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Faux Burnt Ends

post #1 of 11
Thread Starter 

Thought I would try my hand at faux burnt ends with a 3.7 lb chuck roast. Smoked it at 170 degree for an hour and then upped it to 240 degrees. Chuck roast must have had a lot of connective tissue or marbling because after 8 hours it was only at 175 degree IT. So I took it in the house in our convection oven to take it to 190 degrees IT. Then I cubed it, dumped some BBQ sauce and more rub on it and stuck it under the broiler for a few minutes.

 

 

 


Tasted great and the wife really enjoyed. I think next time I might cut it in cubes first. That should quicken things.

 

Goldmine

post #2 of 11
Looks good, Goldmine! I call it Beef Candy...
post #3 of 11
Looks good.

I wouldn't cube the meat first. You'll end up with some pretty dry meat. Burnt ends just take time. You can up the pit temp to 285-300 if you want to speed up the process during the initial smoke.
post #4 of 11

They sure look good from here!

 

Al

post #5 of 11

Looks very tasty!

 

Disco

post #6 of 11

Goldmine,

What rub and sauce did you use?  Looks fantastic.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by cmayna View Post
 

Goldmine,

What rub and sauce did you use?  Looks fantastic.


Cmayna- I used Jeff's Naked rub and his sauce.

post #8 of 11

So I am going to ask a stupid question here....as this is something I absolutely want to try.......when I see things like this on the site, does it make a difference if I have a Pellet Grill--GMG-DB or an actual smoker to how I cook it?   Would I follow the same guidelines on this recipe in this thread, or doe sit make  a difference if it is what I have vs. and actual smoker?

 

Looks incredibly tastey by the way.....sooooooo hungry now!

post #9 of 11
Quote:
Originally Posted by Goldmine1965 View Post
 


Cmayna- I used Jeff's Naked rub and his sauce.


Just as I was hoping for I also have his recipe and will be doing it tomorrow.  Looks fantastic and thanks for replying back.

 

Craig

post #10 of 11
Quote:
Originally Posted by tikigriller View Post

So I am going to ask a stupid question here....as this is something I absolutely want to try.......when I see things like this on the site, does it make a difference if I have a Pellet Grill--GMG-DB or an actual smoker to how I cook it?   Would I follow the same guidelines on this recipe in this thread, or doe sit make  a difference if it is what I have vs. and actual smoker?

Looks incredibly tastey by the way.....sooooooo hungry now!
I don't think it matters how you smoke it, tiki (I admit I don't know what a GMG-DB is). Burnt ends are about the sauce & rub. Goldmine did his in the oven broiler and they came out great.....
post #11 of 11
Thread Starter 
Quote:
Originally Posted by tikigriller View Post
 

So I am going to ask a stupid question here....as this is something I absolutely want to try.......when I see things like this on the site, does it make a difference if I have a Pellet Grill--GMG-DB or an actual smoker to how I cook it?   Would I follow the same guidelines on this recipe in this thread, or doe sit make  a difference if it is what I have vs. and actual smoker?

 

Looks incredibly tastey by the way.....sooooooo hungry now!


 

Quote:
Originally Posted by SmokeyMose View Post


I don't think it matters how you smoke it, tiki (I admit I don't know what a GMG-DB is). Burnt ends are about the sauce & rub. Goldmine did his in the oven broiler and they came out great.....


I would think there is some difference. Though I am not a smoking expert. I did these burnt ends in a GMG DB(Green Mountain Grill - Daniel Boone) and finished the last few minutes under the broiler. The pellet smoker/grill has been called a "convection" smoker/grill by some. That convection would be different affect than other types of smokers. I too am curious how these burnt ends would come out in a electric smoker that does not have the convection mechanism. If I could get the pellets to stay lit in my electric smoker, maybe I will try someday.

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