoked Cream Cheese but lately I've been on the lookout for more cheaper cuts of meat that can stand up to the smoke and the "low and slow" cooking method. The cabinet smoker that I am picking up is actually a "hand-me-down" from my dad who due to health reasons can no longer spend the time to tend. I am looking forward to actually getting some use out of a piece of equipment that hasn't even seen a fire in two years. Edit: you earned a sub from me 👍
@SmokinSteve
2 жыл бұрын
Lol …. It’s awesome that you are going to put your Dads cooker to good use. I’m sure he cooked plenty a good meals in that baby and I’m sure you’ll do the same. Enjoy and thanks for subscribing. I’m having fun putting the videos together. Yeah I’ve kind of ran the gamut with cookers too. I’m using pellet smokers now …. So easy and so good. It kind of takes the some of the challenge out of it, but at my age I feel like I’ve earned a break …. Lol It doesn’t matter much what you’re cooking with … it’s all good stuff!
@dickthedorkwing6082
2 жыл бұрын
@@SmokinSteve I have been trying to get the Ole' Lady on board with the idea of a pellet smoker but to no avail. As far as "dad's" cabinet smoker is concerned, we have produced a myriad of superb meals from it and I hope to continue it's legacy. My only question to you is: what is your opinion on smoke color and it's flavor profile? Personally, I have been leaning toward the light grey/white/nonexistent smoke coming from the chimney as it is a bit less bitter. I'd be honored to have your input on the subject.
@SmokinSteve
2 жыл бұрын
A good smoke color is a whitish blue color. The darker the smoke the more bitter the taste. It could even be a case of you don’t even see the smoke. If you’re cooker temps are from 180°-250° you’re smoking. Anything above 250° your not really introducing much smoke at all. The grill is just too hot at that point and tends to burn rather than smoke. Yeah … a lot of people look down on pellet smokers and I was one of those people at one time. Now that I’m older and have been using one, the food is no better cooked or smoked on Big Green Egg than a pellet grill. I’ve tried about all of them without issues, as long as you know the basics and have some kind of heat source you can cook up some good stuff.
@garyjenkinson5151
11 ай бұрын
Hi great video I’m off to the butcher thanks Gary
@SmokinSteve
11 ай бұрын
Thanks for watching .... Enjoy! Come back and share your thoughts ...
@THESTREGA666
Жыл бұрын
In 2 years a chuck roast has gone from $4 per lb to $9 per lb. Thanks Brandon!
@SmokinSteve
Жыл бұрын
Hopefully things will change this next election and everyone can afford to eat again.
@cnmrosko
3 ай бұрын
I just bought black angus chuck roast at Aldies for $19 for a 3 lb. Roast. Biden has nothing to do with the inflated prices as the cause for the most part has evolved into corporations taking advantage as much as possible.
@deesteve4156
Ай бұрын
@SmokinSteve Pathetic comment, every study shows things are more expensive and the economy does better under democrats, and I'm not even a darn Democrat, I'm libertarian!...Republicans only help their rich buddies! Zero policies for middle class!
@TexasAggie97
2 жыл бұрын
You get a thumbs up just for that 80's style intro!
@SmokinSteve
2 жыл бұрын
Thanks … I’ll take ‘’em however I can get ‘em. Thanks for watching
@alancall5113
2 жыл бұрын
Great video I will definitely try love The Onion soup In the potatoes😁👍
@SmokinSteve
2 жыл бұрын
You’re gonna love it
@illadeligut
3 жыл бұрын
Love the idea, thanks! I have a chuck roast in the freezer from my last box and a Bullseye on the way. Gonna try this as the first long cook
@SmokinSteve
3 жыл бұрын
You won’t be sorry … it’s good stuff!!! If I were to do it again I’d probably wrap at about 160° to help it keep it moist, then maybe unwrap at 185° or so. It was delicious… enjoy your new Bullseye. You’ll have to come back and leave a comment on how your Chuck Roast / Brisket turned out. Thanks for watching
@illadeligut
3 жыл бұрын
@@SmokinSteve awesome thanks. Do you like to wrap in foil or butcher paper?
@SmokinSteve
3 жыл бұрын
I just use foil … still old school
@illadeligut
3 жыл бұрын
@@SmokinSteve that's the best school!
@SmokinSteve
3 жыл бұрын
You got that right!!!! LOL
@texaswader
3 жыл бұрын
I really enjoyed that Steve. Never thought about smoking a chuck roast on the Bullseye or 700 but I had one in the freezer that is now thawing out and I'll put it on the Bullseye on Saturday. Really like your channel since you have the same two pits that I do and come up with some great things to cook. Merry Christmas and Happy New Year Steve.
@SmokinSteve
3 жыл бұрын
You’re going to love it. Be sure to come back here and leave a comment on how it turned out and what you thought of it.
@texaswader
3 жыл бұрын
@@SmokinSteve It turned out great Steve. I used different seasonings but everyone loved it. Thanks for sharing your idea with us.
@SmokinSteve
3 жыл бұрын
Glad you liked it. Yeah they’re awesome smoked up to 203° ... just like a brisket
@Repairsbyctop
2 жыл бұрын
Awesome video. I've always wondered how it'll compare to brisket.
@SmokinSteve
2 жыл бұрын
Yep … you gotta try it. You’ll love it! Thanks for watching
@humhum124
Жыл бұрын
Im planning to do a 2.5 lb roast on my bullseye. Thank god i saw your vid because i thought it was only going to take 3.5 hrs cook time since it was rather small. Im gonna be alotting at least twice that much time now!
@SmokinSteve
Жыл бұрын
Time can vary a great deal because of the stall process ... if you wrap in foil during the stall it will help get past it quicker. Have fun with it
@dcooke1974
3 жыл бұрын
ooohoooo man! Definitely going to make this one. Good job, sir!
@SmokinSteve
3 жыл бұрын
You won’t regret it ... it’s guuuuuud stuff! Thanks for watching. Come back and leave a comment after you make one.
@AlmostHeavenCamping
3 жыл бұрын
Just found your channel and great video sir! Subscribed!
@SmokinSteve
3 жыл бұрын
Thanks for watching and welcome aboard. Hope you like the channel and find some good stuff that you want to try.
@timjones147
Жыл бұрын
That is a badass grill
@doyleholloway1818
Жыл бұрын
i noticed that you didn't let the chuck roast rest for a while...
@SmokinSteve
Жыл бұрын
Yeah … sometimes I’m not the most patient guy … I just get too hungry after a long cook and can’t wait, even though I should.
@hugotendam5349
2 жыл бұрын
the music reminds me of pokemon game music lol
@ericwoodspring
2 жыл бұрын
Love your videos, Smokin Steve. I've done this before with kosher salt, and Montreal. And turned out great. Going to smoke another one on the Bullseye tomorrow...this time I've got the Traeger Coffee rub also. Looking forward to trying it out!
@SmokinSteve
2 жыл бұрын
It’s definitely good stuff however you season it up. I think you’ll like the addition of the coffee rub. The combination is awesome on steaks too. Thanks for watching and leaving a comment. Keep on Smokin’
@joanstone6740
Жыл бұрын
Looks freaking amazing
@SmokinSteve
Жыл бұрын
It turned out pretty good. Made for some good Eatin’ …. Thanks for watching
@antoniomccoy9451
3 жыл бұрын
Licking my chops!!
@jimwookey7890
Жыл бұрын
How long did you cook those awesome looking potatoes Steve? We are doing you exact recipe today!
@SmokinSteve
Жыл бұрын
I don’t remember exactly, depends on size of potatoes…. Just probe until tender. How did the Smoked Chuck Roast turn out?
@jimwookey7890
Жыл бұрын
@@SmokinSteve It turned out very good! We noticed it drys out very quickly though. We’ll tweak it a bit next time but a great recipe! We’ll do it again for sure. Thanks for responding Steve!
@freedomhard2310
2 жыл бұрын
Man that looked delicious! I wanna come over, fish in your backyard and eat your food! 😋😂
@SmokinSteve
2 жыл бұрын
LOL .... Thanks for watching and yeah the fish are biting and the food is awesome. What a life!
@jaydial7223
2 жыл бұрын
Enjoyed this video and the instruction was easy to follow! Just hit the subscribe button! 🤙🏼
@SmokinSteve
2 жыл бұрын
Hey thanks for watching and subscribing. Keep on Smokin’ … it’s all good!
@josephmorf1284
7 ай бұрын
Did you flip the meat at any point, or did you leave it alone for the entire time?
@SmokinSteve
7 ай бұрын
No I didn’t flip it …. Just let ‘er ride. You’ll love it
@lindamohr838
3 жыл бұрын
That looks amazing!
@SmokinSteve
3 жыл бұрын
Thanks for watching... it turned out awesome, just as good as any brisket, if not better!
@mikeee_e4606
3 жыл бұрын
So dope I came across this video. Been thinking about doing a chuck roast brisket style. Just made a tri tip brisket style and came out amazing
@SmokinSteve
3 жыл бұрын
Yep … turns out just like brisket if not better. You can wrap at 160° or so to make meat retain more moisture if you want. Some people wrap and some don’t. You sacrifice a little bark when you wrap, but the meat retains more moisture. No matter what it all good!!!! Thanks for watching 🙂👍
@mikeee_e4606
3 жыл бұрын
@@SmokinSteve I usually do wrap at 165 👍. If I’m honest I mostly wrap at 155ish cause I get impatient cause of the stall😅. But hey as long as the bark is looking amazing that’s all that matters 🔥
@mikeee_e4606
3 жыл бұрын
@@SmokinSteve and try spritzing with apple cider vinegar every hour next time. Helps the bark form, keep moisture and gives a nice tang 👍
@SmokinSteve
3 жыл бұрын
I hear ya …. I’m not the most patient guy either. I think wrapping ensures that the meat doesn’t dry out … so it’s a good and safe option.
@SmokinSteve
3 жыл бұрын
I’ve done that with pork shoulder and yes it helps form an awesome bark. Thanks for the comments … keep ‘em coming!
@williamcoker4967
3 жыл бұрын
I will be trying this one thanks for sharing
@SmokinSteve
3 жыл бұрын
Thanks for watching .... it’s gonna be good! You’re going to love it!
@unclefuddelmer9224
3 жыл бұрын
I love the fact that it's not Bloody!!! I can handle Pink but not blood seeping outta my Meat 🥩
@zacs509
3 жыл бұрын
there is no blood in your meats. mayyybe some blood in the bones but thats it. What you think is blood is "Myoglobin" its a protein in the meet thats basically water.
@samuelwilliams1852
2 жыл бұрын
Thanks for the video. Really good info.
@SmokinSteve
2 жыл бұрын
Thanks for watching …. Smoked Chuck Roast makes an excellent choice if you’re hungry for brisket. Might want to wrap at stall to ensure more juiciness. You’ll sacrifice a little bark, it’s a give / take type thing.
@samuelwilliams1852
2 жыл бұрын
Thank u. I am going to try this. I love watching your videos.
@FerenzeeBlazingReapr
2 жыл бұрын
Not 1 single dislike. Hell yeah
@SmokinSteve
2 жыл бұрын
I know ... right?! It's some good stuff, if you haven't tried it you're missing the boat. Give it a try
@wgriffith4520
3 жыл бұрын
Steve - Thanks for the video. I am in Florida also and had concerns about the humidity affecting the pellets and the grill operation. What has your experience been? Do you remove all pellets after each cook? Do you store your pellets in an air conditioned space? Thanks again.
@SmokinSteve
3 жыл бұрын
Great question .... the humidity has had no affect on the pellets. I keep them in the hopper and keep extras in their original bags in a big plastic storage bin outside. They have been 6 months outside now with no affect.
@texaswader
3 жыл бұрын
@@SmokinSteve I live on the Gulf Coast of Texas and the humidity hasn't bothered the pellets in either of my pits.
@swn69
Жыл бұрын
I love chuck roast. I like smoking it, too. BUT it is not as good or better than Brisket. That is all.
@freshplasticup5795
Жыл бұрын
Good video Steve. Sure am going to give it a go this weekend on my pit. Question for ya, did you let this rest at all after taking it off?
@SmokinSteve
Жыл бұрын
I’m not the most patient guy, but yeah, but only maybe 15 minutes or so.
@taith2
2 жыл бұрын
I do not have exact setup, Poland here, but I have possibility to monitor temperature of my smoker, also I do have 2 skewer thermometers Is that recipe considered bulletproof?
@SmokinSteve
2 жыл бұрын
Pretty much bulletproof … give it a try it’s good stuff!
@ghostrider729
3 жыл бұрын
Beautiful looking piece of meat Steve!!!👍 I love a coffee rub too, it really enhances the flavor!! Especially on beef. Steve try a brisket flat ,I did my first 1 awhile back it was amazing.. like butter ,cheap too,!☺️ Nice push through the stall bro 😉🍻 HELLA smoke Ring!!!!!🤠 I bet those ends r delicious 😋😋😋 that was almost a wagu looking roast!!!😉😉 Merry Christmas Steve!!! I BBQ mostly chucks too. Later 😄
@SmokinSteve
3 жыл бұрын
Thanks for watching and have a Merry Christmas
@clint2627
Жыл бұрын
I am considering a recteq bullseye to replace my Weber kettle. I really like the price and I think the cooking area should be plenty. I think it’s the same size as the kettle. Would it be a mistake to get the bullseye over the bigger recteq? The next step up is like twice the price.
@SmokinSteve
Жыл бұрын
I have the 700 Bull and the Bullseye and I use the Bullseye probably 100 to 1. It is so easy and it sits there and just calls you to use it. If you're going to have a bunch of larger cooks you may want to go with something bigger, but I have found that you can get a lot of food on the Bullseye. I love mine ... it's awesome! amzn.to/3zHVwpg
@clint2627
Жыл бұрын
@@SmokinSteve yeah if it really comes down to cooking space, I think the bullseye is plenty of space for me.
@vong8515
3 жыл бұрын
Took some tips from yours making my chuck roasts. Thanks for the great videos! How are you liking the Rectec versus the Akorn??
@SmokinSteve
3 жыл бұрын
Loving the recteq... they are awesome and the smoky flavor is a lot better
@426superbee4
6 ай бұрын
This is the end to these TOUGH, DRY, NO FLAVOR, PORK CHOPS 👍👍OH LORD THERE BETTER THAN THE STEAKS NOW 🥩🥩🥩🥩 DOING THEM THE SAME WAY, and the steaks are out of this world. IF you do a whole brisket in baking soda brine. do it in a 5 gal. bucket for at less in 2 days
@chadstith5128
3 жыл бұрын
Looks delicious, Steve!
@SmokinSteve
3 жыл бұрын
It was awesome!!!
@sagemattp
3 жыл бұрын
Hi Steve, can you do a video on smoked burgers? What temperature to cook at, etc.? Add some cheese, do your thing. Love the videos sir. Keep 'em comin!!!
@SmokinSteve
3 жыл бұрын
Hey thanks for watching and leaving a comment. I’ll definitely be doing some burgers one of these days soon. Smoked burgers are awesome. That ground beef tends to take on that smoky flavor more than some meats. Keep watching and keep on Smokin !
@mcLominero
3 жыл бұрын
Great idea thank you
@SmokinSteve
3 жыл бұрын
Thanks for watching … you’ll love it!
@stevec9231
3 жыл бұрын
Have you tried butcher paper wrap once it hits 150* or so?
@SmokinSteve
3 жыл бұрын
No ... never have used the butcher paper, but they do say its better than using foil. Wrapping does speed up the process to get through the stall
@thesmj
3 жыл бұрын
Probably a stupid question: When smoking something like a chuck roast, how long should the smoke be maintained? For the entire cooking period of ~8 hours, or is 1-2 hours of smoke at the start enough?
@SmokinSteve
3 жыл бұрын
I let the smoke roll the whole time during the cook, but some say after 2-3 hours it has absorbed all the smoke that it can due to the bark forming on the outside. I’m cooking with wood pellets so the smoke lasts the whole cook. If you’re adding wood chips or chunks I would think 2-3 hours of the smoke should be good. You can’t go wrong either way. I’ve never seen any proof or data on this it’s just my opinion. The only stupid question is the one you don’t ask …. Thanks for watching you’re going to love the Smoked Chuck Roast …. You can wrap at about 160-165 if you want to speed things up. You will sacrifice a little bark, but it will be more moist for you. There’s always a trade off
@gdaddy6846
Жыл бұрын
Did you wrap it? Or unwrapped the whole time?
@SmokinSteve
Жыл бұрын
I do them both ways, I can’t remember on this one. I’m going to be doing another one soon and will be wrapping it to speed up the stall period and make it more moist. You sacrifice a little bark when you wrap, but I think the moist meat may out weigh the bark that may be a little less. Generally when I wrap I like to take it out of the wrap and try to build up the bark a bit more. It’s a matter of preference, wrapping has a couple of benefits, speeds up the cook time and more moist meat. Smoked chuck roast is really good stuff.
@SteveB-hy2ci
Жыл бұрын
How about the recipe for the potatoes 🥔 can't wait
@adag72
2 жыл бұрын
Enjoy your videos. I have a BGE and I'm thinking about getting a Bullseye. What are your thoughts as I know you have both? What is the smoke profile like between the two? Would a smoke tube help add more smoke flavor while cooking on the Rec Teq? How much "fuel" do you figure it cost to run each? I know I can find these answers and different opinions through Google, but wanted to reach out to you because you own and have experience with both. Thanks for your time and Merry Christmas!
@SmokinSteve
2 жыл бұрын
The Bullseye is so much easier to use, if you get one it will be your go to cooker. I’m sure a smoke tube would provide more smoke if needed. In my opinion the Bullseye produces more smoke than the BGE. It’s not near the quality that the BGE is, but it a whole lot cheaper. It’s a lot of fun to use and so easy. I would say the usage of pellets and lump charcoal would be comparable with maybe the Bullseye using less fuel especially on low & slow. My feelings are that it is well worth the money, a great grill and smoker and will produce awesome food.
@jborselli15
3 жыл бұрын
Wow looks great Steve. Did you let the chuck rest before slicing? Or just take it off the grill and serve? Going to try one of these once my 590 is delivered. How do you like the bullseye
@SmokinSteve
3 жыл бұрын
Love the Bullseye ... it’s a workhorse! We just let it rest a few minutes before slicing. We were starving ... lol
@stephenwilliams919
Жыл бұрын
Awesome
@SmokinSteve
Жыл бұрын
Thanks for watching ... turned out pretty dang good!
@Bryan-qe5xt
2 жыл бұрын
Excellent video. My question is about the potatoes. Did you put them in the Rectec with the chuck roast or did you do that separately? If you put them in with the roast, did you do it at the same time or did you do it a little later?
@SmokinSteve
2 жыл бұрын
They were out in separately wrapped in foil for a couple of hours. Time would depend on size of potatoes.
@robertsrbell7811
3 жыл бұрын
Awsome job going to do one for sure
@SmokinSteve
3 жыл бұрын
You’re going to love it. Thanks for watching
@patmitskey839
2 жыл бұрын
Like there's no salt in the steak seasoning?
@bierthirty
Ай бұрын
Wish it was still that much... It's $7-8 / lb now 😢
@johnbrincko2973
2 жыл бұрын
Hi. Great video. On your bullseye grate. It’s different then what normally comes with it. Where did you get your thicker grate from? Thanks!
@SmokinSteve
2 жыл бұрын
Cast Iron Grate for BullsEye ... Awesome for Searing ... Different configuration than mine, but same manufacturer amzn.to/2Z2xEtm
@Rbouch
3 жыл бұрын
Great looking roast, Steve, gotta give that a try!
@SmokinSteve
3 жыл бұрын
Please do! Come back here and leave a comment on how it turned out. Thanks for watching
@christopherkuefler9839
3 жыл бұрын
Ha ha Steve! I bought the roast and will be cooking it on Thursday on my RT-590. I have the bullseye but won't be using it because the bigger grill is more accurate than the Bullseye. Did you cook it to 203 degrees? I am thinking 195, I know it's close.
@SmokinSteve
3 жыл бұрын
Can’t remember for sure, but I think I took it to 203° or until it probed tender.
@JimmyKoKo2
2 жыл бұрын
Steve. Awesome video. You ever try to make Birria Tacos on the smoker using Chuck Roast? Awesomeness. 👍
@SmokinSteve
2 жыл бұрын
Yum! Sounds awesome! May have to give it a try one of these days
@michaelkubota2282
2 жыл бұрын
awesome video! did you spritz during the 8.5hr smoke? if so how often and what did you use? thanks!
@SmokinSteve
2 жыл бұрын
No I didn’t spritz on this cook, but you can if you like. It may help with making the meat more moist.
@GrumpyGator
2 жыл бұрын
I'm looking to purchase a Bullseye. I get mixed comments on the ability of the Bullseye to smoke on. like a butt or brisket. Am I gonna be happy with the smoking capability of the Bullseye? You seem to do just fine. Thanks.
@SmokinSteve
2 жыл бұрын
I’ve had no problems with mine. I have a whole playlist of cooks using the Bullseye, you can check a lot of them out. I can’t say as whether you’d be happy with the results, but I have been quit pleased with it. I use it 98% of the time as opposed to 2% using the 700 Bull. I’d say the biggest concern would be the size of the Bullseye maybe not being big enough for a brisket.
@GrumpyGator
2 жыл бұрын
@@SmokinSteve After seeing your results with the chuck roast, I'm not sure I want to worry about a brisket... LOL. I ordered the Bullseye. btw: I saw your Longboat tee shirt. Lived on Longboat back in the 80s... beautiful place.
@SmokinSteve
2 жыл бұрын
Yeah …. The chuck roast tastes just like brisket only better. I think you’re going to wind up loving the Bullseye. It’s a real workhorse. We had a timeshare in Longboay Key at one point and sold it. We are now full time in Venice Florida after a couple years in Sarasota. Originally from Indiana …. Don’t miss the winters at all.
@GrumpyGator
2 жыл бұрын
@@SmokinSteve watching all your videos... :)
@SmokinSteve
2 жыл бұрын
Wow! You’re going to sleep good tonight …. LOL
@jerometaylor2888
6 ай бұрын
How long did you smoke the potatoes?
@marksleeper9385
2 жыл бұрын
WOW mmmmm
@SmokinSteve
2 жыл бұрын
I know right … it’s the best. Thanks for watching
@ChickyNuggz43
2 жыл бұрын
Aside from the obvious price difference, I actually prefer the leaner texture and flavor of the chuck roast over the brisket. I love the reward after doing the brisket but 8/10 would rather deal with chuck roast.
@SmokinSteve
2 жыл бұрын
The flavor of the chuck roast is better. Makes for some good eating and a whole lot smaller piece of meat that doesn’t cost a bloody fortune. It’s a win/win … same process as smoking a brisket, but better.
@caltari
2 жыл бұрын
Excellent review. What was you internal temperature target? Thanks in advance
@SmokinSteve
2 жыл бұрын
Target temp is 203°. Usually pull at 195°-203° whenever it probes tender
@EricJJ
2 жыл бұрын
3 pounder still took 8 hours? Wow!
@SmokinSteve
2 жыл бұрын
Yep ... it takes some time for sure and that stall period is anybody's guess on how long that will be. Hope it was some good eatin'
@meganthompson9244
8 ай бұрын
What was the internal temp when you pulled it off ?
@SmokinSteve
8 ай бұрын
I pulled it at 203° IT. You can generally pull it somewhere between 195°-205°. If it probes tender it’s probably good to go. Thanks for watching and enjoy! Come back and let us know what you think.
@ShellSnell
2 жыл бұрын
Looks great. Just curious, why not wrap it? Or is just personal preference?
@SmokinSteve
2 жыл бұрын
Sometimes I wrap and sometimes I don’t. When you wrap you get more juiciness, but less bark and it cooks quicker. If you don’t wrap it takes longer, less juiciness, but more bark. It’s kind of a trade off, I like to try different methods and recipes to keep it interesting. Wrapping would probably be the preferred way to insure juiciness and you would just have to accept less bark. Some people say your cheating or steaming the meat when you wrap, but it’s just a matter of your preference and what you want to do. You may get different results, but In my book there is no right or wrong way to do things …. It’s all good!
@thomaskurek3524
3 жыл бұрын
Yea the chuck roast look delicious, have a question, you didn't wrap the meat at the end and looks like come out good soft and juicy, so you prefer not to wrap?
@SmokinSteve
3 жыл бұрын
I do it both ways …. If you wrap it’s quicker and you sacrifice some of the bark, but it’s juicier … If you don’t wrap, it’s not as juicy, but it has more bark and it takes longer. Some people wrap and others don’t it’s just a choice and whatever you’re feeling on any given day. More bark or Juicier and less time. I think wrapping is the safest way to insure more moisture then you have people claiming that you’re steaming the meat so really it’s just a choice and not everyone is going to agree, but it’s all good!!!
@thomaskurek3524
3 жыл бұрын
@@SmokinSteve thank you
@whyzzman
3 жыл бұрын
What's the internal temperature you are looking for after 8hrs of smoking???
@SmokinSteve
3 жыл бұрын
Done temp about 203° or probe tender.
@Mikes_FYI
3 жыл бұрын
Excellent video!
@SmokinSteve
3 жыл бұрын
Glad you liked it! Thanks for watching! Be sure to share video with anyone who loves brisket ... this is a win/win! Smaller cuts of meat, cheaper and just as good if not better than brisket!
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