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Chuckie Burnt Ends

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RedSkip
RedSkip Posts: 1,400
edited January 2017 in EggHead Forum
Had a few extra left over from a 1/4 cow we purchased this fall.  Smoked at 270F for 7 hours, then wrapped at 160F IT for 3 more hours.  Cubed, sauced, and tossed back on the egg for 2 more hours.

Picture is a shot of them cubed and packaged for this week's lunch.  

Large BGE - McDonald, PA
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    I'd swipe your lunchbox!  That looks gooooooood!!
    Flint, Michigan
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  • lousubcap
    lousubcap Posts: 32,378
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    Now there's a burnt ends recipe I can support.  Great cook-thanks for the suggestion.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bgebrent
    bgebrent Posts: 19,636
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    Great idea.  That's a reason to look forward to lunch for sure.
    Sandy Springs & Dawsonville Ga
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Great cook. Someone's gonna be jealous of your lunch!


    _______________________________________________

    XLBGE 
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  • RedSkip
    RedSkip Posts: 1,400
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    Fred19Flintstone said:
    I'd swipe your lunchbox!  That looks gooooooood!!
    LMAO, those a fightin' words Fred.
    Large BGE - McDonald, PA
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  • RedSkip
    RedSkip Posts: 1,400
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    lousubcap said:
    Now there's a burnt ends recipe I can support.  Great cook-thanks for the suggestion.
    I agree, sure beats an 12 packer cook then 5+ more for the burnt ends.
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 32,378
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    @RedSkip -  upon further review that must have been a healthy chuckie to take 7 hours to get 160*F.  I usually see somewhere around 5 hours (3.5-4.5 lbs) to get there then about 2-3 hours to get to pulled beef stage (210-215*F).  Regardless, next chuckie is destined for burnt ends.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • RedSkip
    RedSkip Posts: 1,400
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    lousubcap said:
    @RedSkip -  upon further review that must have been a healthy chuckie to take 7 hours to get 160*F.  I usually see somewhere around 5 hours (3.5-4.5 lbs) to get there then about 2-3 hours to get to pulled beef stage (210-215*F).  Regardless, next chuckie is destined for burnt ends.  
    I had three on and they overlapped a little, about 1.5-2" thick each.

    TBH, I missed the target on 200F and pulled them late.  Our little one was getting ready for her nap and had to focus.  

    Lastly, I wish I could have had them in sauce longer than I did to help set the sauce more, but was getting pressed by the Boss (SWMBO).

    Large BGE - McDonald, PA
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  • Hans61
    Hans61 Posts: 3,901
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    Looks awesome man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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