Faux Burnt Ends (chuck roast)

Discussion in 'Beef' started by tumbleweed1, Aug 6, 2015.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Today I venture into my first beef smoke. I've done pork (ribs, shoulder), chicken wings & a few sides before, but this is the first time for beef. I've chosen the chuck roast "Faux" burnt ends to get started with after reading several posts on here from others doing them. I've decided to follow Noboundaries' recipe, calling for the roasts to be cut up before smoking, as I ended up with two thin roasts in one package (that looked like one thick one) & one regular, thick one. I figured it would be easier to smoke meat that is all roughly the same size.

    The plan is to smoke the "ends" at 240 for 3.5 hours (the rub is from Myron Mixon's "Smokin" cookbook), rotating the racks periodically, then remove them from the perforated pans they are in & into regular pans, adding the last of my Big Bob Gibson Championship Red BBQ sauce I made to on my wings last time around. Upon going into the regular pans, I will bump the heat up to 270 to finish for another 3 hours or so, depending on how the "samples" taste. Wood is hickory, which seems to be my favorite so far, but keep in mind I haven't done beef before.

    I would appreciate any tips, suggestions or pointers- especially if anyone sees me messing this up, as far as my plan goes.

    I also plan on doing some mac & cheese for the second time as well, but a different recipe this time.

    Applied my MM rub to the whole roasts yesterday-


    Cut them up this morning, added a little EVOO & a bit more rub-


    Got the smoker going with the hickory til I got the nice, thin, blue stuff-


    And in they went-


    Wish me luck!

    TW
     
    Last edited: Aug 6, 2015
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I can't wait to see them all done
     
  3. Same here! I am wanting to try my hand at these soon...
     
  4. *drool* and continue.....
     
  5. bmaddox

    bmaddox Master of the Pit

    Looks like you are off to a good start. 
     
  6. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks fellas, glad you all stopped in. 

    Well I'm 2 hours into the initial smoke & just flipped the racks around, so I figured it was time for a pic or two.



    In another hour or so I will put the meat into regular pans & saucing them.

    They were smellin' so nice.

    TW
     
    Last edited: Aug 6, 2015
  7. Lookin good so far 
     
  8. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Yeah JC, so far so good. but we're only half way there. I got'em in a pan together & sauced. Just about time to start putting the mac & cheese together. Another hour & a half or so & I'll got sweet corn to start on the stove in butter, too. Hopefully it'll be a nice dinner for when the wife gets home.

    Pulled them out of the smoker.


    Got'em all in one pan.


    And hit'em with the Gibson CR sauce I made.


    Now to get started on that mac & cheese.

    TW
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it TW1 Them sure do look yummy so far. Good luck 

    A full smoker is a happy smoker

    DS
     
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looking good! Seems like a final report is due, unless your in a food coma!
     
  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    OK, all done. The verdict is....delicious! Liked little, sweet-coated, meat candy. Crisp bark with the bottom layer (the rub) coming through with a touch of heat & the top layer the sweet, tangy BBQ sauce. Lunch tomorrow at work will be very nice. I will definitely do these again.

    The mac & cheese turned out really well, too. This recipe was better than the one I made last time, which used cream cheese. I didn't really like it as much as this batch today. 


     DS- "yummy" is what the wife said too!

    We ate well indeed.

    TW
     
    dirtsailor2003 likes this.
  12. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Not quite a coma, but almost addicting! The last oneI ate was as good as the first one. I only stopped eating them to have some for tomorrow.
     
  13. c farmer

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

    Great job. Gonna try this
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty Looking Smoke! I was worried that your cut up pieces would turn to jerky, guess the Reverse process worked out great!

    POINTS!
     
  15. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Woo HOO!  TW, glad you like them.  Been debating all week what I'm gonna smoke this weekend.  Just might have to do these again. 
     
  16. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great! Nicely done!
     
  17. tumbleweed1

    tumbleweed1 Smoking Fanatic

    When I make this again (& I will), I will want to try & make sure ALL my pieces are more uniform in size. There were a few smaller "shreds" that DID dry up almost into a jerky, but that's because they weren't big (thick) enough. They were pretty much just bark. The bigger pieces had a nice firm bark, but were soft in the middle- that's what we liked.
    Thank you for the recipe. It was the only one I had found that called for cutting the roasts up first & I was worried they'd be too dry, but as long as I make them big enough I won't ever have that problem. Now I'm almost glad I didn't know I had two different thicknesses of roasts when I unwrapped them! I almost only made the ends out of the thinner ones & was contemplating smoking the thick one whole & then shredding it. I'm glad I didn't!
    Thank you for the kind words, BT. Glad you checked them out.

    It's only 7am, but I'm already excited to take my lunch break today.

    TW
     
  18. bmaddox

    bmaddox Master of the Pit

    @Tumbleweed1  can you do a final right up of times and temps? 
     
  19. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks good. Always a favorite amongst my friends. Did you smoke the mac and cheese too?
     
  20. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Sure, bud.

    I smoked them at 240 for 3 hours rubbed & in pans with drain holes in them.

    Moved them to regular pan & sauced them.

    Smoked at 270 for 2 more hours.

    Stirred in more sauce & served.

    This is basically the recipe Noboundaries had posted. He went about 6.5 hours total, but I believe he was smoking at lower temps than me. I'm a "hot & fast" subscriber. I also believe if I went any less on my time I might not have had the nice, firm (almost crunchy) bark, which we love. If you want them soft, cook for a little less time & maybe at a lower temp. I like'em like this though.
    I definitely smoked the mac & cheese too. It's a nice little no-boil recipe that uses raw pasta, butter, milk, shredded cheeses, salt & pepper. You could make it in the oven at 350 & it would take about an hour, but on the smoker it took a couple of hours. It's the second time I've done mac & cheese in this smoker (refer to my recent smoked wings thread for the first one) & I liked it better than the first recipe. Maybe tomorrow I'll post up a thread in the Sides forum on them.

    TW
     

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