It's been awhile since I made up some chuck roast burnt ends and seeing a few lately put me in the mood for them. I pulled two chuck's out of the freezer in anticipation of smoking on Sunday since the weather was going to be absolutely beautiful (sunny and high 70s is a great day for April in PA).
This time I wanted to try them cubing them first and I must say I really like this method. More bark, more flavor, less time. First, the chucks were cubed and seasoned with SPOG plus chili powder and paprika. I seasoned and tossed them in a bowl.
I'm using the 560 today. Lump charcoal in the hopper with a few chunks of cherry and hickory scattered throughout. Smoker temp was 265F.
The chuck cubes were smoked for about 2.5 hours until I was happy with how the outside looked. I sprayed them a few times with a mixture of beef broth and water. Even though I was smoking for looks, I probed them anyway and the IT ranged from 155-160F throughout all the pieces. Here they are prior to going in the pan.
Next, I placed the meat in a foil pan and added 1/2 cup beef broth and 1 cup of BBQ sauce. I used RodFather's premium BBQ sauce. It's definitely on the sweeter side so I did not add any brown sugar or honey to them.
After foiling the burnt ends, I cranked the smoker up to 275F and cooked for about two more hours. Once two hours were up, I squeezed a bunch for tenderness. They were done at this point. Here's the burnt ends after removing the foil.
Since I had the smoker still going, I decided to cook up some asparagus for a side while the meat rested. The asparagus were tossed in EVOO salt and pepper and laid on a cookie sheet. I cooked them for about 12 minutes in the 560 with the heat turned up to 400F. I covered the burnt ends and popped them in the oven to stay warm while the rest of the meal came together.
Plated with a big salad.
They look pretty dark don't they? The chuck roast burnt ends came out pretty darn good and tender, they were great for such a quick smoke. When I make them again, I'll definitely cube them up first!
Thanks for looking,
Joe
This time I wanted to try them cubing them first and I must say I really like this method. More bark, more flavor, less time. First, the chucks were cubed and seasoned with SPOG plus chili powder and paprika. I seasoned and tossed them in a bowl.
I'm using the 560 today. Lump charcoal in the hopper with a few chunks of cherry and hickory scattered throughout. Smoker temp was 265F.
The chuck cubes were smoked for about 2.5 hours until I was happy with how the outside looked. I sprayed them a few times with a mixture of beef broth and water. Even though I was smoking for looks, I probed them anyway and the IT ranged from 155-160F throughout all the pieces. Here they are prior to going in the pan.
Next, I placed the meat in a foil pan and added 1/2 cup beef broth and 1 cup of BBQ sauce. I used RodFather's premium BBQ sauce. It's definitely on the sweeter side so I did not add any brown sugar or honey to them.
After foiling the burnt ends, I cranked the smoker up to 275F and cooked for about two more hours. Once two hours were up, I squeezed a bunch for tenderness. They were done at this point. Here's the burnt ends after removing the foil.
Since I had the smoker still going, I decided to cook up some asparagus for a side while the meat rested. The asparagus were tossed in EVOO salt and pepper and laid on a cookie sheet. I cooked them for about 12 minutes in the 560 with the heat turned up to 400F. I covered the burnt ends and popped them in the oven to stay warm while the rest of the meal came together.
Plated with a big salad.
They look pretty dark don't they? The chuck roast burnt ends came out pretty darn good and tender, they were great for such a quick smoke. When I make them again, I'll definitely cube them up first!
Thanks for looking,
Joe
