James' Poor Man Burnt Ends


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
James did this cook a week or so ago, decided it needed to be on the shortlist of cooks to do

https://tvwbb.com/showthread.php?70988-Poor-Man-s-Burnt-Ends

Started off with a Pot Roast, not a Chuck Roast

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Sliced it up Saturday and put the rub on (hind site suggest too much rub)

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Put it on the SJ Mini around 2:30PM

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At around 5PM they were only 140, so I opened up the vents and went with throttle up

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Pulled them around 6:15, most of them were 185-190

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Put them back on around 6:30 in the Stubs Sweet Heat and pulled them off around 7PM

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They were OK, I made a couple mistakes:

1) Too much rub and maybe in the rub too long (a day)
2) Rushed the cook (expected 3 hours before putting them in the sauce, they probably would have liked to see 4 maybe 5 hours)
3) I'm not sure that Stub's Sweet Heat was the right BBQ sauce for this cook, maybe something with a little more kick and less sweet?

Fortunately, I had a back up just in case this didn't turn out perfect (it was good, just not perfect)

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Glad I saw this and your own critique. I'm going to give this a try also and you have some good points that I will use. Will have a backup also;)
 
Dan C. FL said:
Was the skin on those wings as crispy as they looked
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Yes, the skins were perfect. Because it was such a hot day, I dipped them in Ranch Dressing. Normally I don't but anything to cool yesterday down is a good thing

Cliff Bartlett said:
What'd you side with the burnt ends?
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I had smoked Russet Potatos (you can see them under the burnt ends on the SJ Mini if you look hard) And we had a tossed salad, much of it from my garden. I didn't get around to a plated picture, I was pretty wore out. It wasn't as hot as your house, but it was hot, especially running two BBQ's.

Thanks everyone for the kind comments, and a special thanks to James. Excellent idea / cook, hope to perfect it in the future
 
Awesome cooks, Chuck. I need to do some vortex wings again soon. I'll be keeping my eye out for those perfected burnt ends. As it was, yours looked pretty damn good!
 
Timothy F. Lewis said:
Just picked up a chuck, I am going to give this a shot today!
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Looking forward to seeing your results. I didn't do this cook a whole lot of justice, it has a ton of potential. Allow for plenty of time, beef doesn't stall like pork, but it does take it's sweet time getting to the perfect temp (between 190 & 200)
 
Well. It was interesting, needs some tweaking. It was interesting to test the tip top on the kettle, it worked pretty well but, I under loaded. I will do it again but, it's going to need most of a day. I gave it about six and a half until I lost heat, then sauced and threw it in the oven for another two. Finally tender enough to chew at about eight o'clock. Great concept, I will play with it after I get home from vacation.
 
Looks good to me, I like the backup plan. I'm sure between you and Timothy, this recipe will get ironed out.
 
might need to braise for a while, either in a foil packet or in a dutch oven or something. I've never had awesome burnt ends even from brisket so no help from me.
 
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