Chuck Roast Burnt Ends

hey welcome back to how to barbecue right I'm Malcolm Murray today I'm doing a little experiment I've got a chuck roast I'm gonna see if I could turn it in to burnt ends that are as good or better than brisket point Burnie ends now I've seen this done before on the internet where those seasoned the roast smoke it cube it up treat it just like brisket point I'm gonna do things a little different I'm gonna cube it up from the start then get my seasoning on it into the smoke that way it develops bark all around each of these burn in morsels I hope it's gonna be good I really don't know but we're about to find out let's get the cooking so I've got a three pound chuck roast today you know this one came from my buddy Kevin down at the butcher shop you can find these just about any grocery store and they're pretty inexpensive that's why it's a great piece of meat to turn into some fake burnt ends the first thing I'm going to do to it is get it cubed up and I'm gonna try to cut these into about 1 inch cubes first we want to start across the chuck roast that looks good now we've got it cut into thick strips that's gonna be a little burn in peace and now I want to come back and cube these pieces so we're just going to turn them on their sides and what it's making is these little bitty cubes of chuck roast I'm gonna see if I can get them rendered down get some bark on the outside of them see if they'll melt in my mouth like a good piece of brisket they're all kind of square there may be a little bit of mis shaping this to them but that's ok we're not going for perfect symmetry so what I'm gonna do now is kind of spread them out and we're gonna get some seasoning on all sides of them I'm just starting with some barbecue rub you could use whatever you want this is my the barbecue rub anything you would put on a brisket it's gonna be great on these flip them over we want to get all sides I want them coated in the seasoning because I won't bark all around every piece that's the whole goal the whole reason of cutting them up first they're gonna shrink down some that's okay I want them to get tender to where they'll just melt in your mouth that's what it's about now I'm also gonna put on a little bit of texture I'm using my TX rub it's basically coarse salt coarse black pepper it's gonna give a nice little crunch to these burnt ends when they're done that looks good let's flip them over same thing a little bit of TX you could use salt pepper if you want whatever seasoning you like will be great on these now I've got a couple of these little cooling racks I call them chicken racks this is what we're gonna cook these Bernie ends on and what I'm gonna do is spray them with a little bit of cooking spray so they don't stick you want to give enough space to where the smoke the heat can get around them you don't really want them to touch it they're gonna shrink up a little bit looks like I'm getting about four wide part about 4d to about that looks perfect I'm just kind of forming them into those little square Burnie in size pieces so hopefully it's gonna look just like a brisket Burnie and when we get them cooked I don't know this is an experiment it may totally bomb but I got a feeling it's gonna be delicious so I'm just gonna let these burning pieces hang out here on the cutting board well I fire up my pit I'm using my gateway drum today running some Royal Oak lump charcoal got a couple tumbleweeds to get those coals good and hot I've also got my barbecue guru set and running it at 275 degrees that's gonna hold that pit steady the entire cookware I don't have to worry about it then when the pit stabilizes I'm gonna add some smoker wood I'm using pecan today put my rack in place we'll be ready to put the burnt ends on the grill all right the drum is up to temp I got that pecan wood rolling I'm just gonna place these racks right on the cooking grate we'll get the lid closed because now they just need some time in the smoke we want to let that seasoning develop that bark on the outside of this chuck roast cubes all right y'all check it out we've been on for two hours and now our chuck roast burn the ends are starting to look like the real deal they've got that Bart all the way around them they're sizzling that fats rendering down I'm ready to get them off it's going to grab up here move them over to the cutting board now what I'm going to do is move each one of these two aluminum pan just kind of stack them in rows you could dump them in if you wanted to and they're not done I mean you can see they're still pretty tough they've got the bark on the outside the seasoning on the outside they need to be broke down what I've done it's a mix of beef broth about half a cup with one cup of barbecue sauce you could use any kind of barbecue sauce you want I just use my the barbecue sauce I want to drizzle this over the top give us some liquid to the pan it's gonna help it steam it's going to sweeten them up a little bit it's gonna fortify that beef flavor with the beef broth and I'm gonna cover the top of the pan it's gonna trap all the heat inside it's going to build up steam is gonna build up heat that's what's gonna really break these burnt ends down they're going right back on the pit probably for about an hour and a half we'll on them see what their life so we've been rolling about an hour and 45 minutes in the pan I want to get them off get them over to the cutting board let's just see how tender we are they may be there they may not so I'm just gonna ease the fall-off let some of that good smoke out like that and they have rendered down I can tell I'm not worried about internal temperature I'm looking for that squishy factor that's what I want to see when I can pick one up and mash it in it almost break but I think that's it I mean that broke right apart it's tender as it can be I mean look at this when you can take that burn in an almost mash right through it that's where you want them and I'm feeling that on all of these so hey they're doing so all I'm going to do fresh them up a little bit in this sauce kind of a beef glaze we've made they're passing the look test I mean these look like Bernie ends let's put them out here on the board ooh little nuggets of deliciousness so these truckers Bernie ants have set here cooled off about as long as I can stand because they look like burnt ends they passed that test but now I want to find out what they taste like so I'm gonna go in give me one of those soft ones it might burn me up I don't know smells like a burning in it's good real good these are surprisingly really good is it as good as a brisket point cooked down turned into burnt ends not even close but for a fake burn in it'll pass you know it's good enough I might to go back and get some more the whole deal for me is the texture it's just not the same texture as you get from cooking a brisket point all the way down the point has more fat in it more connective tissue there's a lot of leanness to this chuck roast and I like it it's very good it's closer to tasting like a beef rib then it really is a brisket and they cook down I mean they've got a great carmelization on the outside you taste the smoke that pecan wood the seasonings are really good I mean I'm getting some sweet but I'm getting the savoriness the beefiness of them but it's just not brisket point I mean it's a good fake burn in I'll give it that there's a fatty little delicious bite right there so as far as the experiment goes I would say it's a success I would definitely do these chuck roast burnt ends again in four hours you can't beat it to have a fake burn in that's a wrap here how to barbecue right you like what we're doing subscribe to our channel you can find us on Facebook Instagram Twitter I want to find out what she'll thinks about these burnt ends and we'll talk about that on the podcast this week this Friday y'all check that out too we'll see y'all next time

Channel: HowToBBQRight

Views: 459,545

Rating: 4.9683833 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, poor man's burnt ends, burnt ends, chuck roast, how to make burnt ends, burnt ends recipe, chuck roast burnt ends, Best burn ends, FAKE Burnt Ends, smoked chuck roast, burnt ends chuck roast

Id: qHLTtExMzr4

Length: 7min 13sec (433 seconds)

Published: Sat May 09 2020