I had a hankering for some burnt ends but I did not want to waste a whole packer since the family is not too keen on smoked beef. I picked up some of this John Henry's Texas Brisket Rub and couldn't wait to give it a shot. My chuck roast was just a hair under 3 lbs and when you see the size of the pieces of the burnt ends, I believe that it is a perfect size for what were trying to accomplish here.
Once we got the chuck roast on the cooker at 225, it was time to get the spatchy happy.
I always tend to marinade the chickens whole so I run less of a risk of a bone piercing through the side of the bag. It just makes for an easier clean up.
4 Hours into the cook I decided it was time to throw the chickens on.
My little dude waiting patiently for his supper with a little pool action!
At 8 hours, I finally reached an internal of 192 on the roast.
Sliced once and chopped into cubes.
Spatchy all done.
Like a dummy, I missed the pic where I added more rub with the BBQ sauce. But here is the plated finale of the burnt end sammich.
Let's not forget about trying the brisket rub with the chicken.
OK, now time for a quick review of the rub. I was a huge fan of these burnt ends. I thought they had a bite along with the sweetness delivered by the sauce. I could see how someone could say that the rub was a bit on the salty side. BUT as soon as you taste the salt, the meat and other flavors of the rub come rushing in eliminating that salt taste. Including the piece with the chicken. Salt at first and them BAM, you are hit with all the other wonderful flavors that are in the meat and the rub. I would, most definitely, use this rub again on beef and lightly on poultry. Not sure if I would use it on pork as I am particular to sweet rubs on them.
~Tony
Once we got the chuck roast on the cooker at 225, it was time to get the spatchy happy.
I always tend to marinade the chickens whole so I run less of a risk of a bone piercing through the side of the bag. It just makes for an easier clean up.
4 Hours into the cook I decided it was time to throw the chickens on.
My little dude waiting patiently for his supper with a little pool action!
At 8 hours, I finally reached an internal of 192 on the roast.
Sliced once and chopped into cubes.
Spatchy all done.
Like a dummy, I missed the pic where I added more rub with the BBQ sauce. But here is the plated finale of the burnt end sammich.
Let's not forget about trying the brisket rub with the chicken.
OK, now time for a quick review of the rub. I was a huge fan of these burnt ends. I thought they had a bite along with the sweetness delivered by the sauce. I could see how someone could say that the rub was a bit on the salty side. BUT as soon as you taste the salt, the meat and other flavors of the rub come rushing in eliminating that salt taste. Including the piece with the chicken. Salt at first and them BAM, you are hit with all the other wonderful flavors that are in the meat and the rub. I would, most definitely, use this rub again on beef and lightly on poultry. Not sure if I would use it on pork as I am particular to sweet rubs on them.
~Tony
