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Old 04-30-2014, 05:44 PM   #1
hokiebrewer
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Default Burnt Ends - Why not cube before smoking?

Hi all,

It'll be my first time doing burnt ends this weekend and I searched around but couldn't find an answer to my title question. What's the rationale of smoking (in this case a chuckie) whole, and then cubing, foiling, etc... instead of just cubing it up from the get go and foiling as they near completion?

I understand with a brisket that many people want the point and this was a way of using what was left, but for shoulders and chuck roasts, why not cube to begin with?

Thanks for the enlightenment.

Ryan
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Old 04-30-2014, 06:08 PM   #2
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Just my opinion but I would worry about the pieces being so small they could possibly get over smoked
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Old 04-30-2014, 06:12 PM   #3
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The large, whole piece of meat is able to slowly move up to temp, giving it lots of time to develop crust, take on smoke, etc. If you cube it from the get go, I would hazard a guess that the pieces would be cooked, tough as shoe leather, and dry out within an hour. Tougher pieces of meat benefit from a long slow cook. I bet if you cubed them first, you'd end up with something resembling meat croutons. I've never tried it though.. Just my guess
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Old 04-30-2014, 06:15 PM   #4
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Probably a really dime question but smoked chuck roast? Sounds great. Is it treated like a brisket? Still shooting for around 200 degrees? Foil around 170? So much to learn
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Old 04-30-2014, 06:18 PM   #5
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Quote:
Originally Posted by Shagdog View Post
The large, whole piece of meat is able to slowly move up to temp, giving it lots of time to develop crust, take on smoke, etc. If you cube it from the get go, I would hazard a guess that the pieces would be cooked, tough as shoe leather, and dry out within an hour. Tougher pieces of meat benefit from a long slow cook. I bet if you cubed them first, you'd end up with something resembling meat croutons. I've never tried it though.. Just my guess
You got it....... also the inability for smaller pieces to retain juices / moisture.
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Old 04-30-2014, 06:45 PM   #6
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Quote:
Originally Posted by lennitt View Post
Probably a really dime question but smoked chuck roast? Sounds great. Is it treated like a brisket? Still shooting for around 200 degrees? Foil around 170? So much to learn
Yes, cook it just like a brisket. Here's one I just did last weekend

http://www.bbq-brethren.com/forum/sh...d.php?t=187337
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Old 04-30-2014, 06:50 PM   #7
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Quote:
Originally Posted by Shagdog View Post
The large, whole piece of meat is able to slowly move up to temp, giving it lots of time to develop crust, take on smoke, etc. If you cube it from the get go, I would hazard a guess that the pieces would be cooked, tough as shoe leather, and dry out within an hour. Tougher pieces of meat benefit from a long slow cook. I bet if you cubed them first, you'd end up with something resembling meat croutons. I've never tried it though.. Just my guess
^^^ this!
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Old 04-30-2014, 08:04 PM   #8
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Thanks y'all. Cooked and cubed it is!
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Old 04-30-2014, 09:17 PM   #9
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Quote:
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Hi all,
I understand with a brisket that many people want the point and this was a way of using what was left
Just to clarify, traditional burnt ends are made with the point. Being fattier, the point can stand more time on the smoker after being separated (and cubed in ends' case).
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Old 04-30-2014, 10:33 PM   #10
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Quote:
Originally Posted by brizz
Just to clarify, traditional burnt ends are made with the point. Being fattier, the point can stand more time on the smoker after being separated (and cubed in ends' case).
Thanks for the clarification. Still a rookie, haven't gotten to brisket territory yet.
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