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Saturday, July 13, 2013

Making Burnt Ends with Chuck Roast

Yes, it can be done. A friend wanted a bunch of burnt ends for appetizers. You just can't find point sold separate from the flat around here. So, I used some Chuck Roasts.  At least I thought it was multiple Chuckies...

I thought the 20 lb cryopack had 2 or 3 chuck roasts. Nope. One big solid 20 lb mass of beef. So, here is what we did.

I made a batch of brisket injection and injected throughout the Chuckie.
Dusted both sides with Oakridge Black Ops Brisket Rub.
Placed in pan and cooked overnight at 250 F with pecan.
Believe it or not, it was done at 8:30 am after going on at 10 pm the night before. It was 195 F through about 95% of the meat.
Brought inside and let rest for 30 minutes.
Cubed, trimmed out the larger pieces of fat, rubbed, and sauced. 30 more minutes at 300 F with one piece of pecan.

I got three half pans out of that 20 lb Chuckie. The flavor is outstanding. It would make a ton of outstanding pulled beef.  I might just have to try that the next time.

Just in case you can find brisket point separate of the flat?  Just follow the same steps above to make your Burnt Ends.

Thanks for stopping by,



  1. That is a great idea for burnt ends. I love burnt ends.

  2. Chilebrown, it turned out much better than expected. the flavor was only slightly different. With the price of brisket, plus the fact you cannot find point separate around here, this is an affordable alternative.