Chuck Roast - Hot and Fast vs Low and Slow

[Music] why would they call this chuck roast [Music] there's probably a big question mark over my head right now and I don't understand why they call this meat a chuck roast we use it for low and slow we use it in a shoe we use it in our Dutch oven we use it all kinds of way except for roasting and I came to making this video because last year around this time a lot of butchers here in the Netherlands gave this to their customers as a roast and they asked me what should I do with it chuck roast is normally used to grind down for burgers or in Dutch oven recipes really low and slow stuff but is this actually good to turn into a roast this is what I want to find out today one of these chuck roast is gonna be roasted and the other one's gonna go a low and slow good thing my butchers paper came just in time a whole new role let's take it out this is not pink butcher paper this is orange butcher paper of course we Dutch guys we need to change everything into orange but it will do the job this fine let's quickly install this roll onto our table now let's fire up a barbecue I want to set it up for indirect cooking so we're gonna take a 1 basket of charcoal light it up on one side and go low and slow our big block charcoal is lit up and it's time to add some smoked wood in this case I'm adding some pecan I'll put the grill grate on close the lid set the temperature well sprinkle on a little bit of salt on our chick roast as well as some fresh ground pepper and then put it on the grill we let this chakra smoke at a temperature of a hundred and ten degrees Celsius which is 225 degrees Fahrenheit basically we are going to treat this chuck roast and beef ribs we're gonna smoke them low and slow come let's take a look at our chick roast see what color it is oh this smells really really good look at the color that's the mahogany call that we want it looks absolutely fantastic nice and juicy on the outside this thing is ready to be wrapped the butcher paper will help the cook that chuckles faster and we'll keep into juices it's gonna be amazing look juices already coming through let's put it back on the grill our chakras have been in butcher paper for a couple of hours now it's time to work on our auditor grossed and turn it into a roast what I want to do is I want to tie it up with butchers twine I want to make it look pretty because it's for the holiday season so we'll get a bit of butchers twine and always take double the size that you think that you need what I like to do is make a little loop at the end and wrap it around our chick roast and then we want to tuck it we want to get it into her like a round shape that will go underneath once go through the loop there we go we can go one more time and that should do the trick take off the end there we go look at that we got a nice round chuck roast that looks good man now since this is a roast I want to get a sear on the outside first I fired up the barbecue and when it's hot enough we're going to get that beautiful sear off let's check to see if our grill is hot enough oh definitely I had enough now let's see our steaks [Music] look at the beautiful sear that we've gotten and that smell that is old flavor now it's time to roast it well get out the grill grates and we'll put in the heat deflector put the grill grate back on well put some salt and pepper on our roast don't be afraid to put too much on this is a thick cut of meat put the rose back on the grill and let it slowly come up to temperature and by the way roasting is at 160 or around 180 degrees Celsius so now internet roast just as a rose is it's just a roast and I thought I want to do something with these vegetables cut them out here and I just have to think of like put a grill grate on but I came up with this and basically this is something that you set on top of your coals and it will help you roast something or with Japan or whatever but this could be a perfect grill grate for a roast chop up these veggies 2 carrots 1 onion make that two onions especially when they're small like this little celery finally one clove of garlic to that going to add olive oil a little bit of salt and some fresh ground pepper we'll put a little group grade on put our beautiful roast on top of that grill grate this way all the juices are gonna drip down into the vegetables it's gonna taste amazing put this back on the grill close the lid and let it come back up to temperature now let's check on our chuck roast which we've been smoking if it's reached a core temperature of 92 degrees Celsius or higher we're done looking good let's take the temperature yeah ninety two point two let's take it off the grill now we can unwrap it right now and take a look but it's best we wait for a while let's take a look at this chuck roast it which the core temp to 52 degrees Celsius so we're taking it off the grill put it on there a little bit of aluminum fall and let it rest I'm just setting the vegetable societies well fried vegetables but fried in beef fat let's first unwrap the one that we smoked a lot of grease a lot of juices I'll bet you this is tender we need a big spatula to get this out in one piece [Music] now these juicers we're not gonna throw them away we're going to put these in with the vegetables now we're using the juices for a good purpose let's slice into this [Music] this is so dinner I got a slice slowly this is also dinner this is not bad [Music] at first glance the roast of the one looks way juicier and when I slice into it it had much less resistance so I'm curious to see if there also want turned out better than the one that we smoked there's only one proper test for this only one way to find out which one is better let me let me try and get a slicing look at that see how tender that is we got a bit of poo on it see that let's do a bite voila I like a juicy brisket really good though this could actually be a great brisket if you haven't done brisket before give this a try and now slice up the roasted one yeah it goes but it doesn't pull as easy as the one that we smoked [Music] you know this is actually not that bad I expected it to be super tough the chuck roast that we roasted is actually really good I didn't expect it to be this good I expected to be tough I expect it to be what full of flavor but also full of heavy grainy meat that you weren't able to bite through but that's not the case this meat is really tender I'm surprised if the question is which one is best I would have to say you can't compare these to smoking it like you would with a brisket it turns out exactly as a brisket really good and roasting it as a roast man it really is a roast so both ways to cook it is absolutely fantastic this is a very very versatile cut of beef and I really like it I really enjoyed it if you are asking me personally which one I would choose for my Christmas that's hard I think I want to go with the roast version because my friends and family expect me to cook a roast and you know I'm cooking for Christmas to satisfy my friends and family not myself then I would choose something else no no you are not playing nice with me so you're not getting any this time okay okay okay I think you will be surprised at the the brisket version I think you'll like it it didn't expect that right so tender it's meat for all people with dental problems they don't need teeth it is but this is what surprised me you see that's what I mean when I say that you can really not compare this ooh they're both good but on their own this is like this is like the Swiss Army knife of meat it can be slow cooked they can be a roast actually I don't think there should be a winner here you can use this as a brisket you can grind it up as a burger you can cook it as a roast you can sear it as a steak basically you can do anything with this kind of beef it's downright amazing oh I forgot you can with Dutch oven recipes with it lower slow this thing is absolutely amazing this hole cut is like really real like I said the Swiss Army knife of cuts of beef fantastic if you guys enjoyed this experiment as much as I did then leave me a big thumbs up and a comment down below I would love to hear what you guys like to cook with chuck roast and i want to say a big thank you to everyone that's a youtube member or a patreon you guys are true heroes to this channel thank you very much and in the meantime it's my click and keep on grilling [Music] Oh [Music]

Channel: Pitmaster X

Views: 273,525

Rating: 4.914763 out of 5

Keywords: roast, beef, meat, steak, brisket, barbecue, bbq, grilled, food, recipe, test, experiment, pitmaster, food network, kamado, weber, kamadjoe, big block, all things bbq, taste test, roast beef, pitmaster x, grillen, assado, the best way, how to, beef rib roast, which is best, smoking, churrasco, foodie, jamie, gordon ramsay, beef roast

Id: J44zpTdPgFg

Length: 11min 48sec (708 seconds)

Published: Tue Nov 20 2018