Burnt ends question.........

pigdog · 10-31-2010, 07:04 PM

my wife loves burnt ends. They never seem to go far enough or last long enough. Briskets are like buying gold up here, so as a result, I don't cook them too often. Question, is there any other beef cut that one could make burnt ends out of? Could you cook up a chuckie like a point? Can you buy only the point? This may be a goofy question, but I would like to do like 3-4 lbs of burnt ends.

Any ideas or is this just a stupid idea?

LMAJ · 10-31-2010, 07:22 PM

Not a stupid idea - cause Burnt Ends are delicious!
I have been known to dice up a flat and make fake burnt ends - still pretty tasty. Don't know about a chuckie but it can't taste bad.

Mister Bob · 10-31-2010, 07:25 PM

I think you're on the right track. I can't see any reason why a chuck roast wouldn't work just fine for burnt ends. In fact, I think I'll try it next weekend!

Boshizzle · 10-31-2010, 07:26 PM

Do you have a local butcher? If so, they can get you any cut you want. But, the point, or deckle, is probably called blade beef close to the chuck. The chuck and the brisket come from the shoulder part of the beef - the chuck being the "top" cut and the brisket the "bottom" cut.

Johnny_Crunch · 10-31-2010, 07:28 PM

Chuckies cost way more than briskets down here, pretty funny how that works,

pigdog · 10-31-2010, 08:20 PM

Crazy! I can buy a chuckie for 1.49 lb. I have never found a brisket for less than 2.00a lb. Before you know it I am out close to 30 bucks on a 12-14 lb packer

jestridge · 10-31-2010, 08:37 PM

I am doing a lot less briskets and a lot more clods,

pigdog · 10-31-2010, 08:52 PM

what's a clod? Do you cook like a brisket?

DC-Q · 11-01-2010, 04:58 AM

I've been doing chuck rolls all this year. Haven't done a brisket in a long time.
Seems to me a chuckie would make pretty good burnt ends. I may have to try it.

Babyboomerboy · 11-01-2010, 08:29 AM

What about a tri-tip? I am going to grill up one today and was thinking maybe cubing up a part of it to make burnt ends. Anyone try that?????

SmokinOkie · 11-01-2010, 08:35 AM

Quote:

Originally Posted by Boshizzle

..the brisket come from the shoulder part of the beef - . ..

Well, just to be clear for the newbies, but the brisket is the chest muscle.

just sayin'

Russ

Boshizzle · 11-01-2010, 08:51 AM

Quote:

Originally Posted by SmokinOkie

Well, just to be clear for the newbies, but the brisket is the chest muscle.

just sayin'

Russ

Yep, better wording would have been "The chuck and the brisket come from the shoulder end of the beef (nearer the head)" rather than "The chuck and the brisket come from the shoulder part of the beef."

jemezspring · 11-01-2010, 08:52 AM

Just did burnt ends on a 3lb chuck roast a few weeks ago. Turned out really good. Cooked at about 300 for 2 hours then foiled for about an hour. Chopped it up added sauce and back on the grill, uncovered, for another hour or so. You might need to lower the temp to keep the sauce from burning. Nothing beats a point for burnt ends but this is very good in its own right.

B-More BBQ Junkie · 11-01-2010, 11:41 AM

Bottom Round roast
search for Baltimore Pit Beef.

10-31-2010, 07:04 PM	#1
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	Burnt ends question......... my wife loves burnt ends. They never seem to go far enough or last long enough. Briskets are like buying gold up here, so as a result, I don't cook them too often. Question, is there any other beef cut that one could make burnt ends out of? Could you cook up a chuckie like a point? Can you buy only the point? This may be a goofy question, but I would like to do like 3-4 lbs of burnt ends. Any ideas or is this just a stupid idea?

10-31-2010, 07:22 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Not a stupid idea - cause Burnt Ends are delicious! I have been known to dice up a flat and make fake burnt ends - still pretty tasty. Don't know about a chuckie but it can't taste bad. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

10-31-2010, 07:25 PM	#3
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I think you're on the right track. I can't see any reason why a chuck roast wouldn't work just fine for burnt ends. In fact, I think I'll try it next weekend! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

10-31-2010, 07:26 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Do you have a local butcher? If so, they can get you any cut you want. But, the point, or deckle, is probably called blade beef close to the chuck. The chuck and the brisket come from the shoulder part of the beef - the chuck being the "top" cut and the brisket the "bottom" cut. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

10-31-2010, 07:28 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Chuckies cost way more than briskets down here, pretty funny how that works, __________________ J Crunch

10-31-2010, 08:20 PM	#6
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	Crazy! I can buy a chuckie for 1.49 lb. I have never found a brisket for less than 2.00a lb. Before you know it I am out close to 30 bucks on a 12-14 lb packer

10-31-2010, 08:37 PM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I am doing a lot less briskets and a lot more clods,

10-31-2010, 08:52 PM	#8
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	what's a clod? Do you cook like a brisket?

11-01-2010, 04:58 AM	#9
DC-Q Full Fledged Farker Join Date: 01-07-09 Location: Granville, Ma.	I've been doing chuck rolls all this year. Haven't done a brisket in a long time. Seems to me a chuckie would make pretty good burnt ends. I may have to try it. __________________ S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen

11-01-2010, 08:29 AM	#10
Babyboomerboy is one Smokin' Farker Join Date: 10-28-08 Location: Frontenac, Kansas	What about a tri-tip? I am going to grill up one today and was thinking maybe cubing up a part of it to make burnt ends. Anyone try that????? __________________ CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL]

11-01-2010, 08:52 AM	#13
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	Just did burnt ends on a 3lb chuck roast a few weeks ago. Turned out really good. Cooked at about 300 for 2 hours then foiled for about an hour. Chopped it up added sauce and back on the grill, uncovered, for another hour or so. You might need to lower the temp to keep the sauce from burning. Nothing beats a point for burnt ends but this is very good in its own right.

11-01-2010, 11:41 AM	#14
B-More BBQ Junkie Full Fledged Farker Join Date: 07-10-09 Location: Baltimore, MD	Bottom Round roast search for Baltimore Pit Beef.

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