Extremely Poor Man's Burnt Ends

[paleoman]

I'm definitely not telling my doctor about all this smoking I've been doing.

 

[Fueling Around]

I'm definitely not telling my doctor about all this smoking I've been doing.

Just say you aren't inhaling. Worked for the puppet.

 

[bimmer]

So far with the Traeger, I've done burgers, pulled pork (first for me in a smoker), and a spatchcocked chicken. I've decided to try the Chuck Roast Burnt Ends that Jeff describes here.

I've never even had burnt ends before, let alone try smoking them, but I hear friends rave about them. I don;t have anything planned for Saturday, so I'm going to give it a go. My local grocery store had bottom round on sale, so I grabbed one that was 4.41 pounds. Not a chuck roast, so it'll be interesting to see how a different cut works out (I guess it's from the outside of back leg, instead of shoulder - supposed to be leaner with less connective tissue, from what I read). It doesn't seem to have as much marbling, as what I see with the chuck roast that Jeff shows in the link.

In any case, I grabbed the roast, applied Worcestershire sauce and Jeff's Original rub, and placed it into the only container I could find that would work...
View attachment 711054

When I get up tomorrow, I'll start smoking this puppy. I'm wondering if I should place it on the Traeger grates directly, place it in a roasting pan (or 1" high pan) I have with a rack and some water, or try to put it on that small upper rack with a pan of water under. Any suggestions?

Any comments/suggestions based on the different cut of meat?

I'll do some grilled vegetables and some baked beans (neither smoked), maybe some corn bread as well.

If you've not smoked beans you GOTTA try Wicked Baked Beans. They are killer! Adding the bourbon is purely optional and you can control the heat with jalapeños. 2 small jalapeños are what I use.

 

[paleoman]

If you've not smoked beans you GOTTA try Wicked Baked Beans. They are killer! Adding the bourbon is purely optional and you can control the heat with jalapeños. 2 small jalapeños are what I use.

Link to the recipe?

 

[Gonna Smoke]

Link to the recipe?

Dutch's "Wicked Baked Beans"

WICKED BAKED BEANS (Beans that will even make Chili Heads happy) 6-8 strips of bacon cut into 1/2 inch squares 1/2 Medium onion, diced 1/2 Bell pepper, diced 1 - 2 Jalapeno Peppers, diced (seeding is optional) 1 - 55 ounce can Bushs Baked Beans 1-8 ounce can of pineapple chunks, drained...

www.smokingmeatforums.com

I've done it with peaches or blueberries, too...

 

[Elf@shore]

So far with the Traeger, I've done burgers, pulled pork (first for me in a smoker), and a spatchcocked chicken. I've decided to try the Chuck Roast Burnt Ends that Jeff describes here.

I've never even had burnt ends before, let alone try smoking them, but I hear friends rave about them. I don;t have anything planned for Saturday, so I'm going to give it a go. My local grocery store had bottom round on sale, so I grabbed one that was 4.41 pounds. Not a chuck roast, so it'll be interesting to see how a different cut works out (I guess it's from the outside of back leg, instead of shoulder - supposed to be leaner with less connective tissue, from what I read). It doesn't seem to have as much marbling, as what I see with the chuck roast that Jeff shows in the link.

In any case, I grabbed the roast, applied Worcestershire sauce and Jeff's Original rub, and placed it into the only container I could find that would work...
View attachment 711054

When I get up tomorrow, I'll start smoking this puppy. I'm wondering if I should place it on the Traeger grates directly, place it in a roasting pan (or 1" high pan) I have with a rack and some water, or try to put it on that small upper rack with a pan of water under. Any suggestions?

Any comments/suggestions based on the different cut of meat?

I'll do some grilled vegetables and some baked beans (neither smoked), maybe some corn bread as well.

HI! From the S Jersey shore.
Bottom round: Take a look if there are any Rump Roasts?
They have more fat content.
Not that much more $ ?
My Dad ran bar/taverns for over 40 years.
He used bottom round/rump for RB samies.
Its a cheap cut to produce a nice RB !
When its @ the proper temp, 230 ?
or lower?
Let it sit, slice very thin as possible !
Better than DELI store meats !
Needs to be cooked @ a low temp, @ 250 with a drip pan ,with Apple juice/Cider.
When Roasting, if more liquid is needed? Add water ONLY!
Roast to a MAX of 250!
After that all hell breaks loose!
It becomes tough and dried out as the temps rise.
For Burnt ends? Not a good choice.