Chuck burnt ends... Rest before cubing?

shirknwrk · 10-10-2012, 10:29 AM

Have a 4 1/2 lb. chuck roll I plan to smoke and cube for faux burnt ends. One poster mentioned that he rested the roast for an hour before cubing and returning to the smoker. Any advantage? Disadvantage? Your take?

colonel00 · 10-10-2012, 10:31 AM

I don't see a real need. I have done this before with a chuck roast and it was the same as I do with briskets. I just cube and continue cooking.

Q-Dat · 10-10-2012, 11:39 AM

Probably no benefit since they are going to continue cooking in their own fat.

Wampus · 10-10-2012, 01:58 PM

Yeah I wouldn't think so either ESPECIALLY since the point of burnt ends is a chewier piece of meat. Generally, the only benefit to resting the meat is to prevent the loss of juices in the meat, which really won't apply a lot to burnt ends.

Westexbbq · 10-11-2012, 11:16 AM

No need to rest IMO, might depend on the tenderness however. If still to tough, cook it a bit more. Otherwise, I usually just cube and go.

10-10-2012, 10:29 AM	#1
shirknwrk Full Fledged Farker Join Date: 03-05-10 Location: Kansas City, MO Downloads: 0 Uploads: 0	Chuck burnt ends... Rest before cubing? Have a 4 1/2 lb. chuck roll I plan to smoke and cube for faux burnt ends. One poster mentioned that he rested the roast for an hour before cubing and returning to the smoker. Any advantage? Disadvantage? Your take?

10-10-2012, 10:31 AM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I don't see a real need. I have done this before with a chuck roast and it was the same as I do with briskets. I just cube and continue cooking. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful

10-10-2012, 01:58 PM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Yeah I wouldn't think so either ESPECIALLY since the point of burnt ends is a chewier piece of meat. Generally, the only benefit to resting the meat is to prevent the loss of juices in the meat, which really won't apply a lot to burnt ends. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

10-11-2012, 11:16 AM	#5
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	No need to rest IMO, might depend on the tenderness however. If still to tough, cook it a bit more. Otherwise, I usually just cube and go. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

10-10-2012, 11:39 AM	#3
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Probably no benefit since they are going to continue cooking in their own fat.