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Burnt Ends Teaser

jasonvr

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Joined Feb 4, 2017
So I'm looking at doing 6lbs of chuck roast burnt ends for a party tomorrow.  Scheduled to start at 7pm, so I'm trying to figure out timing.  If I smoke overnight, they'll be done way too early.  But if I start in the morning, I might be pressed for time.  Has anyone smoked overnight, cubed, and then refrigerated until closer to their need time, then sauced/rubbed and put back in the smoker for 2-3 hours?  Would it work?  I feel like it would, unless the cooling of the meat does something to it.
 

shyzabrau

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As I understand it (and I probably don't), the collagen breaks down during the cook, and then gelatinizes in the fridge. It will not melt when you reheat it, making for juicier bites that hold together well.
 

chilerelleno

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I would simply get up at 0430, have them in the smoker at 0500 and they'd probably be ready for cubing by 1000-1200, hold whole in Cambro or oven till 1500, then cube and finish cooking.
Ready by 1800 and hold again till serving.
They never need to see a fridge.
 

chinanick

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Joined May 4, 2017
This looks like a great cheaper alternative than brisket Burt ends. Will pick one up soon
 

chilerelleno

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natej

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oh man these look awesome!! Must try these for sure! :drool

Point
 

jasonvr

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Joined Feb 4, 2017
I would simply get up at 0430, have them in the smoker at 0500 and they'd probably be ready for cubing by 1000-1200, hold whole in Cambro or oven till 1500, then cube and finish cooking.
Ready by 1800 and hold again till serving.
They never need to see a fridge.
This is what I'm shooting for based on your advice.  Chuckies went in at 5am almost on the nose.  Had problems once again with the AMNPS though and it was billowing at 8am'ish so I had to pull it.   Put some hickory chips in the loader.  IT is at about 158 right now on one, the other is slightly higher (5.5 hours in).  Peering thru the exhaust it doesn't look like I'm developing a crust though....
 

chilerelleno

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I would simply get up at 0430, have them in the smoker at 0500 and they'd probably be ready for cubing by 1000-1200, hold whole in Cambro or oven till 1500, then cube and finish cooking.

Ready by 1800 and hold again till serving.

They never need to see a fridge.
This is what I'm shooting for based on your advice.  Chuckies went in at 5am almost on the nose.  Had problems once again with the AMNPS though and it was billowing at 8am'ish so I had to pull it.   Put some hickory chips in the loader.  IT is at about 158 right now on one, the other is slightly higher (5.5 hours in).  Peering thru the exhaust it doesn't look like I'm developing a crust though....
Mine went in just before yours.
They're now outta the smoker and resting till 1400hrs +, then I'll cube/sauce and finish them.
 

stokensmoke

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Joined Feb 6, 2016
Can't wait to see this batch. So what did these chuckies get marinated in? Got a chuckie and a butt on here today too. Got company coming over tonight for pulled pork and pulled beef.
 

chilerelleno

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If you want, don't be afraid to turn up the heat and/or crutch them.
You can kick that temp to 185'-190' real quick that way.
 

Rings Я Us

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I think blade or shoulder..boneless shoulder are the Canadian version of chuck roast.
 

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