colonel00
Quintessential Chatty Farker
So today I get some chuck roasts going on the UDS and fire up the Performer for some burgers. Got the chuckies all prepped and on the UDS. Started them out low for an hour or so then opened up 2 vents for a hot cook around 300-350.
Bacon Blue Burgers were the choice for today along with some extras for lunches this week.
After snarfing down the burger I go outside to check on the chuckies. I look up to this. Fark! Emergency status immediately goes to DEFCON 2 and I start scrambling to prepare for the worst.
It looks like I may get lucky and only catch an edge of the storms.
I wrapped and rested one and took the other one inside. It was cubed up and put in a pan with a mixture of Blue's Hog Original and Night of the Living BBQ. Many have had BH and know of its sweet and tangy flavor. Night of the Living BBQ is from one of the best local BBQ places, Oklahoma Joes. It has a good kick and a lingering heat. These two sauces go great together and have become my new favorite for beef and pork sammies.
After the burnt ends had been back on for 2 hours I pulled them and took the resting chuck out of the cooler to be pulled.
And finally, the end result. The pulled beef had great flavor and was very tender. It was even better on the sammie with a little sauce. The burnt ends came out even better. Even with a crunchy bark and "burnt" sauce, they remained very tender. A buddy happened to stop by (I think his BBQ radar was sounding an alarm) and he had no idea that the burnt ends were any different from when I normally make them out of brisket points. He even thought they might be better.
Bacon Blue Burgers were the choice for today along with some extras for lunches this week.
After snarfing down the burger I go outside to check on the chuckies. I look up to this. Fark! Emergency status immediately goes to DEFCON 2 and I start scrambling to prepare for the worst.
It looks like I may get lucky and only catch an edge of the storms.
I wrapped and rested one and took the other one inside. It was cubed up and put in a pan with a mixture of Blue's Hog Original and Night of the Living BBQ. Many have had BH and know of its sweet and tangy flavor. Night of the Living BBQ is from one of the best local BBQ places, Oklahoma Joes. It has a good kick and a lingering heat. These two sauces go great together and have become my new favorite for beef and pork sammies.
After the burnt ends had been back on for 2 hours I pulled them and took the resting chuck out of the cooler to be pulled.
And finally, the end result. The pulled beef had great flavor and was very tender. It was even better on the sammie with a little sauce. The burnt ends came out even better. Even with a crunchy bark and "burnt" sauce, they remained very tender. A buddy happened to stop by (I think his BBQ radar was sounding an alarm) and he had no idea that the burnt ends were any different from when I normally make them out of brisket points. He even thought they might be better.
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