Chuck Roast Burnt Ends

[Redicans]

I wasn’t going to smoke anything this weekend but as I walked through Safeway yesterday I saw a 3.75lb Chuck and my plan went out the window! Hahaha!

Plan was to just smoke it up but then decided to do burnt ends with it as I have never done that before. Anyway this is how it went.

Seasoned with Worcestershire, salt, pepper and Lawrys.

Wrapping with tallow from my last Brisket.

Prepping some cauliflower to be roasted.

Sliced up and ready to be sauced!!

Sauced up.

Looking good!

Finished with the roasted Cauliflower and steamed carrots tossed with olive oil and salt and pepper. It was a pretty tasty dinner.

 

[Chris_in_SoCal]

The smoke rings before you sauced them up look pretty dang good as well as the finish.

 

[Redicans]

The smoke rings before you sauced them up look pretty dang good as well as the finish.

Thanks, yeah I thought about just finishing it like that but the burnt ends won out. Hahaha glad I did as I had never done that before and was happy with the results.

 

[JLeonard]

Great looking ends! And that plate is excellent.

Jim

 

[Redicans]

Great looking ends! And that plate is excellent.

Jim

Thanks Jim! I am just trying to mix up my cooks so I don’t get stuck on one thing. Although ribs have to be done soon

 

[gmc2003]

Looking good!

Tasting good to I bet. Nice job Red.

Point for sure
Chris

 

[Buckeyedude]

Nice! I have a few roast in the freezer and have been kicking around some ideas for them. Now I know what Im going to do to at least one of them! Looks fantastic!

 

[Redicans]

Nice! I have a few roast in the freezer and have been kicking around some ideas for them. Now I know what Im going to do to at least one of them! Looks fantastic!

Thanks Buckeye! Yeah a nice way to do a Chuck. Happy with the results. I saw another post where they did more of a savory instead of sweet sauce. That sounds really good to me also! Ideas to think about.

Sean

 

[fxsales1959]

I wasn’t going to smoke anything this weekend but as I walked through Safeway yesterday I saw a 3.75lb Chuck and my plan went out the window! Hahaha!

Plan was to just smoke it up but then decided to do burnt ends with it as I have never done that before. Anyway this is how it went.

Seasoned with Worcestershire, salt, pepper and Lawrys.

View attachment 677429
View attachment 677430View attachment 677431

Wrapping with tallow from my last Brisket.

View attachment 677432View attachment 677433View attachment 677434

Prepping some cauliflower to be roasted.

View attachment 677435View attachment 677436

Sliced up and ready to be sauced!!View attachment 677437

Sauced up. View attachment 677439

Looking good!

View attachment 677440

Finished with the roasted Cauliflower and steamed carrots tossed with olive oil and salt and pepper. It was a pretty tasty dinner.

Iknow thi is an old thread, but i want to try this due to brisket cost/availabilty. What was cook temp, and pull temp. I'm afraid of having fall apart chuck ( which isn't all bad)
thanks
john