Saturdays Burnt Ends

[ToppDogg]

Today I decided to try the poor man's burnt ends, not a bad burnt end.
3LBs of Chuck roast cubed. Meat Church's Holy Cow Rub.

in the Rec Tec at 200°

Transferred to pan with beef broth and BBQ Sauce mix, and put back on the smoke until 200°

 

[smokin peachey]

Looks good

 

[bauchjw]

Wow! I would never call that a poor mans cut, looks amazing!

 

[jcam222]

Looks awesome! I’ve always done pulled with chuck, will have to try this. I think someone else did chuck ends last week.

 

[JLeonard]

I've got to quit working so much OT and catch up with you guys on your cooks. Looks mighty good.
Jim

 

[Brokenhandle]

They look great! Definitely gonna have to make them sometime!

Ryan

 

[Ringer]

Today I decided to try the poor man's burnt ends, not a bad burnt end.
3LBs of Chuck roast cubed. Meat Church's Holy Cow Rub.
View attachment 511717

in the Rec Tec at 200°
View attachment 511718

Transferred to pan with beef broth and BBQ Sauce mix, and put back on the smoke until 200°
View attachment 511719

How long did you smoke @200 before adding them to the broth sauce mixture?

 

[ToppDogg]

How long did you smoke @200 before adding them to the broth sauce mixture?

Just about 2 hours and the temp was 165° on them.

 

[Ringer]

Just about 2 hours and the temp was 165° on them.

I am 100% trying this. How close was it to the real deal?

 

[ToppDogg]

I am 100% trying this. How close was it to the real deal?

Awesome! I'm sure this will be a regular smoke for me.