Just Burnt Ends

[ScottyC13]

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

[ssandy_561]

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.

[RonB]

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

[ScottyC13]

Problem is I haven’t been able to find a point, only flats.