Poor Man's Burnt Ends

[MGHunter66]

This stuff looks really good, haven’t done it yet but definitely on the list

[Hunter115522]

21 minutes ago, MGHunter66 said:

This stuff looks really good, haven’t done it yet but definitely on the list

Put them at the top of that list. This might not be a popular option, but I actually prefer them over brisket. I've done them a couple ways, my favorite is when they are a few degrees shy of proper internal temp, transfer to a foil tray, add honey and rum only, no BBQ sauce. Leave uncovered on the smoker till IT is reached. Delicious. 

[LPJR]

Done. Followed this guy's youtube video and his version of burnt ends.

Came out excellent...

 

[Hunter115522]

5 minutes ago, LPJR said:

Done. Followed this guy's youtube video and his version of burnt ends.

Came out excellent...

 

They look fantastic brother 

[archer36]

4 hours ago, LPJR said:

Done. Followed this guy's youtube video and his version of burnt ends.

Came out excellent...

 

Thanks for the video. 

So he admits, not as good as from a brisket point. 

I bet they were delicious though. I don't think anyone will complain. 

[Hunter115522]

11 minutes ago, archer36 said:

Thanks for the video. 

So he admits, not as good as from a brisket point. 

I bet they were delicious though. I don't think anyone will complain. 

I prefer chuck roast burnt ends over brisket. But food is very subjective. 

[LPJR]

1 hour ago, Hunter115522 said:

I prefer chuck roast burnt ends over brisket. But food is very subjective. 

Bryan, agreed. 

However, NEXT time I make this I am going to pick out the "fattiest" chuck roast that I can find from the butcher. As many have said, leaner is not better, especially when it comes to making the burnt ends. 

[hammer4reel]

Just now, LPJR said:

Bryan, agreed. 

However, NEXT time I make this I am going to pick out the "fattiest" chuck roast that I can find from the butcher. As many have said, leaner is not better, especially when it comes to making the burnt ends. 

The recipe you followed does a few things for the chance at better flavor , but also can negate others .

pre cubing the meat allows more bark and smoke flavor .

but it allows too much surface area for the fat to render out making the meat dryer .

when you slow smoke a solid piece due to some less surface area it takes longer to get the same amount of smoke .But it keeps the fat and moisture in the meat AND allows the process to make the meat to become more tender .

tenting the meat in butcher paper also helps soften the meat .

the end process is pretty much the same for both .

 

im sure either way no one us going to turn down a great flavorful bite .

 

 

 

[LPJR]

3 minutes ago, hammer4reel said:

The recipe you followed does a few things for the chance at better flavor , but also can negate others .

pre cubing the meat allows more bark and smoke flavor .

but it allows too much surface area for the fat to render out making the meat dryer .

when you slow smoke a solid piece due to some less surface area it takes longer to get the same amount of smoke .But it keeps the fat and moisture in the meat AND allows the process to make the meat to become more tender .

tenting the meat in butcher paper also helps soften the meat .

the end process is pretty much the same for both .

 

im sure either way no one us going to turn down a great flavorful bite .

 

 

 

Many things I was not aware of. Appreciate the info. Learned several things that I will change next time. 

[Silver Belly62]

Looks great, nice job

[Fred Flintstone]

 I cut Squares and can put 3 or 4 on a stick.  Enough for all.

[Eyesofthewoods]

That will be great!  I plan on doing a batch this spring.  I’ll put it on when I do a pork butt and kill two birds with one stone 

[Lphunsjr]

I followed Hammers recipe a couple weeks ago w a Chuck roast. Came out amazing. Enjoy