Chucky Burnt Ends (with Mopar Powered “Hemi” Sauce)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,185
Macungie, PA
Chucky Burnt Ends (with Mopar Powered “Hemi” Sauce)

Note: I will be moving this to my "Step by Step" Index.
So I finally got around to making some of these “Chucky Burnt Ends”.
No, at $3.99 (sale price), I’m not going to call them “Poor Man’s Burnt Ends”!
I decided to try the Mopar Hemi Powered BBQ Sauce that I got from a Buddy of mine who works at a Dodge Dealer.

Day #1 (Prepping Roast--3LB, 8oz):

Coat with Lea & Perrins Bold Steak Sauce.
Then Sprinkle CBP, Garlic Powder, Onion Powder, and Rub.
Put Roast on Wire cooling rack, in Foil Pan, cover with plastic wrap, and put in fridge over night.

Day #2 (Smoking):

8:00 AM——Preheat MES 40 to 260°. Also fill AMNPS with Hickory Pellets, and light one end.
9:00 AM——Put Pan of meat on Rack #2 (6 position MES), and AMNPS on right side of bottom rack.
9:00 AM——46° IT
9:30 AM——81° IT
10:00 AM—-109° IT
10:30 AM—-129° IT
11:00 AM—-142° IT
11:30 AM—-151° IT
12 Noon——158° IT——Somewhat of a Stall from Noon to after 2 PM.
12:30 PM—-160° IT
1:00 PM——163° IT
1:30 PM——165° IT
2:00 PM——167° IT
2:30 PM——171° IT
3:00 PM——178° IT
3:30 PM——185° IT
3:45 PM——190° IT Remove from Smoker, Cut into cubes, Sauce & Stir, and return to Smoker @ 260°.
4:30 PM——Stir Cubes.
5:00 PM——Stir Cubes.
5:30 PM——Pull Pan from smoker for Supper.


These were Very Tasty & Tender !!

Bear


Started with a Nice 3 lb 8 oz Chuck Roast:
IMG_0460.jpg


Here’s all the things I used for this project:
IMG_0461.jpg


Here we are, ready for an over night rest in the fridge, before smoking:
IMG_0464.jpg


Hickory Loaded, and lit the best little Smoke generator around: IMHO
IMG_0465.jpg


Flame out, smoke starting:
IMG_0466.jpg


All set to go:
IMG_0469.jpg


Nice Medium Smoke coming from top vent:
IMG_0473.jpg


Pulled at 190° IT, and ready to be cubed:
IMG_0476.jpg


Chucky cubed and sauced with “Mopar Hemi Sauce”:
IMG_0477.jpg


Here’s a shot of that “Mopar Hemi Sauce”—Good Stuff:
IMG_0462.jpg


One more shot of that Hemi Powered Mopar Sauce, by Dodge:
IMG_0463.jpg


Fresh out of the Smoker:
IMG_0479.jpg


Here’s a Closer Look of those Tasty Morsels:
IMG_0480.jpg


Bear’s First Helping—Burnt Ends, Roasted Red Taters, and a Red Beet Pickled Egg:
IMG_0482.jpg


One more closer look:
IMG_0481.jpg

 
Last edited:
Nice plate Bear!

I'm with you, they sure aren't poor mans burnt ends.

After doing a bunch myself I prefer the ones from brisket better.

I like the texture of the brisket meat.

That being said your burnt ends look fantastic & I bet they tasted fantastic too.

Point!

Al
 
They look great.   Something I have to try.

I have been in a Dodge dealership for 20 years, aint ever seen that sauce.     Bet it was zippy.
 
Looks Good, Nice plate and great job as always  
drool.gif
   

I've never seen that sauce ?

points1.png
 
 
Nice plate Bear!

I'm with you, they sure aren't poor mans burnt ends.

After doing a bunch myself I prefer the ones from brisket better.

I like the texture of the brisket meat.

That being said your burnt ends look fantastic & I bet they tasted fantastic too.

Point!

Al
Thank You Al !!

My Stores only have expensive Flats, but these were Very Tasty.

I still got about one meal's worth of these little cubes left.

And Thanks for the Points!

Bear
 
Bear I never seen that sauce,will check next week when I go for oil change. How was the sauce any way. Points 

Richie
 
 
They look great.   Something I have to try.

I have been in a Dodge dealership for 20 years, aint ever seen that sauce.     Bet it was zippy.
Thank You Adam!!

I liked it---A bit sweeter than I like, but the little heat it has helped to counter that sweetness.

I guess I could say it was High Performance, with the "Mo-Power".

And Thanks for the Points!

Bear
 
 
Bear I never seen that sauce,will check next week when I go for oil change. How was the sauce any way. Points 

Richie
Thank You Richie!!

Some say they don't like the "Hemi" Sauce, but I do.

However I'm not sure if anyone has it any more---I had this jar for quite awhile (Unopened).

And Thanks for the Points!

Bear
 
Bear, I've been looking all over. What size pans and cooling/baking racks do you use?

We have the same smoker and I have 5 different sizes of disposable aluminum pans but can never figure out your combo...
 
Bear, I've been looking all over. What size pans and cooling/baking racks do you use?

We have the same smoker and I have 5 different sizes of disposable aluminum pans but can never figure out your combo...
I use the 8" X 10" (1/2 size) wire cooling rack, and it fits real nice in the bottom of the pans I use.

You don't want to put two of them on one smoker rack of the MES 40. There isn't enough space around them for air flow.

Bear
 
Looks delicious, Bear! I do love burnt ends.

I have been out of town. Every year we go to an away game for our football team (Go, BC Lions!) and have been in Toronto where they won. We also toured wine country and hit several fine restaurants. Sadly, while I had some good food, it just isn't as good as at home. I am really glad to be back.

Thanks for letting me know about the post. I do intend to try a dedicated burnt ends project soon.

Points for spurring me on!

Disco
 
Awesome job Bear, that all looks really good ! I could take a plate bout now, very nice ! Thumbs Up
 
 
Looks delicious, Bear! I do love burnt ends.

I have been out of town. Every year we go to an away game for our football team (Go, BC Lions!) and have been in Toronto where they won. We also toured wine country and hit several fine restaurants. Sadly, while I had some good food, it just isn't as good as at home. I am really glad to be back.

Thanks for letting me know about the post. I do intend to try a dedicated burnt ends project soon.

Points for spurring me on!

Disco
Thank You Disco!!

Go BC Lions!!! and Nittany Lions too!!

And Thanks for the Points!

Bear
 
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