Burnt Ends Madness

[lovethemeats]

I decided to go with making some Burnt Ends for this Sunday dinner. Had to work Saturday and will be doing these during the late night. Have my Fireboard and set up the alerts so if anything happens while I am sleeping it will send me text messages. So here is my take on making these lovey gooey morsels.

2--3.5lb Chucks.

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• lovethemeats
• Jun 23, 2017

Next I coated them puppies down with my rub I like and used my knife to cut into the meat halfway threw. Next I poured the Worcestershire over them, flipped and did the other side.
Added some more rub and into the fridge.

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• lovethemeats
• Jun 23, 2017

10hrs later pulled from fridge opened up. Beautiful

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• lovethemeats
• Jun 23, 2017

Turned them over and added more Worcestershire to the top and more rub. Back into the fridge they go.
Opened up the container the next day and pulled them out. They are looking nice. Pulled them from the container and put on a cookie sheet and then covered them in more rub. Back in the fridge. Later after work I fired up the smoker and got my pellet tray loaded up. Pulled the roasts from the fridge. Oh they smell and look oh so good. Here they are for everyone.

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• lovethemeats
• Jun 25, 2017

Later pulled from smoker. They look great.

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• lovethemeats
• Jun 25, 2017

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• lovethemeats
• Jun 25, 2017

Cut them up. Added more rub and put on the bbq sauce.

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• lovethemeats
• Jun 25, 2017

While in smoker I would turn them every half hour. Adding more bbq sauce if needed. Pulled from smoker and damn. They smell great and looks good to.

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• lovethemeats
• Jun 25, 2017

Made my plate up.

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• lovethemeats
• Jun 25, 2017

Small potatoes sauteed with olive oil adding in crushed Rosemary and garlic near the end. Simple boiled carrots. And off to the side is fresh blueberries and strawberries.

Hope everyone are enjoying the pictures. Yes it was a good dinner. The meat was tender and moist. The marinating in Worcestershire sauce for that long time did not overpower the other ingredients.

 

[b-one]

Tasty looking meal!

 

[smokin lou530]

Yummmm!!

 

[bigdlu75]

Man those look tasty. Maybe it's my ignorance, but I always thought burnt ends were made from the point end of a brisket. What are the differences when making them with the chucks?

 

[chilerelleno]

Man those look tasty. Maybe it's my ignorance, but I always thought burnt ends were made from the point end of a brisket. What are the differences when making them with the chucks?

Originally they were made from any part of the brisket, they were simply the cutting board scraps and they were cheap too.
Then people discovered them and Supply vs Demand quickly dictated price, then they became specialized, more rub/sauce, and then a regular menu item... The rest is history.

Hardly noticeable difference in flavor between chuck vs brisket, more difference in texture, that's about it in my experience.
They can be made with several cuts of meat, both beef and pork.
Pork Belly is popular for making burnt ends, and is one that I want to try very soon.

 

[chilerelleno]

@ lovethemeats

Man those look great, love me some Chuckie Burnt Ends.
Fine job, wishing I had me some right now.

:points1:

 

[bigdlu75]

Originally they were made from any part of the brisket, they were simply the cutting board scraps and they were cheap too.
Then people discovered them and Supply vs Demand quickly dictated price, then they became specialized, more rub/sauce, and then a regular menu item... The rest is history.

Hardly noticeable difference in flavor between chuck vs brisket, more difference in texture, that's about it in my experience.
They can be made with several cuts of meat, both beef and pork.
Pork Belly is popular for making burnt ends, and is one that I want to try very soon.

That's really interesting thanks for the information. Pork Belly Burnt ends!?!? That sounds amazing. Will have to add that to the to-try list.

 

[SmokinAl]

That meal looks delicious!

Great work!

Al

 

[sauced]

Great looking ends and plate.....I'd eat those all day long!!

Point! 

 

[lovethemeats]

Thaks everyone. I think the pork belly burnt ends sounds really good. I would have done it with brisket but wanted to try it with the chucks. Thanks ChileRelleno for the added info. Very nice.

 

[jetsknicks1]

That all looks awesome, point. How long did you smoke it for?

 

[lovethemeats]

It was close to 8hrs @ 230 just to get them 190. I actually should have pulled them around 180. At the 190 mark the meat was starting to pull apart too easily. Then after cutting it up and adding the sauce and more rub it went another 2 hrs @ 240 and I would mix it up every 30 minutes. I had to add some more sauce during the last half hour so nothing dried up. The meat came out good. Some chunks were so tender it melted in your mouth. Other chunks were lets say more chewy. The flavor was awesome. I used maple for the first 8 hrs and for the last 2 hrs I used hickory. The sauce and rub have heat to it but its not hot enough to make your forehead sweat or set your mouth on fire. Just enough to make it spicy hot.

 

[ab canuck]

That looks great, The meat sounds great mmm mmmm great job. Point for sure. great job

 

[smokin monkey]

These look great, might try these at the UK Smokers Weekend!

 

[lovethemeats]

Thanks everyone for the kind words. Now my next adventure is to get a good bbq grill to add to my smoking adventures.

 

[Rings Я Us]

That stuff is so yummy.. I would be making sandwiches and everything out of it.. slice of onion.[emoji]128512[/emoji]
Just a note..sometimes if you want to adjust the darkness or thickness of your sauce, you can cheat like I do and caramelize it in a pan in the stove top.

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• Rings Я Us
• Jul 13, 2017

I add butter or brown sugar , splash of whatever.. just as a finish at the end.