Epic Giant Chuck Steak: The Ultimate Brisket Alternative! 🥩

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00:00 - Giant chuck steak — I’m smoking it on the barbecue.
00:10 - Start with quality beef for the best result.
00:20 - Goal: flavorful crust, juicy tender meat.
00:35 - Use mustard as binder — helps seasoning stick.
00:55 - Coat with PitmasterX Beef and Texas seasoning.
01:20 - Smoke at 120°C with beechwood.
03:50 - After 5.5 hours, wrap in butcher paper with beef tallow.
05:30 - Raise temp to 150°C, cook to 98°C internal.
07:00 - Rest 2 hours — tender, juicy, falling apart.
08:00 - Total 14 hours — melt-in-your-mouth perfection.

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KEYWORDS: I smoked a GIANT CHUCK STEAK - Ultimate Brisket Alternative!,chuck roast,BBQ,bar-a-bbq,Brisket