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Po’ mans burnt ends - Med egg
KennyCJR
Posts: 262
Gonna be my first attempt tomorrow at po’ mans burnt ends on the medium egg. Got two 3 lb choice chucks at Costco. I’ll smoke one at a time, due to size constraints and science.
Plan to use Miller’s Steak Seasoning and sauce from Llano, TX. Meat market just up the street from coopers.
Plan to use Miller’s Steak Seasoning and sauce from Llano, TX. Meat market just up the street from coopers.
Llano, TX - Med and XL BGE’s
Comments
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never done burnt ends with chuckie (or brisket for that matter) but I'm interested in your results. We have done pulled beef with chuckie many times and that has always turned out great. Never really thought to cube it up and do burnt ends. one way to find out...Keepin' It Weird in The ATX FBTX
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Treat it like a brisket. Cook until 160-170, then cube, return to smoker until tender. Sauce a few times in a pan once cubed. You’ll be surprised it will take a decent amount of time like a brisket.
Treat it as a brisket, best piece of advice one can give.Large BGE - McDonald, PA -
The Cen-Tex Smoker said:never done burnt ends with chuckie (or brisket for that matter) but I'm interested in your results. We have done pulled beef with chuckie many times and that has always turned out great. Never really thought to cube it up and do burnt ends. one way to find out...
We like pot roast style; brown it in a CI dutchy add some broth and slather the browned chuck roast with horseradish, braise like a standard pot roast, covered.
Must try the @RedSkip suggestion of cooking to 160ºor so, cube and sauce and cook some more.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddymarker said:The Cen-Tex Smoker said:never done burnt ends with chuckie (or brisket for that matter) but I'm interested in your results. We have done pulled beef with chuckie many times and that has always turned out great. Never really thought to cube it up and do burnt ends. one way to find out...
We like pot roast style; brown it in a CI dutchy add some broth and slather the browned chuck roast with horseradish, braise like a standard pot roast, covered.
Must try the @RedSkip suggestion of cooking to 160ºor so, cube and sauce and cook some more.
Keepin' It Weird in The ATX FBTX -
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Hit the stall and about to wrap it up for few hours. Didn’t get the bark I wanted, but they’ll go for a few more hours out of the foil later on, before I cube it up.
Llano, TX - Med and XL BGE’s -
I’m really enjoying this egg. So much easier to control than my old offset smoker, and it doesn’t leak heat or smoke from everywhere. I’m convinced I need a bigger table mounted one. Not sure if the XL would be too big though?Llano, TX - Med and XL BGE’s
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Dobie said:Not enough fat, good luck.Keepin' It Weird in The ATX FBTX
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No worries, things will darken up in stage 2.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
They are getting there. I’m really lacking in the presentation department.
Llano, TX - Med and XL BGE’s -
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Looks pretty good. I did them once and some were good and some weren’t.
Little Rock, AR
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KennyCJR said:I’m really enjoying this egg. So much easier to control than my old offset smoker, and it doesn’t leak heat or smoke from everywhere. I’m convinced I need a bigger table mounted one. Not sure if the XL would be too big though?
It'd be just right.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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