Burnt Ends Recipe | Brisket & Beef Chuck

949

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

    Add a header to begin generating the 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.

    add the water pan to maintain the moisture

    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.

    11002B Pellet Grill

    Beef Chuck Burnt Ends

    Servings 4
    Prep Time 2 hrs
    Cook Time 4 hrs 30 mins
    Total Time 6 hrs 30 mins

    Ingredients

    Ingredients for the BBQ Burnt Ends 

    • ½ stick of butter
    • cup honey
    • ¼ to ½ cup BBQ sauce
    • ¼ cup Brown sugar

    Ingredients for SPG 

    Instructions

    Seasoning

    • Season your chuck roast with kosher salt, coarse black pepper, and granulated garlic.
      season the chuck roast
    • 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℉.)
      set up the smoker
    • 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.
      Run the chunk to a roast straight
    • 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.
      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.
      ATTACHMENT DETAILS The-internal-temperature-of-the-chuck-roast-reaches-180℉-1.jpg July 3, 2022
    • Spritz again, but this time with little moisture.
    • Wrap it with butcher paper.
      Wrap it with butcher paper
    • Insert a grill thermometer into the roast.
      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
      Unwrap the chuck

    Now it's time to cube and sauce

    • Cut the chuck into little 1× 1 inch cubes.
      cut the meat
    • Add the ingredients above and combine well.
      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.
    Course: Main Course
    Cuisine: American
    Keyword: BBQ, Meat

    Brisket Burnt Ends

    Servings 4
    Prep Time 2 hrs
    Cook Time 9 hrs
    Total Time 11 hrs

    Ingredients

    • ½ stick of butter
    • cup honey
    • ¼ to ½ cup BBQ sauce
    • ¼ cup Brown sugar

    For SPG 

    Instructions

    Seasoning

    • Season your brisket with kosher salt, coarse black pepper, and granulated garlic.
      seasoning
    • 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℉.
      set up the smoker

    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.
      place a thermometer on each side to monitor the temperature of the pit

    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.
      add the water pan to maintain the moisture

    After 4 hours in

    • Once the brisket’s internal temperature reaches 170℉, take it out.
      brisket’s internal temperature reaches 170℉
    • 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.
      Hit it with Apple cider water

    After 6 hours in

    • The internal temperature is now between 200 to 204℉.
    • Take the brisket out and unwrap it.
      Unwrap the chuck
    • Cube and sauce the brisket burnt ends using the same procedure for making chuck roast burnt ends above.
      Add the ingredients above and combine well
    • Put the cubes into a foil container and foil tightly. Continue smoking for another 3 hours.
      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!
    Course: Main Course
    Cuisine: American
    Keyword: BBQ, Meat

    Recommended reading

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    Like
    Close
    © 2022 Z Grills
    Close