Nice job Malcom. The Chuck Roast has recently been my go to cook on my Pit Barrel Cooker. Usually a lot of leftovers for beef soft tacos. I just add onions, red peppers and Jalapeno…. and the horseradish too. I'm new at this and I really appreciate your quality videos!!!
just did his way…Amazing. The only thing i did different was made my own onion buns..! Times are spot on and im cooking with a pitboss pellet smoker. very mall smoker and the temp swings, but the times worked out perfectly.
Excellent! Followed the recipe exactly and it was superb! Took some leftovers into work for folks to try and they all loved it. Thanks for the recipe and video!
Malcolm, help me out with something here that I never hear anybody address… when you rest your meat for 2 hours, it's going to go cold, right? So what do you do after slicing and clean up of the meat? I'd hate to think I need to toss it in the microwave after all the time I spent cooking it on the grill…
I would suggest a little Tennessee Whiskey in with that Beef Broth and maybe some Mushroom slices with those Onions…..Just a Sugestion Sounds GREAT I am gonna do this
Looks awesome ! Your my go to guy when it comes to watching and learning some smoking tips from video's ! I'll be trying this soon ! Thanks so much for sharing your knowledge with us !
Thanks Malcom! You rock! Making this recipe right now. Just pulled the Chuck Roast off the smoker…150 on the money. Popped it in the oven covered with some Au Jus,. I added a little red wine, garlic, onion and some fresh herbs to my beef broth, and cooked down for about an hour. Now, as Tom says, "The waiting is the hardest part….Malcom, you taught me the finer points on how to smoke, and every recipe I have ever made that was yours (and there have been many) has come out absolutely perfect. Thank You!
Ok, Malcolm uses an instant read thermometer and heats the added broth-All this is good bbq policy! Gloves for pulling is the only way to do it! Finally, finally, finally…GOOD BBQ advice on youtube!
I just followed the directions exactly. And it came out tough. I used 16oz broth and 16oz red wine. Added Chopped onions to it. and a couple cloves of garlic. Instead of the wrapping it up and putting it back on the smoker. I put it in the oven. After 2 hours. I shut the oven off. Cracked the door open to let the heat out while the wrap was cracked open to let the steam out. About 10 minutes. then closed it all up for the "rest" period. It still came out delicious. Adding red wine is the best. But it wasn't "pull apart" tender. Should I have just taken it out of the oven to let it rest? I don't have a cooler. Do you take the meat out of the liquid to rest? Please help. This is my second failed attempt with Chuck roast.
I smoked A boneless butt roast this weekend and then put it in the crock pot for 8 ours and it almost fell apart. Added sauce after tearing apart, what A meal. I smoked it for about 9 hours.
First want to say I love your videos! I am a little confused on this one though. When you pulled these at 3 hours to wrap you showed the IT at 150. Was that correct? I did this today and at 1 hour I was pushing 160 IT. I used my WSM and ran at a solid 250 degrees. I did wrap at 160 and took it to 205 and it turned out great. Just wondering if I missed something. Thanks for all you do!
Nice job Malcom. The Chuck Roast has recently been my go to cook on my Pit Barrel Cooker. Usually a lot of leftovers for beef soft tacos. I just add onions, red peppers and Jalapeno…. and the horseradish too. I'm new at this and I really appreciate your quality videos!!!
just did his way…Amazing. The only thing i did different was made my own onion buns..! Times are spot on and im cooking with a pitboss pellet smoker. very mall smoker and the temp swings, but the times worked out perfectly.
Excellent! Followed the recipe exactly and it was superb! Took some leftovers into work for folks to try and they all loved it. Thanks for the recipe and video!
You did it again. I am hungry as hell and I am smoking this today. Great job. Love your videos.
Well I tried this. It was horrible. I'm new to cookin. It was dry,dry,dry. Tasted nasty. Better luck next time i guess.
Ur definitely the put boss
Lord have mercy
Going to try this one soon. for sure.
i use the onion roll too……awesome job'
What I like about Malcom is that he lets you know that you can do this with any smoker.
Great videos Malcom. Just watched the one for chuck roast. Can u make a gravy with the liquid left in the pan?
I made these, they were absolutely killer…This stuff makes amazing tacos too.
Man they look great
Thank you for the detailed directions, just made this today and it was delicious!
Tried this last weekend it turned out really good, thank you Malcolm
Malcolm, help me out with something here that I never hear anybody address…
when you rest your meat for 2 hours, it's going to go cold, right? So what do you do after slicing and clean up of the meat? I'd hate to think I need to toss it in the microwave after all the time I spent cooking it on the grill…
I really have to do this!
I would suggest a little Tennessee Whiskey in with that Beef Broth and maybe some Mushroom slices with those Onions…..Just a Sugestion Sounds GREAT I am gonna do this
Looks awesome ! Your my go to guy when it comes to watching and learning some smoking tips from video's ! I'll be trying this soon ! Thanks so much for sharing your knowledge with us !
to cook these roasts we use indirect heat right I'm cooking it on a charcoal grill with wood chucks
Looks awesome! Trying chuck roast burnt ends tomorrow
i am fat too sir.
Thanks Malcom! You rock! Making this recipe right now. Just pulled the Chuck Roast off the smoker…150 on the money. Popped it in the oven covered with some Au Jus,. I added a little red wine, garlic, onion and some fresh herbs to my beef broth, and cooked down for about an hour. Now, as Tom says, "The waiting is the hardest part….Malcom, you taught me the finer points on how to smoke, and every recipe I have ever made that was yours (and there have been many) has come out absolutely perfect. Thank You!
Is a chuck roast too tough to eat at 150 degrees doneness?
arbys take a seat
Ok, Malcolm uses an instant read thermometer and heats the added broth-All this is good bbq policy!
Gloves for pulling is the only way to do it!
Finally, finally, finally…GOOD BBQ advice on youtube!
lovely ….. looks awesome
I just followed the directions exactly. And it came out tough. I used 16oz broth and 16oz red wine. Added Chopped onions to it. and a couple cloves of garlic. Instead of the wrapping it up and putting it back on the smoker. I put it in the oven. After 2 hours. I shut the oven off. Cracked the door open to let the heat out while the wrap was cracked open to let the steam out. About 10 minutes. then closed it all up for the "rest" period. It still came out delicious. Adding red wine is the best. But it wasn't "pull apart" tender. Should I have just taken it out of the oven to let it rest? I don't have a cooler. Do you take the meat out of the liquid to rest? Please help. This is my second failed attempt with Chuck roast.
NHL playoffs have started, good time to be smoking
can I come over?
Thank you Malcom.
I smoked A boneless butt roast this weekend and then put it in the crock pot for 8 ours and it almost fell apart. Added sauce after tearing apart, what A meal. I smoked it for about 9 hours.
What do you use for insulated gloves? Are those just kitchen gloves over another pair or?
what is actually in a pellet ??
wouldnt you rather use real wood over pellets ??
Just made this on my drum smoker….turned out great
In fact my 4 year old ate 3 sandwichs…I was amazed! Ty Malcolm for your awesome recipes!!
where do you get a plate like that? I've been looking everywhere. I'm sick of pulling pork in a roasting pan.
thank you.
Good job dude
Thanks Malcom you are the man! Any new tips on cooking a chunk since this video?
looks amazing, I make a cranberry jalapeno relish that would put that sandwich through the roof
Looks great, was wondering what type/brand smoker you were using for this? I'm looking at the pellet blazn smoker
Smoking one right now as we speak, using this!!!!! Love your food Malcom!!
Malcom, awesome cook .that meat was totally tender..nice sandwhich Brother….
who else is watching this on eid ul adha
who else is watching this on eid ul adha
Can you show how to cook a smoked beef shoulder clod?
First want to say I love your videos! I am a little confused on this one though. When you pulled these at 3 hours to wrap you showed the IT at 150. Was that correct? I did this today and at 1 hour I was pushing 160 IT. I used my WSM and ran at a solid 250 degrees. I did wrap at 160 and took it to 205 and it turned out great. Just wondering if I missed something. Thanks for all you do!
wowww
Six people must have been vegetarians. Either way that looked amazing!! Great job!!!!