Burnt ends...

[slugdog]

Did Jeff's recipe for chuck burnt ends this last Saturday for my grand daughter's birthday.  Used my rub and sauce, and they turned out GREAT!!!  Had 6 pounds when finished, 7 "diners", and they vanished!  I was hoping some would be left for Sunday...  That'll be a new staple to my repertoire...  

 

 

[b-one]

Glad they were tasty but

:th_What_NO_QVIEW:

 

[gearjammer]

                  

C'mon tell us what you did and how you did it.

  Ed

 

[SmokinAl]

I'm real glad to hear the burnt ends turned out so well.

Too bad you didn't get the chance to take some pics.

Al

 

[slugdog]

Sorry about no picture!  I now realize that is a cardinal sin...  won't happen again!  Ok, I procured 2 3.5 lb chuck roasts from Best Meats in Temple, Texas.  It's a bbq place that also sells meat.  Best meat around these parts.  put 'em in a Rubbermaid container, poured a cup of Worcestershire Sauce {Lea & Perrins} and liberally shook my dry rub over 'em.  Then I made about 10 or12 1-2" cuts half way through the meat, and slowly poured another 1/2 cup of Worcestershire over it.  Marinaded it for 10 hours in the fridge.  Cranked up the Masterbuilt to 240 & put 'em in at 10pm.  Got up at 4am, added another load of chips {hickory} and let 'em smoke until 6am, by which time they had reached 190 degrees.  Brought 'em in, cut 'em up in bite sized pieces, put 'em in a disposable roasting pan, soaked 'em with my bbq sauce, a vinegar based sauce, sprinkled a little more rub on 'em for good measure & stuck 'em back in the smoker for another 2 hours.  They turned out slap-your-momma good!  No one touched the potato salad or coleslaw until the meat was gone!