Poor Man's Burnt Ends

[paleoman]

I'm going to try (again), making burnt ends using chuck roast tonight/tomorrow, using this recipe from the forum (
https://www.smoking-meat.com/smoked-chuck-roast-burnt-ends) posted by Jeff Phillips. I tried it once before, but had a bottom round, and it came out kinda tough and dry. Folks mentioned that the bottom round is a leaner cut.

In any case, I have a single chuck roast that is almost 4 lbs. I started marinating it at 9am this morning, and will try smoking with Cherry pellets today, around 10-11pm.

Will document how it goes, along with some photos.

 

[paleoman]

Ready to go on the smoker (before probes added)...

 

[Fueling Around]

Nice cut of chuck. How long are you planning to smoke?

 

[DRKsmoking]

I'm in for the run.

Nice roast .

David

 

[912smoker]

Waiting on the finish pics

Keith

 

[paleoman]

Nice cut of chuck. How long are you planning to smoke?

I'm guessing at about 12-14 hours. My target is 190˚F. Right now, it has been 10 hours and the probes are showing 154˚F/151˚F. It seemed to have stalled at around 140˚F from 2-4am, according to the probe graph, but is slowing going up now.

Last time, with the bottom round, of similar size, it was 12 hours.

 

[paleoman]

I'm in for the run.

Nice roast .

David

I splurged and got a Angus boneless chuck roast. It was $8.99/lb and was 3.77 lbs.

 

[paleoman]

Here is a shot at 10 hours into the run...

I had to refill the water I had in the bottom of the the pan. Seems to be coming along well.

 

[Compulsive Smoker]

Here is a shot at 10 hours into the run...
View attachment 740010
I had to refill the water I had in the bottom of the the pan. Seems to be coming along well.

Looking great!

 

[912smoker]

Looking good. What temp are you running?

Keith

 

[paleoman]

Looking good. What temp are you running?

Keith

Using a Traeger pellet smoker, with cherry pellets, and following the recipe's suggested 240˚F. It's been 13 hours, and it is at 163˚F right now.

I'm looking for 190˚F, and then am supposed to cube, coat with BBQ sauce and rub, and then cook more (either smoker at 240˚F, grill on high, or broiler). I'll decide which route to go, when I get there.

In any case, I'm hoping it comes out well, as that will be the meal for today/tonight (along with some sides)!

Here's what it looks like now...

 

[paleoman]

At 15.5 hours and 180˚F. Getting close. Maybe another hour?