How To make Marinated Hickory Smoked Chuck Roast

Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper

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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.

You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.

This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.

For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.

Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.

Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.

Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.

Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!

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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas

Barbecue Pulled Beef Sandwich

Smoked Chuck Roast Recipe for fall-apart tender BBQ Beef - used to make the best Barbecue Pulled Beef Sandwich

#pulledbeefsandwich #smokedchuckroast #howtobbqright

Smoked BBQ Pulled Beef Sandwich

WHAT MALCOM USED IN THIS RECIPE:
- Swine Life Prime Beef Rub
- Killer Hogs Hot Rub
- Royal Oak Tumbleweed Fire Starters
- HowToBBQRight Tel-Tru Smoker Thermometer
- Thermoworks DOT
- Killer Hogs The BBQ Sauce

BBQ Chuck Roast - This recipe is great for making pulled BBQ beef. Chuck Roast is inexpensive and cooks just like a brisket on the grill.

I start out seasoning the brisket with a good dose of Swine Life’s Prime Beef Rub followed by a light coat of my Killer Hogs Hot Rub. Let the seasonings work on the roast for 30 minutes or so while the pit comes up to temperature. For this cook I fired up my Outlaw Patio stick burner running hickory splits. Once the pit stabilized at 300 degrees the roast goes on the cooking grate.

After 2 hours the color is just right for wrapping. At this point the roast goes into an aluminum pan along with some beef au jus. Pour the beef jus mixture into the pan but not directly over the top of the roast. It should come about half way up the sides of the chuck roast. Add a few pats of butter to the top of the roast and insert a probe thermometer to monitor the internal temperature. Cover the pan with foil and continue cooking until it practically falls apart! Total cook time was about 4 1/2 hours on this roast.

When the internal temp hits 200°F I start checking for doneness. Stick the probe into different areas of the roast and see how it feels. If it’s soft like sticking a warm knife into room temp butter then it’s done. If you feel any resistance it’s not ready just yet. It’s typically going to be somewhere between 208 and 215 degrees for an easy pull. You can also use a couple forks to see if it’ll shred.

When the roast is ready take it off the pit and let it hang out for 30 minutes. Put on a pair of cotton gloves with nitrile gloves over the top and start pulling the roast apart by hand. Separate any fat that didn’t render and be sure to save the pan drippings for a little extra added moisture.

I serve it up sandwich style with a creamy jalapeño slaw on a toasted onion roll. Combine equal parts of the beef jus with your favorite bbq sauce and you have an excellent serving sauce for beef.

Barbecue Pulled Beef Sandwich Ingredients 
- 3 1/2 lbs Chuck roast
- 1/4 cup Swine Life Prime Beef Rub
- 2 Tablespoons Killer Hogs Hot Rub
- 16oz water
- 1 Tablespoon beef base (Better than Bouillon brand)
- 1/2 stick butter 

Barbecue Pulled Beef Sandwich Directions
1. Season Chuck roast with Prime Beef rub followed by a layer of Hot Rub. 
2. Prepare smoker for indirect cooking at 300 degrees using hickory wood for smoke. 
3. Place roast on pit and smoke for 2 - 2 1/2 hours or until the outer surface is a dark mahogany color. 
4. Combine the water and beef base in a small pot over medium heat until it reaches a slight simmer. 
5. Place the roast into a 1/2 size aluminum steam pan and pour the beef liquid around the roast reserving 1/4 cup liquid. 
6. Place pats of butter on top the roast and cover with aluminum foil. 
7. Continue to cook the roast until it hits 210 degrees internal then remove from pit and rest for at least 30 minutes. 
8. Carefully remove the riser from the pan and pull by hand. Mix a little if the pan juice with the meat and serve. 

Jalapeño Slaw Recipe
- 1 bag cole slaw
- 1 cup quick pickled jalapeño onions* recipe below
- 1/2 raw jalapeño finely chopped
- 1/2 cup mayonnaise 
- 2 Tablespoons pickling liquid* from below
- 2 Tablespoons sugar
- 1 Tablespoon corse ground black pepper
Combine the Mayo, pickling liquid, sugar, and black pepper in a small bowl. Add the slaw, finely chopped fresh jalapeño, and quick pickled jalapeño onions to a large bowl. Pour in the Mayo mixture and stir to combine. Rest in the refrigerator for one hour before serving. 

Quick Pickled Jalapeño Onions
- 1 sweet onion chopped
- 1 fresh jalapeño sliced then rough chopped
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon sugar
- 1 Tablespoon kosher salt
Combine vinegar, water, salt, and sugar in a boiler pot. Heat mixture over medium high heat until it reaches a boil. Place onion and jalapeño in a bowl, pour hot liquid over the top, and cover with lid. Place in refrigerator for 3-4 hours.

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Easy Smoked Chuck Roast on a Charcoal Grill

Today were doing an easy Smoked Chuck Roast on a Charcoal Grill,
#easysmokedchuckroastonacharcoalgrill, #easysmokedchuckroast
#smokedchuckroastoncharcoal grill, #howtosmokeachuckroastonacharcoalgrill, #smokedchuckroast, #howtosmokeachuckoast, #chuckroast, #chuckroast recipe,

Eye of Round - Smoked Pit Beef - Smoked Beef Round Roast

Eye of Round is a very lean cut of meat and if overcooked will be very dry and tough. But if you cook it and slice it properly, it can be extremely delicious, tender and moist. The Wolfe Pit shows you how to smoke and slice a whole eye of round roast to tender, juicy perfection! If you like Pit Beef, this is very similar and delicious!!

Gear I used:
Rec-Tec RT680 -
Pellets -
Forschner Slicing Knife -

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Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Easier Than Brisket? Smoked Chuck Roast Recipe

Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!

Get the recipe for Smoked Chuck Roast: 

INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)

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