Thank you for not babbling for twenty minutes. Just the facts, thank you ma'am!

I'm making this for my momma, Mother's Day. Can't wait to throw some into a fire warmed corn tortilla and salsa. Thank you for this eye popper recipe.

I started two chuck roasts this morning according to this video (except that I sliced it instead of pulling it - no big deal). We just finished dinner, and it was amazing. My niece said it might have been the best meat she ever ate! I am glad I found this little video. I will be making this again... and again and again.

I'm new to pellet grills, just got mine yesterday and this will be my first cook on it :) I have watched soooo many of your videos and LOVE LOVE you and your hubby. Thank you!!!

I do this often but I put it in a crockpot after I cook it with Hatch NM green chili for about 2hrs and make burritos,tacos or with eggs for breakfast

@stephy1151

2 жыл бұрын

I'm from New Mexico. Nothin beats our chili!! 😁

Love your channel! I've used your method twice and will again, tomorrow. Comes out perfect! I also vacuum freeze the shredded beef and it's still delicious later. You'd never know it was frozen. We make our version of 'carnitas' we got from a restaurant years ago that closed down. Shredded beef with a tiny bit of jus, fine chopped onion, fine chopped jalapeños, some cubed avocado, topped with shredded cheddar-jack (not a lot) and lots of squeezed lime on top. Nuked just enough to warm it up nicely. Tortilla is optional. Great stuff!

So looking forward to cooking it this weekend. Plus finding this awesome channel. Thank you Susie!

That Kitchenaid mixer tip was a game changer! Delicious from start to finish.

I've smoked a chuck roast numerous times but never included the step with the uncovered pan. I do braise it covered till its tender enough. Try pecan wood sometime. Very good flavor.

Great vid. Short, informative, and to the point. This is also the same way I make my pulled beef.

Came out great! Tried it with some slight changes like rubs and pulled off after wrap and finished in oven.

Great video! Thanks for sharing this recipe with us all!!!

Thanks for the video. Used the technique as close as I could given what I had available and turned out great.

There are a lack of good pulled beef videos around, good job!

I was looking for something like this. Thanks for the recipe, I'll try a smoked beef chili with this method!

Delicious and simple... Yum, yum!

Yum. Gotta try this. Thanks

Thank you for sharing how to do this. I bought a chuck roast because it was older and fallen on the ground at store (becuase I save money). And, I think that I'll use that. Thank you.

Very well done. Love it

Looks delicious!

Dang that looks so good. Looking forward to trying out this recipe and method.

It doesn't get any better than this I assume. Yummy for my tummy..

Looks great! I smoked 2 chuck roasts the last few days. Both were tough. I will try this!

Wow!!! First old episode I’ve seen!!! Gonna try it tonight

Nice job on the Chuck Roast. I'm going to fire my smoker up and try this. Thanks for sharing.

Looks amazing. I’m trying that today on my traegar.

@Mrs.VonChin

3 жыл бұрын

How did it turn out? I have a traeger too...

This worked perfectly for me, a grilling newbie 😄

wow - sounds awesome

Awesome recipe, thanks.

That roast looked amazing. I gotta try this on my vertical smoker. When I do I’ll upload a vid on my channel and give you a shout out and credit for this method. Thanks for sharing.🤙🏻👍🏻

That looks and sounds so delicious. Can't wait to try this on the Traeger.

Hers is so nice looking. I followed this receipt last night( on my Pit Boss) mine came out okay. I need to do another one because I may messed-up on the first steps regarding when to cover the meat.

I have some of your products. I use the one for chicken all the time love it. Thanks for sharing. 😊

That looks so delicious!!!

@Heygrillhey

6 жыл бұрын

Chris the Shrinerdawg thanks Chris!

Followed this recipe and I am about to drift of into a meat coma... will write more after I regain consciousness.

@stevenschiffel4294

10 ай бұрын

You can reenter meat coma by just smoking it to an internal temp of 135-140. Medium rare slices beaurifully

I just picked up a chuck roast. I'm going to the mountains with my masterbuilt portable smoker and try your recipe. I might add carrots and potatoes to mine. 😋

Did this over the weekend. Turned out fabulous. I’d put in some photos but cannot figure out how

Great recipe i am gonna try it in my new electric smoker

I follow your website but didn't know until now you had a KZread channel so awesome

Great job. Thanks! I did a 2.5 lb chuck yesterday on our Pit Bull Tailgater pellet grill/smoker. Love the simplicity of this recipe. Texture, smoke ring, and shredding were AWESOME! Only thing we didn't like was the overpowering black pepper imparted by the rub (we used 1 Tbsp salt, 1 Tbsp black pepper & 1 Tbsp onion powder). Next time (and there WILL be a next time, loved it! -) I'm gonna cut that black pepper back to 1/2 - 1/4 Tbsp. Thanks Again! DK on the Farm in Central IL

@dkhenry12

4 жыл бұрын

PS.... I also put two (2) red potatoes in the pan with onions for covered cook. We sliced the potatoes about 1/4 inch wide. Worked great. Would of added carrots too, but didnt have any in fridge at the time :( Thanks again! DK

@Heygrillhey

4 жыл бұрын

That sounds amazing! I'm so glad you guys liked it!

I'm pretty accomplished in the kitchen. I've braised lots of tough cuts of meat to tender perfection without fail ... until today. Not that it was tough, because it wasn't. It just wasn't fall-apart or shredable at 204 degrees and by two different thermometers. It wasn't particularly moist either. Never experienced anything like it.

@boblamb2161

10 ай бұрын

go by feel and not temp

Gonna start this tomorrow !!!

So funny. I have a Halloween party this weekend and I literally always resort to your videos to find nice and simple but delicious meals. You guys rock!

Love ur videos! After u remove the butcher paper, do u cover the pan in foil for the 1.5 to 2 hours before putting back on for 15 min uncovered to finish?

Should I let my roast come up to room temp or is it ok straight from the fridge. Any preference. Thanks

wow the dough hook. I've been grilling for over 10 years and without a doubt I learn more from you than anyone else on social media. It's not even close.

I love your videos. Trying this today for the Super Bowl. You are adorable by the way 😉!!!!

👍. Love the chanel. Great video.

Adipoli

We've made it twice I has to be one of her best recipes! Trust me it truly take 9 hours before the meat is tender

@inseasonandoutofseason

10 ай бұрын

that seems insane. If i cook a 3lb chuck roast at 3 hours at 350 degrees-its done, but smoking it for 9 hours, is it worth it?

Omg that looks awesome, I’m cooking a Chuck roast today on my pit boss grill.

@PoeLemic

3 жыл бұрын

Bet you only wish you had a Traeger ...

@jasonpeck2646

3 жыл бұрын

@@PoeLemic bet you wish you had a Yoder

@poelemic3642

3 жыл бұрын

@@jasonpeck2646 He he he ... Well, glad you love your cooking tool. I'm in love with a Traeger. And, now, it's even upgraded, but I'll stick my older one. Btw, what is a Yoder?

@jasonpeck2646

3 жыл бұрын

@@poelemic3642 Yoder YS640. Yoder smokers

@poelemic3642

3 жыл бұрын

@@jasonpeck2646 Yeah, I looked after your comment. Man, aren't they a little pricer than Traeger? About how much did you pay for yours? I got mine at Costco ... I think for about $999-ish. But, they've gone up, I think, to $1300, maybe. But, they're nicer. Mine doesn't have Wifi control or a drain door for your pellets (which I wish it had the pellet DD).

On the grill right now :-)

I’m gonna try this but after wrapping it I’m gonna move it to oven. Should be same result as heat only is what will get to the roast, not smoke. Trying to save pellets!

Cool channel!

01:36 Whatever happened to the first X cups of beef stock?

Heck ya. I got a rub from you guys. It's awesome.

I sliced mine like brisket.

@robertbusek30

3 жыл бұрын

I was wondering about that. Did you get it to 200 degrees before slicing it? I’m afraid of it falling apart as I try to slice it.

My wife uses our stand mixer to pull the meat also.

Just boat a pellet grill. Subscribed!

Gotta love her!

Sounds great! Making it for family get together how many people will 3 pounds serve? Trying to figure out how much I need to buy for 12-15 people. Thanks!

@Heygrillhey

2 жыл бұрын

Plan about half a pound per person!

I am smoking a chuck roast at this very minute.

Before you shred it should you let it rest ? Or do you shred right after you pull it out?

@thefireman285

5 жыл бұрын

let the steam vent, and then let it rest. At least an hour.

I’ve wanted to try this with my Masterbuilt electric smoker. What would you recommend if I wanted to cool it down and slice it thin for cold sandwiches? Thanks in advance!

@Heygrillhey

3 жыл бұрын

If you'd like to slice it, cook to 165 or less. If you take it up above that it'll shred.

@robertbusek30

3 жыл бұрын

@@Heygrillhey Thanks! Love your videos, especially when your little helpers show up (I have five still at home)...

Decent

followed steps to a T. great flavor but still wouldn't pull. Used thermoworks temp for the pit and the quick probe. went to 205. rested 2 hours

@marcOnline

2 жыл бұрын

Same here.

I used the exact instructions but my Beef Chuck Roast did not come out as tender. I did shred it with some effort. Not sure where I went wrong. Perhaps should have left it at 205 f for a while longer.

I would start eating as soon as it comes off the smoker

Can we speed up the process with a higher temp on the grill?

@Heygrillhey

5 жыл бұрын

You could and it would turn out, but maybe not as well.

@ACaffeineAddict

5 жыл бұрын

You'll get inferior meat.

Chuck Roast is a poor mans brisket

I messed up somehow...mine didn't turn out right.

Gimme that meat

Can I do that in the oven

@Heygrillhey

3 жыл бұрын

Absolutely! Same time and temp!

I smoked a chuck for my brother. Started it at 5:15 AM! It had to be done at 11. Thanks to your method we got it done in time. It was the best tasting cook ever! According to my wife!

Question… I had a brain fart… I cooked on smoker but forgot to spritz… os it going to be overly dry? What will May happen because I forgot?

@Heygrillhey

10 ай бұрын

It'll be fine! I hardly ever spritz.

I need her here

Tried this, but it didn't pull apart. It tasted great. I just couldn't shred it.

👍🇺🇸

Anyone ever try this with a venison chuck?

All I got to say is this girl knows what's going on

Ready for some great food... Bob Cooney Salt Lake City Utah

I like lisa

Food porn right there. I cooked this for my wife n I. She said chuck roasts are no longer allowed to be cooked any other way. Thank you

Nice recipe, but the only thing spritzing every hour is going to do is make the meat take longer to cook. My only modification to this recipe is: a) to NOT spritz, and b) put garlic cloves and more onion in the pan.

@Heygrillhey

5 жыл бұрын

If it changes cook time, it does so negligibly.

@ACaffeineAddict

5 жыл бұрын

@@Heygrillhey Every time you open the door to your smoker you increase the cook time by 5-10 minutes depending on what you're cooking on. I've experimented with spritzing. It doesn't make the meat any more juicy (I mean, how could it? You spritz the outside). It makes the bark less barky. The nice hard bits of bark to chew on is one of the joys of smoking.

So you just pull at a time rather then a given temp for the first phase? Maybe mention letting the meat form a pellicle?

@Heygrillhey

6 жыл бұрын

The first phase I shoot for time instead of temp or forming the bark because it is braised during the second step. It won't have quite the same process as something like a brisket where I try to cook more to temperature during each step.

Probe tender at the end is where it's at. Sometimes it has to go as high as 210

Wow you replenished your lip stick lol

Love to play with your roast beef, m'lady

I'm a man and do not know how to use a smoker or barbecue..😁

Leave the fat, get your saturated on!!

She always misses the temp or the time!

Seems like it'd be dry and chewy at that temp.

@gardnerfish5361

6 ай бұрын

No

Definitely disappointed that you failed to use the kitchen aid, and failed to show us how to separate the fat from the liquid. Their are some people out there that don’t know how to cook properly. So you have to show them how they can do this step by step.

@Heygrillhey

Жыл бұрын

I don’t think I failed in any way here, but thanks for sharing your opinion I guess.

I made this and made tamales with the meat.