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Chuck Roast Burnt Ends OMG

RACRAC Posts: 1,314

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

 

 

image

Ricky

Spring, TX

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Comments

  • smokeyjsmokeyj Posts: 244

    Looks real good. I have to try that.

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

     

    Thanks.

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  • calikingcaliking Posts: 6,591
    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.
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  • daffy1909daffy1909 Posts: 447
    Thats a lot of burnt ends, how c
    big was the roast.?..  I love burnt ends!
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  • RaymontRaymont Posts: 253
    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

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  • 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.

    2014 Texas Aggies - Here's to hoping....

    in Houston, TX

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  • RACRAC Posts: 1,314

    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

    Spring, TX

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  • smokeyjsmokeyj Posts: 244

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

     

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  • jtippersjtippers Posts: 509
    Added to my list!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
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