Chuck Roast Burnt Ends

[jdefran]

Has anyone here tried making burnt ends from chuck roast on their kettle(s)? Please share your process; injection, rubs, time/temp, etc..

[addicted-to-smoke]

Burnt ends, especially when repurposed ... Sounds like @1buckie territory to me.

[1buckie]

Usually don't do them with chuck, as the grain is such that if a little overly done, it will fall into strands....

However, if, I think, you maybe keep it juiced up with beef broth or some other liquid spice concoction, then only go to maybe 170 or 175f center internal, you could probably get it to cut to chunks.....
Trying to remember.......think that's about how I did it before.........

Another possibile aspect would be to cook up like above & let it cool, then chill all the way down then chunk....helps with stable chunking by quite a bit....

Then, pan the chunks, a little brown sugar (not too much) some sauce if you're so inclined (again, not too much...want to let the fat & original beef flavor do the work) then smoke up at medium heat for an hour or so.....before the pieces start falling apart.....maintain chunk a-bility.....

Here's tri-tip & brisket ends that i did a day or two days later & they stayed intact......the difference with chuck is the muscle strands are bigger & looser than those two meats so you have to be a little more careful to not overcook.....

http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382