Smoked Chuck Roast On The Weber Kettle

I picked up a 5 pound boneless Chuck Roast and decided to make a day of it smoking the beautiful piece of beef on the Weber Kettle using some hickory wood for flavor. This a favorite cut of beef to use, as it really behaves like 'Brisket's Little Cousin' and tastes amazing when paired with a good rub and a slow cook.
**NOTE: At one point in the video I mention that I'm adding 1/4 cup of Apple Cider Vinegar to the foiled chuck roast. Just forget the 'vinegar' part. It was plain old Apple Cider :)
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#grilling #cooking #chuckroast #bbq #barbecue

[@RadiusFive]

Kudos for using the Weber baskets. Lots of videos on YT using very expensive equipment, but it's very rare to see people teaching you to make great barbecue using affordable equipment. Thank you!

[@CookingWithRy]

I do have the other accessories, but the baskets work great and are very versatile 👍

[@RadiusFive]

I smoked a chuck roast tonight. Pulled it out at 140 because the kids were hungry. It was a bit chewy, medium rare yet absolutely fantastic! You cannot go wrong with a chuck roast.

[@GunnySGT1911]

Awesome job on the "poor man's brisket". Just goes to show that you don't need a $1200 kamado or a $800 pellet smoker to get great results.

[@CookingWithRy]

I love my kettle :)

[@dennisdorsey5749]

I have 3 Weber kettles and 2 Kamado grills and they are all good, but the Kamados are better across the board. First the Kamado holds the heat for hours without adjusting once you reach your temp. I can walk away for 8-10 hours and know my heat will stay the same.

[@carflak1]

GunnySGT1911 Weber Kettle grill is the best

[@chansaechao79]

This other youtube that did this had a $1,200 pellet grill. Ouch

[@davidricart1395]

​@@dennisdorsey5749 i'd like to try a kamado joe, as i've read it maintains temp more consistently than a weber smoker (kettle or WSM).

[@theuberdriver9029]

This guy is the Mr Rogers of BBQ

[@CookingWithRy]

I do have a sweater I can wear :)

[@tomlyon5058]

The Über Driver or Bob Ross. Happy little smoke.

[@carflak1]

The Über Driver 😂🤣

[@TheMultisportGeek]

You call him Mr. Ry!

[@hughmungus5445]

love Ry

[@harryv6752]

Smoking my Chuck in my Kettle while watching others smoke theirs in theirs. Life is good. Keep on rockin'! 🤙

[@captaindj9790]

Thank you. I’ve been learning by you that time is good. Not to hurry. When cooking my food I now have learned to relax more. I tell myself,”If I can give the meat time, why not give myself time to relax”

[@davidmccormack4826]

Litterally just made two on a Weber kettle and ran them through only doing a foil boat the last two hours ... litterally wrecked traditional pot roast for me and my family ...lol was beautiful

[@DkNy2kX]

Does foil boat work with chuck roast. I thought you need a fat cap type meat

[@OwMyHip]

I had never even thought about smoking a chuck roast before seeing your videos on them, but I decided to give it a try today. It came out phenomenal! Thanks for the inspiration, Ry!

[@sipzter]

NOW - May 14, 2021 after watching this video - I remember why I haven't stopped to watch your videos in awhile. Because they make me to daggum hungry!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@plaspohlme]

Chuck Roast still amazingly the best kept secret in BBQ. This and chicken quarters are my absolute favorites!!

[@CookingWithRy]

I love chicken quarters, too :)

[@mitchellspencer9213]

Big fan of quarters, since birth🙂

[@kevinkelley3657]

I smoke boston butts on my weber grill 2 at the time. I usually use only kingsford charcoal. I don't use any type of temperature monitoring, but i will def be ordering the temp monitor that you use. Cutting the slot for the wires is a great idea, and I think I will borrow that idea from you. Thank you for taking the time to film and edit this for us, I know how time consuming this can be. Best wishes, no I'm hungry!!!!!!!! My mothers family has smoked whole hogs since before I was born, Aves, and they would tell us stories about their time in the military, and stories about our relatives that we never met. For smoking a pig we use burned down coals, no whole wood. We prefer a mix of several wood, including white oak, red oak, pecan, and hickory. The red oak is a must, if you leave it out, you can taste that it is missing, as for the other 3 woods mentioned, we use them in a mix that includes whatever we have on hand, just dont forget the red oak!!!

[@bradwies4036]

Just caught your channel for the first time and wow, great videos! Love your passion, enthusiasm and clear instructions. Keep up the great work!

[@gsbbq4870]

That was probably your best cook that I have seen you do and I have been following you for about a year now. Congrats.

[@d307p]

Looks great. I bought a chuck roast Thursday night to do on Sunday. Figured I’d check your recipe. Thanks

[@darinstgeorge]

Great job and thank you so much for your insight and help; doing my first one this weekend!

[@nickhewitt6259]

Thank you for sharing this video! You’ve taught me so much. The main reason I started watching your videos is we have the exact same kettle. Color and everything. Mine is on as I type.

[@themavericks9409]

So I just got done trying this. It’s absolutely amazing! Thanks man!

[@jasonrauert6381]

I used this method on a eye of round, only thing I did different was marinade it for 18-24 in buttermilk and pulled it at 130°. Thank you for showing different ideas and mismatching!!!

[@edwardgordon4309]

Great job! You sure know heat management and are an excellent communicator 👏

[@ptcclatlptcclatl1683]

Just pulled mine off the smoker. Four lbs was cooked at 250 to an internal of 206. It was done in just under five hours. Thanks for the suggestion.

[@QuietTom]

Got 2 for 1 chuck roast this week and smoked one yesterday. So much more affordable than brisket and almost as good. I'll probably do the other one the same way. Thanks Ry!

[@2bsovren65]

It was channels like this one which inspired me to buy an offset smoker grill, I opted for one of the cheapest a Vingli, a little over $100 & free shipping. I put it together in about 3hrs and luckily every part had been included. Since chuck/pot roast has been my favorite crock pot meal, that is what I wanted to smoke on my new device. I fired the smoker up and let it burn hot for a couple hours, as the black paint burned and bubbled and smoked itself "clean". I decided to use a foil pan so the roast would cook in its own fat, as in the crock. I used maple as my wood for smoke. After about 3hrs I turned the roast over so both sides would be smoked. It was probably eatable after 5-6hrs, but I let it go almost 8hrs. Wow, was I pleasently surprised. Never tasted anything like it, that I've cooked, before. And, never tasted any better from anyone else. It was only about 3lbs, my next will be larger, but this was a test. I learned about keeping the smoker going, and it does take some watching, unlike the crock. Thanks again to all smokers who pointed me into this direction. When wood becomes the only fuel available, it is good to know this device can smoke, grill, bake and dry anything. I also got a dutch oven that fits perfectly inside.

[@johnvrabec9747]

This is my go-to meat. I typically only smoke brisket for larger groups, but for me the the Missus, it's a chuck roast. Super tender and flavorful, and it's great for sammies. I use a trick my Mom used to do when she made Sunday dinner with a chuck roast. Before you apply the rub, take a paring knife and make a slit about 1 1/2" deep and drop in a garlic clove. Do that all over the meat maybe 6 or 8 places. You'll get some really nice garlic flavor in the meat and if you take a bite and get some of that now perfectly roasted garlic, it's heaven. Yummy.

[@shelleyh9249]

Every time I watch your channel I end up getting hungry and then it's off to the store. That looked absolutely delicious sir. Keep up the fantastic videos. Stay safe everyone and God Bless

[@davidmccormack449]

Last chuck I smoked, when it hit it's stall I put it in a larg disposable pan with two cans of beef broth and cut veggies wrapped it put it back in the smoker and upped the heat a bit so it would simmer..man oh man it was good

[@jmichna1]

That sounds amazing... great idea! Sort of a "one pot" meal on the Weber!

[@rimat007]

Ry you are the best bbq guy on KZbin! Thank you for your videos I learnt so much from watching you I appreciate all your hard work on these videos.

[@pipe887]

I’m impressed; that smoke ring is amazing.

[@CookingWithRy]

It was a beauty. I've had pretty good luck with smoke rings when doing chuck roasts :)

[@internziko]

This is definitely one of my favorite Q videos. I watch it regularly. It's so relaxing

[@johnchase4408]

The most under rated cut of meat out there.

[@CookingWithRy]

Totally agree with that :)

[@shawncoffin1153]

Beautiful smoke ring…great video!

[@terrygunzales9101]

What a novel idea smoking a chuck roast! Good job!

[@rondent2879]

Chuck roast is one of my favorites on the Weber.

[@davidjohnston1374]

Great video and Chuck roast Ry, you've inspired me to do similar quite soon, it's getting pretty cool now in the land downunder so to do some nice meat smoking will go down well with a few glasses of red. When I do the low n slow in the kettle, I use only the bottom vents to restrict the amount of oxygen to slow the fire down and always leave top vent open as sometimes you could get some creosote over the meat if theres too much smoke build up, always aim for the thin blue line of smoke, I also place a small tray of cold water over where the fire is so to act as a sink and to mix smoke with steam, similar as a WSM will do only a smaller scale.

[@jaberoujourney]

I've watched this vid before but revisited as I'll be doing a chuck roast for the first time...You nailed that smoke ring...😋👍

[@roberthernandez491]

It turned out gorgeous, well done!

[@StrokerStevens]

When I do use a binder, I love to use Mike’s Hot Honey! imparts an amazing flavor...

[@JTapia512]

This looks amazing. Going to try this very soon.

[@marcinluczak4755]

Hi Ry, what I really like in your videos, especially those with Weber kettle, is the purity and no fancy stuff you use for cooking. Actually, you use the kettle as it has been originally designed to use. Your method with one Weber charcoal basket for smoking is simply perfect. It has one big advantage - the cooking space is really huge! The "disadvantage" is looking at the temp all the time. But this is the way you need to barbecue. Staying around, controlling the temp, checking on tenderness... Perfect!!!

[@CookingWithRy]

Thanks so much!

[@saif1980saif]

You nailed the smoke ring

[@thomasballard2632]

I have watched a few of your videos.... and find them helpful in tips... Great Videos and BBQ... I love smoking Chuck roast.... I smoked one a while back , along side a Brisket.... Your slice of Chuck roast looked like a slice of Brisket.... Thanks for sharing.... I look forward to watching more of your most updated videos.... I have been watching KZbinrs cooking BBQ for about three or four years now.... and it's good to see someone with similar cooking interest as mine ♨️👍😎♨️

[@CookingWithRy]

Thanks! There's just something about chuck roast. I really love using it :)

[@DGamer76]

That roast came out looking good. You did a wonderful job. Briskets are expensive these days. So a smoked roast is a cheaper alternative. Thank you for this video.

[@noogman]

Can't wait to try this. I usually use a chuck roast to make Vegetable Beef Soup in a crock pot. Now I have something new to try.

[@xAtomXClubx]

This is your reminder to try it if you haven’t already :)

[@marvisgreen74]

I liked that you used simple and easily accessible spices. Thank you

[@CookingWithRy]

Sometimes simplest is the best :)

[@Defender-sc3yu]

Great vid Ry, your level of detail is top notch. Just doing this today on my home built offset. Been working through your other recipes, trying them out and have all been awesome! Keep them coming buddy 😁

[@CookingWithRy]

Thanks so much! I'm glad you're enjoying the videos :)

[@prestonbuffington954]

Nice looking roast Ry. The bark and smoke ring was perfect. Thanks for sharing.

[@CookingWithRy]

Yeah that bark was about the best I've gotten on a chuck roast. Very pleased with it :)

[@michaeliack]

I love chuck roast. I usually make it into beef jerky. Will have to try smoking it.

[@mikebtrfld1705]

That and a sirloin roast... my favorite.

[@francisphenry]

Great info! I'm smoking my first chuck tomorrow, so very timely.

[@CookingWithRy]

Fantastic! I love chuck roasts :)

[@BigLewBBQ]

Well done, Ry! Beautiful piece of beef!

[@CookingWithRy]

Thank you! It was definitely a tasty and tender chuck :)

[@dirtbike9003]

Tried the chuck on my $59 Walmart grill. Holy shiitake yummo. Thx Ray

[@DougKremer]

Sometimes when there is room I'll toss a chuck on the WSM when I'm doing shoulders. I treat it exactly the same as the pork, same rub and time. It ends up twice as tasty as the pork.

[@CookingWithRy]

Yeah I love a good chuck roast :)

[@gabrielbennett5162]

A thin coating of El Cheapo store brand yellow hot dog mustard is my favorite binder. It costs less than a dollar, works well and when all is said and done, you don't even taste it, so it won't interfere with the seasonings in your rub.

[@kevinyunker7026]

Awesome video. Thanks for the in depth instructions. New Webber owner here and you make it look so simple.

[@CookingWithRy]

Enjoy that Weber! It's my favorite cooker :)

[@eriksojka9209]

That's really good!!!! Takes a lot of time. For the last 15 years. Smoked a turkey for thanks giving took like 8 hours came out great!!!!

[@arealgem9404]

How often Do you have to keep adding charcoal & wood chips ? How do you keep it going for so long ??

[@AryDontSurf]

Thank you for this! Turned out absolutely amazing.

[@CookingWithRy]

That's great!

[@MrScottcollier]

Looked really good. I've long told people new to bbq/smoking that a chuck roast is a good first cook. It cooks like a brisket but is only a fraction of the cost. And it is remarkably tasty when done right, your's looked perfect.

[@CookingWithRy]

Agree completely. I call it Brisket's Tasty Little Cousin :)

[@wstewart5532]

Cooked a chuck roast today! I made burnt ends with mine. No regrets! Thanks for the video!

[@CookingWithRy]

Love chuck roast burnt ends!

[@jeber21]

Great cook! That bark looked amazing! I love to braise chuck roast in Guinness beer.

[@CookingWithRy]

I need to try that with some Guinness :)

[@tonykartracer8032]

Chuck Roast never get any love!!

[@banks412gmailcom]

Really glad I found this. I’m new to smoking meats and this is way less intimidating to me than smoking a brisket. I think I’ll start here and see what happens - thanks!!

[@BackyardSmoke614]

Smoking a Chuck roast has become a favorite of mine, much less stress than Brisket. Welcome to the Best hobby their is

[@MrZimanko]

Great job, thank you. I benefited from your experience a lot

[@tammyhowell5304]

I have some of that Trader Joe’s 21 seasoning salute and love it!

[@erikdahl3171]

Highly recommend the snake method. Find there is allot less maintenance and more of a light it and forget it method. Haven't tried the chuck roast yet, thank you for the idea and video on it! Snake works great for brisket.

[@BBQRando]

WOW!!!!! Awesome job!

[@ogmont]

I'm putting that slot for the probe on my kettle. Thanks👍

[@DalyVideo]

Ha! Was thinking the same thing!

[@stephanieyeminez89]

Smoked beef tacos. Looks really delicious and amazing.

[@CookingWithRy]

Yep works great for those :)

[@simonize251]

13:00 🤣. Ry is in love!

[@jhagenseker]

So here is my take on this recipe: I followed this pretty closely but line turned out a bit dry. My reasoning for this is my piece was only 3.5 pounds and I have an electric pellet Smoker which does not hold a stable temp very well and can spike quite a bit. Also, I feel the apple cider vinegar gave it a bit of a hot dog smell and taste. Having said all that, this video was extremely helpful and I will absolutely try this cut of meat again with my own twist on it. This was my first dabble into “brisket” territory so I feel like for my first time, it wasn’t bad at all.

[@andyhernandez3343]

Did u use a MEAT THERMOMETER?

[@norrispulliam7810]

Brillant idea!.A relatively inexpensive cut of meat as opposed to a extremely expensive cut of meat like brisket. almost anyone can afford one .never would have thought of smoking such an ordinary but delicious cut of meat thank you i'm going to try this asap!

[@CookingWithRy]

I love chucks. It’s like brisket’s little cousin :)

[@pdmc5521]

This will be a great test for me to keep the weber kettle temps dialed in and try a brisket dry run. I will be sure to start it early morning

[@nyanates]

Gr8 vid! I have an electric smoker that I’ve been very happy with but it’s diameter is smaller andI’ve been wanting to try my smoking skills on my larger old Weber kettle. Your grill fire and setup is exactly what I need with this thing. Thx...

[@CookingWithRy]

The kettle is great for smoking :)

[@RobertoRodriguez-ss1ct]

Thanks Ry for the video. Muy bueno .

[@WilliamCloud9]

I love the big chucks of wood going on that 🔥

[@jorgeagonzalez395]

that looks delis,Im going to try

[@sergios.2276]

I love webers man, he used like 30 briquets total lol awesome!!

[@craigbethea9972]

I really like his slow cooking on the Weber Ry is cool as shit

[@B-Free619]

Just put my chuck roast on the Weber, thanks for the expertise sir

[@chriszayas4271]

I just did one for Thanksgiving and right before i wrapped it i sprayed it down with apple juice and hit it with brown sugar. Was so good!!! About an 11 hour cook.

[@CookingWithRy]

Nice! Chucks can take some patience :)

[@orangefanization]

Looks perfect, great for sandwiches with a touch of horsey sauce mmmm

[@jamesmartin8385]

Horsey or wasabi. Pick your poison.

[@devinbeasley8031]

I have watched a few of your videos and really enjoy them, I also enjoyed "Knowing", one of the movies I'll never forget from my childhood

[@CookingWithRy]

Thanks so much!

[@ChuckRiley]

Nice cook. This is my new favorite channel.

[@CookingWithRy]

Thanks! Appreciate the kind words :)

[@Solidsaw]

watching you makes me happy uncle...

[@tkingz44]

When this guy is narrating I swear he sounds like he very much is still 18 plus the roast looked absolutely amazing 😍 I'm sure it tasted just as good as it looks

[@CookingWithRy]

I’m 19 😂

[@digitalshredda251]

Excellent smoke ring!

[@CookingWithRy]

Thanks!

[@sideyardbarbecue3214]

Looked good ry. I had 3 chuck roasts videos in my recommendations today. I think you tube knows I’m smoking a chuck roast. 👍

[@CookingWithRy]

Haha! I've had that happen to me before, too :)

[@bulletsforfrank]

Thank you Ry! Two years in a row and this Thanksgiving I tried your coffee coco rub and love it!

[@CookingWithRy]

Awesome!

[@bulletsforfrank]

Your videos have leveled me up my friend and now the whole family gets to enjoy! God bless and happy thanksgiving!

[@jonathanfrench5323]

After watching a bunch of your videos I had to make a special trip to Trader Joes for the 21 Seasoning Salute. I have used it on random stuff so far and like it. I hope to break out a grill or the smoker tomorrow and use it in my rub. YUM!! Thanks for the tip...

[@CookingWithRy]

Yeah I really like that stuff. Really versatile :)

[@ezrabrooks12]

LOOK'D GOOD!!!!!! GONNA HAVE TO DO ONE!!!!!

[@thomabb]

Higher moisture content in the chuck roast will mean a lower stall temp and a longer stall dwell. I set mine open on a rack in the bottom of the fridge for about a day before the grill. The stall is so quick I sometimes miss it.

[@noz182]

Ry Very good video. Nice editing, commentary, and video/audio quality. Well Done sir.

[@CookingWithRy]

Thank you!

[@FrankGreenway]

I am definitely going to try this

[@CookingWithRy]

Chuck Roast is great to try :)

[@gturcott1]

Ry I love your videos very easy to follow!

[@CookingWithRy]

I appreciate that!

[@davidsolly544]

I have found for myself, the snake method of charcoal keeps a steady temperature for a longer time. I must say I have learned a lot about smoking from you, Ry. I enjoyed the video you made addressing the mistakes you have made learning to smoke. Thanks brother!

[@CookingWithRy]

Thanks! Yep, the snake method works very well :)

[@camron2674]

David Solly ...i also prefer the snake method. I have cooked at least 2 dozen chuck roast in the past 2 years most of them on the little 29 dollar Weber. I am only able to fit one 4 to 5 pounder on that particular Weber. If i cook 2 or 3 at a time I use the 22 incher. I must say I don't even bother with the briskets any more. I try and keep the chuck roast stocked. It's always nice to spend a day drinking beer and slow cooking in my webers.

[@deeznutz2646]

javier alejandro Yup. Nothing like it. As convenient as a real smoker may be, it's nice to do nothing but throw back some cold ones and do nothing whilst waiting for the rewards of your "hard work" lol.

[@Dagaz56]

Smoky Ribs sent me over.. Nice job on the roast...Looks yummy and now I am hungry !!

[@CookingWithRy]

Thanks! Glad you came by :)

[@monkeyBLOCKS]

After 10 years of casually practicing or 4 completely different models and brands and sizes of grills i finaly finally bought a weber grill and i had to i just had to go with the 22 Copler plated webber and i had to get the charcoal trays that come with 2 in a box and of course the weber grill cover oh yeah the last thing im working on is getting a rotisserie machine one that rotates on its own. Anyways though my years of experience ive come to learned the harsh truth about grilling Not all grills perform the same way. That being said the title lf this video should be A how to guide:from a day 1 beginner to a sesoned vet in 1 day. Or something like that. To learn what you simply did without any effort would if taken me about 5-10 briskets 5-10 long nights and days over an unknown amount of time which could of easily turned into a years worth of grilling. Unfortunately you don't remember every single little detail that can be critical later on down the road. Ive been itching to break in my new grill its 19 degrees outside feels like 10 google says. Thank you for the tutorial. I know i can trust your work im just a bit curious about the smokey flavor if its goong to be harsh because of the over exposure to fresh grey smoke but ill find out soon enough. Happy grilling brother when i take that first bite i promise im not going to cry ok.

[@uhthya9344]

Smoked Chuck is probably my favorite to smoke. I run at about 215-225 for about 8 hours. Hit an internal of 190 and its always amazing. No wrapping needed in my opinion. I might try to wrap it next time with some apple cider vinegar but who knows.

[@CookingWithRy]

I've done both ways, and it's always good. Chuck is just such a great cut to smoke :)

[@mobius-1503]

uhthya thanks for giving a reasonable time. Im 6 hours in and trippin if i need to pull it or leave it cause the tenderness is just not there yet.

[@uhthya9344]

if you're sitting at that 190-210 you should have a very tender chuck. if you're not using a thermometer then I bet you're sitting at around 160 internal. PS. I tried wrapping it and adding some apple cider vinegar (rather than juice) and cooked it up to 200. Was probably a bit better. Also, once you wrap it, it helps push the temp past that lagging 165 area.

[@mistergrendel32]

“It’s not about the time, it’s about the tenderness.” Good theory! I have a 3 lb. chuck I’ll be smoking shortly. Thanks 🤓

[@fusion210]

Man that looked amazing at the end!

[@CookingWithRy]

Thank you :)

[@Owen-np3wf]

Looks the goods sir, well done. If I may make a small suggestion and sorry if I'm repeating others comments but try rotate the lid to have the top vents positioned to pull the smoke and heat from your fire over the top of your meat 👍🏻. Might help speed up your overall cook.

[@The72Rabbit]

Thank you for sharing Ry. I did my first attempt on a Beef chuck today. on a Blaze Kamado for 4 hours I did get a smoke ring but I pulled out the meat at 150 only because I normally seer and bake a Beef Chuck at meat temp 130 in the oven. I was hoping I would get the same style with slow cooking at 230 but I did not. The meat is tender and the bark on the ends tasty. Smoking a Beef Chuck gave me more of a roast like experience. This might have happened because I had the meat frozen for a couple months. THE GOOD - I can make great sandwiches with this type of meat.

[@CookingWithRy]

If it tastes good I call it a success :)