Is This Better Than Brisket? - Smokin' Joe's Pit BBQ

[@SmokinJoesPitBBQ]

Hope you all enjoyed this video. Check out my Tex Mex Brisket video next. Yes I did say eleven and a half in this video 😂. kzbin.info/www/bejne/sH3Umqdsh5eqkMksi=q8i_GjK2Cnu2M3MU

[@pawpawstew]

Brisket tacos baby!

[@mickeysanker1547]

I really enjoyed the video. I am wanting to try this as well. What cut is this? So I can ask for it at my butcher shop.

[@SmokinJoesPitBBQ]

@@mickeysanker1547 chuck eye roll

[@andrewbarnes5542]

I had never heard of Chuck Eye Roll so went to local Shamrock store and bought a 23lb'r. Meat prep: No trimming necessary for this chunk, heavy coating of Table Grind black pepper and Blues Hog All In spice rub. No binder coating. Started at 9pm, smoker at 215*, hickory chunks applied intermittently, and wrapped at 150-167 (cannot remember) degrees at around the 11th hour the next day. I should have wrapped the roast in just foil only but decided to use a large foil pan with a metal rack to keep roast out of the rendering juices. I did not get a tight wrap over the pan and roast because the roast was so large that the steam from braising was escaping from the 'covered' roast so it took longer to finish. Took about 16hrs total to finish cook but Thermapen probe went into meat like melted butter. I was running cooker at 300 after wrapping and pulled meat at 197 degrees. It was like it stalled a second time at 197* so I pulled it. I was surprised at the amount of juices left in the pan after crutching. If you are gunna wrap roast only be sure to have a foil pan underneath otherwise you will probably have a huge mess to clean up. Almost done here. The flavor of this cut of meat is awesome. Brisket like? Not at all. As good as brisket? Absolutely so in its own right. Also I got no slices but am fine with that. If you want slices pull at a lower temp. I did vent foil and held for an hour till cool enuff to pull meat. Without a set it and forget it cooker I had to keep adding charcoal and checking temps so I did not get a lot of sleep but I slept like an old dog the next night. It takes a LOT of charcoal and or Lump on my Marshall Gen III offset cooker to do these kinds of cooks. Overall this was a fun cook and the end product was fabulous. Lotsa meat to share with my salivating friends and family!! Thanx again!!

[@dougbish5533]

Question for you Joe, what is the difference, flavorwise, between pecan shells and pecan wood? I'm a huge pecan wood fan, even do my bacon with it.

[@TexasRivermedic]

We have been cooking tritip like brisket for over 40 years in the deserts of Arizona and California. Love them

[@SmokinJoesPitBBQ]

That’s awesome! Thanks for watching 👍🏼

[@PEETY666]

Thanks!

[@SmokinJoesPitBBQ]

Thank you so much!♥️

[@rockmuncher1]

Man, when you take a bite, you don't mess around. That chuck eye looks great too.

[@SmokinJoesPitBBQ]

#bigbite thanks for watching

[@erikclaire5056]

Ok man. This was awesome. I wanted a good sub for a BBQ Beef Sandwich. I did break it down. I took off the top muscle which grains ran differently. Then cut the main portion in half. It gave me better bark to meat ratio and smoke penetration. Smoked like a brisket (rub, butcher paper, tallow, time etc). Wow. It was delicious. I run a catering business. The only loss was the cooking yield and the delmontico steaks I cut. This saves both time, waist and money. Thanks brother

[@mattusapparatus5968]

I bought the smokin pecan shells off a previous video link, and they are AMAZING with a couple of drawbacks. I gave boxes out as Christmas presents, I wish I could cook with nothing but those.

[@cjhs77338]

I have been doing this for a few years. I cut mine in half or into thirds to decrease the thickness and help with cooking times.

[@dwaynewladyka577]

That's in a class by itself. Ultra juicy. Hope you have a Merry Christmas. Cheers, Joe! 👍👍✌️🎄

[@SmokinJoesPitBBQ]

Thank you my man, Merry Christmas to you too!🎄

[@maineturbodiesel780]

Appreciate the honesty. . . . most definitely don't critique themselves honestly on film 😊😊😊

[@Trumpetmaster77]

This looks good to go bro! You can feed a ton of people with that thing! Nicely done! Happy Christmas to you and yours!

[@SmokinJoesPitBBQ]

Yes sir! Thank you Louie! Merry Christmas to you and your family as well. 👍🏼

[@smokingtarheel3003]

That looks great Joe. Merry Christmas to you and yours!

[@SmokinJoesPitBBQ]

Thank you! Merry Christmas to you too

[@ThinkingOfAMasterPlan]

Love this video ,Joe. Merry Christmas!

[@SmokinJoesPitBBQ]

Thank you, Merry Christmas 👍🏼

[@MadPick]

I've smoked a couple of 25-pound chuck rolls (the whole thing, not just the chuck eye portion) recently, and taken them to 210 degrees and pulled them. They have been great!

[@SmokinJoesPitBBQ]

I love the beefy flavor of these chick rolls. Thanks for watching 👍🏼

[@MadPick]

@@SmokinJoesPitBBQ, and little to no trimming required! Gotta love it!

[@davidward1259]

I did a 22 pound Chuck Roll like this a few years back for an office party. We pulled most of it like pulled pork and it was a huge hit. Sliced some and it was super tender and great also. Did it in a 18.5" Weber Smokey Mountain, it was a very tight fit at the start! Used a BBQ Guru for temp control and it ran solid 225* the entire smoke.

[@SmokinJoesPitBBQ]

I bet the flavor was amazing 👍🏼

[@damoose1829]

Looks Delicious Joe!!.👍👍 Need to try this one. My old Pellet grill gave up the ghost about 2 months ago. I just ordered a cheap one to get by for winter and save up for a real one. I also ordered the Pecan pellets. Thank you for sharing. looking forward to try them.

[@SmokinJoesPitBBQ]

Nice Moose, thanks for watching buddy👍🏼

[@russellridge8623]

Fix it. Easy to work on. Parts are cheap.

[@hstambler8344]

Thanks Joe All your content always looks amazing Love your channel. Tried your brisket Turned out sooo tasty ❤❤❤❤

[@russellcrawford4809]

Looks amazingly tasty 😊 when I cook brisket I get them sooooo tender I have to refrigerate them to firm them up to slice. I'll definitely be trying this. Thanks for the video

[@temokety5305]

Another great video, Joe. I have ordered my Lone Star Grillz pellet smoker! If you are indeed run out of Texas you can stay with me!!!

[@SmokinJoesPitBBQ]

Yes!🤘🏼 Thanks for watching

[@gharv1313]

Fantastic job Joe! Awesome results as always brother. Hopefully you and your family have a Happy Holiday, cheers brother 🥃🤘☃️🎄🎅

[@SmokinJoesPitBBQ]

Thank you, hope you have Happy Holiday too.👍🏼

[@shawnmccray2535]

Chuck is very flavorful. Why not pull the roast off when the external temp hits 135° like I just did our holiday prime ribs. They were medium rare in the middle and cane out awesome.

[@williamlewis9350]

Your first comment after taking your first bite is spot on - 'I won't say it's better than brisket'. That is correct. No matter how good it smells, it will never stop being stringy when it pulls apart. Just like a chuck roast. You can't make a silk purse out of a sow's ear.

[@sakostwwy1903]

Absolutely love the channel and have for years. In fact, my smokers IP name is Smokey Joe after you and my Thermometer is named Malcom after Malcom Reed.

[@SmokinJoesPitBBQ]

That’s so cool! Thank you so much for your support. 👍🏼

[@SinisterMD]

I'm going to call it right now - you'll start to see other channels smoke a chuck eye roll like a brisket. Keep this great content coming Joe!

[@dezal06]

Not taking anything away from Joe but Pitmaster X did this first two weeks ago

[@SinisterMD]

@ Good. If you had as many viewers it might have gotten noticed.

[@SinisterMD]

@@ScottysBackYardBBQ Best of luck with that, though it's tough when you're critical of other channels.

[@SmokinJoesPitBBQ]

Thank you! I had this chuck roll for a few weeks and my buddy Pitmaster X released his video before I did. Check out his video too. 👍🏼

[@SmokinJoesPitBBQ]

Correct. Remember these videos get recorded weeks in advance and it’s hard to not cook something that has already been done. Thanks for watching 👍🏼

[@nickma71]

About the seasoning....the first videos I saw were Malcom Reed. And he put BBQ rub on his brisket, as well as brisket rub and steak rub. Make it how you like it.

[@SmokinJoesPitBBQ]

Yes sir, I agree 💯 % .

[@briansmith3134]

That is making my mouth water. I can almost smell the smoke

[@bigtrouble5043]

I can't wait until spring to smoke one. It's -2° here in Minnesota this morning, not a good day for cooking on a offset smoker. I will be firing that bad boy up once Temps get above 35°.

[@lucascady4992]

Looks amazing! 😍 I just found your channel and Subscribed immediately! Those Hot Links in your intro did it for me!

[@SmokinJoesPitBBQ]

Welcome to the channel! 👍🏼

[@nicholasmagers5246]

I use chuck for things like tacos. Fork tender, pull apart...

[@SmokinJoesPitBBQ]

Yum, tacos are life.👍🏼

[@vinniemartinez6125]

Hello 👋 I'm new to your channel. I just found it just right now. Love your content already. Can't wait to see more of your shows.

[@SmokinJoesPitBBQ]

Thank you 👍🏼

[@dalekim]

thanks joe got a new recipe to try before christmas

[@SmokinJoesPitBBQ]

Yes sir. It’s like the flat and point had a baby. 👍🏼

[@bamaingaoutdoors153]

Keep it moving forward and upward Joe. May The Lord continue to make His face shine upon You.

[@SmokinJoesPitBBQ]

Amen! Thank you for the kind words! 👍🏼

[@calinative2370]

Yes!! Love seeing more new content on your channel.

[@SmokinJoesPitBBQ]

Thank you so much for watching 👍🏼

[@coupedegrill7238]

Cool idea, I've got some cuts of meat that I think I'll try this with. Thanks for sharing looks delicious!

[@SmokinJoesPitBBQ]

Thanks so much for watching 👍🏼

[@dallas7346]

😋 Merry Christmas to you and your family.

[@SmokinJoesPitBBQ]

Thank you! Merry Christmas to you and your family as well 👍🏼

[@troyv8302]

Darn that looked good. Nice cook Joe!

[@SmokinJoesPitBBQ]

Thank you Troy! 🤘🏼

[@scottmay2054]

Please explain more about the practice of venting and how it impacts the shredding verses slicing.

[@SmokinJoesPitBBQ]

What happens is that by not venting the foil and letting the meat cool down and stop cooking, the meat continues to cook and steam inside the foil. The result is usually overcooked therefore it shreds . 👍🏼

[@bobbicatton]

You certainly are a trend setter, Joe😊 Love it!👍

[@SmokinJoesPitBBQ]

Thank you Bobbi!👍🏼

[@grizzle273463]

Glad to see you still cooking and hopefully doing well since you quit your food truck job.

[@SmokinJoesPitBBQ]

Yup, doing good. Thanks for watching 👍🏼

[@deanwells2859]

Great job! With the time that the roast spent in foil, did you ever get the temperature when it was at its peak? If so, what did you find.

[@stevegrieb6596]

Looks delicious. For Christmas I'm being a little less ambitious and doing a rack of pork spare ribs. It's just me and my younger daughter here for Christmas so we'll be sharing leftovers with a couple of friends.

[@SmokinJoesPitBBQ]

Nice, nothing wrong with that. 👍🏼

[@stevegrieb6596]

@@SmokinJoesPitBBQ Where's my brain today? MERRY CHRISTMAS!

[@allencrossland1973]

Great video. I want to do my 1st brisket, but trimming it looks complicated. Smoking it not as much. Can you give me any advice?

[@SmokinJoesPitBBQ]

I have lots of videos on smoking briskets. I even smoked one without trimming it and it was great. 👍🏼

[@hojobbq]

Great video Joe - where is the chuck eye roll compared to the shoulder clod ? Similar cut and taste? I have cooked quite a few clods - but have not tried a chuck eye roast - Merry Christmas

[@SmokinJoesPitBBQ]

The chuck eye has better flavor and more juicy than a clod in my opinion. Clods are great for pulled beef and because it has so many muscles, some of it will slice too. Both are really fun cuts. 👍🏼

[@jasondineros]

What spritzer do you use?

[@andrewbarnes5542]

Every time you took a bite I did too...An air bite no doubt but I will be doing the real deal here soon on my Marshall Gen III cooker. Love your videos.

[@markpowers7197]

Joe, that looks amazing. I wish I had access to that cut of beef.

[@SmokinJoesPitBBQ]

Thanks Mark👍🏼

[@chrisrobinson3771]

What are you using to hold your meat? (That sounds weird when I repeat it lol)

[@ScottysBackYardBBQ]

I smoke a lot of chuck rolls. so good. i have a few videos my self on smoking a whole chuck roll. nice job joe.

[@SmokinJoesPitBBQ]

Thanks for watching 👍🏼

[@rickmclatchie2006]

What ratio of ACV and water do you use?

[@HenryVerniz]

Probably the first time I saw someone change mind in 3 bites. I can only imagine how good it was the longer you munch on it.

[@SmokinJoesPitBBQ]

I know right. I usually stick to my first bite but this was something special. It’s like a brisket flat and the point had a baby. 👍🏼

[@jayhuskey2280]

Man, I did a beef roast last weekend that turned out like this. It had a nice fat cap (strangely). Mustard, SPG, smoked on a weber for about 4 hours at 260ish. Finished it in the oven in a corning wear with water and washyoursister sauce for 3 hours. Bro... It was a $18.00 brisket. 😂

[@SmokinJoesPitBBQ]

Nice man! 🤘🏼

[@mikehappel4899]

I have the same spray bottle and Dalstrong slicer! 🤣 That turned out awesome Joe! If you need to get out of Texas for your brisket comment, you're good to come to Iowa! 🤣🤣🤣

[@SmokinJoesPitBBQ]

🤣 Thanks Mike!🤘🏼

[@DanteBrown-l7p]

i'm want to make link sausage in cali, i have watched multiple video's of yours and they seem to be the best. mixtures and measurement. what equipment should i purchase first. please and thank you sir. cooking is what makes me feel whole!

[@SmokinJoesPitBBQ]

Nice man. Definitely a grinder and a stuffer. That’s all you really need. 👍🏼

[@_m_K_.]

I love chuck, I actually like it more than brisket. My favorite go to meat next to tri tip. Tri tip and chuck are about the only cuts of beef still affordable, and even tri tip is starting to be over $10lbs at some stores here in California.

[@SmokinJoesPitBBQ]

Yikes, that’s pricey. I love tri tip too👍🏼

[@bradjones9634]

What is the cost difference? Looks delicious

[@jasonmenke7423]

Brisket still cheaper per pound.

[@SmokinJoesPitBBQ]

It all depends on the area. The chuck eye rolls in my area are $1.00 less per pound. Briskets are $4.49 per pound

[@jasonmenke7423]

@@SmokinJoesPitBBQ wow, no kidding.

[@pmaint1]

Who makes the pellet pit? Thanks

[@SmokinJoesPitBBQ]

Lonestar Grillz

[@myinspirationalgoods]

Liking what I’m watching! I would do in my Masterbuilt 800 Gravity Series Smoker. Could I wrap in Red Butcher Paper?

[@djmerchant]

My seasoning has a LOT of different ingredients and I use it on EVERYTHING except poultry. The only difference for poultry is the addition of, well, poultry seasoning. It took me several years to finally perfect this blend. If anyone thinks that there is a better seasoning than my recipe- send me a sample and make a liar out of me. 1.5 parts course or restaurant ground black pepper. 1 part Kosher salt flakes. 1/2 part garlic powder. 1/4 quarter part Chef Paul Prudhomme Meat Magic (the kicker to this is that I blend 1/4 part cayenne pepper into 3/4 parts Meat Magic). 1/4 part St. Elmo Blackened Seasoning,.1/4 part Fresh Finds Cajun Seasoning (this is something that I came across at Big Lots). 1/4 part Lawry's Seasoned Salt, 1/4 part MSG (Accent), 1/8 part Onion Powder, 1/8 part Pride of Szeged Hot Hungarian Style Paprika (this stuff is POTENT and you may want to skip it!). It is AWSOME and I use it like you would on ANYTHING instead of just salt and pepper. I really doubt that there is anything better for smoked or grilled meat. Your mouth will thank you!

[@SmokinJoesPitBBQ]

That sounds good. Thanks for sharing.

[@62dobie]

When you say “part”, do you mean cup?

[@djmerchant]

@@62dobie It can be any measurement but cups work as good as any.

[@darcy32171]

I have a question: I just purchased a Sirloin Tip Roast. I had some say: Treat it like a brisket. It isn`t huge since it is only the wife and I, but it is 3.75 lbs. Would it dry out taking it to 203 being small?

[@jeffbyrd7976]

watching you take bites is what sells it! Makes me want to eat too.

[@SmokinJoesPitBBQ]

Biggest bite in KZbin! Thanks so much for watching 👍🏼

[@bigchris8578]

What temperature did you pull it out at? 204?

[@sendit7777]

And here goes the price of this through the roof. Thanks

[@erikclaire5056]

What was the finish weight versus the beginning weight

[@SmokinJoesPitBBQ]

Initially it was 15lbs. If I had to guess, the final weight was 11 to 12 pounds 👍🏼

[@erikclaire5056]

@ thank you. I’m looking for an alternative to brisket. My business Murphy’s catering, is looking to do a BBQ sandwich. Brisket has so much trim and cook shrinkage. So my guest might get sticker shock at 32$ a pound. So I noticed the little trim waist is super appealing. I’ll grab one and smoke it. I’ll tag you if it’s ok when I post on the instagram

[@erikclaire5056]

@ between shoulder clod and eye roll. Which one do you prefer?

[@SmokinJoesPitBBQ]

The shoulders I’ve smoked are drier than this cut. I would say the chuck eye roll. 👍🏼

[@erikclaire5056]

@ thank you. You just saved me $120

[@MegaEdu789]

Very good. There is a cut called "cupim", it comes from a type of ox called "nelore", you have to try smoking it, it is also incredible and I guarantee you will love it. 🇧🇷

[@SmokinJoesPitBBQ]

I will definitely try looking forthat cut next time. Thanks for the tip! 👍🏼

[@andrewbarnes5542]

Been reading about Ox meat. Everyone who tries it seems to love it.

[@watsonrk1]

Any thought of souse vide instead of wrapping? Your just going for tenderness at this point, 185-190° for 10 hours or so, like resting it?

[@SmokinJoesPitBBQ]

That would work too.👍🏼

[@bsmith4587]

Good to see you again!!!

[@SmokinJoesPitBBQ]

Glad to be back! 👍🏼 Thanks for watching

[@frishmac]

There’s multiple cuts of meat in the roll but you tried it on one end. How was the other and esp the part like a ribeye?

[@SmokinJoesPitBBQ]

So the ribeye end was the first piece I tried with the bark behind the meat, it was super delicious 👍🏼

[@SJCOOKS]

when you mentioned smoking a tritip like a brisket, I clenched my fist...when you said you smoked a prime rib like a brisket, I grabbed my laptop and threw it out a 3 story building...luckily sns grabbed my laptop, brought it in and fixed it for me to watch the rest of the video lol...which, glad they did...I'll admit, this chuckeye roll looks good! so thanks for mixing it up and keeping things fresh Joe!

[@SmokinJoesPitBBQ]

That’s freaking hilarious Sal! That SNS saves the day again! 🤣 Thanks for watching amigo.

[@dicksonanthony1]

Best comment I've seen for awhile 😂

[@erikcoslik5800]

awesome cut; you did great!!

[@raymondhood2006]

That looks absolutely delicious wish I could taste it lol I’m definitely going to try it appreciate you

[@gleichg]

I know mustard works great Joe, but for beef have you tried Worchestershire sauce? Also I prefer Chuck roast over Brisket. So I am not surprised you like this better.

[@SmokinJoesPitBBQ]

If I do this again, I’d definitely try Worcestershire sauce as a binder. I think expensive cuts like prime rib taste better with the w sauce 👍🏼

[@TWC6724]

Looks delicious. Joe, you’ve had the Lone Star for a little while now. How do you like the smoke flavor on that particular model compared to an offset?

[@SmokinJoesPitBBQ]

Nothing beats an offset but this smoker comes really close. The bark this smoker builds is just like an offset. It’s really close. 👍🏼

[@jeepers29SK]

Where do you find this cut of meat? HEB doesnt seem to have it.

[@SmokinJoesPitBBQ]

I bet if you ask the butcher at HEB he’ll get one for you.

[@jeepers29SK]

@@SmokinJoesPitBBQ Thanks, great idea. Love your channel. Whens dinner?

[@russellridge8623]

Nice scald on that big boy. I was using those pecan pellets. Really good. But lately been using Royal Oak charcoal pellets with Jax Legendary Blend pellets. 50/50 give or take. Best flavor profile on pellet grill in 15+ years. Once I got a barrel couple of years ago it is my go to for ribs/chicken if I’m not in hurry. Hands down outdoes all other pits. Nothing beats pellets for quick/easy but still delicious results.

[@robertjason6885]

Joe… if I wanted to remove the chuck-eye prior to the cook, could I without losing to much of the juice?

[@SmokinJoesPitBBQ]

Not at all. In fact, I almost cut that section off to get those 3 steaks. 👍🏼

[@robertjason6885]

@ Thanks much. No chuck eye steaks cut here in the Nashville markets, and I haven’t seen the Roll eye. I’ll check out your link to 1555.

[@GeorgeHouston-t6o]

What smoker is he using

[@Rick-z4h]

Lone Star pellet grill I believe. Pricey, middle $2000’s

[@gregvaughntx]

I've had "shoulder clod" at some very traditional Texas bbq joints. How does this cut relate to that? My understanding is that shoulder clod and brisket were both involved in the early days of Texas bbq gaining its unique identity because they were cheap cuts of meats the butchers sometimes needed to cook before they spoiled, since they weren't popular.

[@SmokinJoesPitBBQ]

Very similar as both consist of several different muscles. The shoulder clod is really good as well but drier in my opinion. 👍🏼

[@Hollywoodeatsordrinksit]

Looks really good I’ll have to try it. Thanks for sharing.

[@rdaffon23]

I learned something new today. I've never heard of a chuck eye roll.

[@travishinnenkamp1153]

Joe, quick question...Do you ever use your seasoning in your spray (season the liquid, let it baste for about 10 min and then filter the seasoning out)?

[@SmokinJoesPitBBQ]

I have done that when I used to compete in bbq. 👍🏼

[@deanm4138]

Looked amazing Joe

[@SmokinJoesPitBBQ]

Thank you

[@joejones5637]

WHAT WAS YOUR INTERNAL TEMP BEFORE YOU DROPPED TEMP TO 160°??

[@SmokinJoesPitBBQ]

It was 203° when I lowered the temp👍🏼

[@joejones5637]

​@SmokinJoesPitBBQ thank you ❤

[@SouthernCoastalCookingTM]

Looked fantastic! My Sams CLub sells a regular Chuck Roll what is the difference

[@elsanto8879]

Looks delicious Joe! Merry Christmas and happy New Year carnal!

[@SmokinJoesPitBBQ]

Thank you, Merry Christmas to you too. 👍🏼

[@Littlesweetlittleheat]

Y’all ever tried red angus? Blank angus is truly amazing however! There is a competitive edge on that red. See if u can taste the difference

[@SmokinJoesPitBBQ]

Interesting 👍🏼

[@forgedrbest3428]

Joe, what was the internal temperature when you pulled the roast?

[@SmokinJoesPitBBQ]

I never pulled it because I wasn’t home. It was at 203 when I lowered the pit temp to 160. When I sliced it, the temp was still at 180👍🏼

[@DerbyBandit]

This is the 1st notification from KZbin In forever 🤦‍♂️….i thought you stopped making videos.

[@chrisnelson414]

I've done this before and realized that a properly done brisket beats a smoked chuck roll any day. Better to break the roll down to it's separate components.

[@SmokinJoesPitBBQ]

Thanks for watching 👍🏼

[@dougleclair5080]

the chuck eye is one of the under rated steaks out there. Doubt if I could get a chuck role. chuck roast are also great. I think they a better than brisket

[@addie750]

Great vid! At least you have a smoker app that works! The PITBOSS APP SUCKS!!!!! I can't even get it to stay connected to my smoker, while in my own house, let alone out-and-about! If I had known how bad their app was, I absolutely would NOT have bought a PB in the first place. Completely negates the reasoning for buying a Wi-Fi connected grill, in the first place. Will be looking at other brands when the time comes to buy a replacement.

[@briansmith3134]

What if you cut in half long ways so it's about same thickness as a brisket

[@SmokinJoesPitBBQ]

I guess that could be an option too. 👍🏼

[@MrDoneboy]

Joe, what is the ratio of apple cider vinegar to water in the spritz?

[@MrBROBROWN42]

I've been eye balling chucks fur a while as brisket is saterat

[@sheaconnelly4287]

Brisket was popular because it was a cheap cut of meat and people learned how to cook it. Now it is an expensive cut of meat. Chuck roast is great as a roast but if you get a choice or prime and smoke it; could be the new brisket.

[@KatherineRivera-gn4ns]

I like what you said,, that's Funny,,,You Speak Awesome ❤

[@SmokinJoesPitBBQ]

😂

[@ryanlopez5133]

Costco price of brisket and Chuck roll the roll is probably around or more than brisket for us average grocery store customers that’s not paying for prime Walmart brisket is way cheaper too.

[@martinflores7354]

Can u put a link for the place u got that from?

[@SmokinJoesPitBBQ]

1855beef.com

[@davidgentz1731]

Great presentation

[@bbqjones]

Excellent Joe. After a couple cooks on my Lonestar what I decided to do was use the grade a pellets (with or without wood chips) during the smoking process. Then after wrap it's so easy to remove the pellets, I take the good ones out and just use cheaper pellets for the rest of the cook. They way I don't feel I'm 'wasting' the Smokin Pecan or other higher-grade pellets, but still good on the grill.

[@SmokinJoesPitBBQ]

Yes sir, thanks for watching 👍🏼

[@pescadero]

do they sell 1855 in CA?

[@SmokinJoesPitBBQ]

Yes. There are a few meat markets in CA. Go to 1855beef.com and click on where to buy.

[@JoshandBabe]

How much does a big chuck eye roll cost? Is it cheaper than brisket? That PS Seasoning is very good. I agree. Great video brother. Now you have to leave Texas LOL LOL LOL

[@SmokinJoesPitBBQ]

Here in El Paso the Chuck eye is about $1.00 per pound less. California here I come!🤘🏼😁