Bodacious Burnt End Chuckies

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
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:
  • Like
Reactions: flash gordon m.d.

crankybuzzard

Smoking Guru
OTBS Member
SMF Premier Member
Jan 4, 2014
5,245
2,116
Richardson, TX
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!
 

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
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!
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.
Is it ready yet?
I wish the burnt ends were :drool
Food hits the grates at 0400am.
In for the ride.
Strap in and hang on!
 
Last edited:

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
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.

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.

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170506_141330615_zpseyeavzb7.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170506_141631052_zpsu0ut1ecw.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170506_142353950_zpssel8xk0d.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170506_142732698_zpsxknsxkbi.jpg.html

Money shot in a few hours. Thumbs Up
 

jasonvr

Fire Starter
Feb 4, 2017
45
21
Orange, CA
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.

 
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?
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.
 
Do you rest in the open, or wrap in foil and towel and into a warmed cooler?
 

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread 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?
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.
How was the sample before you put them back on???
Yummy, I tried cubes plain and sauced.
Oh yeah. I'm going to give this a try.

Gonna give the burnt ends a try next week during my birthday vacation. Will share my 1st attempt. Thanks for sharing.
Welcome.
Dang'it Man! :yahoo: Yeah, that good.