Burnt Ends Teaser

[chilerelleno]

Picked up three 3#+ Chuck Roasts and prepped them for tomorrow, going to do Burnt Ends.

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

Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in pan slits up, with approx 3/4-1C Worcestershire sauce per roast, then drivel with another .5C being careful not to wash rub off.
You want the Worcestershire to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.

Image

• chilerelleno
• Mar 10, 2017

Image

• chilerelleno
• Mar 10, 2017

Tomorrow I will fire up the smoker with a mix of Hickory & Pecan.
Cooking temp will be 225'-240' till they hit about 190'.
Then I'll remove, rest, and then cube.
Add more rub and plenty of SBR S&S
Back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.

More pics to come... I guarantee it. :biggrin:

 

[tripleq]

I'll be waiting for it.

 

[SmokinAl]

I'm in!

Al

 

[dirtworldmike]

 
I'm in!

Al

Me too!

 

[sauced]

Me too!

Me three!!

 

[chilerelleno]

Image

• chilerelleno
• Mar 11, 2017

 

[mstphrchrstphr]

Excited to see how these turn out.  Have never heard of burnt ends from anything other than brisket.

 

[chilerelleno]

Excited to see how these turn out.  Have never heard of burnt ends from anything other than brisket.

Hang around, pretty common item on BBQ forums.
But nothing common about the tasty tenderness of melt in your mouth BBQ Beef.

 

[kanealmond]

Looking great so far. That's going to be delicious!

 

[tropics]

Guess I am not late to this party

Richie

 

[stokensmoke]

Chuck roasts are my favorite. Hard to justify a $100 brisket when a Chuckie is a close 2nd

 

[stokensmoke]

Gonna try that rub too. Sounds good

 

[wazzuqer]

Gonna be good, can't wait till there done :sausage::sausage:

 

[mstphrchrstphr]

I'll definitely try a chuck now.  I'm just learning, so I'd much rather mess up a chuck roast than an expensive brisket.  Always learning something great on here

 

[chilerelleno]

Another Tease

Added wood/water and checked IT (143-145'F)

Image

• chilerelleno
• Mar 11, 2017

 

[b-one]

Nice looking hunks of beef! Looking forward to the finish!!

 

[dirtsailor2003]

Looks great! I like using chuck to make burnt ends. Unfortunately at $8.99-$12.99 per pound it's too expensive here. So we have to use the crappy brisket @ $2.64 per pound instead...

 

[pc farmer]

Looks great. Wonder if a arm roast would work.

 

[tripleq]

Mon ey Shot, Mon Ey Shot, Mon Ey Shot

 

[chilerelleno]

Finally got them to 190'+
Wrap and rest for a half hour
Cube
Add 5T rub and be very generous with the SBR S&S
(I tripled what is shown in the rub/sauce pic)
Mix well
Return to a 250' smoker to finish for about 1.5-2hrs

Image

• chilerelleno
• Mar 11, 2017

Image

• chilerelleno
• Mar 11, 2017

Image

• chilerelleno
• Mar 11, 2017

Image

• chilerelleno
• Mar 11, 2017

Image

• chilerelleno
• Mar 11, 2017