Has anyone tried to make burnt ends out of Chuck Roast or Chuck steak? could you share your success failure?
My recent try was chuck roast. Cut into 2-inch cubes. Brined in Worcester kosher salt mix. Rubbed with Salt, Pepper, Garlic, and Smoked until 165 internal temps and a nice bark. Then put cubes into the pan with rendered pork fat and homemade sauce.
Covered with tin foil and finished in the oven at 250. The finished internal temperature of 225 is when the centers were nice and loose.
The results were mixed. Great taste. Poor overall texture. The cubes after the initial smoke had good taste but the exterior had dried out leaving me a coarse texture. The interior is great. Not as stupendous as brisket point or pork belly burnts but worthy of eating.
I believe my next try will be similar except the cubing will occur after the initial smoke.
BTW google making hotdog burnt ends. The Ultimate in taking cheap meat and attempting to make it better.
I’ve made chuck roast burnt ends a couple times and waited to cube until the end. First time I did it I don’t think I gave it enough time and they were a little chewy. Family was ready to eat but the roast was only at about 190. Second time I let them go above 200 and they were awesome. Only a slight step down from the brisket version.