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:
Here’s all the things I used for this project:
Here we are, ready for an over night rest in the fridge, before smoking:
Hickory Loaded, and lit the best little Smoke generator around: IMHO
Flame out, smoke starting:
All set to go:
Nice Medium Smoke coming from top vent:
Pulled at 190° IT, and ready to be cubed:
Chucky cubed and sauced with “Mopar Hemi Sauce”:
Here’s a shot of that “Mopar Hemi Sauce”—Good Stuff:
One more shot of that Hemi Powered Mopar Sauce, by Dodge:
Fresh out of the Smoker:
Here’s a Closer Look of those Tasty Morsels:
Bear’s First Helping—Burnt Ends, Roasted Red Taters, and a Red Beet Pickled Egg:
One more closer look:
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:
Here’s all the things I used for this project:
Here we are, ready for an over night rest in the fridge, before smoking:
Hickory Loaded, and lit the best little Smoke generator around: IMHO
Flame out, smoke starting:
All set to go:
Nice Medium Smoke coming from top vent:
Pulled at 190° IT, and ready to be cubed:
Chucky cubed and sauced with “Mopar Hemi Sauce”:
Here’s a shot of that “Mopar Hemi Sauce”—Good Stuff:
One more shot of that Hemi Powered Mopar Sauce, by Dodge:
Fresh out of the Smoker:
Here’s a Closer Look of those Tasty Morsels:
Bear’s First Helping—Burnt Ends, Roasted Red Taters, and a Red Beet Pickled Egg:
One more closer look:
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