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!
@JasonW4794 жыл бұрын
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
@kellog19604 жыл бұрын
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-f1j2 ай бұрын
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 👍👍
@lunadog214 жыл бұрын
im digging that Thermador oven behind him.
@watchlater28804 жыл бұрын
Family and friends love this recipe. Jeff has some really great recipes and great quality products.
@markpayne13664 жыл бұрын
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!
@bissce4 жыл бұрын
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!!
@murrayfinn4804 жыл бұрын
Love your products and your style of cooking. Please keep it coming. Thanks so much..
@mikekelly77994 жыл бұрын
Love his rub and especially his bbq sauce recipe
@tonyhelinski5104 жыл бұрын
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!
@tulsajeff4 жыл бұрын
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!
@sherman16864 жыл бұрын
The burnt ends are the best!
@ForgetU4 жыл бұрын
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.
@olddawgdreaming57154 жыл бұрын
Great job Jeff, thanks for sharing with us. Fred
@jericoliz4 жыл бұрын
I know what I'll be making the weed-end!!! :) Thanks Jeff
@nancycowell-miller43214 жыл бұрын
I will definitely try this - Thanks!
@johnshimp70914 жыл бұрын
looks great.... I,m gonna try this tomorrow.
@cardsbills4 жыл бұрын
Made this before and its delicious!
@jeffie86964 жыл бұрын
Good stuff Maynard
@motowncooking61254 жыл бұрын
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
@tulsajeff4 жыл бұрын
I will add it to the list and try to fit that in somewhere. Thanks!
@davejeffries92433 жыл бұрын
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?
@bolts97984 жыл бұрын
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.
@tracypetz14754 жыл бұрын
I would like to try this with pork loin.
@tulsajeff4 жыл бұрын
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
@jeffcarter79723 жыл бұрын
how many hrs will this take if i push temp to 250
@scottshultz23694 жыл бұрын
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?
@tulsajeff4 жыл бұрын
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.
@roscoewoods50824 жыл бұрын
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!
@tulsajeff4 жыл бұрын
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.
@roscoewoods50824 жыл бұрын
@@tulsajeff Thanks Jeff, love your videos and appreciate you do them .
@kellog19604 жыл бұрын
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!
@majorj164 жыл бұрын
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?
@tulsajeff4 жыл бұрын
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
@williamrooth4 жыл бұрын
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?
@tulsajeff4 жыл бұрын
I use a lot of different woods for these but I am really partial to cherry between these three.
@williamrooth4 жыл бұрын
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!
@wayneo53424 жыл бұрын
will a brisket fit into that smoker?
@tulsajeff4 жыл бұрын
Not a whole packer brisket but you can do a half.. either the flat or the point.
@scottstocking69354 жыл бұрын
Is there a smoker you don’t own? Lol! If your smoker can’t do 500 F can you finish in oven?
@tulsajeff4 жыл бұрын
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.
@Priggster14184 жыл бұрын
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.
@tulsajeff4 жыл бұрын
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.
@nelsonbrooks2 жыл бұрын
Dude, your, spoken dialogue in this Burnt Ends Chuck Roast post, I’m hearing a whole lotta; “ums,” um, um, um…” That’s all.
@tulsajeff2 жыл бұрын
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.
@danielploy914326 күн бұрын
@@tulsajeffoh slap, you tell em 👍🏼
@jonkrutsch91004 жыл бұрын
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.