00:08so normally you go to the store you buy a chuck roast it's kind of a cheap cut of meat
00:12so you
00:12throw it in the crock pot with some vegetables some some broth some different things to kind
00:17of you know moisten it up and do things with it but it seems like there's a hot new trend
00:23and that trend is turning it into burnt ends so I'm going to show you how I want to do
00:27it
00:27we're going to figure out today if it's good or if it's not we're going to do it together
00:32follow along fire up your own let's get it done chuck roast burnt ends you want to cook these
00:37with me let's just hang out virtually let's have a good time now I've got a smaller chuck roast and
00:42it's got a beautiful marbling it's got a deep red color and I'm really feeling pretty good about how
00:47this thing looks now normally I'd use some of my ap rub but today I'm going to use some good
00:53old
00:53Montreal steak seasoning I really want this meat to be able to form a solid bark and I feel like
00:59the larger granules are going to help with that make sure that you get every side of the meat even
01:04the small sides cover it up you want bark in as many places as possible now next we're going to
01:11generously season this bad boy with my barbecue rub this cut is smaller than brisket obviously so
01:17it's going to cook a lot faster you want to make sure that you have plenty of rub on here
01:21to lay down the foundation for a deep great bark now the peppery notes are going to be awesome as
01:27well and the extra brown sugar is going to help kind of crust up your bark
01:44now I've had this in the smoker at 275 degrees for about two hours my internal temperature is about
01:50160 and I'm really happy with how this bark has begun to set I'm really surprised by how juicy this
01:55thing still is what we want is about one inch squares for our burnt ends so we're going to go
02:00ahead and slice up our chuck roast once you have it cubed grab a pan and set your meat down
02:10in the pan
02:15now grab some warm water and stir in about a half a tablespoon of beef base if you don't have
02:20base
02:21broth will get the job done now we're going to pour that beef base right into our pan just don't
02:28overdo
02:29it too much is going to make your meat more steamed and less smoked now you want to grab a
02:34piece of foil
02:35and wrap it tight around your pan I know you see that I've got these pieces of meat over here
02:41on
02:41the counter you're thinking why those are it's because I'm going to eat them because I'm hungry
02:45AF right now now we're going to go ahead and get our pan and we're going to throw it back
02:48on the
02:48smoker for another hour now I've taken the pan back off the smoker it's been about an hour and you
02:54don't want to overdo this step because you will over steam it and lose all your bark all together you
02:59don't want to do that you don't want to get the meat chewy either again it's a tough cut
03:03now looking at these I'm extremely happy with how they look they're definitely cooked and we
03:08really need to focus on getting that bark to where we want it to be now now we're going to
03:12drain
03:13the juice from the pan into a container and mix it with our sweet sauce I'm going with about a
03:1850-50
03:19ratio you want it thick enough that it's going to firm up on the outside but thin enough that it
03:24easily covers everything we really want to get this glaze set on the outside it's going to have a ton
03:29of flavor and it's going to really nail the burnt end factor here
03:41and here we are the finished product they look like burn-ins they feel great they're soft
03:49I think I'm gonna have to give one a taste whoa the flavor in this thing is crazy I never
03:56imagined a
03:57chuck roast can taste like this now I'm going to do something I wouldn't normally do and I'm going
04:01to go ahead and slather these in some extra sauce I'm going to toss them around a little bit kind
04:05of give them a fresh coat because I think that that is the final touch that we need to really
04:11set
04:16these off so that's it man that is all you have to do to have some bomb ass burnt ends
04:23out of chuck roast
04:24it's really good it's not going to take the place of briskets brisket burnt ends are better enjoy them
04:29leave your comments down below let me know what you think if there's something you want me to teach
04:34you how to cook drop it below let's cook it let's cook it you know I'm saying thanks for watching
04:40I
04:40appreciate the streak that we've been on my last video first video to get over a thousand views it's
04:45almost like 1200 which is nuts when you consider my first video got like 40 so I'm pretty stoked on
04:51that thanks guys for watching thanks for being part of the movement see you guys here in a few days
04:56with a brand new video
