Planning hangouts is a stressful task; we pass through emotions of anxiety and nervousness because we want to create a perfect moment with our close pals. Burnt ends are intensely smoked and crunchy, and they always impress everyone. Compared with other recipes on the internet, here are the reasons why this blog is worth reading:
Table of Contents
Affordable Beef Cuts
We provide a cheaper alternative to brisket burnt ends that won’t disappoint — beef chuck burnt ends!
Quality Burnt Ends
We are all victims of the constant substandard burnt ends sold in some local restaurants. We notice how the quality deteriorates each time we order them. Reading this post, you will surely learn how to prepare quality burnt ends of your choice.
No Regrets Recipes
The recipes are easy for beginners and definitely stand the test of time!
What are Burnt Ends?
Burnt ends meat candy was first introduced as long slices, but as time went by, it was noticed that the flavor and the heat did not get to every part of the chuck roast. This development led to cutting them into little cubes to increase their surface area.
The beef cut is from any cow’s deep, toughened pectoral muscle blotched with fat. These features are responsible for its savoring taste because when grilled, the muscles congeal as the surrounding fat melts, moisturizing the meat.
Beef Chuck Burnt Ends, popularly known as poor man’s burnt ends, are little cube-shaped pieces of chuck roast that are well seasoned and grilled in the same fashion as the beef cut burnt ends.
How to Smoke Burnt Ends Meat Candy on Pellet Grill
Slow roasting is the key to a perfect burnt end, so set your grill anywhere between 250 to 275°F. If you are using Z Grills, just start with the smoke setting for about an hour. Season the brisket/chuck with kosher salt, coarse black pepper, and granulated garlic powder. Then, smoke for 3 hours. Don’t forget to track the temperature. Next, wrap it tightly using butcher paper to retain moisture, take it up, and cook till it’s toothpick tender. Finish the process by cubing 1×1 inch cubes, then add the ingredients below. Have fun making the BBQ Candy. For brisket, at this point, you need to warp it up again and put it back on the grill, and then cook until the smoochy falls apart, which should take about an hour.
The Z Grills 11002B pellet grill is the ideal grill for you. Its features include a PID controller, an LCD, two built-in meat probes, Bluetooth, and WiFi options, all in the bid to enable you to have fun while making the perfect burnt ends.
Beef Chuck Burnt Ends
Equipment
- Z Grills Pellet Smoker
Ingredients
Ingredients for the BBQ Burnt Ends
- ½ stick of butter
- ⅛ cup honey
- ¼ to ½ cup BBQ sauce
- ¼ cup Brown sugar
Ingredients for SPG
- 1/4 kosher salt
- 2 coarse ground black pepper
- 1 ¼ granulated garlic
Instructions
Seasoning
- Season your chuck roast with kosher salt, coarse black pepper, and granulated garlic.
- Tip: Seasoning with coarse ingredients makes sure you get a nice crusty bark after preparation.
Set up the grill
- Put the smoker on the smoke setting for one hour. (If you don't have a smoke setting on your grill, set the temperature to anywhere between 250 to 275℉.)
- Tip: When you start your pit and notice the presence of dirty smoke, keep the hood open until all the smoke dissipates. After which, you can shut the hood.
Smoke
- Adjust the smoker temperature to 250-275℉ (In the video, we set it to 275℉ to get the cooking done faster).
- Run the chunk to a roast straight through with no water pan for 2 hours.
- Tip: You can place a thermometer on each side to monitor the temperature of the pit.
After 2 hours in
- Touch the sides of the chuck to ascertain whether the rub comes off.
- You can now add the water pan to maintain the moisture.
- Spritz on all sides.
- Tip: Hit it with Apple cider water (50-50 mixture of apple cider vinegar and water)
After 3 hours in
- The internal temperature of the chuck roast reaches 180℉ at this point. It's time to take it out and wrap it.
- Spritz again, but this time with little moisture.
- Wrap it with butcher paper.
- Insert a grill thermometer into the roast.
After 4 hours in
- The thermometer inserted into the chuck roast now reads 200℉. Poke the meat with a probe to ensure it's toothpick tender. Keep smoking to tighten the meat up.
After 4 hours 30 minutes in
- Unwrap the chuck
Now it's time to cube and sauce
- Cut the chuck into little 1× 1 inch cubes.
- Add the ingredients above and combine well.
- Foil and put back into the grill.
- Cook for about 4 hours.
- Bring it out and dig into the deliciousness.
Brisket Burnt Ends
Equipment
- Z Grills Pellet Smoker
- Meat thermometer
Ingredients
- ½ stick of butter
- ⅛ cup honey
- ¼ to ½ cup BBQ sauce
- ¼ cup Brown sugar
For SPG
- 1/4 kosher salt
- 2 coarse ground black pepper
- 1 ¼ granulated garlic
Instructions
Seasoning
- Season your brisket with kosher salt, coarse black pepper, and granulated garlic.
- Tip: Seasoning with coarse ingredients makes sure you get a nice crusty bark after preparation.
Set up the Grill
- Set the smoke setting for an hour.
- After an hour, set the smoker to 275℉.
Smoke
- Put the brisket point to a roast straight through with no water pan for 2 hours.
- Place a thermometer on each side to get the brisket's internal temperature.
After 2 hours in
- Touch the sides of the brisket point to ascertain whether the rub comes off.
- You can now add the water pan to maintain the moisture.
After 4 hours in
- Once the brisket’s internal temperature reaches 170℉, take it out.
- Hit it with a bit of apple cider water (50-50 mixture of apple cider vinegar and water) and wrap it up with butcher paper.
After 6 hours in
- The internal temperature is now between 200 to 204℉.
- Take the brisket out and unwrap it.
- Cube and sauce the brisket burnt ends using the same procedure for making chuck roast burnt ends above.
- Put the cubes into a foil container and foil tightly. Continue smoking for another 3 hours.
After 9 hours in
- You can now bring it out and dig in for one of the most sumptuous meals you will ever have. All it takes is a bite of goodness! They are both very juicy and delicious, and you can hardly tell the differences!
