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0:00 – Introduction
0:29 – Preparing the chuck
2:26 – Seasoning
3:07 – Using the Borniak smoker
4:01 – Setting the temperature
4:26 – Start of the experiment
5:01 – 4-hour check
6:18 – 6-hour check
7:44 – 15-hour check
8:30 – Adjusting the temperature
8:46 – 18-hour check
9:40 – Reasoning behind this experiment
10:30 – The end result
13:09 – Pulled Beef Burger
13:31 – Taste test
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KEYWORDS: BBQ,Barbecue,smoked,grilled,how to bbq,recipe,food,pitmasterx,meat church,how to bbq right,offset smoker,kamadojoe,napoleon grills,ceramic barbecue,pellet smoker,beef ribs,brisket,max the meatguy,chef cuso,chuds bbq,barbecue method,4 2 10 method,texas crutch,roel westra,jeremy yoder,24h experiment,borniak smoker,smoked pulled beef,juicy smoked meat,slow-cooked barbecue,beef chuck roast,electric smoker,low and slow cooking,smoked beef experiment, I did the 24 hours SMOKED PULLED BEEF experiment on the BBQ and it’s NOT what I expected
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32 Comments
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Sir, this is a gugavideotitle
that didn't suck. Thanks.
I was looking for more taste opinions on this in comparison to brisket or other – it looks good but you really didn't say it taste better or worse for the cost
Had you just went pheasant hunting?
You know that heavy breathing cat meme? Yeah that's me right about meow 🤤
😋😋😋
Omg i am drooling here
I’m sure the other video people use mustard and seasoning and spray it with apple juice every few hours. I don’t have a smoker so take it with a pinch of sawdust.
mofocka smokes meats in celsius…get bent.
Puppy!
Holy smokes. I didn't know it was possible to buy quality meat like that here in the Netherlands. Any tips where to go? I'm about to purchase a Big Joe 2 and can't wait to take my cooking outside.
What is this cut of beef called in Dutch? (chuck)
freak'n sod dust smoker, c'mon man…
M'erica, sorry!!
i dont get it, when i put in my Kamado to smoke the beef it just gets soggy/mushy and dry.
But it also becomes tender but this does not outweigh the negatives., – I dont get it!
Yes
@6:00 you are putting water in the wood chip ash collector. i would not have done that, i assume it would introduce an acrid flavor to the smoke. Did it introduce any ashtrash taste to the bark?
Roel….that looks AMAZING! Will try that once I get back to Portugal!
Where did you bought the meat?
Hey Roehl, (hope i spelt it right) can you tell me what gloves you where wearing in the video to pull the meat apart? I need some to handle the hot stuff. Cheers Mate
Wow Roel! – This looks great! – I just bought a picanha from Costco today, and I'm hoping for similar results from my Camp Chef smoker.
So nice to see Jim in the last couple of vids – "Somebody feed Jim" – lol – Hello from Canada Jim! – Cheers!
I hope you don't hold your babies until they fall apart lol
🙋🏻♂️ Hey Pitmasterx‼️ just like the brisket of my birthday, last July, (I was waiting for you 🤭) 27 hours for a magic sweeteness …
😉🍻🤤
At the time of my viewing the Euro was worth $1.07 USD
That looks so good!
Ed Sheeran's put on a bit of weight!
American cheese? I thought Europeans had better taste. Lol
With a cut that size, what would happen if you cut it into 2-3 sections instead? I would think you would get more seasoning in the meat, more bark, and faster cooking time. Is there a downside to doing that?
Amazing
I'll be the first one to sign the petition to get Morrison back
Where's Morrison???
i wanted to lick my screen, it looks so good!!!
6 euros per pound for chuck??? Wow. That's expensive. Here in South Africa we pay around R100 per kg for chuck. That's works to about 2.25 euros per pound…