Burnt Ends Made from Chuck Roast | Smoking-Meat.com

[@sherman1686]

Been following Jeff for several years now. He is spot on with every recipe! He offers great advise and has truly changed the way I smoke and how my family eats!

[@JasonW479]

Cooking this right now. I can’t even remember how long I’ve been following your stuff. I know I bought your rub recipes years ago. Thanks for keeping things simple for us that don’t have time to tend a smoker all day

[@kellog1960]

I'm going on vacation in a couple weeks and will be making this on my Country Smoker Traveler. That is one sweet smoker. Thanks Jeff for all you do for us smoke heads.

[@JimStine-f1j]

Jeff I Just found your channel and it’s very informative and it has definitely helped me with my smoking 👍 I recently bought a traeger pro34 and I love it. Cure my own bacon and the candied Bacon is out of this world. Thanks for the great videos and keep on smoking 👍👍

[@lunadog21]

im digging that Thermador oven behind him.

[@watchlater2880]

Family and friends love this recipe. Jeff has some really great recipes and great quality products.

[@markpayne1366]

Hey Jeff, Thank you for this! Always loved the "burnt ends" from pork BBQ restaurants if I could get them and now I can make an affordable version at home. Bon Appetit!

[@bissce]

JEFF - Just did this last week using the original recipe you had posted on Smoking Meats Forum "some time ago" (months.... years...??)... back when you were selling the recipes for the rubs & sauce and did not have them pre-made for sale yet. I have used your recipe a number of times for this... a favorite of mine and my wife. A few (minor) things are different in the copy of the original I have ... BUT the consistent results and great flavor are always there... SO EASY!! BTW... after purchasing your rubs & sauce I have put the recipes in storage and see no reason to make them up myself in the future... unless there is an "emergency" need!! Thanks much!!

[@murrayfinn480]

Love your products and your style of cooking. Please keep it coming. Thanks so much..

[@mikekelly7799]

Love his rub and especially his bbq sauce recipe

[@tonyhelinski510]

Thanks Jeff can't wait to try this recipe. Wanted to tell you I bought the "P&P CHEF Extra Large Baking Sheet and Cooking Rack Set" as you suggested and they are great. Took a month to get here but I've used them a couple of times now and clean up is a breeze. Thank you. Keep up the good work!

[@tulsajeff]

Glad you got some of those, Tony! I love mine and now use them in almost everything I cook.. sure saves time on cleaning up the smoker which I am all about!

[@sherman1686]

The burnt ends are the best!

[@ForgetU]

Hey Jeff, all I need now is a nice smoker like the Country Smokers Traveler. Saturday I smoked some Chicken Breasts with your Original Rub on Weber kettle. I used white oak, mesquite, and peach woods. They turned out nicely.

[@olddawgdreaming5715]

Great job Jeff, thanks for sharing with us. Fred

[@jericoliz]

I know what I'll be making the weed-end!!! :) Thanks Jeff

[@nancycowell-miller4321]

I will definitely try this - Thanks!

[@johnshimp7091]

looks great.... I,m gonna try this tomorrow.

[@cardsbills]

Made this before and its delicious!

[@jeffie8696]

Good stuff Maynard

[@motowncooking6125]

I'm really enjoying your videos. Do you think sometime in the future you could do the Worcestershire brisket video that you have a recipe for on your website? I would love to see that

[@tulsajeff]

I will add it to the list and try to fit that in somewhere. Thanks!

[@davejeffries9243]

I just finished cooking 2 chuck roasts according Jeff’s recipe for burnt ends. I cooked them for 8 hours using Jeff’s original rub and bbq sauce. The flavor was great with a good crust. But when I cut up chunks to finish the burnt ends in a pan, they seemed to dry out too much after putting them back in the smoker. Was the problem the grade of meat I used? Or did I keep the pan in the smoker too long?

[@bolts9798]

The last step (30 minutes at 500*) was too long for me. I went out every 8-10 minutes and stirred the meat. With about 14 minutes left on my timer, the meat was burnt to a crisp and ruined. So I’d suggest keeping a closer eye on the meat and maybe only 10-15 minutes on high heat. That was my experience with this recipe. I’m disappointed but will try it again. Thanks Jeff. Really enjoy your website.

[@tracypetz1475]

I would like to try this with pork loin.

[@tulsajeff]

This would work as long as you make sure to only cook it to about 145°F before cubing it up. It's a very lean cut and if you overcook it, it will end up dry. For pork, pork butt would be a better cut for burnt ends. You can see a recipe for this at www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends

[@jeffcarter7972]

how many hrs will this take if i push temp to 250

[@scottshultz2369]

Thank you. I like the recipe. Will try it soon. Question: why did you leave the roast whole through cooking and cube afterward? I was wondering how it would turn out to cube it raw, season, and smoke the cubes on a rack. Then back into a pan with sauce (and maybe some butter and honey). Thoughts?

[@tulsajeff]

Scott, I have not tried cubing these ahead of time so I don't know how well they would maintain their moisture but definitely worth a try. Let us know how it goes if you decide to give it a try.

[@roscoewoods5082]

Hey Jeff - love your videos - one question about the smoker used in this video, how easy or difficult is it to clean? Love the size of the smoker and it looks very easy to use but looking at the layout of the smoker I was wondering how hard it was to clean? Keep up the great work!

[@tulsajeff]

Roscoe, this thing is super easy to clean. it has a grease pan on the side that all of the dripping goes into and the grate, and heat deflector are all very small and can be cleaned in the kitchen sink or run through the dishwasher as required. I also vacuum out the ashes now and then. I plan on doing a walk-around video on this one soon and I'll try to give everyone a really good closeup look at it and how it functions.

[@roscoewoods5082]

@@tulsajeff Thanks Jeff, love your videos and appreciate you do them .

[@kellog1960]

Roscoe, I have one of the Travelers.and it is super easy to clean. I wash the heat deflector and sear cover in the sink with a stainless scrubber. I use a plastic scrubber on the grate. Vacuum out ashes after 4 or 5 cooks and wipe out grease from inside with a hot soapy rag and rinse it with another hot wet rag. Thinking about getting a second one. Happy Smoking!

[@majorj16]

Jeff - I didn't see a review for the country smoker you used. what's your opinion of it? it's seems like a good way to start off with pellet smoking without a high price. do you have any discount codes from the company if I want to buy one?

[@tulsajeff]

I have not written a review on this one but I’ve had it for a while and used it a lot… Really impressed. It’s not very big but it’s perfect for camping or just cooking enough for a couple of people. On the sales page it shows it’s on sale right now for $174 which is a great price in my opinion. countrysmokers.com/grills/CS150PPG

[@williamrooth]

I'm gonna' try it for sure, brother! Would you recommend fruit wood for the smoker for these? Apple or cherry or do you go with mesquite instead?

[@tulsajeff]

I use a lot of different woods for these but I am really partial to cherry between these three.

[@williamrooth]

Thank-you, sir! I will give it a whirl! I got your book and your spices and sauce as well. Gonna' give them a try this weekend!

[@wayneo5342]

will a brisket fit into that smoker?

[@tulsajeff]

Not a whole packer brisket but you can do a half.. either the flat or the point.

[@scottstocking6935]

Is there a smoker you don’t own? Lol! If your smoker can’t do 500 F can you finish in oven?

[@tulsajeff]

Scott, I have a lot of smokers! My wife just shakes her head every time I get a new one😂. You can definitely use the oven any time you need high heat.. no problem at all.

[@Priggster1418]

Found 8-hrs and 190-degrees dried out the beef too much. Next time I’d pull around 150- degrees, let sit, cut and sauce, then carmelize.

[@tulsajeff]

Chuck roast is sort of like brisket in that it has a lot of connective tissue which requires cooking it to very high temperatures to break it down and make it tender. At 150°F, the beef will still be very tough. If your chuck roast does not have enough fat marbling to keep it moist, you can try wrapping it in foil and about 1 cup of liquid in the bottom once it reaches about 140°F so it can spend a few hours braising and this should help a lot with the moisture. It will still need to cook to about 190°F to tenderize it before cutting it up for burnt ends. Watch it closely once you wrap it since it will cook faster braising.

[@nelsonbrooks]

Dude, your, spoken dialogue in this Burnt Ends Chuck Roast post, I’m hearing a whole lotta; “ums,” um, um, um…” That’s all.

[@tulsajeff]

Nelson, you are missing the whole point. On my channel, You're going to hear me talk like I'm talking to my next door neighbor. If you care about "professional" then you'll have to go elsewhere.

[@danielploy9143]

@@tulsajeffoh slap, you tell em 👍🏼

[@jonkrutsch9100]

This was a total Fail. Smoking part went fine. 2.8 lb chuck went to 190 in 9.5 hrs. Then the 500 degree part. Might have been OK if I had pulled it at the 2nd stir, but 24 minutes in at the 3rd stir they were really BURNT. Not edible. I will give it another try but will try the 2 hrs at 240 degree finish shown in the print version.