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1st attempt - faux burnt ends

sheetmetalpete
sheetmetalpete Posts: 280
in EggHead Forum
I am a pretty much a newbie in BBQ beef.  I have cooked a couple brisket flats in my Cookshack in the past but that's it.  I've never even eat burnt ends so I figured I needed to remedy that.  Before I tackle a full brisket I thought I would start small with faux burnt ends.  I picked up a couple of chuck roasts and off I went.

A simple rub of salt, pepper and garlic powder.



I cooked them at about 275 for 6 hours with some apple chunks.  I pulled them at 180 deg.



I let them rest for 30 minutes then I cubed and sauced them before putting them back on for another 45 minutes.



Here's the finished product:



I would rate this cook a solid B+.  The smoke, bark and overall flavor was great.  My only complaint would be that some of the pieces could have been more tender.  I recognize that I pulled it early but being a first attempt I didn't want to go over and have pulled beef instead.

Thanks for looking!
Glencoe, Minnesota
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Nice. Not a bad idea you have there. 
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  • SaltySam
    SaltySam Posts: 887
    I did the same thing, and had the same result.  I'm pretty sure my temps were pretty similar as well.  I pulled mine at about 185-190, and they still ended up being a little tough.  From what my friend told me, you can go up to about 205-210 and it gets a bit more tender.    

    You have a solid practice run under your belt.  Your first packer will be a cinch.  

    If you don't want to buy the entire packer, though, don't be afraid to ask your butcher to separate a point from the flat.   I did that for a Super Bowl party.  The butcher said it was the first time he'd ever heard that request, but he was more than happy to oblige.   Turned out great!  I bought 14 lbs of brisket points, and made burnt ends out of all of it.  

     

    LBGE since June 2012

    Omaha, NE

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  • sheetmetalpete
    sheetmetalpete Posts: 280
    SaltySam said:
    I did the same thing, and had the same result.  I'm pretty sure my temps were pretty similar as well.  I pulled mine at about 185-190, and they still ended up being a little tough.  From what my friend told me, you can go up to about 205-210 and it gets a bit more tender.    

    You have a solid practice run under your belt.  Your first packer will be a cinch.  

    If you don't want to buy the entire packer, though, don't be afraid to ask your butcher to separate a point from the flat.   I did that for a Super Bowl party.  The butcher said it was the first time he'd ever heard that request, but he was more than happy to oblige.   Turned out great!  I bought 14 lbs of brisket points, and made burnt ends out of all of it.  

     
    Thanks.  I have a couple prime briskets in the freezer that I'm working up the courage to cook.  I figured I should take some baby steps like this first. 
    Glencoe, Minnesota
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