Chuck Roast Burnt Ends OMG

RAC

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

 

 

smokeyj

Looks real good. I have to try that.

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

 

Thanks.

caliking

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!

daffy1909

Thats a lot of burnt ends, how c

big was the roast.?..  I love burnt ends!

Raymont

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?

Two_Down

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.

RAC

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

smokeyj

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

 

jtippers

Added to my list!