Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chuck Roast Burnt Ends OMG

Options
RAC
RAC Posts: 1,688
in EggHead Forum

These things were fantastic. Only took one picture due to not knowing how they would turn out. Will do again for sure!

 

 

image

Ricky

Boerne, TX

· Share on FacebookShare on Twitter

Comments

  • smokeyj
    smokeyj Posts: 340
    Options

    Looks real good. I have to try that.

    What was your method?  never did any kind of burn end.

     

    Thanks.

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    smokeyj said:

    Looks real good. I have to try that.

    What was your method?  never did any kind of burn end.

     

    Thanks.

    +1. I would like to slice the point when I make brisket, but SWMBO loves burnt ends. If I make the burnt ends out of chuck roast, everybody wins!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • daffy1909
    daffy1909 Posts: 498
    Options
    Thats a lot of burnt ends, how c
    big was the roast.?..  I love burnt ends!
    · Share on FacebookShare on Twitter
  • Raymont
    Raymont Posts: 710
    Options
    Hmm.. I had a friend try it with poor results. Said they're wasn't as much fat content in a roast as the point of a brisket.  Maybe I need to try for myself. Did you cube before cook or after. How long did you cook?

    Small & Large BGE

    Nashville, TN

    · Share on FacebookShare on Twitter
  • Two_Down
    Two_Down Posts: 74
    Options
    Not to hijack @Rac 's thread, but I did these recently as well with some pretty good results.  I put two 4-5 lbs roasts on (in hindsight WAYYY too much meat for just two people) indirect at 250dF until the roasts read 165df IT.  At that point, I pulled and foiled until 195dF IT.  Then I cubed each, transferred to two drip pans and sauced them, then put back on the smoker at around 300-350dF for about two more hours.

    Pretty good stuff and I ate a lot of it cold/reheated.  Hickory was used for smoke.

    in Houston, TX

    Minimax

    MBGE

    LBGE

    36" BS

    · Share on FacebookShare on Twitter
  • RAC
    RAC Posts: 1,688
    Options

    This was only 1 chuck about 4 lbs. Only me and my wife.

    I used Bad Byron’s butt rub.

    Rubbed and put in refrigerator for a few hours

    Cooked indirect @ 250-260 grid temp till about 160-165 (about 3 hours)

    Pulled and foiled and back on till 190-195 (about another hour)

    Cubed (about 1 inch pieces) put in pan then added a little more rub and BBQ sauce

    Back on uncovered for about an hour

    Mixed everything up and started bringing temp up. I cooked for about another hour and ended up with a temp about 375

    Ricky

    Boerne, TX

    · Share on FacebookShare on Twitter
  • smokeyj
    smokeyj Posts: 340
    Options

    Thanks for the info guys. Will be trying these this weekend.

     

    · Share on FacebookShare on Twitter
  • jtippers
    jtippers Posts: 512
    Options
    Added to my list!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

    · Share on FacebookShare on Twitter

Categories