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LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

Made poor man’s burnt ends and wow

I’ll never use a chuck roast for pot roast again

Traeger at 275 until 165 internal
Wrapped and back on until 195
Let rest for 30 minutes and cubed.
Tossed with bbq sauce, honey, and coffee rub.
Two more hours at 275.

Mother. Of. God. Best meat I’ve had in my mouth



Royalfisher
Member since May 2022
130 posts

No marinade? What is a Traeger?


LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

quote:

No marinade?


Nope. Slathered in mustard as a binder and used a beef coffee rub all over

quote:

What is a Traeger?


A pellet smoker


highcotton2
Auburn Fan
Alabama
Member since Feb 2010
8271 posts

quote:

Mother. Of. God. Best meat I’ve had in my mouth


Good thing this ain’t the OT.


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970
OldCat55
LSU Fan
Member since Apr 2021
417 posts

I’m planning to try these soon. They look great


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10
SixthAndBarone
Tampa Bay Rays Fan
Member since Jan 2019
3945 posts

quote:

Best meat I’ve had in my mouth


As opposed to the best meat you’ve had in another orifice?


LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

quote:

As opposed to the best meat you’ve had in another orifice?


No comment

I seriously have to walk away from these. Each bite is better than the last.


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32
Y.A. Tittle
LSU Fan
Member since Sep 2003
92686 posts
 Online 

quote:

a beef coffee rub


What is this? What’s it consist of?


LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

quote:

What is this? What’s it consist of?




BigPerm30
Chicago Cubs Fan
Member since Aug 2011
19813 posts

I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.


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LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

quote:

I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.


It’s traditionally made with the point of the brisket which is even fattier. I think you need the fatty cut for the long low and slow process. The fat renders and you’re left with delicious, moist bites.

I think a leaner cut would dry out and wouldn’t give you the tender bite you’d desire.


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350
NPComb
US Marine Corps Fan
Member since Jan 2019
20033 posts

quote:

Mother. Of. God. Best meat I’ve had in my mouth





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300
Centinel
Alabama Fan
South Carolina...enroute to Idaho
Member since Sep 2016
41191 posts
 Online 

quote:

I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.


Anything lean is going to turn in to shoe leather at that cooking time.

It's why burnt ends are made with fatty cuts like a brisket point, chuck roast, or pork belly.

I highly recommend pork belly burnt ends if your family are not fans of beef like mine.
This post was edited on 6/26 at 10:33 pm


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30
Havoc
LSU Fan
Member since Nov 2015
17843 posts
 Online 

quote:

Two more hours at 275.

Wrapped or no? Probably wrapped?


LSUZombie
LSU Fan
A Cemetery Near You
Member since Apr 2008
27070 posts

The last 1.5-2 hours are after they have been cubed and tossed in sauce. This way they can get a little more smoke and also the bbq sauce/honey etc can get nice and sticky.


632627
Southern Cal Fan
LA
Member since Dec 2011
11387 posts

I’ve been smoking chuck more and more lately, and I think I prefer it to a brisket flat.


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
11418 posts
 Online 

Made the same thing yesterday. These could've used a little more time at the end but we were getting hungry.


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132
Havoc
LSU Fan
Member since Nov 2015
17843 posts
 Online 

quote:

The last 1.5-2 hours are after they have been cubed and tossed in sauce. This way they can get a little more smoke and also the bbq sauce/honey etc can get nice and sticky.

So not wrapped? Just asking if wrapped or not for this step.


JohnDoe00
LSU Fan
Dallas, TX
Member since Feb 2019
619 posts

What was the weight on the roast, and what was total cook time?


t00f
Tulane Fan
Not eating with a mask on
Member since Jul 2016
67979 posts
 Online 

I usually cube them and then put them on.

Try a pork butt instead of pork belly sometime.


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