Faux Burnt Ends

Discussion in 'Pellet Smokers' started by goldmine1965, Aug 21, 2016.

  1. goldmine1965

    goldmine1965 Smoke Blower

    Thought I would try my hand at faux burnt ends with a 3.7 lb chuck roast. Smoked it at 170 degree for an hour and then upped it to 240 degrees. Chuck roast must have had a lot of connective tissue or marbling because after 8 hours it was only at 175 degree IT. So I took it in the house in our convection oven to take it to 190 degrees IT. Then I cubed it, dumped some BBQ sauce and more rub on it and stuck it under the broiler for a few minutes.




    Tasted great and the wife really enjoyed. I think next time I might cut it in cubes first. That should quicken things.

    Goldmine
     
  2. smokeymose

    smokeymose Master of the Pit

    Looks good, Goldmine! I call it Beef Candy...
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good.

    I wouldn't cube the meat first. You'll end up with some pretty dry meat. Burnt ends just take time. You can up the pit temp to 285-300 if you want to speed up the process during the initial smoke.
     
  4. smokinal

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

    They sure look good from here!

    Al
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks very tasty!

    Disco
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Goldmine,

    What rub and sauce did you use?  Looks fantastic.
     
  7. goldmine1965

    goldmine1965 Smoke Blower

    Cmayna- I used Jeff's Naked rub and his sauce.
     
  8. tikigriller

    tikigriller Smoke Blower

    So I am going to ask a stupid question here....as this is something I absolutely want to try.......when I see things like this on the site, does it make a difference if I have a Pellet Grill--GMG-DB or an actual smoker to how I cook it?   Would I follow the same guidelines on this recipe in this thread, or doe sit make  a difference if it is what I have vs. and actual smoker?

    Looks incredibly tastey by the way.....sooooooo hungry now!
     
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Just as I was hoping for I also have his recipe and will be doing it tomorrow.  Looks fantastic and thanks for replying back.

    Craig
     
  10. smokeymose

    smokeymose Master of the Pit

    I don't think it matters how you smoke it, tiki (I admit I don't know what a GMG-DB is). Burnt ends are about the sauce & rub. Goldmine did his in the oven broiler and they came out great.....
     
  11. goldmine1965

    goldmine1965 Smoke Blower

    I would think there is some difference. Though I am not a smoking expert. I did these burnt ends in a GMG DB(Green Mountain Grill - Daniel Boone) and finished the last few minutes under the broiler. The pellet smoker/grill has been called a "convection" smoker/grill by some. That convection would be different affect than other types of smokers. I too am curious how these burnt ends would come out in a electric smoker that does not have the convection mechanism. If I could get the pellets to stay lit in my electric smoker, maybe I will try someday.
     

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