Smoked Burnt Ends - Pensacola Fishing Forum

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Old 03-11-2017, 12:36 AM   #1
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Default Smoked Burnt Ends

Teaser



Picked up three 3#+ Chuck Roasts and prepped them for tomorrow, going to do Burnt Ends.

Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
2T Garlic powder

Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in pan slits up, with approx 3/4-1C Worcestershire sauce per roast, then drivel with another .5C being careful not to wash rub off.
You want the Worcestershire to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.





Tomorrow I will fire up the smoker with a mix of Hickory & Pecan.
Cooking temp will be 225'-240' till they hit about 190'.
Then I'll remove, rest, and then cube.
Add more rub and plenty of SBR S&S
Back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.

More pics to come... I guarantee it. :biggrin:
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Last edited by ChileRelleno; 03-11-2017 at 09:10 AM.
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Old 03-11-2017, 09:38 AM   #2
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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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Old 03-11-2017, 09:57 AM   #3
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Nice, I have done a potroast on the egg in cast iron....incredible.
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Old 03-11-2017, 12:27 PM   #4
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Had to crack'er open to add wood/water and check IT (143'-145'F)

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Old 03-11-2017, 06:18 PM   #5
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Finally got them to 190'+
Wrap and rest for a half hour
Cube
Add 5T rub and be very generous with the SBR S&S
(I tripled what is shown in the rub/sauce pic)
Mix well
Return to a 250' smoker to finish for about 1.5-2hrs









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Old 03-11-2017, 08:13 PM   #6
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Money Shot

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Old 03-11-2017, 09:40 PM   #7
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Really enjoy your outstanding culinary posts!!!

Hickory and pecan are my favorite woods overall.

What make and model smoker do you use?
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Old 03-11-2017, 11:09 PM   #8
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Quote:
Originally Posted by RMS View Post
Really enjoy your outstanding culinary posts!!!

Hickory and pecan are my favorite woods overall.

What make and model smoker do you use?
Thanks (blushing).
I use a Camp Chef Smoke Vault 24" and a Char-Broil Tru-Infrared Commercial 5 burner.
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Old 03-12-2017, 12:02 AM   #9
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Very nice!
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Old 03-12-2017, 12:52 AM   #10
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Quote:
Originally Posted by ChileRelleno View Post
Thanks (blushing).
I use a Camp Chef Smoke Vault 24" and a Char-Broil Tru-Infrared Commercial 5 burner.
Gotcha. We're on the same page hardware wise, but your variety and creativity menu wise is awesome.
Greatly appreciate your willingness to share
ChileRelleno and smooth move like this.
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