Pre-Cube Chuck for Burnt Ends?

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Preacher Man

Smoking Fanatic
Original poster
Sep 28, 2018
716
777
Where The River Runs Through It
Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it.
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From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt ends? Would they cook too fast and not be tender?
 
Interesting thought. I'm watching this to see what the experts may say.

My initial thought would be that they would not cook down tender enough. However, if you wrapped for an extended time, possibly they could still cook down enough.
 
My guess is you'd dry them out like leather before you could get them nice and tender. I do chuckie burnt ends but the traditional way. If you go for it, let us know.
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Stop it! You're gonna make me want PBBE's and I'm all out of belly right now.

Ha, Ha, Ha....
Then you are gonna take a hate on me. I have one in the house fridge earmarked for PBBE's I think I will attempt tomorrow, and spring them on the Christmas Eve gathering at the Daughters House.
I'm already on tap for a pan of Dutch's Wicked Baked Beans.
I was thinking the PBBE's would be a nice surprise.
I want to do them Preacher Man's Style. Handfuls, healthy squirts, and all.
 
Do not pre-cube chuck.
Cook whole till tender, then cube and glaze.

Pork belly is just the opposite... Mmmmm, PBBEs.

This is what I was thinking, however I have no real insight as to why - just a gut feeling.

What additional insight can you share on why the chuck would not do well, while pork belly does great cubed? Is it the meat to fat ratio?
 
What additional insight can you share on why the chuck would not do well, while pork belly does great cubed? Is it the meat to fat ratio?
I'd like to know the same thing. I've got another chuck roast in the freezer that I'm tempted to pre-cube when company isn't coming just so that I can say I tried and know for sure.
 
Personal experience of failure trying to cube chuck for BEs.
So dry and tough, in the end I tried to save them by braising them.
No go, so dry they were almost unpalatable, even sauced.

That was one of those cooks that don't get mentioned :eek::oops::rolleyes:
 
There's no way I could hate on somebody throwing down some PBBE's. I get to excited for them!

Careful with those measurements. They're pretty precise. ;-)

I will Sir!
But I still wanna try.
(I might be talking to that man in the mirror until I can get it right.)

I actually do stray from the course often. My Dutch's Wicked Baked Beans were precise once.
Then Sonny the Proctologist began Doctoring. Still great, just a bit of clover honney and maple surple dumped in... :emoji_scream:
Oh, and I halved the Jalapeno's. The wife has a cotton candy mouth, can't stand the heat. That ain't the worst, but she's still a keeper. :emoji_wink::emoji_laughing:
 
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Personal experience of failure trying to cube chuck for BEs.
So dry and tough, in the end I tried to save them by braising them.
No go, so dry they were almost unpalatable, even sauced.

That was one of those cooks that don't get mentioned :eek::oops::rolleyes:

Well now we know...thanks for taking one for the team!
 
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