Smoked Angus Choice Chuck Pot Roast

i was in the mood for some beef today but i wasn't in the mood to cook a whole entire brisket so what i decided to do was pick up some chuck roast or czech pot roast chuck steak however you want to call it but it's only two people in the house so and this one is about 2.4 pounds or so and it has a nice marbling to it now i figured i would cook it just like i cook a brisket uh almost i'm going to go ahead and be simple just going to use salt and pepper this is 50 salt kosher salt 50 16 mesh pepper gonna use that and i was looking through my cabinet and i did also have some injection uh don't really think it's necessary but since i have it why not so i'm also going to inject it so i'm going to inject it and cook it like a brisket and run an experiment and see how it comes out get back to you soon let's get [Music] started all right let's get started i'm gonna go ahead and start injecting this this is a my larger injector for whatever reason i couldn't find my small one so i'm just gonna have to make do that's why you see a little dripping out there now i'll just try to get a little bit in each muscle here as the best as i can like i said i this is pretty large injector to use for this little piece of meat here i'll do my best see how much it holds here i'll put just a tad more injection and that's going to be that i'll go through the sides a little bit here and i think they should be sufficient there good enough go ahead like i told you just going to be a simple salt and pepper 50 50. i didn't put any kind of binder or anything on the meat for for it to stick i'm just gonna season each side of salt and pepper make sure you get those edges see a lot of that moisture leaking out where i had using trying to use the needle that's too big there but that's okay all right flip this over here get this other side and on this meat just going to let it sit while i get the pit ready i'm not sure which wood i'm going to use yet i need to go outside and see what i have because i don't recall what i have so i will do that and yeah there we go we're already uh salt and peppered up we'll let that sit it's no use in doing it i mean should say no use you don't have to do things overnight just let it sit at least you know 30 40 minutes or so let it get back to room tissue let the meat start to sweat and let the seasoning start to adhere to the meat and you're fine i know sometimes you do things for 24 hours 12 hours but in my experience it's not always necessary so at any rate i'll get back to you [Music] well since we're experimenting today uh with this meat i also decided to move over here to use a smoke tube uh to get some extra added smoky flavor and see how that works i figured since i was playing around you might as well go all in and play around so we're gonna get started with that and oh yeah by the way the wood that i decided to use is post oak we're gonna do a texas style well since we got the meat started in the pit we're going to run it at 250. like i said it's only about a 2.4 pound piece of meat so i normally wouldn't open the pit for a couple of hours but in this instance since it's not a really really big cut i think i'll check it in about one hour i'll open the pit in about an hour or hour 15. so let's move on let's get it done let's do a very quick temperature check and i'm going to leave my bit open oh we're running into the 130s we have some time to go that pit was running i mean at the pit the meat was at 133 i'll wrap it a little bit later especially when it gets to the color that i like and the temperature some probably somewhere around 165 170 somewhere around that and i'll wrap it i'll do it just like a brisket and we'll take it off about two or three to 205 something like that but it's not even at the color i like yet so we got some time to go i probably could have left that sucker closed for the whole entire two hours would i open it but we only open it for almost less than 30 seconds so we should be good we're actually uh two hours in now it's not at the tip i won't get but it's getting to the color pulled in wrapped it up see how it looks here beautiful nice color [Applause] now there's rested let's cut into this now these pieces look here ah looks pretty good now all there is left to do is taste pretty dang good it's not a brisket of course but for not cooking a brisket today kind of like a little burn in there it's moist i'm enjoying it try another piece there it's good talk to you guys later

Channel: It’s Amazing CJ_GRANT_FOODTRAVELFUN

Views: 6,552

Rating: 4.884058 out of 5

Keywords:

Id: yDihW_omcdo

Length: 8min 2sec (482 seconds)

Published: Tue Nov 17 2020

Reddit Comments

[u/OCBruck82]

Looks good. What was the total cook time? Been thinking about trying this myself.