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Just Burnt Ends

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    Just Burnt Ends

    I like burnt ends a bit better than brisket itself. Is there a technique to just doing burnt ends. I have an ANOVA Sous vide or I could just use my Weber and SnS. I’ve searched this section, but didn’t really come up with anything definitive. Also, I have some chuck steaks in the freezer to experiment with.

    Thanks,

    Scott

    #2
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ID:	824900 I’ve made chuck roast burnt ends before.

    Looking back at pictures I took during the process:

    I smoked three chuckies for 4 hours on my Weber kettle at 225-275

    I then vacuum bagged the three chuckies and sous vide them for 24 hours. I think it might have been at 160 degrees

    Next I cubed them up and put them in a large foil pan.

    I can’t remember exactly how I made the sauce but I’m sure it was some sweet bbq rub, sweet bbq sauce, honey and butter.

    I then smoked them for an additional 3 hours in my Smoke Vault at 250.

    they turned out great. They were the hit of the party. I thought they were a touch dry but I’m always more critical on my bbq than anybody else.

    Comment


      #3
      Just buy a point and smoke normally. Them make your burnt ends.

      Comment


      • ScottyC13
        ScottyC13 commented
        Editing a comment
        Problem is I haven’t been able to find a point, only flats.

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