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.

http://i152.photobucket.com/albums/s...psb9ifoyvx.jpg

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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:

http://i152.photobucket.com/albums/s...ps2vqscisw.jpg

Had to crack'er open to add wood/water and check IT (143'-145'F)

http://i152.photobucket.com/albums/s...pslihj5dxa.jpg

Why must you post such awful things!

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

http://i152.photobucket.com/albums/s...psxb0kgpmo.jpg

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http://i152.photobucket.com/albums/s...ps5x6e8pn1.jpg

http://i152.photobucket.com/albums/s...pswysttsto.jpg

Quote:

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Originally Posted by Rockinchef88

Why must you post such awful things!

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I know, I know... Some poor vegan might become offended.

Money Shot

http://i152.photobucket.com/albums/s...psqrqnce9w.jpg

Damn brother if you only knew how hungry I am. That only makes it worse. Man that looks good.

Yo Chile, where does the "Burnt Ends" designation come from?

Quote:

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Originally Posted by PatRyan

Yo Chile, where does the "Burnt Ends" designation come from?

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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.
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.