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Smoked Chuck Roast | Money Saving Recipe!
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Aug 23, 2023
Smoked for flavor and oh so tender, lookout pot roast, smoked chuck roast is moving in.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ #bestchuckroast #easychuckroast Used in this video: Cowboy Apron https://www.kentrollins.com/shop-1 Kent's Original Seasoning https://www.kentrollins.com/shop-1 Mesquite wood smoking chunks https://www.kentrollins.com/shop-1 Red butter tray https://amzn.to/3gjqv21 Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/smoked-chuck-roast/ ====================== Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here: https://www.kentrollins.com/shop-1
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0:00
We ain't putting it in the crock pot no more
0:02
Not this chuck roast. We have got the smoker fired up. We're going to give it a sear, then we're going to give it a smoke
0:07
then we're going to wrap it up with some good paper and what we're going to do? Make it tender and save you some money and get the most flavor out of it
0:14
Come on, I am firing up to grill and the smoke is rolling. Hey, thank y'all for doing
0:29
Hey, thank y'all for dropping by under the shade of the barn. Let me tell you, folks, it is beginning to get some of that warm and humid
0:36
It is grilling and smoking season. And what are we talking about? We're talking about smoking a chuck roast
0:42
Yeah, it's not just for the crock pot anymore. So let's get that hasty baked to go in and get to smoke rolling
0:48
because me and the pups are getting hungry. Now, the chuck roast comes up here above the shoulder there
0:54
Right behind the ribby where you get the chuck-eye steaks, which is really good, and then you get to the chuck-eye steaks
0:58
roast. Now the chuck roast when you cut it can at times be a little tough. But folks
1:04
we're going to take care of that for you and I'm going to show you what you do to get the most tender piece of meat you can find. Now, when you go to the grocery store now and you
1:13
look in the butcher's case, there's all kinds of roast laying out there, pot roast, arm roast
1:17
chuck roast, hey, neck roast, it's all there. So look for something. I really like a chuck
1:23
roast because most of the time they're about an inch and a half to an inch and three quarter thick
1:27
This one weighed about 2.6 pounds. Look in that butcher's case. If you don't see one laying there, don't be afraid to ask that guy
1:35
Just say, hey, guy with the knife and the white apron on. Ricken you could get me a fresh chuck roast out here so I could take it home
1:42
I'd like one way about two and a half to three pounds. And folks, Chuck roast sometimes goes on sale, sometimes it's on special
1:49
but sometimes to me it's always a little cheaper than the rest of them other cuts
1:53
We're going to have to make this thing tender to start with. So what are we going to do
1:56
Hey, we're going to mix us up some lime juice and what are we talking about that
2:01
Justin Wilson stuff, that stuff is so good. The magical word, the w sauce
2:05
I'm not going to say it because y'all have been on me so many times because I can't pronounce it
2:09
Where your sister sauce, something like that. People say, it's just call it the w sauce
2:14
So we're going to take some w sauce and some lime juice, mix it together, coat it on both sides
2:20
Now, what have I told you about lime juice in the past when we're cooking the perfect steak
2:24
What? It is a natural meat tenderizer. Yes. The acid in the lime juice breaks down muscle connective tissue, which is going to make the meat more tender
2:34
Yes, it is. But, folks, you ain't like a margarita. You ain't going to be tasting that limel
2:39
Shannon's laughing like she's already had maybe two or three. I don't know. And then I want you to mix up some seasoning
2:48
And what did we use? I don't know because I ain't got the list in front of me
2:53
Now, folks, after you. got it rubbed down with that deba sauce and that lime juice I need you to take some of
2:58
our original seasoning and put it in a little mixing bowl then I want you add you some
3:02
coarse ground black pepper some onion powder some garlic powder and a little bit of
3:06
dried mustard and mix it really well and then I just want you to coat it
3:10
everywhere what is the most common mistake that people make when they cook in a pretty good piece of meat I know do you know she I do know because I watch
3:18
Cant Rollins video there you go it is under seasoned and over cooked always
3:23
be mindful of that. So when you get all that season really well, I need you to put it in
3:27
a little old baggie zip it up put it in the ice box You need to do this about four hours ahead of time because we going to let it set in the ice box about three Then we going to go out there and preheat that grill on that third hour oil clean and
3:41
we're going to let this come to room temperature. So let's go get this hasty-baked smoker rigged up to go because we fend to throw a piece of meat
3:48
on there and go to town we are. Now that don't mean we're going to drive off. That's cowboy for me
3:52
We fend to hurry up to get her done because I'm hungry. So come on over here to the smoker
3:56
Well, I want to just show you something in here. all the coals is down here on this end. Indirect heat or direct heat. Indirect away from the fire
4:06
Direct over the fire. Now, I have opened the little door and that son of a gun is some of that hot
4:14
I'll tell you for sure. You can see I got the fire raised up really high in here. I'm this far from the grill grates
4:21
We can't be smoking on that. Well, folks, first I want to sear it good. Then we're going to put it back over and get a little smoke bath
4:27
Let's see, can I shut that pretty quick without it burning my fingers
4:32
Old and cleaned it is, so what happens next? On go the Chuck Roast
4:38
And I think there might be a sound. Yeah, I'd like to hear that little sizzle when it hits
4:44
What are we going to do? We're going to crank that fire up even closer. Right now, I am nearly pi R square, 2.54 centimeters from the fire
4:54
I am, and I learned that in Algebra Cas. So you're going to just really get this a good sear maybe four minutes each side and then we'll slap it back over here on the indirect side
5:04
Let it down all the way add us some applewood and mesquite to that Fogo oak and we'll be good to go
5:25
Well, about four minutes one side, four minutes other. You can see we got some good color coming up here
5:31
And folks, I am a firm believer that we're going to save some of that moisture in there before we ever start
5:36
And we're going to get us a pretty good crust that's going to form. Now, we can't be smoking with them coals that close over here, drifting over there
5:44
We're too hot. So what are we going to do? We're going to adjust the fire down all the way to the bottom
5:50
I'm going to add me some apple and some musquite. Now, you could use any fruit wood and hardwood combination you like, but I really be lacking me some apple with some beef or some cherry
6:04
Now, you mix that with the oak, and I want it to get a good smoke bath, so I'm going to put quite a bit in there
6:11
And then I'm going to mix some mesquite with it, I am, because I do love me some mesquite smoke
6:16
Now, mesquite can be overbearing if that's all you're using, so use it sparingly
6:22
We're going to want, shut the door. You can see the smoke is rolling
6:28
Yes, it is. Let's get the door shut. We're going to crack this into where it's about half
6:34
This and over here, about half, because I want that smoke to roll through there all the way
6:40
And we're probably going to let this go 45 minutes to an hour until we get an internal temp of about 155 to 160
6:47
Then we'll break out the goodness. We will. So don't leave me right yet
6:51
You'll miss out on what's half. Well, we've been on about 52.5 minutes, according to the sun and Duke's watch, and we have reached the internal temp of the meat of about 155
7:04
And you can tell that good smoke as give it a good coating So let me see can I get it picked up and bring it right over here before the beagle get a chance to steal it
7:18
That's pretty. And don't that look awful pretty laying up in there like that
7:22
And look here what we got for it to sleep on. Some of that pink butcher-wrapped paper
7:27
And what's this going to do? Seal in all that moisture that's trying to ease right there out of that
7:32
Did you see that? that glistening effect that makes mouth water and good it does
7:37
So I need you to take some of that carry-gold butter, and I just need you to put a little tad right here
7:43
and a little tad right there if it'll come off my finger
7:47
Big says, did somebody say butter? And then look what was growing right out here by the barn
7:52
Some time. I just need you to sprinkle just a little on there
7:57
And if you can get that fresh time, mm-mm-mm. If not, I don't mind you using the dried
8:02
But get you some, put her on there. And this is the kind of Christmas present I'd like to got to unwrap under the tree
8:10
So I just like to fold mine over, give it a good crease there
8:15
Fold her back over this way. Make sure it's tight, okay? And then just like wrapping them Christmas presents
8:22
Because what are we doing? Sealing all that moisture and all that flavor in
8:27
Turn her right back around here. And I want you to notice something here
8:32
in a minute as we do this. Now I'm going to leave it just like this and guess what? I'm going to
8:37
turn it over because when we finish we're going to wrap to where that's back on the bottom
8:43
So back we go, wrapping again. The double wrap is going to keep this well insulated and not let any of that flavor and juice
8:51
seep up on out of there and this is going to be the bottom side, the side that we put on last
8:57
So we got her here. There's our top side that we started with. Give that a little
9:02
good creasing and guess what it goes back to the fire you can tell folks ain't a whole lot of
9:08
colds left in there because we didn't have much to start out with so we're going to add a few more
9:13
of them to it because remember now we got it sealed we ain't after the smoke we're just after that
9:18
low and slow constant temperature now if you ain't got a temp gauge on your smoker i need you to get
9:24
one that you can place in there and keep an eye on it because we want to run 250 to about
9:28
275. Now I'm going to put a deflector shield on this and help hold that heat temperature down
9:35
just a tad and we'll check them cones accordingly as we begin in this cooking process because
9:41
that chuck roast we're probably going to cook about an additional two and a half to three
9:46
hours to just let it get there and just fall. I mean so good and it's tender you could eat that
9:51
without your denture shan yes you could always do to that good steaming effect and that moisture
9:56
that that paper's locking in from the good folks at the Reynolds kitchen. Well, wrapped up like she needs to be like a Christmas present under the tree
10:05
What are we going to do? We ain't said that under the tree. We said that on the smoker. Yes, we are
10:09
Remember that the side that we put on first, that is the side of the paper that becomes the top
10:14
because we double wrapped that all the way around. That seals the moisture even better on the bottom
10:19
Place it over here. Remember, on the indirect side of the coals. Coles is down here, none down here
10:26
to let the lid. We're going to let this thing warm up and see exactly where we're at, see if we need to register that airflow any, because we want to run about 250 to 275 for about two and a half to three hours and let the goodness come in
11:09
Well, we was on about three hours we was for this Chuck roast, and when I said two and a half to three
11:19
you got to remember your cooking time, your temp. You want to try to get to that internal temp of that meat up to at least 200
11:26
Now that depends, too, on what you want to do with it. Now, I like to slice mine about like a brisket, and I like to make what
11:32
I like to make me a barbecue sandwich. I don't want to be chopping it
11:38
I want to leave it right there. Get me some of this. Look at here, folks
11:42
When you cook barbecue sauce a little too long, what does it make? Jam
11:47
Barbecue spread. That's what it makes for sure. Slap her right on there
11:52
Now, you can also take this, and you can chop it. It makes great what tacos
11:58
It sure does. Now, if you want to cook this plum on down there to where you've got an internal temp meat
12:02
of about $2.50, this thing is going to fall apart. but I'm going to slice mine up into a barbecue sandwich, and it's going to be so good
12:11
And I've had a lot of good help today. Shanah, have, and only one of them is still present at this time
12:16
And he is... You've got three of them. Where? Major, Beeg and Dukes over there
12:21
Hey, Duker, come on now. Well, here is the Beeg's bite, the Majes bite, and the Dukers bite
12:29
Yep, everybody got a bite they did, and everybody enjoys. Now it's time for me to have a bite right here
12:35
And we got that good bark on there. I think you can see that as it comes down in there
12:39
Even across here, that's what I'm after to give it that good smoke cream. Go on to do it
12:49
Go on do it. That stuff is smooth right there. And as always, I tip my hat to all our servicemen and women
13:01
all the veterans who have kept that old flag of flying, keeping camp safe no matter where we are
13:05
Thank y'all so much. But hey, remember what I told you? What do you want to do with this piece of meat when you get it ready
13:12
Me, I'm slicing, so I quit about 200. You want it to fall apart. You're probably going to have to cook about three and a half to four hours
13:19
And then it's going to just chop and fall apart there. Pour you some of barbecue sauce on it
13:23
Get you some in buns. My number is BR 549. Call me, and I'll come over and eat
13:28
I will. As always, anything that we used will be listed down there in the little links below's
13:33
God bless you each and everyone, and I'll see you down the wrapped-up Chuck Rose Trail
13:42
Rolling, rolling, rolling with my duke or pop. He says, Dad, you can't dance
13:51
This is what happens when all your equipment breaks. Don't let these clothes for you
13:56
The cowboy know how to do some of gaberizer work. Ain't your right, mate. He says hot, head
14:02
It's really hot. Do not do this to yourself because you may not ever get the tape off of it, but hey, it works and it'll do the good job
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