Chucky Burnt Ends (with Mopar Powered “Hemi” Sauce)

Discussion in 'Beef' started by bearcarver, Aug 30, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Chucky Burnt Ends (with Mopar Powered “Hemi” Sauce)

    Note: I will be moving this to my "Step by Step" Index.
    So I finally got around to making some of these “Chucky Burnt Ends”.
    No, at $3.99 (sale price), I’m not going to call them “Poor Man’s Burnt Ends”!
    I decided to try the Mopar Hemi Powered BBQ Sauce that I got from a Buddy of mine who works at a Dodge Dealer.

    Day #1 (Prepping Roast--3LB, 8oz):

    Coat with Lea & Perrins Bold Steak Sauce.
    Then Sprinkle CBP, Garlic Powder, Onion Powder, and Rub.
    Put Roast on Wire cooling rack, in Foil Pan, cover with plastic wrap, and put in fridge over night.

    Day #2 (Smoking):

    8:00 AM——Preheat MES 40 to 260°. Also fill AMNPS with Hickory Pellets, and light one end.
    9:00 AM——Put Pan of meat on Rack #2 (6 position MES), and AMNPS on right side of bottom rack.
    9:00 AM——46° IT
    9:30 AM——81° IT
    10:00 AM—-109° IT
    10:30 AM—-129° IT
    11:00 AM—-142° IT
    11:30 AM—-151° IT
    12 Noon——158° IT——Somewhat of a Stall from Noon to after 2 PM.
    12:30 PM—-160° IT
    1:00 PM——163° IT
    1:30 PM——165° IT
    2:00 PM——167° IT
    2:30 PM——171° IT
    3:00 PM——178° IT
    3:30 PM——185° IT
    3:45 PM——190° IT Remove from Smoker, Cut into cubes, Sauce & Stir, and return to Smoker @ 260°.
    4:30 PM——Stir Cubes.
    5:00 PM——Stir Cubes.
    5:30 PM——Pull Pan from smoker for Supper.


    These were Very Tasty & Tender !!

    Bear


    Started with a Nice 3 lb 8 oz Chuck Roast:
    IMG_0460.jpg


    Here’s all the things I used for this project:
    IMG_0461.jpg


    Here we are, ready for an over night rest in the fridge, before smoking:
    IMG_0464.jpg


    Hickory Loaded, and lit the best little Smoke generator around: IMHO
    IMG_0465.jpg


    Flame out, smoke starting:
    IMG_0466.jpg


    All set to go:
    IMG_0469.jpg


    Nice Medium Smoke coming from top vent:
    IMG_0473.jpg


    Pulled at 190° IT, and ready to be cubed:
    IMG_0476.jpg


    Chucky cubed and sauced with “Mopar Hemi Sauce”:
    IMG_0477.jpg


    Here’s a shot of that “Mopar Hemi Sauce”—Good Stuff:
    IMG_0462.jpg


    One more shot of that Hemi Powered Mopar Sauce, by Dodge:
    IMG_0463.jpg


    Fresh out of the Smoker:
    IMG_0479.jpg


    Here’s a Closer Look of those Tasty Morsels:
    IMG_0480.jpg


    Bear’s First Helping—Burnt Ends, Roasted Red Taters, and a Red Beet Pickled Egg:
    IMG_0482.jpg


    One more closer look:
    IMG_0481.jpg
     
    Last edited: Oct 13, 2017
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice plate Bear!

    I'm with you, they sure aren't poor mans burnt ends.

    After doing a bunch myself I prefer the ones from brisket better.

    I like the texture of the brisket meat.

    That being said your burnt ends look fantastic & I bet they tasted fantastic too.

    Point!

    Al
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great.   Something I have to try.

    I have been in a Dodge dealership for 20 years, aint ever seen that sauce.     Bet it was zippy.
     
  4. Looks Good, Nice plate and great job as always  [​IMG]    

    I've never seen that sauce ?

    [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Al !!

    My Stores only have expensive Flats, but these were Very Tasty.

    I still got about one meal's worth of these little cubes left.

    And Thanks for the Points!

    Bear
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear I never seen that sauce,will check next week when I go for oil change. How was the sauce any way. Points 

    Richie
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Adam!!

    I liked it---A bit sweeter than I like, but the little heat it has helped to counter that sweetness.

    I guess I could say it was High Performance, with the "Mo-Power".

    And Thanks for the Points!

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!

    And Thanks for the Points!

    Bear
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richie!!

    Some say they don't like the "Hemi" Sauce, but I do.

    However I'm not sure if anyone has it any more---I had this jar for quite awhile (Unopened).

    And Thanks for the Points!

    Bear
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks fantastic Bear, I am a Mopar guy myself. That is cool.

    Looks delicious.
     
  11. candurin

    candurin Smoke Blower

    Bear, I've been looking all over. What size pans and cooling/baking racks do you use?

    We have the same smoker and I have 5 different sizes of disposable aluminum pans but can never figure out your combo...
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use the 8" X 10" (1/2 size) wire cooling rack, and it fits real nice in the bottom of the pans I use.

    You don't want to put two of them on one smoker rack of the MES 40. There isn't enough space around them for air flow.

    Bear
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks delicious, Bear! I do love burnt ends.

    I have been out of town. Every year we go to an away game for our football team (Go, BC Lions!) and have been in Toronto where they won. We also toured wine country and hit several fine restaurants. Sadly, while I had some good food, it just isn't as good as at home. I am really glad to be back.

    Thanks for letting me know about the post. I do intend to try a dedicated burnt ends project soon.

    Points for spurring me on!

    Disco
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome job Bear, that all looks really good ! I could take a plate bout now, very nice ! Thumbs Up
     
  15. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great job John.  Looks mighty tasty!!  I'll have to try that with my next chuckie.

    [​IMG]

    Gary
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!Thumbs Up
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You John!!

    Appreciate that !

    And Thanks for the Points!

    Bear
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Disco!!

    Go BC Lions!!! and Nittany Lions too!!

    And Thanks for the Points!

    Bear
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!

    And Thanks for the Points!

    Bear
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!

    These really were Tasty!

    And Thanks for the Points!

    Bear
     

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