Draft Day burnt ends. Q-View

[jetsknicks1]

Fantasy draft is tomorrow night and I'm trying some chuck burnt ends. I've done burnt ends with a tiny piece of brisket once but this is my first real attempt on a larger level.

Started with three chuck roasts, totaling 7#, rinsed them and made horizontal cuts about midway thru.

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• jetsknicks1
• Aug 31, 2017

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• jetsknicks1
• Aug 31, 2017

Dove into the cabinet and made up some rub. Can't give a recipe because I didn't measure anything lol, just kept playing with it until I liked the flavor but it has some brown sugar, OP, GP, SP, smoked paprika and a couple other things. Rubbed down the chucks, making sure to get it into the cuts.

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• jetsknicks1
• Aug 31, 2017

I then made up some marinade of Worcester sauce, soy sauce, minced onions & minced garlic. Poured some in the bottom of the container and then slowly drizzled the rest over the top, making sure to not wash off the rub.

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• jetsknicks1
• Aug 31, 2017

Into the fridge to go night night until tomorrow morning, when they'll hit the smoke. Thanks to everyone who has put up threads on these in the past because I read them all lol.

More to come, stay tuned.

 

[bbqluvtoo]

I'm in for this - these look like they will turn out fantastic - enjoy the ride - looking forward to the end results

 

[SmokinAl]

Looks like a great start!

Al

 

[jetsknicks1]

Thanks guys more Q-View to come in the morning

 

[jetsknicks1]

DRAFT DAY!!
Pulled these out to get them closer to room temp while the smoker heats up. Looks like I made some of the cuts too deep so I ran those skewers thru to keep them from separating.

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• jetsknicks1
• Sep 1, 2017

 

[jetsknicks1]

Into the smoker we go. I put the thickest chuck on the lower rack and just poured the left over marinade into the drip pan. Let the day begin!

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• jetsknicks1
• Sep 1, 2017

 

[jetsknicks1]

2 hours in, just put the temp probe in the smallest roast and sit sitting at 144*. So far, so good.

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• jetsknicks1
• Sep 1, 2017

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• jetsknicks1
• Sep 1, 2017

 

[Rings Я Us]

Good deal
:Looks-Great:

 

[jetsknicks1]

Thanks Rings. Hit the stall at 174 and it started pouring lol so I'm fighting temps now.

 

[jetsknicks1]

Pulled them at about 180*, the smaller one got away from me and was at 195*, I hope it'll still cubes. Letting them rest for about 30 minutes and then onto the next step.

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• jetsknicks1
• Sep 1, 2017

 

[Rings Я Us]

Pulled them at about 180*, the smaller one got away from me and was at 195*, I hope it'll still cubes. Letting them rest for about 30 minutes and then onto the next step.

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• jetsknicks1
• Sep 1, 2017

Looks good.. I never have pre sliced a chuck roast. This is new to me. I have seen brisket flats pre sliced and used as burnt ends.

 

[roger47]

Thanks Jet.  I've been looking for something like to try but being a newbie, didn't have the fortitude to jump into it.  I'll definitely try this tomorrow!! 

roger