Working a new recipe tomorrow...

[thebigdawg77]

I recently signed up for the Smoking Meat Newsletter. This week I was sent a recipe for Smoked Chuck Roast Burnt Ends. So I decided to give it a whirl.

Of course I have taken some liberties as to my choice of ingredients as I know the flavor profile for my family. Will be firing the grill off at about 5:30 tomorrow morning.

Basic setup up let end of kettle...


Found these at my local Ace Hardware...


Mustard, rub, and a touch of Worcestershire...


Total of about 6lbs of Chuck marinating for the night. Looking forward to grill time tomorrow.



Cheers, TheBigDawgFL

[Maxmbob]

Looks good! I tested to hear how the burnt ends turn out.

[varekai]

definitely following this topic!!

[thebigdawg77]

Fire in the can at 5:30am. Waiting for temps to level off to add meat...



Cheers, TheBigDawgFL

[thebigdawg77]

Chucks on the grill...



And the waiting begins.....

Cheers, TheBigDawgFL

[thebigdawg77]

Keeping temp just got a little harder....



Cheers, TheBigDawgFL

[thebigdawg77]

Probe in, looking good....



Cheers, TheBigDawgFL

[thebigdawg77]

Just after probing, rain starts again...

Cheers, TheBigDawgFL

[thebigdawg77]

Still raining, kettle still smoking...



Cheers, TheBigDawgFL

[thebigdawg77]

Quick peak after the rain storm... IT 175



Cheers, TheBigDawgFL

[thebigdawg77]

Pulled at 190, and chopped into bite size pieces. Back on the grill for a second smoke and to candy the sauce.



Had to pull a few for family testing.
BIG HIT thus far.

Cheers, TheBigDawgFL

[thebigdawg77]

Final product is great. Most pieces are fork tender but not mushy. Sauce caramelized fairly quick during second smoke. Second smoke temp at around 350, trying to avoid another downpour. Flavor is DEEP.

MONEY SHOT....


Is it really like having a pan full of burnt ends? No. It's like having half pan of burnt ends and a half pan of thick cut brisket.

Lessons learned...
Water pan not needed, Just drip pan.
Like any low and slow cook, have patience.
Even with rough weather I resisted the urge to force my temps, gave them the chance to rebound and they did. That alone seems to have given me the big payoff.

Highly recommend this recipe to anyone that likes BBQ beef.

TIME TO EAT!!!

Cheers, TheBigDawgFL

[Davescprktl]

Damn dude!  Looks amazing!  Gota try this!  Way to work through the storm!
     

[Travis]

Good deal, bud! Nothing like a rain storm to piss you off on a cook! Looks like you weathered it just fine. And that ssp lookin good!


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