First chuck burnt ends

shyzabrau · Jul 9, 2017

I had some guests over yesterday to hang out by the pool, as we try to do once a weekend during the summer...

We were planning to keep the food simple - just grill some burgers and dogs - but I didn't want to go without smoking something! The chuck roasts were on sale, so I picked up one to try making burnt ends.

I lightly salted the roast and put it in the fridge overnight (on a rack).

IMG_2151.JPG

shyzabrau
Jul 9, 2017

In the morning, I put on a good layer of rub. (Pretty basic - brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cumin & cayenne pepper.)

IMG_2152.JPG

shyzabrau
Jul 9, 2017

I smoked it with the A-Maze-N Italian Spice pellets for about 5 hours at 280* F, until the IT was 190*.

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shyzabrau
Jul 9, 2017

I cubed it and then poured a basic barbecue sauce (equal parts ketchup, honey, molasses, apple cider vinegar and the aforementioned rub) over the cubes, covered with foil and put it in the oven (325*) for a couple hours.

IMG_2158.JPG

shyzabrau
Jul 9, 2017

They weren't quite as tender as I would like. Perhaps I pulled the roast from the smoker a bit too soon, or I could've kept them going in the oven longer. Also, the smoke flavor that was evident before putting them in the sauce disappeared. Maybe I should've kept the pan uncovered in the smoker to finish them...

Over all, I liked them, but they weren't as transcendent as people have led me to believe. (Never had them before, so I'm not sure what to expect, though...)

It was a great time regardless!

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shyzabrau
Jul 9, 2017

cliffcarter · Jul 9, 2017

You have to be careful to cut chuck across the grain if you want really tender burnt ends. Sometimes it is difficult to tell which way it runs.

shyzabrau · Jul 9, 2017

cliffcarter said:
You have to be careful to cut chuck across the grain if you want really tender burnt ends. Sometimes it is difficult to tell which way it runs.

Hmm. If you are cutting it into cubes, how does the grain factor in? One cut will be across the grain and one will be with the grain...

cliffcarter · Jul 9, 2017

Learned this the hard way on my first couple of chuckies, now I pay very close attention to grain direction, I inspect the meat before I cook it and pay close attention when I chunk it up.

Just like cutting a steak, make a long cut with the grain and then a cut perpendicular to the first and you have a tough piece of meat, with the grain first and it's easy to chew.

shyzabrau · Jul 9, 2017

cliffcarter said:
Learned this the hard way on my first couple of chuckies, now I pay very close attention to grain direction, I inspect the meat before I cook it and pay close attention when I chunk it up.

Just like cutting a steak, make a long cut with the grain and then a cut perpendicular to the first and you have a tough piece of meat, with the grain first and it's easy to chew.

I understand the benefit of cutting across the grain, and I generally slice steaks that way when I plate the dishes.

But I don't get how it matters (or even how it would work) when you are cubing the meat versus slicing it. Cubing means you are making cuts that are perpendicular to each other. If one cut is against the grain, the other is with the grain.

cliffcarter · Jul 9, 2017

Let me try saying it a different way-

You cubed it with the grain.

shyzabrau · Jul 10, 2017

cliffcarter said:
Let me try saying it a different way-

You cubed it with the grain.

Let me try saying it in a different way - you can't do that. The closest you can come is 45 degrees off of the grain, which still pulls apart with the grain, but on a diagonal. Simple geometry.

If you cut with the grain, then you immediately cut against the grain to make the cube. Every cube has an equal amount of length with the grain as it has against the grain. That is the nature of being a cube.

grain.png

shyzabrau
Jul 10, 2017

Yes, this is wood grain, not meat grain, but I contend that it is equally illustrative.

cliffcarter · Jul 10, 2017

Shyzabrau said:
Let me try saying it in a different way - you can't do that. The closest you can come is 45 degrees off of the grain, which still pulls apart with the grain, but on a diagonal. Simple geometry.

If you cut with the grain, then you immediately cut against the grain to make the cube. Every cube has an equal amount of length with the grain as it has against the grain. That is the nature of being a cube.

grain.png

shyzabrau

Jul 10, 2017

Yes, this is wood grain, not meat grain, but I contend that it is equally illustrative.

In order to accurately simulate a chuck roast your wood should be showing the end grain only. Ergo you cubed it with the grain.

shyzabrau · Jul 10, 2017

It's a freakin' CUBE! It doesn't matter which way the grain goes!

browneyesvictim · Jul 10, 2017

Shyz-

I don't think it has anything to do with how you cubed it but rather WHEN you cubed it.

Next time try foiling in a foiling juice or braising liquid (not bbq sauce) after about the 130-160'" mark after you get a few hours of good smoke (about the stall period). Use a disposable pan and cover with aluminum foil. Cut the smoke (cuz is covered). Continue to cook that way until they are done to 200. Leave in the juice to cool and keep covered! AND THEN pull the roast out of the liquid cube your meat. In fact you can do the cubing the next day after it is cooled and rested in the refrigerator. Its easier to handle and separate any gristle, veins or any other nasties. Pour out and the braising liquid (what's left of it), add A LITTLE of your BBQ sauce stir and finish at high temp to caramelize; stirring occasionally and adding any LITTLE more BBQ sauce if it looks too dry. That's what works for me anyway. Point for the first attempt anyway!

shyzabrau · Jul 10, 2017

Browneyesvictim said:
Shyz-

I don't think it has anything to do with how you cubed it but rather WHEN you cubed it.

Next time try foiling in a foiling juice or braising liquid (not bbq sauce) after about the 130-160'" mark after you get a few hours of good smoke (about the stall period). Use a disposable pan and cover with aluminum foil. Cut the smoke (cuz is covered). Continue to cook that way until they are done to 200. Leave in the juice to cool and keep covered! AND THEN pull the roast out of the liquid cube your meat. In fact you can do the cubing the next day after it is cooled and rested in the refrigerator. Its easier to handle and separate any gristle, veins or any other nasties. Pour out and the braising liquid (what's left of it), add A LITTLE of your BBQ sauce stir and finish at high temp to caramelize; stirring occasionally and adding any LITTLE more BBQ sauce if it looks too dry. That's what works for me anyway. Point for the first attempt anyway!

Thanks, BEV! Makes a lot of sense...

browneyesvictim · Jul 10, 2017

It's a "Texas crutch" kind of thing. Same as you would for foiling for briskets or ribs etc. I believe braising takes that up a notch further. Think of how a good crock pot roast is so juicy and fall apart, except you are doing it in your smoker!

I think I learned this secret from Alton Brown several years ago with his BB ribs method. Been applying it to most of my smokes ever since.

If you missed it, her is a write up I did not to long ago.

http://www.smokingmeatforums.com/t/260326/2-chuckies

First chuck burnt ends

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