Beef Chuck Roasts by the BBQ Pit Boys

(upbeat music) ♫ Gonna smoke me a fatty brisket ♫ I got my barbecue shoes on – [Narrator] Welcome to Today we’re smoking up some
beef chuck roasts at the pit. And they’re real easy to do. Alright, here I’ve got a couple
of four pound chuck roasts. You’ve seen these before. They’re very inexpensive
and they’re perfect for smoking on the pit. And today we’re using a BBQ Guru Monolith ceramic grill. If you’ve never used these grills before, you definitely gotta check ’em out. They’re awesome. And we’re gonna do it low and slow. Real low and slow with
these beef chuck roasts. And we’ll show ya how easy it is to do. Now the first thing you wanna
do with any roast, right? Is season it liberally. We’re using some SPG,
use some salt and pepper, your favorite seasoning
and season it well. Alright. Now, we’ve got the
temperature of our grill, gonna be setting it up at about 250 to 275 degrees Fahrenheit. This is gonna take, could
take six, seven, eight hours. We’re in no rush. And we’re using some
beer in our water pan, throwin’ in a couple chunks of garlic. You can set it up the way you want. And we’ll place the
roast directly over top of the water pan. Alright that makes sense. Oh this is gonna be good. And like I said, we want
an ambient temperature of 250 to 275 degrees Fahrenheit. After all this is low and slow. And we want an internal
temperature of the meat at about 170 degrees
Fahrenheit in the first phase. Good. (peaceful music) Now the first part of this is gonna take, hey maybe three or four hours. So there’s nothing left to
do but kick back and relax, enjoy the good things in life, right? (laughs) Now, part way through this
we’re gonna add some smoke. And here we’ve got some pecan chips. And we’ve got our guru dispenser
there, the chip dispenser. It’s real easy to place the
chips right over the hot coals. We’ll dispense just the
amount of wood chips you want, close it and you’re good. And in the miracle of time, whoa. Take a look at that. These roasts have reached
an internal temperature of about 170 degrees Fahrenheit. Just the way we want it, right? So now we’re gonna do some cheating. It’s called the Texas cheat. Many of you know all about that. And this is where we’re
gonna wrap these roasts with some aluminum foil. Whoa. And we’re gonna continue to cook along another couple hours, maybe more. But, before we wrap, we
add some apple juice. You can use some beer, whatever your pit master
privilege is, right? We’re gonna throw some brown sugar, set it up the way you want. Ah, this is gonna be good. Oh yeah. Simple enough, right? Place it back on the ceramic grill. Wrap the other one. Now when you’re doing these low and slow, especially with these
chuck roasts or any roasts, you wanna do two roasts. If you’re gonna take the
time, a good part of the day to slow roast these, then
you wanna do two roasts. It’s worth the effort and
you want plenty of left overs for the next day. Oh yeah, the leftovers are real good. Again we added some
apple juice, brown sugar. Here we have some hot sauce. Like I said, set it up with
your favorite flavorings. This works real well. Give it a wrap. Smells so good. The neighbors are climbing the fence. Put it back on the Guru Monolith. Reinsert the meat plug. And now we’re looking for
an internal temperature of about 195 or so before we pull it off. Again, kick back, enjoy
the good things in life. BBQ Pit Boys for life, right? (laughs) Alright. I’d say it’s time to take
these roasts off the grill. We’ve got an internal temperature running about 195 degrees Fahrenheit. Whoa. And just when you think
we’re ready to eat, nah. We got another step. We’re gonna wrap these
roasts, use a blanket, use a deer skin, what you have. You could throw it in a cooler. Without the ice of course. And let it sit in there another
hour, two hours, (mumbles). It’s perfect. This’ll help further
tenderize these roasts. Alright, I say it’s time to eat. Whoa man. Are you kidding me? Let me show you what these look like. Oh perfect. Lord have mercy. Now, the reason you go
through all this effort of a low and slow, might
take ya eight hours, who knows? Is because the low and
slow will break down the connective tissue, the collagen, it’ll literally melt in your mouth. This is the way it’s done. Oh man, look at that. Pour all those drippings in that pan. Now you can serve this up as
a regular roast with slicing. We’re gonna pull it. So we got some pulled beef going on here. We’ll cut the purchase string. I know you can tell this is
gonna be moist and tender. There’s no better eatin’ than
a good chuck roast, right? (laughs) Just look at that. Falls apart like butter. And keep in mind, these
chuck roasts work really well as a substitute for beef brisket, which is getting mighty
expensive these days. That lesser cut of beef, those
briskets used to be cheap, now they’re real expensive. Take one of these, two
of these chuck roasts and low and slow ’em man. Great substitute, they pull well. Oh man. Take a look at that. Oh man. We’re gonna be eatin’ good tonight Martha. Whoa. Look at that. I say it’s time to eat, right? Like I already said, just
pile ’em up on a good roll. Put what condiments you want on it. There’s nothing else to say about this. (laughs) (bright music) Oh man. And we appreciate the fact
that the BBQ Guru Monolith sent us one of these to check it out. We appreciate their support, like we do all the
support from our sponsors. It is through the support of
our loyal fans and sponsors that’s enabled us to do
the BBQ Pit Boys show for the last 10 years. We’re on our 11th. And it was not possible without you guys. Thumbs up. (explosion booms) So the next time you’re
looking for a recipe for your pit, check out


  1. Did you guys make Martha happy? Treat her right.

  2. would it kill anyone to wear some gloves while handling cooked food? I know those men love you more than any man ever could, but clean food handling would show you love them too.

  3. Just swallowed a mouth full of saliva… lol. BBQPB is the best food porn channel on YouTube!!!

  4. Mmmmmm my favorite

  5. i'd love to see it more "smoked"

  6. That is some fine lookin moo cow. It looks guuud!

  7. You guys are the best!

  8. この肉だけでライス3合は食べれるな👍Great

  9. i would make steaks from em he ehee i don't use any fancy grills don't need em Now the deer skin is ruin

  10. Pitboys going high tec

  11. Do you guys ever hunt the meat you cook?

  12. I've never gotten around to doing a chuck low and slow, but you guys have just convinced me that I need to correct that!

  13. I just would have ate it in chuncks instead of pulled 😂😂😂

  14. looked awesome to me yummy

  15. "the neighbors are climbing the fence…" hahahaha.really.I´m among them.

  16. What pounds are roasts

  17. Is that electric or charcoal. For me if electro using oven outdoors

  18. Damn that girl in the intro song Is so pretty 😂

  19. these are the guys that voted trump. just sayin.

  20. thats a sweet grill.send me one and i'll make a vid!

    Yep – you guys HAVE to try tossing some Fresh Ground Horseradish in when you wrap for a long low slow – it'll make your taste buds think they are 16 years old again!
    Oh and BTW – you damn well KNOW I'll take that TEE in a XXL
    ~Keep on Cooking – you guys ARE an American Institution~

  22. every time I watch these videos I get hungry as hell

  23. You guys rock I make everything y'all make!

  24. That looks so good

  25. yalls kookiing kick ass great job on yalls video. awesom better thenbobby go flay u guys r fer real. love the videos from sa texas.

  26. 👍

  27. I just love Ur style the way u guys cook, and's always fun to watch..may u prevail Utube till the eternity..

  28. Lot of what appear to be contradictions in technique, are completely ridiculous. People, please, just enjoy the videos and forget about what happened to the Weber and whether they are using the right side of the foil. Look at what they are doing. Hanging with their buds, cooking, drinking and having a great time. Just enjoy these videos for what they are. They are masterful artwork. Just enjoy them.

  29. Maybe do a BBQ chicken using a traeger grill?

  30. EVERYTHING y'all make is GOLD! Absolute GOLD!!

  31. GUD stuff! Bet this method would work great on a pork shoulder, too.

  32. thank you very much for that information about the chuck roast being a substitute for brisket. I wanted to so one but the piece I saw was about $40, so this will do just fine

  33. I missed u guys 😍😍

  34. I love chuck roasts!

  35. а чем коричневым он мясо посыпал после гриля?

  36. What about the veggies and potatoes? That makes a Cuuck roast

  37. Мужики ещё раз лайк )))

  38. Yummy !! Respect from 🇨🇦

  39. I have been watching ya all for 5 6 7years don't know for sure and have learned a lot about smoking and grilling. I don't think I have ever commented But this is so sweet I know what im doing this Saturday ind I love smoking with peacan  Thank you guys so much

  40. yum yum yum yum yum 👍yeah

  41. i want to see marta😆😆

  42. The neighbors are climbing the fence😂😂

  43. That looks incredible and I know it taste the same ! Now as I am in my final of chapter of life I really enjoyed your BBQ videos, unfortunately I was never able to hook up with any of your chapters But please continue to post your amazing barbecue cooking videos : ). And as you say…It smells good !

  44. Why does everyone wanna make sweet meat?

  45. fantastic vid as allways boys!! looks mighty tasti!! double thumbs up here!!

  46. I just discovered your channel and I love everything about it

  47. Damn that looks GUUUUD!

  48. Phantastisch !

  49. Oh, yeah! Now yer talkin'…

  50. damn, those look good! excellent job. 👍👍

  51. vegamatics should be happy with this pic just like my pot roast corn got jus a tad done

  52. What's up with the Chinese subtitles?

  53. น่าแดกสัส

  54. when you wrap would butcher paper work as well as foil??

  55. The only thing I do Liberally is season my meat.

  56. tasty! Chuck is one of the better all around pieces of meat!

  57. BBQPitboys man love y'all channel im learning a lot

  58. I tell you what I have followed you
    guys for years and had some great tips and recipes. This has got me on to some
    great barbecuing, but I have to say now for you it is just a business not a

  59. Looks bangin!

  60. Subscribed for a year, and all I learned is to drink beer . . . (hell no, I just brought home two large chuck roasts just in time for this video)

  61. Give me

  62. Man I'm hungry now!!!

  63. Those cookers are very consistent but I like the smokey charcoal flavor mixed with wood chips the best !

  64. +BBQ Pit Boys I just did a low and slow 5 lb Chuck Roast using Coconut Shell Charcoal and it was amazing. Thank you for the guide. I posted a pic to your Twitter

  65. I havent had a chuck finish under 203 internal EVER when cooking at 250 – 275

  66. I did a chuck roast on my weber a few years ago. Came out with an awesome bullet-proof vest.

  67. That medieval weapon for shredding your opponent's face at 7:56

  68. now that is some fine looking smoked chuck roast!, well done my mouth is watering!

  69. No bacon?

  70. ชอบที่ทุกคนกินพร้อมกันมันยิ่งอร่อย

  71. Hey pitt maters, i got one thing to say…
    I will look for you, and i WILL find you…

    And i will eat your food 😐

  72. Oooooo-woooooo. You get u some sweet baby rays and some sweet tea… ain’t nothing better!!!

  73. Love the way you guys enjoy….

  74. Can you do this on a regular charcoal grill using in direct heat?

  75. Martha be eating goooood!!

  76. If learned to bbq from you guys and I actually did a very very similar rost before I saw this video. Thank and keep an coming!

  77. My wife and I were shopping the other day and she picked up a 4.5 lb chuck roast and said "It's pot roast season". Mmm mmm, I love my wife's pot roast, but then I thought…. I could probably do something real nice with this "outside". So, I came to The Pit to find out how it's done! Hope she won't be mad, but I think once she's had the best roast of her life, all will be forgiven.

  78. Well ready for a slow cook on my Kamado tomorrow morning. Hi from the Mojave desert.

  79. Forget the sandwich bread grab some tortillas!

  80. Damn, this is awesome, man!!!!

  81. where's Mather then? lol

  82. Just a guess, Boilermakers Union.

  83. Damn…that looks good!

  84. Deer hide is roached

  85. Make sure your SPG has no MSG in it! You could be allergic! Also, if you drink too much beer, you might start fighting with your motorcycle buddies! Beware!

  86. The intro is fucken badass

  87. awesom video and chuck roast

  88. Duck Dynasty wannabe ripoff artists.

  89. Whose Martha?

  90. When did ZZ Top go into the BBQ business??

  91. Brodaczu lubię Twój kanał

  92. Do you smell that?……that smells guuood!

  93. I've been enjoying Chuck Roast for couple yrs now.
    Great vid, thank You

  94. I wish they had some gloves on…

  95. The young skinny guy is not one of them. Outsider spotted.

  96. My mouth is watering…. I will be trying this recipe out!! Thanks for the great cooking!

  97. Didn’t really have the bark and smoke ring I was looking for, but hey I know that roast was GUUUUD

  98. “The neighbors are climbin’ the fence” is one of my favorite BBQPB-isms LOLOL

  99. older video but great point about the insane cost of brisket. i live in california so yeah, the price of brisket is ridiculous here, but i visit family in texas 3 or 4 times a year and i'm amazed how expensive it has gotten.

  100. Why go until 170 degrees? Medium rare is 130 degrees and well done is 155 degrees. I'm a beginner, so just trying to understand. Thanks!

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