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Burnt Ends On A Budget

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saluki2007
saluki2007 Posts: 6,354
in EggHead Forum
Was looking through the deep freeze Friday trying to figure out what to cook this weekend. Noticed a chuck roast that has been in there since last fall. Pulled it out thinking I would make some pepper stout but decided to see how it does making burnt ends. Soaked it over night with Allegro and Peppar Palace's Tasty Dead Cow. Going  to smoke at 250 until 190 and then cube and sauce. Stay tuned. 



While putting it on my daughter decided she wanted to play with her egg for the first time. 


Large and Small BGE
Central, IL

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  • johnmitchell
    johnmitchell Posts: 6,581
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    What an absolute cutie... Beautiful daughter. Enjoy your cook and your day !!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Theophan
    Theophan Posts: 2,654
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    Adorable -- those EYES!!!  :)  Precious.

    Chuck looks promising, too!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I did burnt ends using a chuckie not long ago.  They were pretty good but I didn't cook them long enough so they were a bit chewy.  If I may offer some advice- cook them a little more than you think you need to.  That is a really good looking chuckie you got there so it might not be as stubborn as mine was. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • shtgunal3
    shtgunal3 Posts: 5,660
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    That's some awesome marbling on that chuck

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • saluki2007
    saluki2007 Posts: 6,354
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    SmokeyPitt said:
    I did burnt ends using a chuckie not long ago.  They were pretty good but I didn't cook them long enough so they were a bit chewy.  If I may offer some advice- cook them a little more than you think you need to.  That is a really good looking chuckie you got there so it might not be as stubborn as mine was. 
    Thanks for the heads up Smokey. I've yet to nail a chuckie, thats why I'm taking this one to 190 instead of 160s. Hoping that will help. First time doing burnt ends of any kind so sorta doing it blind folded. 
    Large and Small BGE
    Central, IL

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  • saluki2007
    saluki2007 Posts: 6,354
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    shtgunal3 said:
    That's some awesome marbling on that chuck
    Agree shtgunal. Never seen a chuckie like that. It was a two pack I got from Costco this past fall. 
    Large and Small BGE
    Central, IL

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  • Hans61
    Hans61 Posts: 3,901
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    Looks like you're in for a good day!
    “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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  • EggNorth
    EggNorth Posts: 1,535
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    Looking forward to the results here.  
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • blind99
    blind99 Posts: 4,971
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    That is a prime hunk of beef! I think your plan is solid. By 190 a lot of the fat will have rendered out. I would think it would take some more cooking after you cube it but with all that fat who knows. Keep us posted!

    beautiful little girl. When I held mine for the first time, I told my wife "now I know why people own guns"
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • saluki2007
    saluki2007 Posts: 6,354
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    Pulled at 191 and cubed sauces and rerubbed. Yum!




    Large and Small BGE
    Central, IL

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  • saluki2007
    saluki2007 Posts: 6,354
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    Forgot to mention first time using post oak. Really good stuff. Can't wait to try it on a brisky. 
    Large and Small BGE
    Central, IL

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  • EggNorth
    EggNorth Posts: 1,535
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    Very nice, was it tender?
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • saluki2007
    saluki2007 Posts: 6,354
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    EggNorth said:
    Very nice, was it tender?
    Yes, very tender. Wouldnt say melt in your mouth, but not chewy by any means. 
    Large and Small BGE
    Central, IL

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  • Teefus
    Teefus Posts: 1,208
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    What a doll. Helping Daddy get the airflow set just right? Enjoy that cutie while you can. They grow up way too quick. 
    Michiana, South of the border.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    They look great! 

    How long did you cook them after cubing and rubbing? 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • saluki2007
    saluki2007 Posts: 6,354
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    SmokingPiney said:
    They look great! 

    How long did you cook them after cubing and rubbing? 
    Well since it was a year ago I don't remember exactly how long but 2 hours would be good.  Really you are just looking for the sauce to caramelize since the meat should already be tender.
    Large and Small BGE
    Central, IL

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  • lkapigian
    lkapigian Posts: 10,767
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    Very Nice, Cute Kid!! She's just about that age to push it off the cement :o
    Visalia, Ca @lkapigian
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  • danv23
    danv23 Posts: 953
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    Was it better than or same as using a point?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • saluki2007
    saluki2007 Posts: 6,354
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    danv23 said:
    Was it better than or same as using a point?
    I would not say better.  It was close to being the same.  I like using chuck because it's cheaper and I like eating the point sliced.
    Large and Small BGE
    Central, IL

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  • lkapigian
    lkapigian Posts: 10,767
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    Just thinking out loud, could one cube it first and get a better bark all around it
    Visalia, Ca @lkapigian
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  • saluki2007
    saluki2007 Posts: 6,354
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    lkapigian said:
    Just thinking out loud, could one cube it first and get a better bark all around it
    I'm not sure.  @Ladeback69 cooks a lot of burnt ends.  He might have some insight.

    Large and Small BGE
    Central, IL

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    lkapigian said:
    Just thinking out loud, could one cube it first and get a better bark all around it
    I have never done that before and don't think would try it.  Now you can separate the point from the flat, clean some of the fat off and put it on that way.  Then you have bark on both sides.  When you cube them up add more rub and put them back on for a few hours. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • saluki2007
    saluki2007 Posts: 6,354
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    Thanks for the info ladeback69. 
    Large and Small BGE
    Central, IL

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I just remembered this was using a Chuck roast.  Check it around 180 start checking for tenderness,  once it probes like butter, you could rest it fur 20 minutes,  then cube and put it back on.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Pattypilot
    Pattypilot Posts: 15
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    Just made this tonight with chuck roast and was very tasty but was a bit dry. any suggestions for next time?    
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  • BikerBob
    BikerBob Posts: 284
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    Ate leftover chuck tonight. It went to 200 when cooked and cut against the grain. It was OK but still not pulled beef. My method is Worcestershire sauce pre-cook.
    Kroger sold something called chuck which was about inedible but this was a choice from Publix with enough marbling to be chewable. Most suggestions for cooking include either foil or cast iron.


    Cooking on the coast
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  • GoldenQ
    GoldenQ Posts: 566
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    I do chuck like Travis does Brisket.   over pan with alegro or beer and sitting on onions to keep above liquid level.   also cook to about 205 or butter feel.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • saluki2007
    saluki2007 Posts: 6,354
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    Pattypilot said:
    Just made this tonight with chuck roast and was very tasty but was a bit dry. any suggestions for next time?    
    At what temp did you pull the chuck and cube?  My guess is that is was possibly over cooked.  You could try putting it in a covered pan after it get the color and bark you are looking for until you are ready to cube it.
    Large and Small BGE
    Central, IL

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