Chuck Roast Smoked Like a Brisket on my Traeger Ranger

A fun way to elevate a regular chuck roast from the grocery store. Tender and packed with flavour!!
IG: the_parttime_pitmaster
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-- Used in this video: --
Traeger Ranger: www.traeger.co...
Lumberjack Pellets: lumberjackpell...
Croix Valley All Meat Rub: lumberjackpell...
My own Barky Brisket and Beef rub

[@teamworkcell4623]

You are good brother. You have common sense. I like the way you teach. Make more videos.

[@michealnelson5179]

Love your 8 am eyes, brother. Looks all bleary & blinky like the guy in my mirror too... lol

[@ptpitbbq]

Hahah thanks man early mornings are a part of the whole bbq experience. I think my brisket cook on my drum was the earliest so far!!!

[@MorphousInfinity]

You could recap the temps and times more that would be beneficial. Thank you though.

[@mamaandpapajoe]

Chuck is one of my recently discovered gems. Nice cook with some great info Maxx!

[@ptpitbbq]

Thanks CJ I always appreciate you brotha!!!!!

[@jacknick429]

Chuck steak is one of my TOP FAVORITE cuts of meat - AMAZING Flavor !!! Mmmm yum yum yum !!

[@uni-byte]

I recently picked up 3 of these (about 1.5kg each). They were on sale a $17 CDN per kg. I did one on my smoker pretty much as you did, but was not entirely happy with the results. Next time I will get the butcher to cut them double or triple thick (3-4.5kg). I think that will produce a better result. It's now about -20C where I am and I did buy a blanket for the smoker but it's too darn cold to install it!

[@-.Steven]

Very nice! Thanks! I've done a Chuck like a Brisket before. Done right, they are fabulous!

[@AlergicToSnow]

I don’t pay too much attention to the stall before wrapping. I’ve tried a pan and also wrapping in butcher paper or aluminum. I will say wrapping tight in aluminum seems to be the best. The pan tends to soften the bark because it’s actually braising or steaming.

[@ptpitbbq]

I get that, I actually do the foil boat wrap method the most, and yea I never notice the stall I ramp temps up and blast past it.

[@joshuarosenblatt]

Have a chuck I’m about to toss on the smoker. Enjoyed your video. Thanks!

[@AverageOverlander]

Wrapping in foil will make it pot roast tasting. If you like that then wrap in aluminum foil. If not use butcher paper or leave unwrapped. You can get all the juices by placing a pan underneath if juice and drippings are important.

[@jzblue345]

Chuck roast is the best we just had a big pot roast the other day and it was phenomenal.

[@ptpitbbq]

I love chuck roast, and a nice Smokey bbq pot roast is always a win!!!

[@snarlyvegaslots]

Will Do. Sprinkle Kitty... Let's Gooooo..Hello from Las Vegas

[@gleneckert1]

Thanks bro, picked one up at Costco today. Gonna do it this way👍👍👍

[@ptpitbbq]

Awesome bro let me know how it goes!!!!!

[@xschm1dx]

Same here. Got at Costco in California. It was cheap and looks good. Gonna try this.

[@geoffryflanigan-dd4gm]

Have a nice pot roast I'm smoking today. Only been smoking about a year now. I'm using a Chargrill off-set. A lot of work with these smokers having to put a SMALL split of wood every 15min. Haveing fun with it though. I'm thinking about making some French dip sandwichs

[@joeburns7819]

So smoke to 160, wrap and then cook to 205? Looks great and i think my Sunday will be doing this.

[@ptpitbbq]

Yes basically 165 really is good wrapping for a chuck roast, for brisket or pork shoulders I will wrap at 175/180 but with chuck roast there is no fat cap to render so 165 is a good number. Also 205 but more importantly prob tender so your thermometer to go In and out super easy.

[@joeburns7819]

@@ptpitbbq thank you, Do you let it rest for 1 or 2 hours

[@ptpitbbq]

@@joeburns7819 yea you can for sure , I rest my proteins usually in my oven set at 155/160 or lowest setting no higher then 170. And I wouldn’t rest for much more then 2 hours.

[@joeburns7819]

@@ptpitbbq thank you. Making this tomorrow

[@edgardocruz2975]

Doing this as we speak, thanks!

[@RP-ue9wy]

What tenp did you pupp to rest at?

[@koryweaver5868]

About how long was the total cook time? I am trying it today.

[@ptpitbbq]

Sorry for the late reply!!!! I it was a while ago I think in between 8 and 10 hours lol if you have Instagram you can follow me on there and I usually can reply faster.

[@GregRocheleau]

I agree, wrapping in foil is the best.

[@ptpitbbq]

Thanks for watching and yes I’m a big fan of foil I’ve actually started to really like the foil boat method as shown in my lastest brisket video

[@GregRocheleau]

@@ptpitbbq I will watch that one.

[@davidseppala9897]

Do you do the butter when you have a brisket resting also? I was thinking of that the other day.

[@ptpitbbq]

No I don’t think I have, Briskets have a fat cap and it’s still gonna expel more juices well resting. There not much for external fat on a chunk roast or even my pork butts after I trimmed. So I figure adding fat in the rest stage can’t hurt.

[@michealnelson5179]

@@ptpitbbq yeah I did 2 chuck roasts this weekend. 1 I smoked all the way & paper wrapped after 160’. The other I smoked to 160’ alongside the 1st, but then put in a foil pan with some beef broth on a bed of sweet onions, then foil sealed. Cook Temp to 250-ish and removed roasts at 200 internal. The paper wrapped was the best meat I’ve ever made. Fam disappeared it from the table. Weirdly the foil sealed one seemed to dry out. Next time, butter or rendered fat baste first!

[@relaxtube845]

What temp did you pull it off?

[@ptpitbbq]

No exact temp once probing tender but definitely around 206

[@426superbee4]

What i make out of them, is? STEAK! YUM I flame broil it JUST LIKE A STEAK there is a trick to make steaks and the roast more tender, is? Baking soda, a brine or sprinkle baking soda on it let set in the frig cover for at less 5 hours, take it out RISEN IT OFF GOOD and pat dry it, Coat it in butter then your seasonings. Let it set for 1 hour and its ready for the pit

[@jackwebb5917]

What did you take the internal to? (F)?

[@ptpitbbq]

Probe tender going for the same feel as I would brisket, but I’d say around 206

[@jackwebb5917]

@@ptpitbbq cool! Thanks! Great job!

[@ptpitbbq]

@@jackwebb5917 thanks a lot I appreciate it!!

[@frankt7521]

How do you make your Au Jus?

[@ptpitbbq]

I mix bbq sauce and beef broth together, I warm it up a bit before I add it to the wrap. Once it’s all said and done the au jus will have the bbq sauce/beef broth what ever rendered juices come from the chuck and then some butter from the rest stage. Lol

[@2old4allthis]

Margarine? You used margarine? I mean, you said butter, but . . .

[@ptpitbbq]

I use what I got

[@2old4allthis]

@@ptpitbbq “I use what I got”. Okay, well, get yourself some butter, cook two chuck roasts, compare one against the other, and see the difference for yourself. Or don’t. Maybe just get yourself some fake meat as long as you’re going to use fake butter.

[@ptpitbbq]

@@2old4allthis lmao 🤣🤣man your really worked up about me using fake butter, i kinda feel sad for you…… also just putting this out there, championship bbq cooks use parkay which is fake butter and win comps all the damn time. Oh and I do use “ real butter” just depends on if I want to get someone all fired up over something stupid or not 😂😂😂😂😂

[@2old4allthis]

@@ptpitbbq Hmm - 56 videos dating back two years, 722 subscribers. Wonder why. lmao🤣🤣

[@ptpitbbq]

@@2old4allthis and I appreciate everyone of those 722 subs lmao and I appreciate you for taking the time out of your very busy life to let me know how hurt you are by me using fake butter😁😁 so thank you my friend

[@franklauriekranitsky2782]

Looks Great. One tip though.... asking for me to like and subscribe is not the way to do it. If the videos are good they will like and subscribe! Quit asking!

[@ptpitbbq]

Point taken and I appreciate your opinion, i personally don’t get bugged or triggered by it when I hear people mention it so I don’t think about it in any bad way, But thanks for the info man and thanks for wAtching 👍

[@idontwantahandle510]

I rest my chuck for 2 to 3 hours.

[@chrismiles6854]

Bro, just to let you know you didn’t help me on anything I was trying to do all I was trying to do is cook a chuck

[@chrismiles6854]

Next time don’t make it so complicated on all the different seasons and what you were doing as I’m just trying to make shit tonight

[@xyzero1682]

$22 a kg. Canada is collapsing.

[@Howiedog88]

Lol, its $9 a lb ($19.8/kg) here in Tennessee at Kroger, are we collapsing too?

[@dank9288639]

@Bradley Martin fk, maybe lol here in California, it's 4.99lb!

[@426superbee4]

What dose it look like to YOU? ME" 1 big ASS 🥩🥩 steak > Couse i like it bloody rare to YUM Its done to my liking in 1 hour I like it 2 3/4" thick if its 6" thick. I will slice it into halves

[@chriswiland]

That’s malarkey is where you lost me you sound like Joe Biden🤦🏼‍♂️😏

[@ptpitbbq]

He must have watched my video then 😂😂😂🙌