Chuck Burnt ends

[damascusmaker]

1st time, I'll be doing this again. Thanks to those who have shared their how to for this.

8 hour overnight smoke, Pulled at 190F for a 30 minute rest, then cut it up.

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• damascusmaker
• May 23, 2017

Cubed and sauced (Sticky Fingers Tennessee Whiskey) back on the Akorn

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• damascusmaker
• May 23, 2017

Off the Akorn after around an hour this morning then in the fridge to wait for supper. Wish the bubbling would show in the photo!

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• damascusmaker
• May 23, 2017

Around another hour in the oven to re warm for supper

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• damascusmaker
• May 23, 2017

 

[SmokinAl]

That looks delicious!

What a fantastic looking meal!

Point!

Al

 

[damascusmaker]

Thanks Al, 

It was really the best looking after the last hour in the oven. When I failed to get a photo.

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• damascusmaker
• May 23, 2017

 

[sauced]

Great looking plate....gotta love those chuck burnt ends!!

 

[GaryHibbert]

Those look fantastic. I can only hope mine turn out as good.

What temp did you set the oven at to rewarm them?

POINTS

Gary

 

[damascusmaker]

300 for around an hour or more with lid on the container. Just what they needed to blacken a little and tenderize.

 

[GaryHibbert]

Great. I appreciate the info.

Gary