Poor Man's Burnt Ends

[Pat G]

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.

[JEBIV]

Looks awesome

[Mike in Roseville]

Love it! Going to have to give this a try.

[Bigmac]

I could eat a bunch of that!

[Firemunkee]

Neat! How long did it take overall?

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[Pat G]

Neat! How long did it take overall?

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7.5 hours.

[Transit98]

Looks tasty.


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[Lightning]

That looks amazing!

[sodaking27]

Looks great. I did a chuckie on my 14" this weekend. Loving the WSM.

[foshizzle]

Looks good.  Another good variation of burnt ends to try is with Pork Belly. Good stuff.


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[michaelmilitello]

Lois grate!  You can cut the chuckie into strips before you cook to get extra bark.   I. Tried this and really liked the results.


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[Jon Tofte]

I have made these "faux" burnt ends on several times. Everyone, even friends from Kansas City, love them!


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[Jon Tofte]

P.s. Yours look great!


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[Jed.cook]

Looks amazing! Chuck roast didn't dry out with all that low & slow, huh? Did you use a water pan in the WSM?


-Jed

[Schaefd2]

Nicely done!


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