Interesting video bud. Couple tips/ thoughts. The chuck roast is directly connected to the point at the front of the cow with the ribs below, so it should have very similar fat content in the meat as the point without the bug fat cap. I've cooked a few of these (half dozen or so) and it actually shreds like pork butt around 205. Great for a smoky Philly cheese setup. I think for burnt ends your want to reduce the moisture added (apple juice) and try adding a couple tablespoons of beef tallow or bacon fat. That actually tricks your palate into thinking it's more moist than it is because it coats the meat well. So maybe add that when you wrap with a bit of your favorite sauce? Then re-sauce and lightly grill to get some crispy? That's kinda how I do pork belly bites.

@TREmendousQue

2 жыл бұрын

Yeah beef tallow keeps popping up, def going have to try this again. Thanks!

Loving the videos my man... But can you please turn down the background music? I try to hear you talk, but I have to turn up my phone crazy loud to here you over the beat in the background. And when the wife is sleeping and I'm trying to be sneaky, it doesn't work out to well. Lol keep doing what you're doing my guy! :)

@TREmendousQue

2 жыл бұрын

No problem, hopefully the next vid is a little better

Looked good! I've ran into dryer poor man burnt ends as well. One thing that helped a ton was injecting wagyu beef tallow to the meat prior to smoking. Adding fat is the only thing I'm aware of that will get you that good mouth feel. Apple juice and the like are great for flavor but don't really add that fattiness to the meat like you'd get with a well-prepared brisket. Also giving the collagen time to break down into gelatin is key. Those connective tissues rendering is really what makes brisket great, and chuck has some of the same properties. So pretty much low and slow cooking. Regardless, if it tastes good then I call that a success! Keep the content rolling

@TREmendousQue

2 жыл бұрын

Now to find beef tallow in Europe! Haha they don't even have less than 97% lean beef smh

Thanks for the video What temps did you cook at?

@TREmendousQue

Жыл бұрын

I'm pretty consistent with cooking everything at 275.

Hmmm! They looked fire to me. I guess that’s how you know YOU are the bbq expert. Lol. Send them to me to taste test. Why the apple juice? That was new.

@armydude2706

2 жыл бұрын

I LOVE that he did that.... I guarantee it added a ton of flavor. I do that to my pulled pork, but I've never done it to something like burnt ends before.

@denitarobinson2380

2 жыл бұрын

@@armydude2706 Thx. I thought it added something to the flavor, but he was less than thrilled, so inquiring minds wanted to know. Lol

@TREmendousQue

2 жыл бұрын

Apple juice was for flavor, that and butter. that's why I wrapped them so soon too. Just really wasn't impressed. Probably not a strong enough smoke flavor either

I just made them and they were great. I guess I am a poor man, I have poor tastebuds, or I am a better pitmaster than you. It is probably a combination of the first two scenarios,

@TREmendousQue

2 жыл бұрын

Better pitmaster... Definitely!