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Bodacious Burnt End Chuckies

Discussion in 'Beef' started by chilerelleno, May 5, 2017.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Those scrumptious Burnt Ends so many of us love so much.

    I have a great smoke planned for tomorrow, Burnt End Chuckies and a bone-in Butt for PP.
    But lets talk Chuckies and Burnt Ends, YUM!
    Publix had Chucks, Butts and Pork Tenderloins on sale and I had to get my BBQ fix.
    So here I am with two 3# chucks and a 9.5# Butt... Whats a BBQ fanatic to do? Get their burn on! :grilling_smilie:
    Ok, lets do this.


    Rub
    1.5C Brown Sugar
    1C Seasoned salt
    3/4C Paprika
    .5C Cajun seasoning
    .25C Onion powder
    2T Garlic powder

    Marinade
    1C Worcestershire sauce
    .25C Soy sauce
    2T Fish sauce
    1T Garlic, minced

    Make numerous slits about half way through, in one side of roasts
    Rub each side with heaping T of rub
    Place in container slits up, pour 3/4 of the marinade around meat, then drivel with rest of marinade, being careful not to wash rub off.
    You want the marinade to get into the slits with some rub.
    Marinate in refrigerator for 8-12hrs.

    Fire up the smoker with you favorite wood, I'll use Hickory.
    Smoke at 225'-240' till they hit about 190'.
    Remove and let them rest for about an hour.
    Then cube the meat and place in a deep disposable aluminum pan

    I add a generous amount of rub, approx 5T +/-.
    Then a very generous amount of your favorite BBQ sauce.
    And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
    Mix well to cover meat thoroughly.
    Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.

    The Meat



    Meat Meets Marinade



    Lots More Pics to Come
     
    Last edited: May 5, 2017
    flash gordon m.d. likes this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This is a great way to make some burnt ends. I'm going to have to make some soon! Problem is, I almost make myself sick from eating so many!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Is it ready yet?
     
  4. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    In for the ride.
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Yes it is, danged good grub.
    I may not eat till sick, but for sure going to be full as tick on a hound for the weekend.
    I foresee several nice naps.
    I wish the burnt ends were :drool
    Food hits the grates at 0400am.
    Strap in and hang on!
     
    Last edited: May 5, 2017
  6. SmokinAl

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

    I'm in for this one too!

    Al
     
  7. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Ready to Hit the Smoker


    Five Hours in, 158' average IT

     
  8. looking good, I need to try these.
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    The Chucks hit 190' about 1300.
    I removed them and let'em rest for a little over an hour.
    Then I cubed, sauced and returned them to smoker to finish.









    Money shot in a few hours. Thumbs Up
     
  10. jasonvr

    jasonvr Fire Starter

    Cover the pan in foil?  I haven't seen that elsewhere.  Do you still cut a nice "crispening" of the outside?  And do you up the temp?
    Do you rest in the open, or wrap in foil and towel and into a warmed cooler?
     
  11. briggy

    briggy Smoking Fanatic

    How was the sample before you put them back on???
     
  12. Oh yeah. I'm going to give this a try.

    Picked this up today, $3.89/lb. Is that a decent price? I've never done the Chuck. Gonna give the burnt ends a try next week during my birthday vacation. Will share my 1st attempt. Thanks for sharing.
     
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Done!

    I stood there with a toothpick, shoving pieces into my mouth, then I remembered I needed to share with my family.



     
    sportgd, tropics, Bearcarver and 4 others like this.
  14. Dang---
     
  15. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    I'm always experimenting.
    Last time I didn't cover with foil, this time I did, seeing what finishes I get.
    Both had nice finishing on the meat, I prefer moist-n-tender, not crunchy edges.
    Yes, I up the temp upwards of 275'-300'.

    I usually rest double wrapped in foil and a kitchen hand towel when I'm going to be serving in the next hour or so.
    I only use a cooler/cambro or the oven to rest/hold for long periods.
    Yummy, I tried cubes plain and sauced.
    Welcome.
    Dang'it Man! :yahoo: Yeah, that good.
     
  16. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Money Shots



     
  17. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking chuck burnt ends!
     
  18. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks b-one, they definitely stole the show from the PP.
     
  19. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Made the carousel the top of the homepage.
     
  20. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    How cool is that :biggrin: That is a good pic.

    Thanks c farmer, appreciate the Point.