PBC chuck roast burnt ends

[gabulldog]

Been dying to do some KC style burnt ends but haven't been willing to experiment with a whole brisket. Have never seen a point sold by itself so figured a chuckie would make a good substitute for trial purposes. Started with a 3lb choice chuck roast, seasoned it central Texas style (50/50 kosher salt and coarse ground pepper), and threw it on the PBC grate at noon. I figured it would cook much like a small pork butt but a tad quicker given the horizontal cooking. Standard light up, kept it between 275 and 300 degrees, both bars in. Added a hickory wood chunk about every hour. Not much of a stall around 160, bark was set at 170 (5 hr mark) so I took it off, sprayed it with some watered down worchestershire and wrapped it in butcher paper. Back on the cooker til reaching 195 (6.5 hrs). I then cubed it, put them in a foil pan with a little beef stock and KC style bbq sauce, covered with foil and let them go back on the cooker for about another hour until they were real tender. Not quite as moist as brisket burnt ends would be but pretty damn good!

[hogdog6]

I do chuck burnt ends all the time they are fantastic. Happy it went well, they look delicious!

[Jerod Broussard]

I planned on a chuck this weekend. I may have to try this. I might clean it up little before placing it in the pellee. Need to get one tonight, kinda hard to cook invisible meat.

[RonB]

Sounds great.

[marc82much]

I did my first KC Burnt Ends brisket smoke on Father's Day. Used "POST OAK"...I was looking for Missouri White Oak (apparently the official wood of KC Burnt Ends), but could not find that (and I live in Missouri), so I used the "POST OAK". I got a packer from Costco, separated it myself, and followed the instructions I saw here... https://www.youtube.com/watch?v=ejXBKi8dpDQ and I think they came out great. Will do again...as a matter of fact, I need to gas up my car...at Costco...methinks I might as well pick up another packer....

[gabulldog]

Your post is what finally convinced me to give them a shot! Next will be real burnt ends with a Costco packer--they're still carrying primes since Xmas @ $3.29/lb. Wish I could get post oak around da ATL since that's the official wood of central Texas which is my style of brisket...

[marc82much]

I did my first KC Burnt Ends brisket smoke on Father's Day. Used "POST OAK"...I was looking for Missouri White Oak (apparently the official wood of KC Burnt Ends), but could not find that (and I live in Missouri), so I used the "POST OAK". I got a packer from Costco, separated it myself, and followed the instructions I saw here... https://www.youtube.com/watch?v=ejXBKi8dpDQ and I think they came out great. Will do again...as a matter of fact, I need to gas up my car...at Costco...methinks I might as well pick up another packer....

I tried a brisket once before. It was a disaster. Don't remember the particulars, other than we threw it away. This Hey Grill Hey girl, Susie Bulloch is terrific and her recipe and process was A+. Highly recommended.

[gabulldog]

I watched her video for burnt ends before I did mine, was great. She did use a brisket point and just saved the flat which I could do I guess...

[EdF]

Flat is real good for pastrami!

[FireMan]

That was outstanding. I will have to try that. Great lookin cook!

[fzxdoc]

Those chuckie burnt ends look pretty tasty, gabulldog . As HouseHomey would say, "I'd eat that!"

I like the way Malcolm Reed does burnt ends too.

https://www.youtube.com/watch?v=FVOh8430oCs

Kathryn

[Spinaker]

LFG! Never tried it with Chuckies before. Those look really good. Might have to try that.

[Troutman]

Nice cook and beautiful bbq style plating!! I’ve never done chuck burnt ends (always brisket) but will have to give that variation a try!! Thanks for sharing

[Livermoron]

This might be a good experiment with sous-vide-que...