Chuckie Burnt Ends

[Mark Adams]

Gonna try my first burnt ends today, I hear chuck roast is a pretty forgiving cut so I’m using that. Marinated overnight in Worcestershire/beef broth mix with some minced garlic. Rubbed with salt and pepper and put it on my ok joe at 8:45, no time limit on this one so I’ll be able to get some stress free (I hope) practice.

 

[gmc2003]

Looks like your off to a good start. Keep us updated.

Chris

 

[SmokinAl]

Sounds like a man with a plan!
Good luck!
Al

 

[ChuckEWil]

Nice. I love burnt ends.

 

[Ishi]

I definitely need to try burnt ends! In for the updates.

 

[Mark Adams]

Had some extra space on the racks so I threw on some abt’s. Had some chorizo I needed to use so instead of bacon, I cooked that up and mixed with cream cheese. I figure the fat from the sausage will be plenty to flavor the peppers

 

[TomKnollRFV]

Like that you mastered how to do ABTs whole :)

 

[Mark Adams]

Tom,
I got that rack on amazon for $8 and it came with a corer, it works great. Then I just put the filling in a ziplock and cut the corner off to pipe it in, super simple

 

[ChuckEWil]

Tom,
I got that rack on amazon for $8 and it came with a corer, it works great. Then I just put the filling in a ziplock and cut the corner off to pipe it in, super simple

Holy mackerel. I’m looking for that rack right now. I love jalapeño bacon bombs.

 

[Mark Adams]

Here’s the one I got... twice, haha
King Kooker 36JR Stainless-Steel 36-Hole Jalapeno Rack with Corer
Just noticed they marked it up a little, still a great buy IMO

 

[Mark Adams]

Pulled the ABT’s off after about 1.5 hrs, not having the bacon wrapped around them really cuts down on the amount of smoke they’ll take. I had a couple escape from the rack, I’ll use toothpicks to keep the smaller ones in place next time. The dogs didn’t seem to mind cleaning up the leftover filling on the porch.

 

[Mark Adams]

Decided to turn the meat 90degrees since it was getting a little dark on the firebox side, internal temp is 135. I’m gonna take it off and cube it up at 185-190. Question, do I need to let the meat rest before I cube it or can I cut it up right off of the smoker?

 

[Mark Adams]

Finally fighting through the stall, been on 6.5 hrs and just now hitting 145. Thought about wrapping but the color isn’t there yet, don’t want to sacrifice bark since I don’t have a deadline with this one.

 

[Mark Adams]

Pulled it off at 170, I wasn’t sure about my probe being accurate and didn’t want to overcook and make it hard to cube up. Ended up wrapping in foil after 8.5 hrs since it wouldn’t get higher than 152, 30 minutes later it hit 170.

 

[Mark Adams]

Finished product, took about 11 hrs of smoking. Tried to maintain between 250 and 275 and was able to do that, with a couple highs and lows. It was definitely worth the wait!

 

[TomKnollRFV]

Ooh those look delicious!

 

[Smoke23]

Those sure do look good!

 

[tumbleweed1]

Delicious, meat candy!

 

[gmc2003]

Those look great Mark, it's definitely worth the wait.

Point for sure.

Chris

 

[browneyesvictim]

Oh yum those look good!