Brisket prices are TOO high. Try this instead. | Mad Scientist BBQ

[@kenmandu4499]

This guy is a benchmark for how to speak and present a video. No "ums" or "ahs", informational, to the point, a pleasant demeanor. Lot of KZbinrs could take a lesson here. Subscribed and now I'm hankering to get the pellet grill out!

[@bigta1982]

He is great. He doesn't say ums or ahs but count how many times he says "so".

[@brucerudd69]

Agreed. Very good presentation

[@doughinkle2947]

I so agree....and I subscribed too

[@shalysagavin6354]

He’s one of the reasons I got smokers and started!

[@Caldoyel]

Fantastic presentation. Had zero, "as you can see's" which drive me insane.

[@IHave14U2C]

I've done a bunch of chuck roasts and have found that it's best to get a good bark on them a little quicker (not easy with a pellet grill since there's not much smoke at higher temp, works great on gravity charcoal pit) and then coat with smoked tallow and wrap in foil instead of butcher paper. (butcher paper is perfect for fattier packer briskets) Once that chuck is nicely tender but not overcooked (somewhere around 200 degrees internal), remove from the heat, open the foil and allow it to cool to about 150, wrap it back up and hold it at about 160-170 (my oven does this well but be sure to test your oven temp for a couple hours with a probe first, don't trust the oven temp display) for a LONG TIME. I like at least 12 hours/overnight. This will produce a nice, tender and crusty chuck that doesn't fall apart and is extremely versatile for anything from a meat and potatoes dinner like pot roast, to sandwiches, tacos, burritos, ect. And as a bonus, this finished chuck roast fits into my normal vacuum bags to put up, freeze and give out as gifts to your friends and family who will be blown away by your delicious, thoughtful and homemade gift. They can simply put the whole sealed bag into a pot of simmering water to reheat and it will be almost as good as the day you finished it. Enjoy!

[@mrangel2640]

Thanks for this info., I will have to try this out. I'm a stickler for the internal temp. for the meat breakdown, applying the tallow, then letting is rest (I insulate mine in a cooler with towels) for about 3 hours before serving. Love my BBQ/Smoke family out there!

[@robbylucas1115]

I've been smoking chuck roasts for the last few years, I smoke them with pecan wood on an offset Oklahoma Joe's grill , season with salt pepper, garlic or a steak rub , smoke at 225 to 250 for about 3 hours then I put them in an aluminum pan beef broth in the bottom about a half inch a few hunks of real butter cover in foil finish in the oven at 300 for a few hours or less its always incredible! Ive always enjoyed grilling and smoking meats but have avoided the brisket for a long time, I found a half brisket at Walmart 6lbs $50 I used the exact method I used on the roasts exept longer smoked for 6 hours , covered in foil pan in oven and used a digital thermometer cooked to 200 degrees, let rest covered for 3 hours then left in oven on warm for a few hours , had it for lunch , ive had brisket at several great restaurants around the st louis mo area and a few in Nashville that were great but not to toot my own horn mine was the best ive had beautiful smoke ring ,great bark , tender moist and delicious 😊 my wife said I must do 1 each month , we've been making street tacos from the meat , corn tortillas, cilantro, onions , lime juice and quaso they are amazing i couldn't be happier so glad when it turns out as planned or better try my method you won't be disappointed! 😊💯💞 I did use a blend of hickory, pecan and post oak for smoking!!! I think the brisket was a bit better than the roast , I was surprised coming from Walmart !

[@tonybonnici5920]

This is great. Here in Australia, the same thing has happened to the price of brisket. It also happened to other meats such as Lamb Shanks. It was "poor people's food" until it became chic in restaurants

[@AngryAlfonse]

...chicken wings

[@kennydavis2276]

@@AngryAlfonse I turned down a small bag of wings a couple of weeks ago. 13 bucks for about 10 small wings. My family would have chased me away from home for cooking those few wings.

[@AngryAlfonse]

@@kennydavis2276 I miss the 90s/early 2000s, when wings were considered "trash food for poor people." My family wasn't poor but was definitely struggling back then, especially after the dotcom crash, and we used to eat hot wings 2-4 times a week because of how cheap they were. Now I make 6 figures and struggle to justify buying wings when I'm at a bar 🙃 $1+ per wing is just ridiculous

[@venharis2012]

Fajitas (skirt steak) and Tripas (beef lower intestines) were poor peoples food in South Texas. Today marinaded fajitas are $11.99 a pound. It's cheaper to buy 1 inch thick prime sirloin on closeout at Sam's wholesale club and a lot tastier too...

[@Trigger200284]

Same here in Canada, it's getting out of hand, people are getting real tired of the rich screwing us. 8 bucks a pound is insane.

[@techdavis]

I’ve smoked a Chuck roast like brisket several times. But, a couple weeks ago I tried something different. I smoked 2 of them for about 3 hours. One became chili, which was also cooked completely on the smoker. Probably the best chili I’ve ever had! The other went in a crockpot with Anaheim chilis, el pato sauce, and an onion and slow cooked until I could shred it - amazing for burritos with an incredible smoky flavor. All done on my gravity smoker and apple and hickory chunks.

[@patmac1134]

Thanks Matt, definitely going to try the chili

[@mbranbb]

Heck yes both of those ideas sound awesome

[@shawngillogly6873]

Those both sound like capital ideas. :)

[@benjifaa1]

Nice, just did chili with one this weekend. The other one I made a rendition of Birria tacos.

[@robertdavis5495]

Love to get the recipe and instructions for the chili

[@grantday2673]

Thank you Jeremy for being as non biased and honest on the offset vs pellet. I love offsets but since I'm not making a living with it, I love my traeger just as much. Can't wait to try the chuck roast.

[@AE-bw7km]

Was the timing for the chuck the same as the brisket? I was thinking it might be quicker because it was so much smaller.

[@nickstavig8654]

I’ve been smoking chuck roast for awhile now however I spend the last couple of hours brazing them. Spend 2 hours getting smoke around 185 on the pellet smoker 2 hours at 225 with a bit of spray or until 165 170 2 hour or until 205 sealed in a pan at 225 with a bit of liquid in the pan made from beer and apple juice

[@McNamEvan]

Good method bud, I think I'll try that next go. I find the chuck can end up a little dry if treated like a brisket.

[@mpoisot]

How long do you rest, and at what temp?

[@mattydanger3165]

This is awesome! Split a half cow with a friend and they took the brisket and I took a bunch of chuck roasts. Just cooked two of them last Sunday for my mom’s birthday just as I would a brisket and I couldn’t have been happier with the results. Literally took my first bite and said to my friend, “This is almost like brisket.” It was one of my best cooks in a while and I’m stoked to do more of them and also play with how I want to treat them. Thanks for the video as always!

[@tomb816]

Take a big chunk of the smoked chuck and slice it about the thickness of a chopstick. Hit them in a cast iron real quick and roll them up (tie one piece of twine). Sometimes I'll sauté onions and add some fresh herbs. Either way, throw those into a pot of pasta sauce and let it simmer for a couple hours. It's going to taste awesome, with any dish you want (just pasta is fine). Save all the leftover sauce and make pizza w/ it. Amazing.

[@RonOnTheGrill]

Man I did a Chuck roast before I ever did my first brisket, and when I did, Brisket became optional. I love 'em! I think I've only smoked 2 or 3 briskets, haven't even done one on the channel yet. And the point you made about all the left-overs is a great one, because a Chuckie is the perfect size for my family of 3. Briskets just often don't make sense. And that was BEFORE they started going for $100 a pop. I can do two chuckies at the same time, have 'em done in 5 hours and still be way under the cost of a brisket. Glad you did a video on this man, I've been telling people this for a while.

[@wchayes8646]

I inject melted beef tallow into my chuck roast. Tastes just like a juicy brisket. I also inject my brisket flats the same way. So moist and juicy. Got the smoked tallow injection from your videos.

[@zachmorrow7737]

I’ve been watching your videos for a few months now…I love that you are putting more time and thought into pellet grills! You get better, we all get better and can enjoy BBQ even more!

[@smh0095]

Jeremy, listening to your comments about the size of the chuck roast affecting smoke flavor and moisture I wanted to share I attempted to stack two bound with cooking twine loading the middle with tallow, garlic cloves and minced garlic. I dry brined prior to binding, and just did black pepper on the outside before smoking. Came out great. Thanks for all of the help along the way.

[@tomb816]

I did the same, but with beef shanks, a couple weeks back. I used 4 beef shank "steaks" and put layers of bacon in between the shanks. Twined it together and smoked. Absolutely amazing. I regularly do 4-6lb chuck roasts, but gave this a try; mainly due to sale price.

[@ilanhadag]

Jeremy On my GMG I start every long cook with 2-3 hrs on very low temp A great thing to do is to get a smoke tube with pellets inside the smoker,light it up and let it burn . You get additional bark and flavor this way. It also helps smoke the trimmings or tallow which in turn brings more smoke flavor to the entire cut when you add it before wrapping Remember that if you want bark ,you can go exposed all the way. This is one of the perks of having a pellet smoker. You set it and gp to bed ... People normalyl go 180 all night from about 11 pm on a brisket,and then go 230-270 until it's ready . You know all about resting,so figure it out. In my experience 270 provides less stall frustration. Another great cut for smoking is the foreshank part that you male minute steaks from. Here in Israel it's #5. We use the European system

[@BrianJacobson]

I started doing chuck roasts on the pellet smoker to avoid waste. My family isn't big enough to justify a brisket. We would waste too much. The last one I did I smoked until I had a good bark then I put it in a pain with some beef stock and wagyu tallow and covered it in foil then put back on the smoker until tender. Then I turned that into pulled BBQ sandwiches. I can't wait to see your experiments with chuck roasts.

[@oromis16]

I've got some questions about smoking in volume for a food truck. 1. Is it better to use wood or pellets for smoking? 2. What are the advantages of using a dry rub over a rub with a binder or vice versa? 3. Are there some herbs and spices you shouldn't (for flavor reasons) use on beef, pork, and chicken? 4. Can you use the same rub for beef, pork, and chicken? 5. Is there a "standard" set of spices to use as the base for a rub and then add to it to achieve the desired flavor?

[@jonv8177]

Hey Jeremy good video. I've done a few chuck roasts, & they indeed will dry out if you aren't carefully watching them. I usually use a wet brine before, which helps prevent that. I will say chuck is a great economical alternative to Brisket. However an even better choice is Tri-Tip, which usually has far more marbling then chuck, & tastes almost identical to Brisket. There is also less chance of it drying out. I'd definitely give tri-tip a shot on your next video. Btw All Things Barbecue has a good video on Smoked Trip Tip, which is a good reference point

[@tjy698]

Jon thanks for the info, the problem with the tri tip at least in my area is that it's about 11 -12 a pound vs a chuck which is 6-7 a pound

[@ronaldregan3866]

@@tjy698 Try tip going to be just as tender with much much less cooking time though.🔥

[@sultanaljuhani1571]

thanks for the tip....the tri-tip :) . will experiment with it next weekend hopefully

[@ncooty]

Thanks for the suggestion!

[@stonetoolcompany3649]

I’ve been a huge fan of chuck for many years….An unrecognized star. The texture, marbling, and flavor are wonderful… but sometimes it can be tough. The key to what you are doing is to pre-cook it sous vide at around 130-135 F for a couple of hours. Because of the fact that it is sealed in a vacuum bag during this, it will retain a lot of moisture…. The longer you hold it at that temp the more tender it will get, but it will stay pink and juicy. Then work on the smokey bark.

[@aloafofbeans5585]

Hey I have a pellet smoker and I might have some tips for you. First thing, cook fat side down because the heat source is from the bottom. Also, you might wanna cook on something around 200 or 225 the whole cook. This is gonna take a while so you'll have to put it on the night before and check on it at around 8 hours into the cook. If it needs more, let it go longer but once the bark has a deep red color, then wrap it and send it for another 8 hours or less depending on how much extra time you gave it unwrapped. You can also bump the temperature up to around 250 when you wrap it. Overall expect around a 16 hour cook for a brisket around 15 lbs and you will get great results. It might take more or less time but you should be fine because briskets can rest for an eternity. Also of course do your smoked tallow thing.

[@briansupermag3918]

Thx for these tips. I am waiting on my LSG pellet grill and am trying to learn on its uses and techniques. Thx again for these tips

[@92bagder]

I recommend a smoke tube. Its just a metal device you fill with pellets and put on the grate and ignite it; gives more smoke

[@shawngillogly6873]

100% agree that on a pellet smoker, you want to cook fat cap down. And I do the same as you. Cook 225 until the wrap. Then I'll bump to 275. I budget for an hour a pound. And I'm usually right to within a half-hour either way.

[@aloafofbeans5585]

@@briansupermag3918 no problem bro

[@aloafofbeans5585]

@@92bagder ok thanks for letting me know. does it actually give more smoker flavor? is that something you were able to measure or do you just assume? does it also help with the bark and how often do you have to refill it?

[@scottomlinson2017]

I tried this yesterday and the results were interesting. 1) it took longer than I expected. I'm not sure why I didn't expect that thick cut of chuck roast to take about the same time a small brisket. Lesson learned. 2) I did a rub as well as injecting beef tallow and when I wrapped used a little more tallow on the butcher paper. I pulled it from the heat about 198 degrees and let it rest 30-40 minutes. The outer pieces fell apart. The bigger part of the roast sliced and was juicy. It tasted great but the learning continues.

[@kalajainen]

I’ve made great burnt ends with chuck roast, but haven’t found it comparable to brisket when I slice it. The fat just isn’t as evenly distributed through the meat. I’ve also found chuck roast seems to stay more moist when I pull it off the smoker at a lower internal temperature, 180-185 or so rather than going all the way to 200 like a brisket

[@tico4940]

Dump the serated knife for a smooth blade,and get a Grillia Grills and you have 2 smoke options,the staedy temp or temp swings that dump pellets in like oscillating fan for more smoke.Or get a pellet tube for constant smoke and set in on grill grate .When you take off butcher paper put back on grill 1 hour to tighten it up.

[@brandingo9094]

or just use an offset and have better bbq

[@srt4magoo]

I've been doing this for a while now. Chuck roast often goes on sale as well. I honestly almost prefer it to brisket and you're right about the smaller sizes as well. Great video!

[@randomdiyguy1883]

Love the chuck roast, eat it almost exclusively. It gets to be about $4 a pound sometimes and I get for the whole month. Otherwise I get the shoulder roll and make ground beef on a medium grinding disc. I mechanically tenderized it with a cheap Amazon one for just the chuck roast cut. Don't over do it. Go by feel as you go. My new method is dry aging in the fridge. Not a pretty sight, but salt all sides really well and put on a wire rack. After a week you have something special, and no need to mechanically tenderize. But you could do both methods. Slice up and cook both sides medium rare to medium. Just a note is that the tenderizing this way introduces the outside bacteria to the inside. So do last in both scenarios. Adding thyme and butter is a good variation too. Enjoy.

[@kentmccord841]

Thank you Jeremy. All your videos are very helpful and educational. One thing that I have found here in Texas is that prices of meat are hit or miss. You'll catch a brisket at a great price so you have to be vigilant and watch for the deals. I did a chuck roast today myself, treating it just like I would a brisket and it turned out great. Smoke on brother.

[@ADR-j9m]

Leftover brisket flat is great if cut in small pieces and freeze in 16-24oz packs. Added to beef soup, they break up and thickens the soup. The smoky flavor is a great addition. My beef soup uses expiring cuts from the store, with onion, carrots, celery, frozen brisket and piles of shredded cabbage. in a pot, fry the onion, carrot and celery. Then add the meat and heavily season with Italian seasoning and salt. When cooked down, add shredded cabbage. When well wilted, cover with beef stock and let simmer for a while. Makes a lot and storage in quart containers in the frig make great lunches for several days......just say'in.

[@clintondobbs3544]

I did exactly as you recommended in the end a few weeks ago, created poor mans burnt ends with a chuck roast. Will definitely do it again, and recommend for a nice weekday meal! Oh and I did use beef tallow to help infuse some additional fat/juiciness. The texture is surely different, but the flavor was great!

[@saltypyro9458]

What are y'all going to do when you can't afford any food? Then you will stand up and fight back, when you're starving?

[@rodneymitchell6031]

@@saltypyro9458 I hope everyone has learned a lesson. Vote Democrat you get disaster.

[@saltypyro9458]

@@rodneymitchell6031 Both sides have corruption.

[@bobsundquist2039]

@@saltypyro9458 $2 bullet and a mule deer or elk. Got about 80 pounds of meat from a mule deer this year. Will feed me and the wife for the year.

[@saltypyro9458]

@@bobsundquist2039 Not every person has your advantage.

[@jasonryan74]

I’ve smoked several chuck roasts always with great results. I like them because of the shorter cook time and very flavorful beef! Todays cook! Smoke chuck a few hours then add to cast iron with red potatoes, carrots, onions, garlic, herbs, red wine. Keep smoking till beef shreds!

[@joshortiz1333]

I've used a chuck roast for exactly what you saod, burnt ends and they were amazing. The only thing I did differently want pre-cube the roast and season all the cubes individually and set them on my off set smoker. They were delicious

[@kennybaumann2117]

Jeremy the next time you use the pallet smoker for a long cook put your meat on right out of refrigerator and use the lowest setting on smoker using your preferred pellets. When I do briskets I will smoke them at 180 until they reach 140-160 internal b4 I wrap. The long smoke time at lower temp really infuses a lot of smoke flavor without the need for a smoke tube. I turn heat up after wrapping to 325 so overall cook time is comparable to 10-12 hours at 225-250 but the smoke flavor is really close to an offset.

[@kennybaumann2117]

Could not agree more and I couldn't have said it better!! I figured this out by accident well 2 actually. The first was when I started late and had to get it on the smoker ice cold. The second one (same cook) I forgot to turn it up, frome the smoke setting 180°, till I checked on it about 5hrs later. Best brisket ever and the only way they are done now.

[@kennybaumann2117]

Now that's funny I just realized I just relied to my own post 😜😜😜 No wonder I couldn't say it better.

[@frankiesalmon7545]

Been waiting for a video like this for so long from JY. The whole low n slow BBQ ethos was born out of necessity for using the cheapest cuts of meat, here in the UK you’re talking £120 ($160) for a decent packer brisket which is an unfeasible amount to spend especially considering the learning curve and the fact that everyone probably ruins their first few briskets. I stick to lamb shoulder, pork shoulder and beef ribs which are much more affordable here in the UK, but it’s great to see someone smoke something like a chuck roast even though I’m not sure what the equivalent joint of beef would be in the UK. More of this content please 🙏🏼

[@TheCulturedHillbilly]

I have rendered some tallow from trimming of a briskets in the past. Then I’ve taken a Chuck Roast and injected melted tallow into the Chuck Roast then smoked it as normal on a pellet smoker. The results are AMAZING.

[@ctrchg]

Been getting at least one chuck roast a week - especially since the briskets are either hard to find or too small. The chuck roast work just fine. Like others have said, makes great chili.

[@lucasteel1475]

I’ve been doing something similar with a London Broil. 4-5 hours, 275-280, offset smoker, wrap with talo and it really tastes extremely similar to a good ole low and slow brisket.

[@brghtwht]

Where I live in Canada, I've never been able to get a brisket in the grocery store until this year, and I've never been able to get one for less than $85-100. Y'all are lucky to have had such cheap brisket for so long.

[@EtherGaming604]

And we can't order good quality online like Americans can. I go to a butcher and it's definitely good quality, but the pricing is outrageous 9 out of 10 times

[@josephpetretee4428]

Socialism sucks lol

[@craigjohnchronicles2504]

​@@EtherGaming604 - Have throw this in here, in case other people are still reading the comments two years later (like me - LOL) ....Brisket was never about "good quality". Wagyu, prime, dry aged? Some places are trying to make Brisket a "Designer cut of meat". ..."Choice and select" is the REAL brisket. Snow's BBQ never uses prime - they use select...

[@kevinbongard6772]

Cook many chuck roasts on the smoker....comes with the beef we have processed......cook them just like a brisket .....try it hot & fast on a gateway 300 ° Wrap it with some beef consemate and branding oil from Texas Oil Dust You'll have a winner at a fraction of the cost

[@nealvillarreal4367]

Prices are 5 to 6 dollars a pound here in south Texas for most beef cuts so there’s not much difference. I do think a tri tip is the closest thing you can get to a brisket for slightly a lesser cost.

[@iloveconcrete1550]

Same here Viginia

[@crawdaddct]

Those Tritip are a much more tender peace of meat. Try cooking like steak. Reverse sear. 135-140. Slice thin. Man their good.

[@chilliewillie75]

In Kansas brisket is cheaper still than chuck roast.

[@duanehenicke6602]

@@crawdaddct This yr was the first time I'd ever seen a tri tip. It's been my go to since ribeye went to $20lb. Reverse sear is the only way to go for tri tip. I trim the meat side and some off the fat cap if it's to thick. Score the fat cap, season like a steak. Set pit @180. Smoke until internal reads 135. Sear 2 minutes a side. Rest for 15 minutes and slice. The platter it rests in will be level full of juice. Marbling is insane and the fat melts in your mouth. It's the only cut I've came across that rivals a ribeye. And @8.00lb..... South Texas here.

[@thebrowns1330]

Pellet grill brisket. I start the brisket at 11pm on the lowest setting. When I wake up I crank up to cooking temp, usually 250 and leave it there till the stall, then crank to 275, and wrap in paper till done. I’ve also unwrapped the brisket and put back on the pellet smoker for 30min to finish off the bark. I don’t do this every time, but it’s a neat trick to get more crunch. I have a vertical pellet smoker and go fat cap up.

[@jaredwalker8065]

Jeremys truly a man of the people

[@justaddwata]

Absolutely - Plugging Porter road who sell both brisket and chuck roast for $10 a pound to make an argument for how we can save money not using brisket really is compelling!!!!

[@tjy698]

@@justaddwata Jeremy's a hard working man. If he has to plug a quality product to make a go of things, then more power to him.

[@derrylbell5939]

I have a treager 885 and love chuck roast smokes. Usually, a nice dry rub night before. Next morning, pull the roast out of fridge for a couple of hours. Put on the grill at 165 w/ superstore for about 2 hours. Wrap it and cook to 185 internal at 235 smoker temp. Then un wrap and back on the grill for 20 minutes to help set tge bark. I eat carnivore and do a couple of these a week.

[@OleScratch1]

I use chucks ALL the time for pulled beef/pulled beef sandwiches. Cheap cut that turns into beef magic.

[@jakeg7033]

Any tips for a chuck roast? thinking about trying one this weekend.

[@OleScratch1]

@@jakeg7033 season with s & p, place on smoker @250-275F until meat hits internal of 165F, place in roasting pan w/ beef stock with carrots/celery/onions, cover with foil. place back in heat until meat hits 200-205F. Thermometer will easily slide in/out. Rest for 30-60min before serving.

[@briansupermag3918]

@@OleScratch1 thx porter for that recipe. May give that a shot.

[@jakeg7033]

@@OleScratch1 Thanks for this. Will give it a go!!!

[@bobbybirdwell4762]

Yes. I have smoked several chuck roasts. The main reason is because the nearest place for me to get a prime brisket is almost 2hrs away. Plus they are definitely too expensive. I find the largest thickest roast I can to smoke. Just like always the intermuscular marbling is what catches my eye, if it's at least 3lbs or larger I go for it. I found some shoulder roasts do well also as long as they are marbled up. You do have to pick through stack to find the good cuts but there's usually 1 or 2 good ones outa 10 or 15 cuts.

[@gregr28]

I use an A-Maze-N with my pellet smoker and highly recommend it. I doubles (or more) the smoky flavor from the pellets without affecting the temperature. Still not quite to an offset, but much much closer. It's also useful for cold smoking. For shorter cooks, I usually start them with a 1 - 2 hour cold smoke. Other than that, I've been following your offset directions as close as I can and have had amazing results.

[@coreymcconnell1908]

Just bought 2 briskets for 4 bucks a pound. One was 16 lbs and the other was 19lbs. Im from Canada and this is unheard of. They are safely in my freezer. Gotta grabbem when you can

[@StayRec]

@@coreymcconnell1908 c . Do Dow lol w lol

[@thedave6232]

bro, i started looking for brisket alternatives a few months ago due to ridiculous brisket prices, and i started doing chuck roasts the same way i do briskets and they're waaay better than i thought they would be, and waaay cheaper... nice video!

[@paulsandgren8625]

Really enjoyed the chuck roast video. I had tried a top round roast but when I got it to 200f. It was flavorful but dry. I would love to see a more in depth chuck roast video as I am new to smoking. 3/8 " offset smoker.

[@jacmoll9]

After I smoke the CR for between 4 and 6 hours (depending on the size) I braise it in the oven in better then bullion for like 4 hrs.at 220. It’s so tender when I’m done you need a big spatula to get it out of the braising pan. Ohh and the liquid in the braising pan is liquid gold. Mix equal amounts with bbq sauce (Masterpiece the best IMO) and mix back in with the meat once it’s pulled. You don’t need that much. Don’t make it soupy!

[@chris_favreau]

Just a heads up to my BBQ Heads out there... Sam's Club of all places have some great looking Prime grade brisket for $4.99 a lb... To be honest, I've never cooked a brisket and my boss (wife) won't allow me to get one because she says that we can't afford it (our son had cancer last year and it hurt the pockets), but I still wanted to give you folks a heads up on the great deal. 🙂 I'm in upstate NY and brisket prices were normally $7.99 a lb up here, but since inflation hit, I've seen them at $9.99 a lb.

[@TheMusicscotty]

Really sorry about your little one. :) Praying for you in Nashville, bbq brother.

[@chris_favreau]

@@TheMusicscotty thank you! He's doing well now, but last year wasn't fun... But he's all good now. Last treatment of chemo/radiation was a year ago and he's got his hair back🙂

[@joshualejeune83]

@@chris_favreau Sorry to hear about your son, but very glad he's doing better!

[@patmac1134]

@@chris_favreau So glad to hear he's doing better, double whammy during the pandemic.

[@chris_favreau]

@@joshualejeune83 thank you my man, I sincerely appreciate that!

[@adamschweitz2917]

I love cooking Chuck! Brisket here in Oregon is ALWAYS way more expensive, even on sale it can be $150. Recently I have started purchasing whole chuck clods (the primal that the chuck roast comes from) from a local farm for just over $3 a lb. I treat it just like a brisket, and it comes out fantastic! cutting is slightly different as the muscles run differently than a brisket. some parts will be more apt to pull if you don't let it cool enough, while at the same time other sections will cut into perfect "flat-like" slices. If you cannot find a whole clod, look for a chuck roll, chuck heart... basically anything that comes from the shoulder. You will not be disappointed!

[@104mack]

I use a smoker tube burning pellets in it to get more smoke in my Treager smoker.

[@RicsBBQSpecialties]

Hello Sir, try using wood chips in your smoke tube instead of pellets. It works great and real deal burning wood.

[@104mack]

@@RicsBBQSpecialties Great idea, I'll definitely have to try that. Would I soak the chips or just use dry?

[@RicsBBQSpecialties]

Dru

[@RicsBBQSpecialties]

Dry

[@104mack]

@@RicsBBQSpecialties Great tip!! Works good with pellets and sound like it should be even better with chips!!

[@Evan-hq5dt]

For guests I made about 10 lbs of chuck roast on a pellet grill. Half of were cooked to medium to medium rare, as I like to do in the oven, and the other half I cooked to 200 - 205 F. My guests and, more importantly, my wife have been asking about the longer cooked ones months later.

[@RicardoZ590]

Way to go Jeremy! Chuck roast for the win! At least Until those brisket prices come back down to earth, lol! How about just doing a video strictly on the smoked chuckies? The does and donts and tricks and tips! We could all really benefit! Thank you

[@j33dup]

Shut up buddy

[@RicardoZ590]

@@j33dup why you mad bro?

[@RicardoZ590]

@@j33dup don’t be a little beyotch

[@nassiratti8542]

Just charcoal grilled Chuck roast, absolutely tenderized just like Brisket. Total cook time: 7 Hrs. Smoke Flavor: Mesquite Great substitute!

[@AndrewMcSpadden]

I can't wait for the pellet grill research. We don't have the room for a grill land offset so we went with both worlds and sacrificed a little bit. I'm okay with less smoke flavor but I hope to find a way to get more when desired.

[@dalewilliams7484]

I've done chuck roast on my pellet and ive treated it like brisket and wrapped it and finish it in paper and let it rest for a long time. I've wrapped it in beef broth. Next time I want to use beef talo. I've sous vide chuck. Its a pretty resilient cut

[@andrewday3206]

Jeremy Thank You for another good video. I just wanted to share a formula I’ve found to be very tasty. So far setting my pellet smoker @ 175 and using Jim Bean pellets has given me the best results. It seems setting the temperature higher than this burns the pellets and limits the smoke produced. To get the best results I smoke at this temperature for 5 hours minimum. After this I’ll turn up the temperature or finish them in an oven or humidified oven.

[@BabyDiego10599]

Andrew thanks for the reminder about smoking on a pellet grill at lower temperatures! I need to try this again.

[@andrewday3206]

@@BabyDiego10599 I hope it works for you 👍🏼 If possible find some Jim Bean pellets I order mine online. They really make a huge difference as well 👍🏼 Happy grilling

[@BabyDiego10599]

@@andrewday3206 I ordered those pellets. Never tried them before so excited to see how my good turns out. I’ll let you know.

[@andrewday3206]

@@BabyDiego10599 Let me know when you try them…. I’m dying to see how much you like them 👍🏼😃

[@printingthepokedex2636]

I am on team crispy bark and the Chud boat (a foil boat rather than complete wrap with tallow on the bottom) with a tallow pour over top every 30 or so after the stall does wonders for a brisket on a pellet smoker.

[@BBQbyBiggs]

Luckily I picked up about 8 briskets at a Kroger on sale before this spike. Choice, but 1.99lb wins.

[@localunion874]

Me too. I let everyone I could know.

[@johnmully71]

I did a couple tri-tips for Stroganoff and cut them into chunks 2-3 inch slices smoked low 215 for a couple hours after they cooled I put into fridge overnight cut into 2" cubes and added to beef stock simmered for a few hours and finished with the rest of the ingredients holy smoke the fat added so much richness and hands down the best stroganoff i've ever done!

[@juantrejo7686]

If the prices get any higher I'm gonna start looking into smoking cow hooves XD

[@crawdaddct]

I’ve just been smoking chickens and pork. Man I’m tired of chicken and pork. 😂

[@92bagder]

theres always horse

[@juantrejo7686]

@@92bagder Mr. Ed Brisket?

[@joeweaver9913]

I smoked some chicken thighs and drumsticks the other day $.99/lb

[@joeweaver9913]

@@juantrejo7686 now you're talkin

[@ImJustRough]

Take a chuck roast season it up and smoke it till 160 degrees. Pull it out and Put it in to a pan with some jalapenos, sweet peppers ,red onion, beef stock and a dark stout beer.. cover it in foil and finish cooking till u can shred it.. it's the Wolfe put recipe and it's good

[@onocoffee]

The "cheap cuts" of meat have steadily risen over the years - the more that a cheap cut has become chic and in vogue, the more expensive. Kudos for working with neglected cuts like this.

[@mattspychala7251]

The problem with brisket cuts is that there’s only two briskets on a steer so it’s limited availability compared to a piece you can chop into smaller pieces like a ribeye or sirloin

[@jimmymac601]

Osso Bucco is what people use to use for stock. Now it is 30/40 bucks at an upscale restaurant.

[@BW-ze3mg]

Absolutely. And quite honestly, the availability of technology packed smokers plus the wealth of available information such as this has drastically increased the number of people getting into doing this. Eventually, I think we will see "cheap" cuts of meat be steadily priced right up there with filet and prime rib roasts simply due to demand. I love that people are getting into it but the specialness of turning a cheap cut into an overwhelming crowd pleaser may start to lose it's luster.

[@adwhite804]

Yup

[@socomon69]

I remember when flank steak was cheap. Now it's Gucci.

[@Tymril]

You talking about the true spirit of bbq I agree with. You talking about using smoked tallow id question if it really is budget friendly. I love that cooking regional favorites for bbq is so much fun. I lived in Texas where beef was king. Now living in PA pork and chicken. Much love for all bbq and thank you for diving in and helping spread your knowledge.

[@jimmy2thymes916]

I've been smoking on a pellet grill for about a year now and have never done a brisket. It's only me and my gal so its just way too much meat. So I went the chuck roast route and honestly have no desire to spend $100+ on a brisket.

[@Paul-ge7dg]

In all reality, you have been cooking on an Easy Bake Oven. Pellet GRILLS are not smokers. They produce smoke, but so does a piece of paper. Pellets are compressed sawdust with absolutely zero flavor. You want a smoker, buy a smoker.

[@andydodds6396]

I don’t usually comment but this one re-established my faith in bbq. Cooked one yesterday on a Traeger with a smoke tube. Got to 205, rested for couple of hours. Flavour was great but was a bit chewy. Re-wrapped half the roast and put in the oven overnight for extended rest at 150. Absolute magic this morning, beautifully tender, family devoured it in minutes. Looking forward to where you end up in your quest for the best pellets. Keep it up, thanks.

[@tjy698]

Andy this is what I worry about. The tenderness. If you had a do over with your cook how would you do it? What temperature did you have the traeger running at?

[@andydodds6396]

@@tjy698 so the rest was the key. If I was doing a brisket I’d have planned for a long rest from the outset, I was just hoping to get away with a short one here and just proved I couldn’t. Temp wise I was 190 until wrapping (around 165 internal), then 250 until internal was 205ish.

[@andydodds6396]

@@tjy698 so to answer your question, I’d probably stick with the same plan and just have the long rest. After the results in the evening I was thinking of doing a confit next time like @chudsbbq chuck burnt ends, but the results in the morning mean I’ll stick with it and do the burnt ends another time.

[@TallDad610]

I’ve never done a brisket for a few reasons. One of the big ones is the cost like you talked about. However I’ve done several chuck roasts. It’s a great option for my 30” electric smoke and I’ve had good results. We get a whole beef a few times a year and thus have toast to use usually. It’s always delicious and now I know it can compare to brisket instead of calling it my own poor mans brisket.

[@1lebero]

Chuck roast smoked well it's a great piece of meat

[@woodgrain18]

Briskets can be intimidating even after your first one I still get kinda nervous when it's close to being done or resting especially if there's a lot of hungry people waiting for it! My first brisket was actually pretty damn good but my second one was awfull!! I've thought about trying out a chuck roast for awhile I guess I got to now.

[@TallDad610]

Selection and trimming seem to be extra important as I’ve come across a few very fatty roasts that didn’t leave much meat and were too fatty to really trim around. But the leaner ones have been great

[@ryancinker7497]

I smoke two 4 lb chuck roasts for about 6 hours. Let em rest, cube em up, then add them do dutch oven and add all chilli ingredients. Smoke for 3-4 more hours and I have the best chilli I've ever had. Also use them for pulled beef sandwiches

[@Buddha841]

I've been doing chuck roasts for the past year... Costco even has Wagyu Chuck roasts, and not too pricey.... I've neve been able to pull of a brisket on my Kamado smoker, but the chuck roast is pretty much like burnt ends... Last week I did a wagyu chuck roast and a choice chuck roast, and the choice was definitely drier, as expected, but did really well in quesadillas/fajitas.

[@l.christopher.luther8787]

I have smoked a number of chuck roasts over the years, and to be honest, I much prefer the roast for it's taste and tenderness. I use a basic Texas-style rub (mostly salt and pepper, but with some chili, garlic, and onion powders) and run the smoker at 250. After about 2.5 hours, once the bark is well set, I spritz with a 50/50 ACV/water mix every 40'ish minutes. At around 165 - 170'ish degrees, I apply tallow and wrap in butcher's paper, then back on at 275 until the meat is probe tender and around 205. Then it's a rest and serve.

[@nirro6]

Anyone out there still looking at this and porter road, their meat is pretty good. Delivery time isnt that great due to Fed Ex being Fed Ex sometime. And, I'll be the first to tell you, the chuck eye steak is damn near the best cut of meat you could probably get from them. Not nearly as expensive as the ribeye but has a beefier taste then the ribeye.

[@timothywagner9878]

Thanks again for sharing your wisdom. It’s just me and my wife, so I normally do a chuck roast because a brisket is way too much for us. Thanks again

[@jackrodosta7971]

I've cooked a lot of brisket and tons of chuckies on my YS 640 and what I've found is to get the best bark and smoke flavor for brisket is to start it at 200° for a couple hours then I'll take it to 250° for the rest of the cook. It takes longer but I'm able to get that dark mahogany almost black bark on my brisket. Your chuckie looked perfect the way you did it. I like to use chuckies for burnt ends they come out awesome

[@caveydl]

You leave fat cap up or down?

[@jfreakinl4719]

@@caveydl cap goes up, my dude.

[@jackrodosta7971]

@@caveydl on my YS640 the heat source is from below so if I cook on the main grate fat cap down. If I cook on the upper grate fat cap up because there is more heat reflected off the top of the cooker

[@caveydl]

@@jfreakinl4719 my dude, I was asking because pellet has heat source from below. Thanks for your input I guess

[@caveydl]

@@jackrodosta7971 thanks jack. I have the same grill, wondering if we didn’t anything different.

[@BamGregoire]

When making my chuck I smoke it up to 180 then tallow wrap till 207. Pull and rest wrapped for 15 minutes. I then cube then place in a pan. I add 1/4 stick or less unsalted butter cut into tabs. A handful of brown sugar sprinkled on top and lightly cover with bbq sauce. Back in the over at 275 for 20 minutes wrapped. Pull and toss and add more sauce and dust with my seasoning then back in for another 20 minutes or until it is toothpick tender. The chick will melt in your mouth.

[@hayeswildrick]

I’m really eager to hear the time/temperature variations you can send for the chuck. Also how you knew when to wrap without a fat cap.

[@foosblood24]

This ^^^

[@BeforeMorningBand]

Ditto!

[@ViolentEngineering]

Me too, please!

[@Daddybell6957]

Ive smoked these alot.. i usually smoke till 165-170 and wrap and finish in the oven... smoke time depends on size but usually for me a 3lb chuck takes about 3-4HRS till i smoke too 170... i usually spritz every 20 mins after the first hour.. just gotta find out what works for yall

[@redman7124]

@@Daddybell6957 what temperature would you have the smoker at?

[@thomascocker2427]

Add 2 A-Maze-N tube smokers at the beginning and you'll get the bark. Cook at 250 deg F rotate as needed

[@Humbucker75]

Super glad you’ve delved more into the pellet grill market since you probably have a lot of subscribers that are primarily one or the other but are also interested in the other. Love the vids!

[@darunealbane]

Lumber jack brand pellets are the best

[@babemassey7985]

Not sure what brand of pellet smoker you are using, some brands have a super smoke option and this setting does help. If your looking for additional smoke flavor try running smoke tubes along side your product in addition to the pellet grill during the cook up to the point of wrapping the product. The tubes will work with any protein, along with using them as a stand alone when smoking cheeses.

[@ItsRyanTurley]

I’d recommend fat cap down (on a pellet grill) towards the heat source. You will get better bark development on the meat side and more fat rendered. Cheers!

[@jordanott5464]

definitely the way to go

[@joneclegg]

I've thought about that, but don't you then get the grill marks on it?

[@robertchism4752]

I agree

[@0dumping]

@@joneclegg Not hot enough for grill marks.

[@ItsRyanTurley]

@@joneclegg yes but then you keep fat down and the presentation side is the flat or meat side. Cheers!

[@chrislowe1883]

When I use my pellet smoker I mix the PitBoss charcoal pellets with PitBoss comp blend 50/50 and I get great bark!!

[@mikebell2112]

Chuck roast is also pretty good in the Instant Pot. 😉 Really though, if you find some portions of the roast are better than others, it might be interesting to have the butcher dissect out that muscle whole and see what that looks like. Other cheap meats you get segments in the steak that are better, in sirloin or even round. Maybe not for smoking but still. Another hot tip might be the arm roast (from the upper front leg) that has the big marrow bone in the middle.

[@ronpaulrevered]

Thanks for working on dialing in the pellet smoking techniques. I was recently gifted a pit boss pellet smoker and I find your videos so helpful.

[@boysrback5690]

Soon we'll be smoking Leather boots and baseball mitts

[@MinnesotaFats]

Nah, they're going for $100 pound, unless you're talking used :)

[@debs2696]

I smoke the best chuck boot around!

[@cscottfish]

Ive been doing chuck roast for years. You can buy a case of chuck roast from sams club for 3.50 a pound, usually 80 pounds worth. I cook them the same way you did with added water in the smoker. The chuck u had was small and lean, the chucks from sams are roughy 20# each

[@markjensen7381]

You should look into a Shoulder Clod...

[@brt5273]

Great vid. I've been moved from brisket to chuck for quite a while now, both for BBQ and for making corned beef. It's a little different but just as good.

[@peterbradshaw8177]

What’s the cook time difference between the two? I didn’t hear the difference and I’m curious about that difference as well. Shorter cooks for arguably similar results could be another draw for some.

[@travisdegen8428]

Yeah, I'd like to try this as a budget conscious amateur but I'd like to know roughly how much charcoal/time I would need to set aside.

[@zacharymoore9028]

My chuck was the same weight as his but thinner and longer and it took about 8 hours vs 13 for a full brisket. It was 1/2 bag of royal oak.

[@wchops7578]

Check out Cooking With Ry, he has a lot of chuck videos.

[@coachcp]

Way shorter on mine than a brisket. It's a lot smaller overall typically

[@derekremillard5266]

Chuck roast is my go to on my Pit Boss. My general process is I get a 7-8lb chuck from my local butcher and do a slow and low overnight cook. I love Bear Mountain comp pellets for most of my cooks. I tend to do around 10-12 hours around 190-200 degrees then pull and wrap. After the wrap I go another 4-5hrs at 200 until I hit 200-205 IT. I find I get the best bark and beautiful smoke ring from this process. Depending on my preferences that day, I sometimes cube and sauce like burnt ends and there's times I just rest it and slice it like I would a brisket. I've gotten rave reviews from both and most prefer my chuck roast over brisket. I really enjoy your videos. You give us all the info and tools to go out and impress with our BBQ. I truly believe that my smoke game has excelled over the past 16 months and I owe some of that to your knowledge that you share with all of us novices out here. Keep up all that you do and thanks again!!! Derek Remillard. Blackstone, Ma.

[@belavet]

"Briskets are too expensive, try this!" One month later.... "Chuck roasts are too expensive, try this!"

[@patmac1134]

Funny, but unfortunately too true. Look at what happened to Tri-Tip

[@socomon69]

Let's go Brandon! . . . and congress.

[@shutyofacejerk]

@@patmac1134 indeed. Tri tips and the whole cow from the rootah to the tootah

[@BeersAndBeatsPDX]

I usually find that chuck is more expensive per pound than brisket.

[@johngreen5837]

7 bucks a lb for Chuck at Kroger and 7 for brisket in east Tennessee

[@hieyeque1]

I did a chuck roast about 2 months ago on my smoker - honestly, it was very good, close to a brisket. For me, it was a cheap and easy way to get the smokin' feeling without going all in on a brisket. Sometimes I just need to smoke something.

[@VirginiaHapa]

Thanks for this. Lately, I cannot justify paying $100+ for a brisket. I’ve made the “poor man’s” burnt ends before and they came out good. Def not the same bite as that point but everyone enjoyed them.

[@taylorbokshowan5713]

The price of brisket up here may as well do a whole tenderloin

[@rskeen16]

sounds like you need to make a trip to TX. we are calling 4.71$ per lb expensive for prime.

[@chrisroberts5300]

@@rskeen16 mannnnnnn, my local grocery store in Cali is doing 10.99 a lb for choice

[@rskeen16]

@@chrisroberts5300 ouch. market street grocery just had select quality brisket on sale for $1.97 a lb. and bone in rib roast choice are on sale for just under 6$ a lb till the 24th.

[@DJShine2413]

I just did chuck roast burnt ends Asian style using spg and China five spice powder. Put in a pan with beef broth at 175 and Cubed at the desired tenderness. Finished in a pan with butter, brown sugar and bachans spicy bbq sauce. They were great and a big hit.

[@tylerschmidt9081]

Tri tip is another great affordable roast for smoking. Would love to see a similar video with a trip tip comparison to brisket. Great stuff as always Jeremy!

[@peveral4246]

Not anymore if you live in California! I love inflation :D

[@wolco003]

Reverse sear and slice for steak sandwiches. Santa Maria BBQ. Sooo good. But too expensive lately.

[@case8987]

@@peveral4246 let’s go Brandon

[@peveral4246]

@@case8987 If you're going to say "f*ck Joe Biden," do it with your whole damn chest. You're not special for hiding behind a right-wing dog whistle.

[@case8987]

@@peveral4246 imagine how low iq you gotta be to use the term “dog whistle” conned by wacko journalists lmao. You’re so progressive yet you COMPLETELY align yourself with every giant media and big pharma corporation hahaha.

[@jerryyale7084]

I have never used a smoker before after viewing a lot of your KZbin videos I purchased a Oklahoma Joe Bronco my first meat was a chuck roast and it turned out to be the best I have ever tasted thanks for all help Jerry

[@fk319fk]

Meat prices are going up. every now and then there is a deal, often only for 2-3 days. Last week it was pork loin, $2/lb for about 10 lbs. I bought 4 and dropped them in my deep freeze.

[@Dad_Lyon]

Pork loin is cheap and easy to make tasty.

[@jamieteeter1532]

Have you tried smoking a tri tip? It’s leaner than a brisket so I marinate and inject it… but I get good smoke flavor and bark. It’s not a rich as brisket so you can eat more of it in one sitting. Plus it takes about Hal the time as a brisket. Sadly though I have noticed tri tip prices going up as well

[@Dominikmj]

It is strange that chuck roast is less expensive (per pound) per brisket. Let's face it - it is far more versatile and definitely very beefy. You can make steaks out of it (even really good steaks, if you using a lot of trickery) - and now we are learning, that you can even do some proper BBQ with it!

[@hugotendam5349]

Well it isn't though

[@toddlynch7282]

I'm late to this video (as well as the channel - loving it, BTW!) and I've got a confession to make. First, I'm making this comment when I'm only half-way through the video. Second, I've been a huge fan of chuck roasts ever since I got my sous vide setup going a couple years back. Salt, pepper, and a hint of garlic powder (thanks, Guga!). Into the vacuum-sealed bag and the water bath. Set to 135F for 24-36 hours. Drain and save the juice. Pat dry and sear all sides on a ripping-hot cast-iron surface. It's PERFECTLY tender and flavorful. It's as good as any of the sliced beef I've gotten from any proper deli. And that's from a CHOICE grade cut! I know - it's not "BBQ" but I can't argue with the results. And, yeah, I recently got a pellet grill that I've got a couple of decent meals from already, as well. I'll DEFINITELY be putting a chuck roast on there soon as they go on sale frequently at my local grocer. Keep up the quality content - I'm hooked!

[@Seezor]

Once again a great video and when I'm doing wear I see you're doing, I feel like I'm doing something right. I did a Prime Chuck Roast a while back and no doubt it wasn't brisket but it was really good. I haven't done the beef tallow but I do get great results. When I do beef tallow, I render my own from the trimmings. I brush it on and add a little extra seasoning before wrapping. Thanks for your videos👍

[@kbraker510]

I appreciate his willingness to go after this oft debated topic. Beef brisket, the whole with point and flat is still the cheapest cut of meat available for choice the average is 5 dollars a pound. Boneless chuck roast averages 8 dollars a pound. With sales and promotions you can usually get 2-3 dollars a pound of either one. The big difference between the two is the loss of mass due to shrinkage and edible meat during the cook. Briskets we all know shrink significantly where as chuck roasts do but at a much lesser rate . At the end of the day that and the time necessary to that is what makes brisket more expensive in both cost and time invested.

[@zacharymoore9028]

We got half a cow last week and I was going to do brisket on Sunday but there was so much chuck that I thought why not try it out. Everyone liked it and it was basically the same prep and cook with a huge smoke ring. I will for sure keep trying to figure it out!

[@plaspohlme]

I have a pellet smoker and my "secret" is putting wood chunks right on top of the heat deflector. You may have to cook just a tad hotter than you usually would to make sure they catch, but it really works. You cant refill it but most of the smoke flavor is absorbed early on anyways right?

[@KamKing19]

I know the newer Traegers have a super smoke mode. I heard it helps.