Chuckie burnt ends, my turn.

[worm304]

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• worm304
• May 19, 2017

Well here we go! I've done these once before and never got around to posting about it. Last time I SPOGd one and commercial pork rubbed the other. Since I liked the pork rub better i decided to use some killer hogs rub I mixed up. Going on tomorrow at 275 (last time I went 225 and they went 11 hours. I didn't quiet get them where I wanted because we had hungry company) with hickory and maybe some pecan. I'll update the process as it's rolling. Probably going to foil as I'm not a huge fan of crusty bark. I'm looking more for super tender.

 

[pc farmer]

Along for the ride. 

I havent done this before.

 

[GaryHibbert]

Should be great. I've never done burnt ends from a chuck but I have done some from a loin--turned out great.

Gary

 

[chilerelleno]

I'm in on this... :popcorn

 

[SmokinAl]

I'm in too!

Al

 

[worm304]

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• worm304
• May 20, 2017

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• worm304
• May 20, 2017

Went in this morning around 8:15.  I have more time than I thought so I started at 250.  Second pic is 4 hours in.  I bumped up to 265 to speed up the barking process,  I am not sure of the temp of the meat because I really don't care until I get the color I want.  When I do, I'll pull for wrap and take temp then to get an idea of how long the foil might last.  I have been lacking a good therm for a while so everything I have been smoking I just use feel and knowledge from what I have learned here to gauge when things are getting close to done.   I grabbed a can of French onion soup as Al does but I haven't decided if I am doing that with pans or just going to double wrap them tight.  I have really been liking rib rack original sauce so I am going to go with that when it's time.  More updates to come.

 

[worm304]

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• worm304
• May 20, 2017

5 hours and 15 or so minutes and that's the color I was looking for.  I decided to wrap tight with a little beef broth.  It's 3:00, about to check time.  I'm looking for 190-195.

 

[worm304]

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• worm304
• May 20, 2017

Foiled for about an hour and they were in that 190 range so I pulled them.  I only had about 30 minutes to rest them before cubing them up.

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• worm304
• May 20, 2017

These were the best 2 pieces.  I can't believe I didn't eat them.  Some pieces were definitely more tender than others.

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• worm304
• May 20, 2017

Cubed up, ready for a little more rub and sauce!

 

[worm304]

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• worm304
• May 20, 2017

I decided to use Sonny's sweet (after all, they are my local pit master, ha!)  I am going to throw foil over these for about 45 minutes and then I'll probably finish for and hour without foil.  End result coming!

 

[chinanick]

They are looking good

 

[pc farmer]

Looking great

 

[b-one]

Looking tasty!

 

[chilerelleno]

Looking utterly delectable... Waiting impatiently for the finale.



As an old Deadhead, I must award a Point for the Marching Bear glass. Thumbs Up

 

[actech]

Looks good

 

[worm304]

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• worm304
• May 20, 2017

All done!  Very happy with them.  I used all the drippings from the foil and sauced them.  They spent another 2 hours in the smoker at 265.  1 hour foil, 1 hour no foil.  I have most of it left over.  We have a gathering to attend next weekend so I am going to have to freeze what's left.  I'll probably thaw and throw them back in a pan and heat them up with a little smoke before we head over.  Thanks for looking!

 

[actech]

 

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• worm304
• May 20, 2017

  I have most of it left over.  

??? Made em last weekend. They went so well there wasnt many leftovers.  Doing a rack of baby backs and a single chuck into ends tomorrow 

 

[chilerelleno]

Hoozah! That finished shot definitely looks delicious... Point!

 

[worm304]

Thanks! My wife isn't a big meat eater and the company we planned on couldn't make it... i ate a bunch but still a lot left. I love smoking meat, so it's happening whether there is anyone to share it with that day or not. The neighbors I used to share with moved. Sucks to be them!