Smoked Chuck Roast on a Pit Boss Vertical Pellet Smoker

[@joshgoins2602]

can we take a moment to appreciate that lawn? Dude!

[@lamarkruckenberg1705]

I followed this recipe to the letter. It came out fantastic. The roast wrapped in foil and letting it rest made this chuck roast the best Ive ever made. All I can say is Fantastic. Looking forward to more methods to make use of my Pit Boss smoker.

[@LiftingDad]

I've been working my way up to a brisket by using chuck roast, I appreciate videos like this where it still shines light on the cheaper cuts of beef.

[@WeekendWarriorBBQ]

That is a good strategy! If you can get a chuck roast smoked nice and juicy/tender, you can do it with a brisket no problem

[@boham2003]

Thanks for making these videos, just got a Pit Boss Vertical, and learning my way around it!

[@Doug6714]

That is a great video of some good looking chuck roast. I have only grilled a chuck roast but now I must smoke one. I didn't realize the colder the meat the better smoke ring you get, thanks for this info too. Keep smoking!

[@mfinn349]

I made this today and it is now our favorite beef rub. Thank you for the awesome recipe, and thank you for the great videos.

[@WeekendWarriorBBQ]

Thank you very much for sharing your results! I love making the videos... glad you enjoy watching them 😎

[@mfinn349]

@@WeekendWarriorBBQ By the way, what brackets are you using on your pergola corners? I like how they look and might want to pick some up for the one we will be building.

[@WeekendWarriorBBQ]

M Finn the brackets are from a company called Toja Grid

[@benvella1728]

Sauron's sending his army for that smoke ring

[@biggame50]

Your vidoes never disappoint! My friends and family think I'm bbq genius now 🤣

[@MapleJames76]

Man, I've been looking for a great smoker video for shoulder blade roast, thank you so much !!!! Doing this tomorrow all day, drinking beer and chilling !! Fist bumps from Canada

[@WeekendWarriorBBQ]

Enjoy the beers and the smoke my BBQ brother from Canada 🇨🇦

[@MapleJames76]

@@WeekendWarriorBBQ Thank you, I certainly will do that :) You have an excellent weekend as well

[@duartefravica9794]

I tried it and salt and pepper rub only, no good, all your other videos are amaxing

[@chuckiowa]

HI i have the very same pit boss live in Iowa and have had it for 5 years and after it cool down we roll it back into the basement and it still look like new we cook every weekend about year round

[@akquicksilver]

I jut got a new Grill Sivlerbac and smoked my first chuck on it today. I tried something a little differernt. Air brined the 3.5 lb roast over night in the fridge and then sous vide it at 150F for 24 hours. Pulled it out of the bag and seasoned it with some of my own rub. Kept the 3/4 cup of liquid that came out of the bag. I put the roast on the grill at 225F on the Pro setting and I added a tube of pellets on the grill to get a good dose of smoke going. After 2 hours I cranked the grill up to 285F and put the roast in a pan with the juice from the sous vide bag and took it up to 205F. I pulled it off and covererd the pan with foil and let it rest for 30 minutes. I must say, it was amazing great smoke flavor, very moist, very tender, and not one chewy spot in the whole thing. I am going to try a brisket the same way next.

[@caseyl3631]

Your making me hungry 😋. And I just learned like 5 things watching. Excellent dude 👌

[@thegrumpyolgringo]

Amazing looking Chuck Roast, great smoke ring, loved the bark. The Pit Boss did a excellent job. Nicely Done. Thanks for sharing. 😎.

[@WeekendWarriorBBQ]

Thank you!

[@joeh6440]

Just my 2 cents...Any time you add water to your your smoker it's going to keep the temps down because of the moisture it creates. It does help with keeping the meat moist but takes longer and you wont get as much of a bark on it. I prefer to just mist the meats because I'm not leaving the pit area anyway. Love the PitBoss products tho. Great Channel

[@salder70]

Same. I have found that filling the water pans greatly reduces the temperature of the smoker. Tons of energy going into the water. Seems to run about 10- 15 degrees cooler than what the smoker is set at.

[@dominicricciardi4711]

So you add minimal water to the pan and continue to open and close door to mist the meat periodically instead?

[@mikejanson1939]

Or use warm water. Simples.

[@kaazbah]

Celery seed helps form the smoke ring. I add a little granulated garlic to my rub. This looks awesome!

[@WeekendWarriorBBQ]

Rod Nixon that’s a nice add with the granulated garlic. I need to try that next time

[@jamesarnold5100]

Dam I’m going to try that today looks so good thank you👍🏿👍🏿.

[@WeekendWarriorBBQ]

Hope you enjoy

[@CookingWithRy]

That was a great looking chuck!

[@WeekendWarriorBBQ]

Thanks, Ry!

[@chuckmejia1999]

Just made a set of roasts this way and it came out fantastic. This smoker is amazing and holds temp like a champ.

[@MultiSassman]

Love the blues music!!!!!

[@lenprice6315]

Also I love your videos keep up the good work

[@michaelweets2689]

I wish there was a way to post my picture on here so that I can show you how mine turned out. Thank you for the information on video after a go to the barbecue smoking crowd it was very helpful for me.

[@WeekendWarriorBBQ]

Hey, Michael! I wish they would allow that feature on KZbin too! If you are on Facebook, I have a private group called Weekend Warrior BBQ where you can post pics.

[@douglasmuncy8507]

Man that's makes an awesome pulled beef sandwich with some good sharp cheddar and horseradish spread.

[@WeekendWarriorBBQ]

Doug, that sounds sooo good right about now! I love horseradish spread and sharp cheddar on pulled beef. They were meant for each other :)

[@douglasmuncy8507]

@@WeekendWarriorBBQ I have to agree with you that would be great .

[@nathancmiller]

that smoke ring was beautiful.

[@mortimergladbreath]

That looked great! I'm about to try my first chuck roast on my Camp Chef, which I've been running three years. Something I do after wrapping whatever I am cooking is to switch to my kitchen oven for the finish, since there won't be any more smoke flavor added. Saves pellets and also can keep working after dark. Anyhow, new sub here!

[@WeekendWarriorBBQ]

That’s a good tip Marty! Let me know how your chuck roast turns out. I love smoking chuck roasts... they do really well with the smoke flavor

[@Deputydog-xk5jl]

Looks amazing sir…nicely done!

[@culperjr.122]

I made this today. I cooked it longer so it would pull apart to make sandwiches. Great recipe.

[@mr.martinez7275]

Instead of wrapping in foil try red butcher paper. It preserves the bark and keeps the moisture in like foil

[@michaelmckenzie5112]

I was looking for the chuck roast video you did using the KC Combo. I used that video before and my roast came out great

[@WeekendWarriorBBQ]

Here you go: kzbin.info/www/bejne/jZOmpYuBhax3m5o

[@MoonshineDrone]

You are my spirit animal! Beautiful barbecue and a beautiful lawn! Keep it up! Just got the copperhead five series pit boss vertical pellet smoker and I’m loving it! Got two chuck roasts on it as we speak!

[@WeekendWarriorBBQ]

lol! Thanks, James! That 5 series is a nice unit! Happy smoking to you my friend :)

[@markhejl3104]

Here something to try. Injected the roast with Creole Cajun butter and season it just like you would a brisket. Put on the pellet grill for about 3 to 4 hrs at 250 to 275. Put it a pan and pour the rest of the injection cover pan with foil until done. Slice and put on hawian rolls with povolne cheese and a little bit of the juice

[@mg-gn2in]

I have the pit boss pro 4 series from Low's . Got it on sale for $490.00 worth every penny. We did baby back ribs for the first cook .Going to smoke a chuck roast next thank for the great video.....

[@edstoa1767]

Tried this recipe, probably the best chuck roast i ever tasted! So tender and that bark 👍🏻

[@WeekendWarriorBBQ]

Thank you, Ed! I won’t let you down with my videos.

[@PPGShane]

Smoke ring is crazy. Great job mike. Oh hey what you frowning in your garden in the back there.

[@WeekendWarriorBBQ]

Hey, Shane! Thanks buddy. I’ve got hot peppers, lettuce, a tomato plant and some Brussels sprouts growing.

[@MrBigKid]

Looks awesome! I’ve been really looking into getting the pitboss vertical! Great video!

[@WeekendWarriorBBQ]

Thank you, Steve!

[@justinberutich6632]

I have the Pit Boss series 4 vertical and it is awesome

[@DanielBenfield]

Great video, good looked amazing. My wife would like to know where you purchased your garden planter in the background. Thanks

[@WeekendWarriorBBQ]

Hi, Daniel. I bought it from gardeners.com it’s called a Vegtrug

[@DanielBenfield]

@@WeekendWarriorBBQ thank you very much

[@justinmorrison6078]

Thanks for your videos, they're very informative. I'm trying this today for the first time. Wish me luck!

[@WeekendWarriorBBQ]

Thank you. How did it turn out?

[@justinmorrison6078]

@@WeekendWarriorBBQ it came out great for the first time ever smoking a piece of meat like this. Next time ill cook it a little slower and longer for a more tender finish.

[@jerrodc155]

How do we think this would work in a barrel/drum style smoker? You think it would hold together with the two metal prongs used for hanging? I love chuck!

[@Therapy72]

OMG that looks great, I never considered trying a chuck roast before, but now I can't wait!

[@WeekendWarriorBBQ]

Thanks, Matt! I’m here to tell you the chuck roast is the best bang for the buck. Soooo good smoked

[@Therapy72]

@@WeekendWarriorBBQ I just tried this yesterday with a 2.4 lb chuck roast from a dairy steer we raised on our farm. I used the same Texas rub that seems a bit too peppery for our taste and I had plenty left over that I bagged up for later use. I put it in on smoke on my 4-series for about 30-min, then put it on 225 for about 2.5 hours. I love the set it and forget it option compared to a charcoal grill as I mowed about 3-acres of grass while it was smoking. We started to get impatient around 6:15-6:30pm so I gradually increased it to 250 and finally 275. I took it off at 160 degrees since we like it medium-rare to medium and let it rest for about 10-min. It was good, had about a 3/16" smoke ring, but not quite as tender as I would like compared to how my wife makes roasts in her Dutch oven. We sliced it up and put it on some ciabatta bread with cheese. Btw, you can get 12 small ciabatta roles from Costco and it freezes well to have on hand for sandwiches. We butter ours up and heat it in the oven with whatever toppings-yum. Am open to any tips on how to make it more tender and any suggestions for how to hack the rub so it's not so peppery.

[@WeekendWarriorBBQ]

That sounds fantastic. I think the only way to make it more tender is to cook it longer and try a dry brine (salt only and let it brine for at least 4 hours in the refrigerator ). Then you can just sprinkle a light pepper on it before it goes in the smoker

[@Therapy72]

@@WeekendWarriorBBQ Cool, thanks for the suggestion man.

[@caseyl3631]

The neck part of the chuck roast is the top ( neck) end of the of the backstrap. a.k.a chuckeye. It's very similar in texture and marble as the ribeye, bit typically just a bit less flavor. Not all chuck cuts have it, pick through and you can find it. Pull the eye, make a steak, stew the rest, awesome cut of meat 🍖

[@lunatic-hz5pr]

Since when did kenny powers start a bbq channel? Subscribed

[@rdkingjaxfla1423]

Kenny Power rules....🤬

[@Mark-qb5ip]

Lt. Jim Dangle...

[@anthonymarocco955]

Killed It!

[@Deputydog-xk5jl]

Nice editing out the doggy additions! Lol

[@mattrage1673]

i love doing roast in the pellet grill.. im going to have to try the celery seed trick, looks amazing.. i also love the quick edit to get the dog taking a dump out of the shot lol.. nothing like real life lol

[@WeekendWarriorBBQ]

lmao! You are the first one to catch that

[@mattrage1673]

@@WeekendWarriorBBQ well my dog does the same thing to me when I'm cooking lol

[@crawdaddct]

Looks great. Will definitely give it a try. Have a deer roast I need to do something with. You mentioned brisket being expensive. Find out when your local grocery store gets their shipments in. Hit them early the morning of. I get my briskets clearance priced at $1.99 a lb.

[@WeekendWarriorBBQ]

That is fantastic advice! Thank you and I will try that 😁

[@craigw5121]

One thing I'm planning on trying when it gets a little cooler (I'm in Ohio), is smoke a chuck roast until it gets to around 170 or so, then cube it up and throw it in a big cast iron pot and make chili with it on my pellet grill as well. Probably could even smoke the onions and peppers for the chili with the chuck roast.

[@WeekendWarriorBBQ]

That sounds really good! I’m in Ohio as well.

[@craigw5121]

@@WeekendWarriorBBQ Awesome dude, I'm in Columbus area. I'm guessing Cleveland area for you by your slight accent? lol

[@WeekendWarriorBBQ]

Craig Walkup you nailed it... Cleveland

[@johnconnolly3635]

Super job

[@WeekendWarriorBBQ]

Thank you

[@1984BBQ]

Mike that chuck roast turned out excellent... Great bark and freaking deep smoke ring ... Cheers 🍻

[@TheLoneRanger745]

Looks. Awesome bud.

[@HauseBBQ]

Beautiful smoke ring

[@johnmanthey2683]

Really like your raised bed in the background

[@kazmcclure3925]

can you make a video on why you use a water pan

[@WeekendWarriorBBQ]

Here you go: 5 Tips For Beginners | Pit Boss Vertical Pellet Smoker kzbin.info/www/bejne/nWSao5h5ltp6g6s

[@THEREALSHOWBBQ]

Looks awesome bro. Perfect smoke ring! Deep all the way through.

[@NorthTexasBBQAddicts]

Got me wantin to make a chuck now!

[@phillipbrown9328]

Good job and clear explanations. Thanks for posting!

[@ebbenny]

Kick Ass!! I was leery seeing the size but it turned out good! Congrats!

[@markhejl3104]

I usually use the Pitboss competition blend,apple, cherry and maple

[@richardwong7473]

That chuck roast looks awesome, Mike! That smoke ring is to die for. Using the chuck roast is a great idea and I will definitely use that for my next cook. It is priced about a third of what a brisket costs in Canada! You were wondering about the difference between kosher salt and sea salt. Other than crystal shape and size, they are chemically the same but they traditionally have different uses. Kosher salt tends be be coarser, less refined than regular salt, and is mined. Kosher salt, with its larger crystals, takes longer to dissolve and was used to draw out the blood from the meat to make it kosher. Sea salt is made by evaporating sea water and has flakier grains. Sea salt might also contain some trace minerals (magnesium, calcium, potassium) that affect the color and taste and is used mainly for finishing. Hope this helps and I can't wait for the next video!

[@WeekendWarriorBBQ]

Thanks, Richard! And thank you for the lesson on salts! I never knew thats why they called it Kosher.

[@shainsmith8433]

I have been smoking chuck roasts for a few years now, and 4ish+ pounds is key and it MUST! Be tied up as shown if you want a " pulled pork" style if you don't tie it up you will get a slice roast style and could be dry...... tie it up!

[@WeekendWarriorBBQ]

Shain, that is really good advice! I have done a couple since this video that weren’t tied and you are right... untied is only for sliced roast style! What kind of smoker(s) do you use?

[@shainsmith8433]

@@WeekendWarriorBBQ honestly I use a 26" Weber kettle! A few days ago I purchased a pit boss series 5.

[@WeekendWarriorBBQ]

Shain Smith nice. I miss my old Weber. I recently got a drum smoker for those times I want that awesome charcoal smoke flavor

[@shainsmith8433]

@@WeekendWarriorBBQ wrapping the roast at stall is key as well, and recommend adding some liquid of choice when you do, they tend to dry out.

[@shainsmith8433]

@@WeekendWarriorBBQ UGD?..on my list of builds!!

[@go-ham1594]

New here! Sorry your a browns fan😂😂 I'm about 1hr East of Cleveland and I'm a Pittsburgh fan! Roast looks good man trying it out tomorrow.

[@WeekendWarriorBBQ]

This roast is something both Steelers and Browns fans would enjoy together BEFORE the game. 😁

[@go-ham1594]

@@WeekendWarriorBBQ I agree, my wife is a Browns fan🙄🙄 looking forward to checking out some of your other content. Keep it smokin bud!

[@sosdesos]

as far as I know kosher salt is like salt shavings, sea salt is coarse crystals. The shape of Kosher salt lets it dissolve quickly where coarse sea salt is shaped to be used in a grinder.

[@shawngannon7354]

Would you recommend the celery seed on other meats such as pork butt to help with the bark?

[@lenprice6315]

Can you use different pellets in the pit boss say for instance I also have a Traeger smoker can I use them pellets in my pit boss or do you know

[@jeremywooster3617]

Looks amazing brother!

[@afghankitchen9754]

Wow.looks delicious.

[@WeekendWarriorBBQ]

Thank you!

[@LassesFoodAndBarbecue]

Came out great Mike. Happy weekend

[@WeekendWarriorBBQ]

Thanks, Lasse!

[@Jackman66666666]

Nice yard!

[@davidcottrell3056]

Great video, looks amazing

[@gilmo1938]

looks delicious, I've had my series 4 PB for a few months now, I've made 3 briskets in it so far, all came out great, watched a ton of videos first, but they are all probe tender in 7 or 8 hours, freaks me the hell out!! can't wait till you do one and we can see how your turns out. I do it Texas style and temp stays at 250. wrap it in foil at 160°, take it out at 195° and set it in an ice chest for two hours.

[@WeekendWarriorBBQ]

Thank you! Sounds like you have it down to a science 😁. This is why I’m so enthusiastic about these Pit Boss pellet smokers... I was never able to get these kinds of results on those propane vertical smokers or the dirt cheap offsets made of really thin metal. I’ll be doing a brisket soon... thought I would practice with the chuck roast first. Thank you for watching my video! ✌️

[@bfirefighter3]

What kind of wood is the cutting board made out of?

[@TheMrneosoul]

Trying this tonight!

[@victortaylor9399]

Looks good, but why did you specify that huge amount of salt, pepper and celery seed when you only used less than half of it?

[@evgenyvarvarin6883]

Looks Beautiful

[@ercohio1733]

Hey I've been watching your videos . They are great by the way. But do you use the water pan when your cooking? Or should I use it ?

[@WeekendWarriorBBQ]

I don’t like it when I have to dump the greasy water out at the end of a cook. So if I do put water in the pan, I only fill the pan once and let it all evaporate.

[@JoseCastillo-eh1yd]

I need a vertical smoker now Mike..lol

[@WeekendWarriorBBQ]

😎🍻

[@tomsfoodfactory5086]

You totally nailed that roast! I'm doing a brisket tomorrow and I was already planning on using Harry Soo's Texas rub recipe. I will put my brisket in the fridge though like you did to try and get a better smoke ring. This was a fantastic video as usual!

[@WeekendWarriorBBQ]

Thanks, Tom! Best smoke ring I’ve ever been able to get.

[@jimsaelens7962]

just got my first smoker so I'm full of questions is their a reason for 190 instead of stopplng at 160 it looked much juicier before you wrapped it.

[@WeekendWarriorBBQ]

Hi, Jim. I have learned a lot since this video. My advice is to just cook it to tenderness. Cooking to 190+ is meant to break down the connective tissue. If you like your chuck roast to have a little bite left to it, you don’t need to cook it that long.

[@eastwindfarms3671]

Wow Mike, that looked amazing!

[@WeekendWarriorBBQ]

Thanks, Buddy!

[@johnmanthey2683]

Did you have to adjust your door? Mine slopes down right? Just found you on KZbin. Looks good. I have the Copperhead.

[@WeekendWarriorBBQ]

Hi, John! I haven’t had to adjust my door yet. How did you adjust it? Was the hinge not straight or was it something else?

[@TheNfields260]

yes

[@bmj571]

Looks delis!!

[@JBsBBQ]

Good stuff brother!!

[@WeekendWarriorBBQ]

Thanks, J.B. 😁

[@3870TheDad]

As Harry Soo points out, you need to make sure that the celery seed is ground.

[@vonkytonk9754]

I swear I've seen Harry just put the celery seed straight in the mix, not ground. Might work better that way though. I did try it on a brisket and didn't care for the flavor of the celery seed on it.

[@LeprechaunTV]

Love me some K & K Meats! Great looking roast...great bark! I'm sure it was delicious. Lisa asked if you were doing that right now cuz she wanted to taste some 😆

[@WeekendWarriorBBQ]

Thanks, Leprechaun! Time for you to bust out that smoker of yours!

[@jim-e-que]

Excellent smoke ring, Mike. Looks delicious.

[@WeekendWarriorBBQ]

Thanks, Jim! That Pit Boss puts out some fantastic smoke and I also think the celery seed helped too. It was delicious.

[@ghadeeb]

Is that internal temperature not too much for the meat? Did the meat dry out? What's the advantage of pulling it out and wrapping it till it gets to 190 versus just pulling it out at 135?

[@WeekendWarriorBBQ]

Hi, Fahed. This cut of meat is really tough and needs to be cooked to at least 165 for slicing and sometimes up to 205 for shredding it. The slow cooking breaks down all of the connective tissue similar to doing it in a crock pot.

[@ghadeeb]

@@WeekendWarriorBBQ That's very interesting. Thanks for the tip! I never knew certain meat cuts need to be cooked to a certain temperature to break down this connective tissue. Was the meat dry at all, or did it retain juiciness? What other cuts of meat have that connective tissue that need to also be cooked to higher temps?

[@WeekendWarriorBBQ]

Fahed it was not dry at all. Beef brisket, beef clod, pork shoulder lamb shoulder... almost all working muscles fall into this style of cooking

[@Monkeyseemonkey79]

I'm new to BBQing... why do you cook to such a high temp? It looks dry/overdone? It's that the intended style for this cut?

[@ToddCBrown]

I enjoyed the video and I am new to smoking. So I am looking for how to? This looks like a size of roast the wife and I cold eat on for a week of lunches and left overs. Being honest. It looked dry and sounded like some of the connective tissue was still fighting back. But looks don't tell the story. Was it dry or chewy?

[@WeekendWarriorBBQ]

Thanks, Todd. It was not dry or chewy at all and you are right, this made for great leftovers... lasted for days. If I would have let it rest for another hour it would have pulled apart like a pot roast. It will continue to cook in that foil but I was running out of daylight and needed to get the video done. Thanks for checking it out!

[@ToddCBrown]

@@WeekendWarriorBBQ Thank You for taking time to respond. I hope I asked the question others thought but didn't. Now they know. I must try it. I 'll let you know.

[@WeekendWarriorBBQ]

@@ToddCBrown You're welcome! We're all here learning together :)

[@cmalbertosub]

So what's the purpose of the SMOKE setting? doesn't it always smoke whatever temp you are set at? Thinking I will be trying something simple tomorrow. Can't wait!

[@WeekendWarriorBBQ]

Hi, Mickey. The smoke setting is for more of a “cold smoke”... maybe you wanted to smoke some almonds or something like that.

[@stevepanetta3500]

Cold smoked trout or salmon is amazing

[@Preacherski]

I got to try that celery seed trick.

[@johnmanthey2683]

I have a Copperhead. Similar to the 5 series. Sent an email to Pit Boss. Still haven’t heard back. Just wonder if loosen the hinge screws it there would be a little Timmy room to bring it square or not. Don’t want to attempt until I get a little more expert input. Any ideas appreciated. Thank you. I did smoke a whole chicken last Sunday and it came out pretty good. Going to do some pork shoulders this weekend. Thanks for the help. Really appreciate it.

[@day2day734]

John Manthey if your talking about getting a better deal on the latch side, then tighten the latch screw on the hinge.

[@day2day734]

*seal

[@ignatiusjk]

OK try this...... Season as you did but as for the actual cooking. Put your smoker on the smoke setting and as soon as the smokers starts to smoke put your meat on the smoker. Set your P setting to 7 and let the meat smoke for 1 hour. The meat will pick up the smoke flavor early on in the cook. Then turn the smoker to 250 and let it cook for 3 hours. Next put the meat in a aluminum foil pan with two-three cups of beef broth and cover it and cook for additional 2-2.5 hours. Take the meat off but leave it in the alum pan and let it sit for at least 1/2 hour. Then........dig in.

[@joeavery6587]

I followed your recipe and video but I did not get the big smoke ring, but got a small one what am I doing wrong?

[@WeekendWarriorBBQ]

I don’t think you did anything wrong. That’s just the way it goes sometimes.

[@joeavery6587]

What pellets give the most smoke flavor in the pittboss

[@WeekendWarriorBBQ]

I think mesquite has the strongest flavor

[@Chuckolicious]

Did you only spritz that one time? Or did you do it every hour or something, and flip the meat to get all sides?

[@WeekendWarriorBBQ]

After the first spritz I’ll repeat it about once an hour until I wrap it. I don’t usually flip the meat while it’s cooking.

[@tamethewilderness5107]

I’m interested in that herb garden in the back by the fence! Is that store bought prefab or homemade? If store bought please tell me where!!

[@WeekendWarriorBBQ]

Hey, Robert. It’s called a Vegtrug. I ordered it online.

[@Powerstroke7911]

I’m new to smoking. Why all the way to 190*? I usually cook my beef to medium rare to medium. Is it different for smoking?

[@WeekendWarriorBBQ]

Hi Kraig. Working muscles like chuck roast need to be slowly brought up to about 200 degrees to break down the connective tissue and become really tender.

[@robdittes5228]

What is the best way to clean the glass??

[@WeekendWarriorBBQ]

Windex works really good

[@MultiSassman]

I think Sea Salt is healthier than Kosher salt?

[@djvalleyboy8631]

The granules in Kosher salt is larger in size👍🏿

[@Kingcangri20]

Um no, its the mineral content..thats the only real difference. The size of the salt is irrelevant

[@PicklesBBQandCooking]

That chuck roast looks gorgeous Mike! That poo it seems pretty cool. Cook on brother and have a great weekend!

[@WeekendWarriorBBQ]

Thanks, Charley! You have a great weekend as well 😁