Smoked Pulled Chuck Roast | Smoking-Meat.com

I smoked up this 3 lb chuck roast on the Lone Star Grillz 20x36 offset smoker until the meat is falling apart tender. I then grilled some onions and toasted some bread on the onboard griddle to make an awesome sandwich.
This cook took about 8 hours total and we let the meat reach 208°F before it was removed from the smoker.
Here's the written recipe at smoking-meat.com: www.smoking-me...
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PRODUCTS USED AND/OR SHOWN IN THIS VIDEO
Lone Star Grillz - smoking-meat.c...
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ThermoWorks Smoke X (X4) - smoking-meat.c...
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[@S4flynlow]

I have been reading your recipes on the website for years, but I'm so glad you started a KZbin channel. That sandwich looks awesome, looks like a project for tomorrow!!

[@chrisbrown3907]

The smoke ring on that chuck was amazing. Nice job.

[@tulsajeff]

Thanks 👍

[@howardhosford9001]

To prevent Wood flareups, try wrapping most or all of your wood in a piece of aluminum foil. small tears or some holes in the wrap will allow smoke out but this overall prevents wood fires

[@tulsajeff]

Howard, great tip!

[@troybellgamecockmule1488]

Sounded like some good Grateful Dead tunage during that video. Enjoyed it.

[@tulsajeff]

Glad you like it, Troy! Have a great week!

[@rkjb1985]

I made this over the weekend and loved it!! Great flavor and easy to do.

[@112ayoung]

Hell yeah Jeff glad you're making these vids now!!!!!!!!!!!!!!!!!!!!!!!!!!! ive made your chuck roast burnt ends recipe about a hundred times. Your rub is my #1 :)

[@tulsajeff]

You are welcome and glad to hear the rub is working out great for you!

[@oro5z]

Great job! Now my stomach is growling! Sometimes I can get chuck roast at a pretty decent price. Thanks for the video.

[@kaetee79]

Now that's how u take advantage of an LSG smoker👍🏽👍🏽

[@MeatyMike]

hell yea that looks good my man! have a chuck roast in my freezer time to pull it out

[@426superbee4]

Yum i also like to put it on a nice warm flour tortilla

[@olddawgdreaming5715]

Great video Jeff, sure glad you are back in full swing on KZbin again. I enjoy your weekly emails to and enjoy sharing them with others. Keep up the good work and videos and thanks for sharing with us. Love the rubs and sauces recipes, well worth purchasing, hope more folks join in the purchasing too. Fred. OLD DAWG DREAMING.

[@tulsajeff]

Thank you, sir!

[@jakethesnake9528]

Nothing beats calculating eyeballs!!! lol

[@jameshardy7412]

Look at that smoke ring!

[@tulsajeff]

😀😋

[@diverboss]

Can,t wait to try it on myGrill Boss pellet smoker over hickory and mesquite

[@jeffie8696]

Well, now Im hungry

[@lonestargrillz]

That looks amazing Jeff great job.

[@tulsajeff]

Thank you..it's an excellent piece of equipment and I am enjoying showing it to my subscribers!

[@dimesauce10]

Well Done!

[@carrolllacroix1237]

Impressive! C. M Lacroix

[@DominusEstOK]

I also have been reading you for years. Hello fellow Okie. I'm over in BA. Anyhow I did this the same week you send the email about it. It was freaking awesome. Thanks for all the great ideas over the years Jeff. God Bless!

[@tulsajeff]

Well.. you're just right up the road from me! Glad to hear the chuck roast turned out great for you!

[@426superbee4]

By putting baking soda on your meat heavy> Then at less 5 hours in the frig, Then risen off, pat dry, then coat with butter, then your seasoning. Make meat Tender, Juicy, Full of Flavor YUM I love my BEAR CLAWS

[@rodschrivener751]

Unlike many of you, we have lousy service on youtube. At best, our internet is 400K download, and sometimes worse. Better than a modem is all I can say for it. Unless Jeff makes his recipes available as a downloadable file, I can't do much with them. I do not go to other sites to download files much. Keep up the good work, Jeff, I have enjoyed your stuff fo quite a while,

[@tulsajeff]

Rod, Have you tried clicking on the gear icon down in the lower right side of the video then click on quality? You can downgrade it to 480 and it still looks pretty good while using much less bandwidth. Give this a try if you haven't already and see if that helps.

[@coffeegulper]

Gotta try this :)

[@tomwilke8750]

Daaaamn, that looks amazing!

[@tulsajeff]

It was!

[@danielploy9143]

Jeff, Jeff, Jeff. Very educational and impressive. Question if you don’t mind. I noticed you put the wood on the outside of the basket, do you get good smoke flavor? How much splits do you believe you used? Did you have to add additional lump charcoal. Why do you believe it’s best for the wood not to combust? Sorry for all the questions. We all wanna learn what works. Thanks for the video Jeff.

[@tulsajeff]

Great questions, Daniel. I often just place a single split on one side of the basket.. 2 splits can sometimes be too much smoke. Play around with how close you place it to the coal basket to get that perfect smoke without allowing it to catch fire. One split will smoke for a couple of hours when placed on the side. When it's almost burned up, I just throw it into the coal basket and add another split in it's place. I initially pour a whole chimney of lit lump charcoal into the basket. About every 60-90 minutes, I'll add in another half chimney of lit lump charcoal and that keeps the temperature within range. I just dial in my temperature with the air vent.. usually about ½ inch open. Some folks start wood smokers with all wood, let it burn down to a coal bed and then just add a stick right on top the coal about once every hour. This is fine if you have a larger wood smoker. Mine is more patio sized mainly because I would rather have something that suits the size of my family. If I catered or cooked for large crowds very often, I'd want something much bigger. Because mine is smaller, less smoke creates the best flavor. A burning piece of wood will give off a lot of smoke at first and then not much smoke at all. By placing the split next to the charcoal basket, I get consistent smoke for hours on end.

[@danielploy9143]

@@tulsajeff thanks for that reply….

[@Doug6714]

This recipe looks delicious. Where did you get that nice chuck roast? They don't have them in WalMart. Keep smoking

[@tulsajeff]

Doug, I got this one from Porter Road at porterroad.com. They have sponsored the newsletter a few times and I really like their products. It is definitely difficult trying to find exactly what you need right now.

[@joebrindisi2588]

Delicious looking finished product! Did you have to get a smaller size Fire Management Basket for the 20x 36 inch smoker as opposed to the 24x36? I guess the griddle plate is smaller than the 24x36. I'm going back and forth between the 20x36 and the 24x36. The down side with the 24x36 is the weight difference. How easy is the lid on your smoker to raise as opposed to the 24x36. I see some using a counterweight system to help on the heavy lid. Thanks again for a great video!

[@tulsajeff]

Joe, you may be correct. I am not sure about the size difference between the 24x36 and the 20x36. The lid opens really easy but you can tell it's got some weight to it. I would definitely say the 24x36 has a more hefty lid.

[@lbeglin5712]

What temp or time did you cover the pan?

[@jeffschmit5783]

Did you rest the meat in the juice pan or did you remove it and rest it in the dry pan?

[@michaelbroadbent5424]

What’s the music at the end of the video?

[@tulsajeff]

This is something that I use in all of my videos as theme music.. it's called "Potato Deal" by Craig MacArthur.

[@sanfordrhudy774]

Welp.... I'm definitely hOnnngry now. Time to fire up the smoker!!

[@alanbrown9256]

Hi Jeff, Could you do some before/ after weights so ppl know how much the final yeild is from the original 3lbs? Looked amazing when done.

[@tulsajeff]

Alan, I will try to remember to include that information in future videos. Thank you for the feedback!

[@christopherauffrey3899]

So after the braise, the liquid gets tossed?

[@tulsajeff]

Christopher, You could add some back in to the meat if you wanted to or you could use it as part of another dish such as gumbo, stew, etc.

[@doreenstomsky9080]

Did you do anything with the brazing liquid?

[@tulsajeff]

I had it planned to mix some of that into the meat if it turned out a little bit on the dry side but ended up not needing it. I did use some of it to dip my sandwich in. You could also save that juice to pour over leftovers.

[@doreenstomsky9080]

I made it this weekend exactly as written. I brought the meat up to 205 degrees and let it rest for a little over an hour. Some I was able to pull and the rest I sliced thin. The roast was very juicy. I did drizzle some of the liquid over the sandwich and others used it like a French dip. It also had a nice smoke flavor.

[@davemcallister9785]

do you bag/ cover the meat while it is in the fridge overnight?

[@tulsajeff]

Dave, It's not a bad idea to cover it especially if there are other things in the fridge or the risk of something falling on or contaminating the meat. I use an empty fridge in my garage that only I access most of the time so I didn't cover mine.

[@lawnboymike]

What's the background music?

[@tulsajeff]

A song called "Potato Deal" by Craig MacArthur

[@DavidChaneyonGoogle]

Jeff, made that this weekend based on your email. Loved it! Any reason one couldn't use that initial foil pan under a full brisket? Thanks

[@tulsajeff]

I can't think of any reason why not.. sounds great to me!