Poor Man's Burnt Ends


 
Pat G

Pat G

TVWBB Emerald Member
Found this recipe and wanted to give it a try.

2# chuckie.


Overnight with some Rufus Teague.


On the 18WSM first thing in the morning.


This is after 5 hours at 260-270. Going to foil it now.


Cooked it in foil until it hit 195 and then let it rest for 15 minutes.


Cubed and sauced, back on the WSM for 1.5 hours.


All done.


Tasty stuff, leaner than regular burnt ends. I am really liking my 18WSM, it is so easy to get dialed in on a temperature. This thing only has 5 cooks on it, I can't wait until it is fully seasoned and sealed a little better. Thanks for looking.:cool:
 
Nice cook, there, Pat! Seems like a good way to get "burnt ends" without needing to cook a whole packer! :) I may have to give that a try (right after pork belly burnt ends....)

R
 
Awesome job on the cook and a great way to get some burnt ends. Pics tells the story real well.
 
I'm going to have to try it this way - regular burnt ends always seem a little too rich for me.
 
Beautiful burnt end roast Pat. If you're wondering if they good cut before cooked, they are! Then you get burnt ends all over :)
 
I've tried making burnt ends AT least 5 times (2 beef, 3 pork).

Once I cut the meat it goes downhill. All I end up with are jerky cubes.
 
Bill Elwell said:
I've tried making burnt ends AT least 5 times (2 beef, 3 pork).

Once I cut the meat it goes downhill. All I end up with are jerky cubes.
Click to expand...

my experience is completely opposite, I end up with fatty chunks of meat that never render or get as crispy as I think they should.......just stays rich like pork belly and seems too fatty & indulgent even after another 3-4 hours. I don't even try anymore but maybe I should.
 
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