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Thread: Smoked Burnt Ends
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03-11-2017, 12:28 AM #1Senior Member
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Smoked Burnt Ends
Teaser
Picked up three 3#+ Chuck Roasts and prepped them for tomorrow, going to do Burnt Ends.
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
2T Garlic powder
Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in pan slits up, with approx 3/4-1C Worcestershire sauce per roast, then drivel with another .5C being careful not to wash rub off.
You want the Worcestershire to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.
Tomorrow I will fire up the smoker with a mix of Hickory & Pecan.
Cooking temp will be 225'-240' till they hit about 190'.
Then I'll remove, rest, and then cube.
Add more rub and plenty of SBR S&S
Back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.
More pics to come... I guarantee it. :biggrin:KrustyKirk and Drownin' Bait like this.Ragnar Benson:
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03-11-2017, 09:37 AM #2Senior Member
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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03-11-2017, 12:26 PM #3Senior Member
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Had to crack'er open to add wood/water and check IT (143'-145'F)
travis likes this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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03-11-2017, 05:14 PM #4Senior Member
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Why must you post such awful things!
chillinfish and ChileRelleno like this.
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03-11-2017, 06:19 PM #5Senior Member
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Finally got them to 190'+
Wrap and rest for a half hour
Cube
Add 5T rub and be very generous with the SBR S&S
(I tripled what is shown in the rub/sauce pic)
Mix well
Return to a 250' smoker to finish for about 1.5-2hrs
ATLfisherman likes this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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03-11-2017, 06:22 PM #6Senior Member
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I know, I know... Some poor vegan might become offended.
Originally Posted by Rockinchef88
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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03-11-2017, 08:05 PM #7Senior Member
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Money Shot
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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03-11-2017, 09:48 PM #8Senior Member
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Damn brother if you only knew how hungry I am. That only makes it worse. Man that looks good.
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03-14-2017, 03:05 PM #9Senior Member
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Yo Chile, where does the "Burnt Ends" designation come from?
ChileRelleno likes this.The Rats Keep Winning The Rat Race
Atlanta Rhythm Section 1978
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03-14-2017, 06:32 PM #10Senior Member
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Traditionally they comes from the so-called burnt ends (Bark) of the brisket when pulled from the smoker and trimmed off before Crutching, or while cutting for serving. Originally Posted by PatRyan
Then those are either served as is, or transformed into awesomely flavor packed morsels by combining with more rub, BBQ sauce and cooking a little longer.
A lot of people separate the Point from the Flat of the brisket and use it to make Burnt Ends.
The Point is the best and most tender part of a brisket.
A lot of people crave the outside edges and bark of both grilled and smoked meats.
This takes it a step further, more rub, sauce and time... Done right they're insanely delicious.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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