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Burnt ends...


Joined Sep 12, 2016
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...  
Last edited:


Legendary Pitmaster
OTBS Member
Joined Aug 31, 2014
Glad they were tasty but



Master of the Pit
Joined Apr 6, 2015

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



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
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.



Joined Sep 12, 2016
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!        

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