AUradar
Full Fledged Farker
So last week someone asked about making faux burnt ends. Still a newbie and haven’t really heard of that, but really peaked my curiosity. I love bark and burnt ends of bbq. Later on in the week the simple brisket tutorial popped up on the main page. Just my luck cause I’m cooking my first brisket this Saturday night. In there it talked about burnt ends. O my gosh, got my mouth watering. Couldn’t wait till Sunday, had to try something for Saturday.
So I bought a beef chuck and tried to see what I could do. Turned out great, but it’s a bit on the tough size. What do you expect though from that cut of meat. Can’t wait till tomorrow to use that brisket point.
So here’s what I did. First what I bought
Used some Butt Rub to season it up:
Cranked up the UDS to 275. Good thing about a chuck blade is I don’t have to debate fat cap up or down.
Cooked for 2 hours, internal temp of about 150
Chopped up the chuck and put some garlic butter and a bit more seasoning in a pan.
Put back in the UDS and turned it up to 350. Cooked for another 2 hours. OMG!!!!! That was excellent. Was a tad tough, but good. Would make great appetizers, use toothpicks to eat.
So I bought a beef chuck and tried to see what I could do. Turned out great, but it’s a bit on the tough size. What do you expect though from that cut of meat. Can’t wait till tomorrow to use that brisket point.
So here’s what I did. First what I bought
Used some Butt Rub to season it up:
Cranked up the UDS to 275. Good thing about a chuck blade is I don’t have to debate fat cap up or down.
Cooked for 2 hours, internal temp of about 150
Chopped up the chuck and put some garlic butter and a bit more seasoning in a pan.
Put back in the UDS and turned it up to 350. Cooked for another 2 hours. OMG!!!!! That was excellent. Was a tad tough, but good. Would make great appetizers, use toothpicks to eat.
