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My Best Beef Results Yet - Chuck Roast Burnt Ends

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  • Xandera_7
    Former Member
    • May 2018
    • 127
    • Halifax Canada

    My Best Beef Results Yet - Chuck Roast Burnt Ends

    Hey folks,
    I haven't had a lot of success with smoking beef yet. My first brisket was ok at best. Have not tried another yet... It isn't exactly cheap here. However, I found two beautiful chuck roasts at Costco the other day for a good price. Decided to try making some burnt ends with them.

    I tried making my own rub and my own sauce for these. First time doing both without following an exact recipe I found online. I am happy to say that both were a smashing success!

    I went very heavy on the rub. Smoked the chuck roasts with hickory at 225F until they hit 190F internal. Pulled em off the smoker and cut em into chucks. Placed them into a disposable aluminum pan. Coated evenly in my sauce and threw on some more rub for good measure. Placed back on the smoker for 2hrs.

    Unfortunately, I forgot to take pics of the process. All I have are pics of the results. They were incredibly tender and soooo full of flavor.

    This is one that will definitely be happening again.
    Attached Files
  • Thunder77
    Founding Member
    • Jul 2014
    • 2881
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #2
    That looks great! What's your address again??

    Comment


    • Xandera_7
      Xandera_7 commented
      Editing a comment
      Thanks! I'd send you sime but they would probably spoil by the time they arrived... And that would depend on there being left overs, which we both know is not likely lol
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4498
    • Stockholm, Sweden

    #3
    They look great!

    Comment


    • Xandera_7
      Xandera_7 commented
      Editing a comment
      Thanks 😁
  • RonB
    Club Member
    • Apr 2016
    • 13547
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    Ya got my mouth waterin'.

    Comment

    • Mudkat
      Club Member
      • Feb 2017
      • 2088
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      #5
      Whoa! Sounds and looks fantastic!

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7809
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #6
        Chuckie chunks....nice !!!

        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10035
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
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            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
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            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
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            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
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            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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            Crock sticks
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            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #7
          Those look an sound delicious!!!
          Great Job, there!!!!

          Comment

          • Fire Art
            Club Member
            • Jan 2018
            • 988
            • Jackson hole Wyoming

            #8
            That looks good enough to eat

            Comment

            • Idleratchet
              Club Member
              • Jul 2018
              • 96
              • Allen Park MI
              • 22" WSM
                22" Weber kettle premium
                Slow n Sear
                Thermopro TP20

              #9
              Love smoked chuckies! These look great by the way!

              Comment

              • jgreen
                Charter Member
                • Oct 2014
                • 2742
                • Winnipeg Manitoba Canada
                • Cookers:
                  Broil King XL
                  Broil King Smoke
                  Weber Kettle 26
                  Grilla Pellet smoker
                  Capital 40 natural gas
                  Napoleon Pro 22 kettle

                  Thermometer:
                  Maverick 733
                  Thermapen (ok..4 thermapens)
                  Thermo works DOT (or two)
                  Fireboard (probably my favourite)
                  Thermworks Smoke (or two)

                  Accessories:
                  SnS (original, plus and XL)
                  DnG pans, 6 or 7 of these
                  Vortex
                  Grillgrates
                  and, maybe some other toys as well

                #10
                Oh man. Made me hungry.

                Comment

                • jfmorris
                  Club Member
                  • Nov 2017
                  • 3521
                  • Huntsville, Alabama
                  • Jim Morris

                    Cookers
                    • Slow 'N Sear Deluxe Kamado (2021)
                    • Camp Chef FTG900 Flat Top Grill (2020)
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                    • Thermoworks Dot
                    • Thermoworks Thermapen Classic
                    • Thermoworks RT600C
                    Beverages
                    • Whatever I brewed and have on tap!

                  #11
                  You've inspired me to try something similar, except I think I will cut the chuck roast into cubes first, and smoke that way, so that each piece has bark. My wife may get mad at me turning one of her cookie cooling or roasting racks black on the smoker though...

                  Comment


                  • Xandera_7
                    Xandera_7 commented
                    Editing a comment
                    Cool idea. Only concern would be drying out the smaller pieces of meat... Timing will be key on that one.

                  • Scout789
                    Scout789 commented
                    Editing a comment
                    Easy Off oven cleaner will make that rack nice and shiny again. She'll never know!
                • jumbo7676
                  Club Member
                  • Jun 2018
                  • 328
                  • Centreville, VA
                  • GMG Daniel Boone

                    Weber Spirit E-310
                    GrillGrates

                    Weber Performer Premium 22"
                    Vortex
                    Slow 'N Sear 2.0
                    Drip 'N Griddle Deluxe
                    EasySpin Grate
                    Cajun Bandit Rotisserie

                    Weber 26" Kettle
                    XL Slow 'N Sear

                    FireBoard
                    Maverick XR-50
                    Thermoworks Thermapen

                    Instant Pot Accu Slim Sous Vide Circulator

                  #12
                  I've done chuck roast burnt ends a few times now and they are always a big hit. Though due to some time constraints, rather than taking them to 190, cutting into chunks, saucing, and returning to the smoker for 2 hours, I've pulled them at 170-180, cut into chunks, sauce, then finish in a foil pan on the grill over med-high heat for about 10-20 minutes.

                  Comment

                  • nsbbqguy
                    Charter Member
                    • Feb 2015
                    • 88
                    • Halifax. Canada

                    #13
                    Nice job on those burnt ends! I bet they were good

                    Comment


                    • Xandera_7
                      Xandera_7 commented
                      Editing a comment
                      Soooo goooood!
                  • randy56
                    Club Member
                    • Aug 2017
                    • 498
                    • Newburgh In

                    #14
                    I have a question's about your method and type of sauce. are you using a BBQ type? Tomato base?
                    Are you wrapping in Foil?

                    Comment


                    • Xandera_7
                      Xandera_7 commented
                      Editing a comment
                      Bbq Sauce
                      Tomato Base
                      No Wrapping
                  • burntofferings
                    Club Member
                    • Feb 2016
                    • 9
                    • Alexandria, VA

                    #15
                    Originally posted by Xandera_7 View Post
                    Hey folks,
                    I haven't had a lot of success with smoking beef yet. My first brisket was ok at best. Have not tried another yet... It isn't exactly cheap here. However, I found two beautiful chuck roasts at Costco the other day for a good price. Decided to try making some burnt ends with them.

                    I tried making my own rub and my own sauce for these. First time doing both without following an exact recipe I found online. I am happy to say that both were a smashing success!

                    I went very heavy on the rub. Smoked the chuck roasts with hickory at 225F until they hit 190F internal. Pulled em off the smoker and cut em into chucks. Placed them into a disposable aluminum pan. Coated evenly in my sauce and threw on some more rub for good measure. Placed back on the smoker for 2hrs.

                    Unfortunately, I forgot to take pics of the process. All I have are pics of the results. They were incredibly tender and soooo full of flavor.

                    This is one that will definitely be happening again.
                    Wow! Exactly what I'm looking for and to do for our Christmas Family Party!! Hope they turn out as good as these look!!

                    Comment

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                    2021 Meat-Up In Memphis Canceled

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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