I love burnt ends. As with anything I like, I can't help but try and make it better. While I love the sweet touch that the barbecue sauce gives the standard burnt ends, I wondered what it would be like if you went with a more steak like seasonings on the burnt ends. This is what I came up with.
The day before I was serving it, I started with about a 1 kg (2 pound) piece of beef chuck. Instead of using a barbecue rub, I rubbed it down with steak spice.
I preheated my smoker to 230 F.
I put the meat on.
I smoked to an internal temperature of 140 F. I put it in a pan, added one cup of beef broth and covered with foil.
I put it back in the smoker and smoked to an internal temperature of 190 F.
I let it cool, wrapped it and stored it in the fridge overnight. You can do it right away but I was doing a large meal the next day and wanted the convenience of having it pre-started. I defatted the juice from the pan and saved it.
I took it from the fridge and cut it in 1 inch cubes.
I put the cubes in a pan and sprinkled with steak spice.
I made a sauce of 125 ml (1/2 cup) of the juice from the pan 75 ml (1/3 cup) of HP sauce (steak sauce) and 50 ml of ketchup. I poured that over the beef.
I put it in a 230 F smoker for 2 hours stirring a couple of times.
The Verdict
These were tasty and disappeared quickly. They have a different seasoning profile than the sweet crusted burnt ends I normally make. While it tasted good, I do prefer the regular burnt ends I make. The extra sweetness just gives a better crust in my opinion. So, if you want to try a different taste, these are very good but I think you will go back to the original.
Disco
The day before I was serving it, I started with about a 1 kg (2 pound) piece of beef chuck. Instead of using a barbecue rub, I rubbed it down with steak spice.
I preheated my smoker to 230 F.
I put the meat on.
I smoked to an internal temperature of 140 F. I put it in a pan, added one cup of beef broth and covered with foil.
I put it back in the smoker and smoked to an internal temperature of 190 F.
I let it cool, wrapped it and stored it in the fridge overnight. You can do it right away but I was doing a large meal the next day and wanted the convenience of having it pre-started. I defatted the juice from the pan and saved it.
I took it from the fridge and cut it in 1 inch cubes.
I put the cubes in a pan and sprinkled with steak spice.
I made a sauce of 125 ml (1/2 cup) of the juice from the pan 75 ml (1/3 cup) of HP sauce (steak sauce) and 50 ml of ketchup. I poured that over the beef.
I put it in a 230 F smoker for 2 hours stirring a couple of times.
The Verdict
These were tasty and disappeared quickly. They have a different seasoning profile than the sweet crusted burnt ends I normally make. While it tasted good, I do prefer the regular burnt ends I make. The extra sweetness just gives a better crust in my opinion. So, if you want to try a different taste, these are very good but I think you will go back to the original.
Disco
