Smoked Burnt Ends

[ChileRelleno]

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
This will make MUCH more than needed for this recipe.
Place in sealed container and it will last for a long time for use on more BBQ.

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:

[MarkT]

You're such a tease, my mouth is watering already.

I have Wahoo and Grouper defrosting for the weekend. I'm thinking fried Grouper and fish tacos with the Wahoo. I know, sacrilege to use the 'hoo for tacos but I have plenty and it's great that way.

[STRIPER LOU]

Chile, those are going to be great. I love burnt ends. Gracie and I had them the other day and they were amazing!

Wish I could have taken the credit for making them but that wasn't the case.

We have a local joint called Pig Rig Barbeque and when a coupon is available, its hard to beat their deal. Keep up the great Chefing!

....................Lou

[Reel 224]

Chile: Your killing me That looks awesome, wish I was there helping you devour them

Joe 

[ChileRelleno]

[ChileRelleno]

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

[conchydong]

Looks great. I like the fact that you are doing chuck roasts instead of brisket. Another awesome smoke by the master.

[ChileRelleno]

Looks great. I like the fact that you are doing chuck roasts instead of brisket. Another awesome smoke by the master.

Hell yeah!
$35. worth of Chuck Roasts is a lot easier on the budget than a $50-100. prime brisket.
And with the Chucks I'll get more than I would from just a Point, and they'll be every bit as tasty, melt in your mouth deliciousness as the brisket.

Appreciate the compliment (blushing)
Far from being a pit master, but I ain't slacking 

[Reel 224]

Looks great. I like the fact that you are doing chuck roasts instead of brisket. Another awesome smoke by the master.

Hell yeah!
$35. worth of Chuck Roasts is a lot easier on the budget than a $50-100. prime brisket.
And with the Chucks I'll get more than I would from just a Point, and they'll be every bit as tasty, melt in your mouth deliciousness as the brisket.

Appreciate the compliment (blushing)
Far from being a pit master, but I ain't slacking 

Don't sell yourself short pard, that is darn good!!

Joe

[mizmo67]

So....*rocks back and forth on heels*...now I'm shopping smokers...

[Dominick]

Speaking of smokers...What is the type you use?  Dominick

[ChileRelleno]

Speaking of smokers...What is the type you use?  Dominick

Camp Chef Smoke Vault 24" and a CharBroil Tru-Infrared Commercial 5 burner.

[ChileRelleno]

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

[STRIPER LOU]

Now that's the money shot. Excellent work Chile!!!!

...............Lou

[ChileRelleno]

Now that's the money shot. Excellent work Chile!!!!

...............Lou

Money Shot?

On no, they aren't ready yet...  Another 1.5-2hrs to make them melt in your mouth.
Gotta let that sauce get a good glaze on them too.