Finishing burnt ends with no BBQ sauce??

[uncle eddie]

I have two 2.5 pound chuck roasts that I am going to use to make my first burnt ends tomorrow. Our fave Smoked Meat Restaurant actually does their burnt ends naked, with no BBQ sauce and they are delicious. I would like to do the same and have the sauces on the side.

I have searched the forums and only find recipes that finish with BBQ sauce. Does anyone have any pointers for finishing without BBQ sauce?

 

[Bearcarver]

I never tried that, but I might suggest if you're going to serve BBQ Sauce on the side, I would heat some in a bowl before serving it.
I hate cold sauce on my Hot or Warm Meat.

Bear

 

[indaswamp]

I would use a rub with quite a bit of sugar for a good bark in each piece...like how Memphis dry rub ribs are done. Should be good!

 

[uncle eddie]

Thanks guys...I am thinking I will do one with sauce and one without. If the "without" ends up being dry or tough, we still have half a batch.

Still hoping someone does them naked. I have attached a picture of how COMO Smoke and Fire finishes their naked burnt ends...cast iron skillet full of holes, directly over a hot fire.

 

[Preacher Man]

Check this out: https://www.smokingmeatforums.com/threads/corned-beef-packer.283343/

He used corned beef, but it'd work with your chuck.

 

[uncle eddie]

Thnx Preacher...

I have been YouTubing too....I have a few ideas now.

 

[uncle eddie]

Low stall temp...slowed way down at 146F

 

[chef jimmyj]

Sauced or Glazed burnt ends is just a quicky way to get meat that resembles true burnt ends. Originally they were what was literally the burnt ends of brisket packers that were trimmed away and given away to folks in long lines to snack on while they waited to be served. As the popularity grew and owners figured out there is money to be made, the burnt ends were saved up until there was enough to run a one night weekly special. Now, as Indaswamp suggested, pitmasters are putting a heavy low and slow smoke on the Beef, cubing it, adding more Rub (extra sugar makes things go faster) and "Burning them" actually caramelizing the rub in a hot smoker, over a hot Grill, similar to above, or in a 500°F Oven. You want the dark bark but not actually burnt and bitter tasting...JJ

 

[HalfSmoked]

Go for make it a great learning experience.

Warren