Chuck Roast Burnt Ends

Dave in Florida

Had some chuck roast in the freezer and decided to try chuck roast burnt ends.

Very tender and quoting the wife..."WOW..these are really good!" I think I will count that as a success!

Used Oakridge Beef rub, that stuff is awesome.

250 at the grate indirect.
When the chuck roast hit 165 I foiled and put them back on and let them go to 190 - 195.
Cubed them, into an aluminum pan, added a little more rub and sauce. Aluminum pan back onto the egg uncovered for 2 more hours. I did stir the cubes at the one hour mark and again at the 45 minute mark. No real reason other than I cannot break the habit of checking on what I have cooking.
Took about 5 hours.

ChokeOnSmoke

Nice!  That's in interesting variation of pulled beef.  I could see serving them this way with a group of people on occasion instead of serving the shredded beef sandwiches.  Good idea.

Hotch

Dave did you end up with any bark on these?

These look great.

=D>

williamadamsesq

I've been itching to try a bone in chuck roast side by side with a pork butt.

Mattman3969

Curios on the bark. The cook looks absolutely awesome!!!

caliking

Awesome! I so want to try this. SWMBO loves burnt ends, but I like to slice and eat the point. Now we can both get our favorites. Thanks!

Dave in Florida

Hotch said:

Dave did you end up with any bark on these?

These look great.

=D>

Some of the pieces had a nice bark to them and some didn't.  Those that had that nice char on them were my favorite.  I went to get some last night for supper and they were almost gone.  I asked the wife if she had given some to her friend?  Reply "no, those things are just so darn good, I keep eating them like popcorn."  I'll can see I will be making these again.

SickEyeDiaz

I have a chuck roast on the Egg right now as a matter of fact...I just might do this!

SickEyeDiaz

I decided to go this route too so we'll se how it turns out!