I had a craving for Burnt Ends, but since it is just me and the dog for now I was not going to buy a whole brisket. A quick internet search turned up a great idea, burnt ends using chuck roast.
From my butcher - nice and marbled:
(https://dl.dropbox.com/s/xey43urv0aebebf/BE%201.jpg?dl=0)
Covered with a favorite rub and thrown in the fridge for the night:
(https://dl.dropbox.com/s/3uaq9ns5mvroz4n/BE%202.jpg?dl=0)
Going with a combo of Oak and Pecan. Wapiti gets the call:
(https://dl.dropbox.com/s/5hc5crzbiq1vr3r/BE%203.jpg?dl=0)
(https://dl.dropbox.com/s/8yac2how5eyoxwr/BE%204.jpg?dl=0)
Temp where it needs to be, see you in about 8 hours!
(https://dl.dropbox.com/s/aqgoc21f5xf140c/BE%205.jpg?dl=0)
(https://dl.dropbox.com/s/2fpvvs55eq73eb9/BE8.jpg?dl=0)
While the roast was cooking away, I made up some sauce from a few different ingredients. Shooting for Tangy, Spicy, Sweet
(https://dl.dropbox.com/s/x9es6glulr2augm/BE%206.jpg?dl=0)
Pulled it at 190. Let it rest for 1 hour, then cut it into pieces. Covered it with the sauce and left it in the fridge for 4 hours to marinate.
(https://dl.dropbox.com/s/99fo7qlurr9v3aj/BE7.jpg?dl=0)
(https://dl.dropbox.com/s/ccajkwi1alfh87f/BE%208.jpg?dl=0)
Pulled the pan from the fridge, heated up Bisbee with half a chimney of Royal Oak, and let it all simmer and caramelize for 30 minutes:
(https://dl.dropbox.com/s/dli85kpl2stumuk/BE%209.jpg?dl=0)
Well, I started at 5:00 AM and ate around 7:00 PM. It was perfect - tender moist meat wrapped in crunchy bark with a thick, caramelized sauce. I wanted no distractions (salad, etc), and chose to put it over a couple of pieces of toast. The payoff:
(https://dl.dropbox.com/s/9dn5qy3flabboj5/BE%2010.jpg?dl=0)
I have leftovers in the fridge for tomorrow. A lot of effort, but spending the day with the Weber(s) is always worthwhile.
Winz
Excellent! Looks great. I've had some very tasty smoked chuckie... melts in your mouth.
I like that idea, it looks very tasty for sure!
That looks dynamite for a bachelor night. Nicely done.
Side note: What kind of wood is that in your butcher block?
(https://dl.dropbox.com/s/xey43urv0aebebf/BE%201.jpg?dl=0)
Mac - it's an end-grain walnut board.
Winz
"...cuttin' a swath across the Southwest proper"
~~~John Goodman,
in "Raising Arizona"
Heck yeah! Now I have a craving for burnt ends. Thanks Winz. 8)
I having to stop myself from running to the store right now and picking up a roast. Looks incredible
Quote from: Winz on June 07, 2015, 04:17:15 AM
Mac - it's an end-grain walnut board.
Winz
Food looks great.....now back to the butcher block.....:)
Did you buy it or make it? It's gorgeous.
Beef and board both look very fine.
I don't know,
@Winz, I think you made it look pretty easy?
Question: For the 4-hr-marinade stage could you have just left it in the fridge overnight? Meaning, if you simply wanted to smoke it the day before and eat the next day, to not require the full marathon? Never made burnt ends before by any means.
ATS - absolutely! I had leftovers today - just as good if not better
Winz
Quote from: OoPEZoO on June 07, 2015, 12:23:55 PM
Quote from: Winz on June 07, 2015, 04:17:15 AM
Mac - it's an end-grain walnut board.
Winz
Food looks great.....now back to the butcher block..... :)
Did you buy it or make it? It's gorgeous.
Thank you. I had it made to dimensions I wanted. Company is called Kobi Blocks.
Winz
The payoff is right! Food looks excellent Winz!
Damn i think I need to try that.
Is that a homemade ring?
Sent from my SAMSUNG-SGH-I337 using Tapatalk
didn't pull up any pictures, but reads like a like a nice meditation
Quote from: eccj on June 11, 2015, 04:45:16 AM
Is that a homemade ring?
Sent from my SAMSUNG-SGH-I337 using Tapatalk
Yes, Wapiti is a home made smoker. A very rewarding project that I use frequently. http://weberkettleclub.com/forums/weber-kettles-accessories/project-wapiti/msg130487/#msg130487 (http://weberkettleclub.com/forums/weber-kettles-accessories/project-wapiti/msg130487/#msg130487)
Winz
Wow that looks great!
I'm going to try this! Everyone gobbles up burnt ends and I can't find any butcher near me (or online) that will sell just the point.
Quote from: blieb on June 13, 2015, 05:51:00 AM
I can't find any butcher near me (or online) that will sell just the point.
I have this same problem. Flats and whole packers, but no points.
I'm trying these today. Would it be beneficial to quarter the roast to have more edge for mor bark and a shorter cooking time?
Sorry. Did not see this till now. Not sure about cutting up the roast. Sounds logical. @1buckie would know. Temp is critical. Much below 190 and it is chewy. Above 205 and you end up with pulled beef. I found 190 - 200 is firm enough to cut into cubes, but still pull apart tender. Good luck!
Winz
Quote from: Winz on June 13, 2015, 11:09:23 AM
Sorry. Did not see this till now. Not sure about cutting up the roast. Sounds logical. @1buckie would know. Temp is critical. Much below 190 and it is chewy. Above 205 and you end up with pulled beef. I found 190 - 200 is firm enough to cut into cubes, but still pull apart tender. Good luck!
Winz
It is smoking now. I separated the two muscles that were connected with a ribbon of fat. Will pull at 195.
Quote from: Qreps on June 13, 2015, 05:47:27 AM
Wow that looks great!
No kiddin' yeah!!!!!
Quote from: blieb on June 13, 2015, 05:51:00 AM
I'm going to try this! Everyone gobbles up burnt ends and I can't find any butcher near me (or online) that will sell just the point.
Quote from: ClubChapin on June 13, 2015, 06:33:21 AM
Quote from: blieb on June 13, 2015, 05:51:00 AM
I can't find any butcher near me (or online) that will sell just the point.
I have this same problem. Flats and whole packers, but no points.
I'm trying these today. Would it be beneficial to quarter the roast to have more edge for mor bark and a shorter cooking time?
The points often get ground for high falutin' hamburger......so does tri-tip in some parts....they have the right mix of fat to lean where they don't have to add a lot of extras to have it be close to right....
I've also started to see them become corned beef....it used to be only flats.....
Original burnt ends were the "samplers" that cut off the unequal sides of the brisket so the slices would be even for service............a lot of times passed out as freebies to the people waiting in line....
The "newer" version is mostly cooked point, cubed & re-smoked to carmelize the fat that's still left, a lot of times sauced (with think kinda wrecks the hard work of getting an incredible piece all by itself)
Quote from: Winz on June 13, 2015, 11:09:23 AM
Sorry. Did not see this till now. Not sure about cutting up the roast. Sounds logical. @1buckie would know. Temp is critical. Much below 190 and it is chewy. Above 205 and you end up with pulled beef. I found 190 - 200 is firm enough to cut into cubes, but still pull apart tender. Good luck!
Winz
To that particular question, it might not be best to cut it too small on round one, maybe to then keep some internal fattiness for the second round...........chuck might work a bit better than brisket because it doesn't need quite as much cooking to get it to relax ( almost, but not quite)
i always go back to this cook 'cause it was a really nice finish & I got decent pics.........
Chunked....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef073.jpg)
After an hour @ 300+ a bit.....you can see the bark stippled on some surfaces & the fat lines collapsing thru the centers a of them..............I did not add rub, but you could to then sort of recreate more bark......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef083.jpg)
This was tri=tip & point done a day or two before..
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef020.jpg)
Looking forward to Pete's (ClubChapin) also......chuck might be just the ticket for meat candy morsels as the brisket is hard to find cut apart......the one above I gave a whole brisket a bad haircut to get at the point.. :o
@ClubChapin @Winz @blieb
These turned out pretty well.
Overnight Rub, smoked at 235 until they hit 195 internal.
Rested overnight and cubed. Cooked in bacon fat and added BBQ sauce.
Turned into soft, tender, chewy cubes of smokey goodness. Fairly complex flavor, beefy balanced with a mild sweetness from the bbq sauce.
Served as sandwiches on toasted onion rolls.
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-06-14%2013.22.40%20Medium_zps61yq9zow.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-06-14%2013.22.40%20Medium_zps61yq9zow.jpg.html)
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-06-14%2013.38.40%20Medium_zps2ufwpuiz.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-06-14%2013.38.40%20Medium_zps2ufwpuiz.jpg.html)
Wow! You nailed it. That looks really good.
Winz
Wow this all looks good I might have to try my hand at these "burnt ends". I ate just an hour and half ago and the pics of all the burnt ends made me hungry again!
Wow, If being alone gets you that, I'm kicking the wife out!
Well, maybe just long enough to burn some ends... 8)
@ClubChapin !!!!!!!!!!!!!!
Extra nice.....piled up high on a sammie !!!!
good show !!!!
Burnt ends on a bun, brilliant!
Damn
@ClubChapin! That looks ridiculous!
Guess what's on the WSM right now? 7lbs of chuck (2 pieces)! Sittin' about 225. Not sure how fast it will cook, since I'm used to larger beef cuts.
My plan is to pull at 190, rest (maybe fridge depending on when it's finished). Then cube and high heat.