CHUCKIE BURNT ENDS

Discussion in 'Beef' started by smokinal, Jul 31, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well after seeing several threads on this including Jeff's newsletter, I had to give it a try.

    I wouldn't call it poor mans burnt ends, because chucks are way more expensive than brisket.

    At least down here they are. But I figured it's only Judy & I so I don't need a 15 lb. piece of meat & a small chuck for experimenting will work fine.

    So here we go. I started with a 2 1/2 lb chuck roast.


    Lately I have been injecting everything with Creole butter, so why not try it with the chuck.

    By the way the Creole butter was ice cold from the fridge.


    After injecting it, I rubbed it down with my rub, yes pork rub. I'm experimenting, right?


    Next, into a vac bag. I found that if you make the bag a little long, when you vacuum it the liquid doesn't get to the seal.


    Into the fridge for a couple of days.


    I like to smoke my stuff in pans with some kind of liquid. This time it's French onion soup.


    Not a lot, but enough to cover the bottom of the pan.


    I tied a string around the chuck because I wanted it to be tight together, so it would cook more evenly.


    Into the Lang, which was running about 275 when I put it in.

    It wanted to run around 250-260 the whole day so I just let it stay there.


    It took 3 hours to get to 190. So I let it rest for 15 minutes.


    Then cubed it up.


    And coated it with BBQ sauce & more rub. Tossed it real well.


    Back into the smoker.


    It's still holding at 250. I flipped the burnt ends over every half hour, and took a sample taste.


    It took 3 more hours before they were melt in your mouth tender.


    Judy just ate hers with a fork with the bun on the side, we also had some linguine with broccoli on the side.


    I had to have mine in a sammie.


    All in all they were very good.

    I think if I had a choice between burnt ends from brisket or a chuck, I would choose the brisket.

    I wish I could just buy a brisket point around here, but I can't & these are about as close as you can get.

    Thanks for looking,

    Al
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks very tasty Al ! Nice cook ! Thumbs Up
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty Al! I agree chuckies can be $$$ compared to brisket.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks guys!

    Al
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks good Al!

    I too would like to see just a point sold. What I see here is they merely cut the brisket crosswise and call one the point and one the flat. Both pieces are a combo of both, very irritating. If you do see an actual point, it's commercially corned and in a plastic bag, eww.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks buddy!

    Same here, I can buy corned beef points all day long. Why not fresh ones?  [​IMG]

    Al
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks delicious Al! Your really putting the ol' Lang to good use.

    Nice
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Al !![​IMG]----[​IMG]

    I thought about doing this when I saw Jeff's, but now you pushed me the rest of the way!![​IMG]

    Gotta do it---Thanks Al.[​IMG]

    I will probably eat mine like Judy did hers. Some things are just easier that way![​IMG]

    Bear
     
  9. smokingearl

    smokingearl Meat Mopper

    I gotta try this! Looks awesome!
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have seen all the posts too.

    I gonna try it after seeing yours.

    POINTS.
     
  11. smokeymose

    smokeymose Master of the Pit

    Looks great, Al! Kind of like beef candy. Chuck Roasts are on "sale" here a lot, but I haven't tried the burnt ends thing . The Mrs likes her chuckie sliced, and I guess there you have it.
    I've developed a Pastrami habit, so I just get a whole brisket (8 or 10 lbs), cut the flat off and have the point to smoke. Problem is, that I end up forgetting about burnt ends and just slice it all for Sammie's LOL.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Red, Yea it's kinda hot outside, but I can't help myself!  [​IMG]
    Thanks a lot Bear!

    Appreciate the point too, buddy!

    Al
    Thanks Earl!
    Thanks Adam!

    Thank you for the point too!

    Al
    Thanks Dan!

    I may try that too, we do eat a lot of pastrami here too, and I always just buy a flat.

    I don't know why I haven't done it your way.

    Al
     
  13. Sorry to comment on an older topic, but it was relevant. I followed your steps/recipe last weekend and made some Chuck roast burnt ends.

    Everything seemed to go great, and the taste was amazing.

    I am wondering on your opinions on why they seemed to have tightened and or got tough after I pulled them from the smoker.

    I too put them back on the smoker in a foil pan for about 2.5 hours after I cubed them up and added sauce.

    Stirred them every 30 minutes and tested one. They were super tender and awesome  at the 2.5hr test when I brought them in.








    Sadly by the time I had them on my plate and sat down to eat (maybe 10-15 minutes after removing from smoker) they were tough, and no longer the super tender morsels that they were when I tested one just before removing from smoker.

    Anyone with ideas why this happened and how to avoid it in the future?

    This is the first time I have had meat tighten like this.

    Thanks in advance for your replies.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I can't imagine why that would happen.

    If they were toothpick tender when you took them off, then it's a mystery to me why they would toughen up like that.

    I would be interested to see what others have to say.

    I'm sorry, but I have no explanation.

    Al
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I can't help either---That's a Mystery to me too.

    Bear
     
  16. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Sorry that I am replying late to your question but I may have an answer.

    If you did not cut them across the grain but with it(parallel to the fibers of the meat) they will be tough to chew. It has happened to me before, you have to watch the grain very carefully when cubing chuck roasts for burnt ends IMHO.
     
  17. Thanks for looking, if it hasn't happened to you, then perhaps its a fluke.
    Thank you sir, hopefully it is a mystery that will not happen again.
    Thanks, that is a possibility. I am familiar on briskets for the proper way of cutting, but honestly did not think about it for a chuck roast. Ill pay closer attention next time. I tried to check the picture that showed them being cut, but I cant tell on the grain in the picture. They were just so tender before I pulled them from the smoker, this is what struck me as odd.

    Thanks again everyone.
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've had pot roasts that I've overcooked that toughened up on me. I think its because the all the fat has melted out. Or maybe it was to lean a cut to start with. :dunno That's the best I can come up with
     
    Last edited: Mar 1, 2017

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