Chuck Roast Burnt Ends | Pit Boss Austin XL

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I smoked some delicious chuck roast burnt ends on my pit boss Austin Xl. I seasoned them with some salt and pepper along with some sweet preacher bbq rub. I smoked them for 4 hours then wrapped them up in some beef broth and smoked for another 90 minutes. Then I cubed up the chuck roast burnt ends and tossed them in some sauce. After that I put them back onto the pit boss Austin xl and smoked the chuck roast burnt ends for another 15 minutes. Took em out and ate a whole bunch. ENJOY!
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Опубликовано:

29 сен 2024

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Комментарии : 105

@wcs39204 3 года назад

Dude. Absolutely Killing it. I've been a stick burner backyard bbq'er for years. Just actually got the Austin XL on a rollback at Walmart. I wasn't happy with the results of the food coming off of it in terms of 'smokiness' but watching you do what you do has kicked my Pellet game up to 11. Sub'd man. Keep 'em coming! I love your boneless breast recipe and technique... Made me look like a rockstar! Thanks!

@Nicks-BBQ 3 года назад

That's so awesome to hear bro! Glad I've added value to your game. I will say though bro no way to best the stick burner if you know how to keep a clean fire. Will always be hands down better. But we can get as close as we can by mastering the pellet grill and it adds such a level of ease to bbq. I smoke briskets overnight now and show up to parties having barely done anything with killer brisket. Everyone's like omg how did you do this and I'm like uhh I slept and poked it a few times lol. I'm rambling now but just wanted to say really appreciate the feedback. And I got plenty more coming!

@TheAmishElectrican 2 года назад

One of my favs for budget cooking. I pre cube so I can season all 6 sides and then smoke,sauce etc.....Have you tried it that way before? I had to laugh at the $75 price of Brisket. I'm in Canada, Manitoba specifically and Brisket avgs around $150-$175. If Briskets where $75 here I'd fill my freezer 😂🤣😅

@Nicks-BBQ 2 года назад

I do believe there is a difference in our currencies as well. It's about 4 a pound here right now. I have not tried it that way. Will have to soon!

@TheAmishElectrican 2 года назад

@@Nicks-BBQ Ya there is a difference but even with the exchange it's ridiculous here. It would work out to roughly 11/lb.

@Nicks-BBQ 2 года назад

Wow.... that is absolutely nuts!! Before covid it was 2.50ish a pound here. Huge difference. Come to Michigan and stock up lol

@TheAmishElectrican 2 года назад

@@Nicks-BBQ I'm heading to Grand Forks in a few weeks as I'm only just over an hour from the border. I need to check into regs as I don't know if I can bring perishable food across the border. The Pellets I use in my Pellet grill are $42 per 40lb bag here and they're only $8 per bag at Menards. Same as the wood chunks I use in my offset and the pucks I use in my Bradley all 60%-75% cheaper there. Even Wisers Canadian Whiskey which is made where I live is $25+ cheaper per bottle there than it is in Canada....Canadian whiskey cheaper in the States 🤯🤯

@Nicks-BBQ 2 года назад

@@TheAmishElectrican is the price difference due to taxes?

@freshsteve509 2 года назад

You seem like a genuinely likable guy. I enjoyed your video.

@Nicks-BBQ 2 года назад

Thanks for the compliment! I have my moments where I'm not the most likeable.. just like everyone lol. Glad you liked the video.

@jon0807 3 года назад

Came for the burnt ends, subscribed for the entertaining content

@Nicks-BBQ 3 года назад

I'm glad I could serve you in two different ways. Thanks for subscribing!

@corey1788 2 года назад

The tenderness is great for the final product. Maybe try pulling a little earlier around 195° internal so that when you cut it up it will hold together in cubes better. Then by all means cook it to desired tenderness with the sauce. Looked delicious. I’m making some right now along with a full brisket. Gonna cut that point up and compare the chuck and the brisket burnt ends.

@Nicks-BBQ 2 года назад

Thanks for the tip! Great advice. Your brisket ends are definitely going to be way better than the chuck roast. I've thought of doing some wagyu chuck roast burnt ends vs prime brisket burnt ends.

@mrmysterious 2 года назад

Thanks for the tips! I made a couple chucks yesterday but didn't but them in broth or spritz. Now I know why they were dry! I realize this was posted over a year ago lol but still wanted to say thanks.

@Nicks-BBQ 2 года назад

You're welcome! Glad the video helped. Make it again and let me know how it goes!

@orlandorivera164 3 года назад

You are the man! I've said it once and I'll say it again...Love the video! Another great job for the wifey too!

@Nicks-BBQ 3 года назад

Thanks so much broooo! I had a lot of fun making this video. It turned out surprisingly good. Def not the same as brisket but I would make it for company or a party forsure if I was short on cash and time. I'll let the wife know you like her work!

@orlandorivera164 3 года назад

@@Nicks-BBQ It's funny you came out with this video because i was thinking of trying to do this, this past weekend, but with beef cheek. It's fatty, but just not sure. I don't think anyone has tried it yet. Could be a great video?

@Nicks-BBQ 3 года назад

@@orlandorivera164 yeah I'm not sure I've seen that video anywhere. Definitely could be a good video. I've seen beef cheek tacos not sure about burnt ends.

@Nikkyeshiva83 5 месяцев назад

Brisket is cheaper than chuck roast at Sam's club now 😂 by the pound.

@Nicks-BBQ 5 месяцев назад

Dang thats crazy ahat kinda world we live in lol

@fryefencecurbscapingllc9817 3 года назад

Keep it up. Just bought the Pitboss smoker and have tried the whole chicken recipe. Turned out pretty awesome

@Nicks-BBQ 3 года назад

That's awesome! Glad it turned out great. Smoking whole chickens is definitely fun

@aaronfry9621 7 месяцев назад

I hope you don’t always touch your meat that much. This is why I will not eat potlucks.

@Nicks-BBQ 7 месяцев назад

I'm at my own home eating my own food. Do you not touch your own food you eat? I'm confused lol

@Azurko 3 года назад

I've been curious about the spray, have you ever used bourbon/whiskey for the spray (straight or a 50/50 mix)?

@Nicks-BBQ 3 года назад

No I haven't actually ever used alcohol for a spray. I usually just use apple juice apple cider vinegar or beef broth. Either straight or a mixture with water. Have you used any alcohol for sprays?

@Azurko 3 года назад

@@Nicks-BBQ Sadly I haven't started smoking anything yet, we're waiting to put my Austin XL together after we close on the new house this week. I was just curious if bourbon would add to the flavor of brisket or pulled pork. Even this chuck roast burnt ends is making my mouth water with possibilities!

@Nicks-BBQ 3 года назад

@@Azurko definitely experiment and have fun! You never know you might find the next big secret of bbq one day. Congrats on the new house and new smoker! Let me know how your first smoke goes.

@PAPATexas 2 года назад

👍

@Nicks-BBQ 2 года назад

Thanks!

@drupe3000 7 месяцев назад

Mine didn’t take that many hours

@Nicks-BBQ 7 месяцев назад

Could be mine runs cold or something

@WildChickinz 3 года назад

Keep them coming. Would you go over a couple of the spices you keep on hand and when you would use them?

@Nicks-BBQ 3 года назад

Like in a video or just here in the comments? I could tell ya here in the comments but I could also make a video in the future if you want also.

@WildChickinz 3 года назад

@@Nicks-BBQ I think a short video going over what spices and sauces you use for what type of meat, or just showing them more clearly in the videos when used.

@Nicks-BBQ 3 года назад

Noted. Thanks for the advice bro! Feedback is appreciated

@pookei88 3 года назад

That cover foto, tho. 🤗🤩😍👌👍

@Nicks-BBQ 3 года назад

Thanks bro! Credit to the wife. She's responsible for the photo

@keintescott6891 2 года назад

That why u can’t eat everyone’s food…This guy really don’t believe in using cooking gloves Nasty bro using your hands during the whole time SMH

@Nicks-BBQ 2 года назад

You use cooking gloves when making food for yourself? Make sure you wear a mask when you cook too. The animals might have Covid.

@brandtmouton8308 2 года назад

Was the temp still at 250 when you put them back on after cubing them?

@Nicks-BBQ 2 года назад

Yes

@rogerjames2729 3 месяца назад

Been watching your videos for a while and I just subd

@Nicks-BBQ 3 месяца назад

Thanks! Hope you like em!

@ronaldmoravec2692 2 месяца назад

Just finished dinner first timy your recipe. DELICIOUS! Weber 22" kettle with indirect heat on two sides. Kingsford low and slow. Starter 3/4 full and put half in each side and it went to 275. I cracked close a hair and it went to 250 and it stayed there between 249 and 251 the whole cook except I added 4 briquets each hour to both sides. Do not over fill and try to choke off air to keep heat down.

@Nicks-BBQ 2 месяца назад

Kudos to you! I have not mastered temp control on the Weber Kettle. I've tried but I normally only have used it to do hot and fast cooking.

@ronaldmoravec2692 2 месяца назад

@@Nicks-BBQ If you can not get slow and low, use regular, not lump or hardwood. The big secret is not to start a lot of charcoal and try to choke down the air with bottom vents, but to just use enough to get the heat you need. Start the fire and when it nears required final temp slowly shut down bottom air. Keep some records of how much you need to get to the temp you want. Add as required once per hour. For me it was 4 lumps per side per hour. Meat was centered with indirect heat on each side. Good luck

@HDChainzter Год назад

Love the video man. Was looking for videos to make some burnt ends tomorrow and enjoyed yours a lot. Great video! Keep it up!

@Nicks-BBQ Год назад

Thank you! Glad you like the video. Hope it helps

@jerryebner159 2 года назад

wow, great video and looks great . What temperature on the Austin XL did you smoke this?

@Nicks-BBQ 2 года назад

Thank you! I believe I smoked it at 250. You could go lower to try and get more smoke flavor in it too.

@rocket4602 4 месяца назад

Subscribed. Great video. I dig the chuck roast idea for burnt ends. However, although I agree that the overall price of the chuck roast is 'less' per cook, my solution would be to go ahead and buy a smallish whole brisket and section the flat away from the point section and use the flat portion for stews or soup Instant Pot type mid week meals and save the prized point section for the weekend point burnt ends in the smoker. Because the brisket is cheaper per pound than the chuck roast, it's really cheaper in the long run, plus you get multiple meals out of the deal....and, you get the better quality brisket burnt end instead of the 'just OK' chuck burnt end. I look forward the viewing your channel's content. cheers, rocket

@Nicks-BBQ 4 месяца назад

Very great thoughts! I agree. You could even grind the flat for burger meat or egg burritos. So much to do with it.

@rocket4602 4 месяца назад

🤠👍

@icebough4191 7 месяцев назад

Following these instructions, my roast blasted up to internal temp of 190 in 2 hours 🤔

@Nicks-BBQ 7 месяцев назад

That is wild. What temp did you have it set to?

@icebough4191 7 месяцев назад

@@Nicks-BBQ 250, I seen other videos recommending 250 in addition to this one. I can’t help but think I need to set my temp to 225 I have no idea how it’s getting up to temp so fast. I didn’t cut the roast and cube it up till later

@Nicks-BBQ 7 месяцев назад

That is wild. And the meat is tender and good right? If you're happy with the end quality the process to get there doesn't matter too much. 2 hours or 4 hours doesn't matter if it tastes good and is tender. If it's tough but temping high then maybe your thermometer is inaccurate.

@icebough4191 7 месяцев назад

@@Nicks-BBQ nah it was tough, I don’t know what the problem was I think I’m gonna try 225 on my smoker and see if that changes it

@icebough4191 7 месяцев назад

@@Nicks-BBQ also, I was looking and it seems like you haven’t posted new videos in like 7 months? Are you not doing anymore videos?

@davewhalen5981 2 года назад

Excellent video. Looked amazing and will try it. Great job!

@Nicks-BBQ 2 года назад

Thanks!

@williammatthews2948 Год назад

Beef in the store today was overpriced, very old, and ready to become dog food. New sub.

@Nicks-BBQ Год назад

Lol that's a bummer!

@gebronthomasson6960 2 года назад

Their chewy because you cooked to 210+ and steamed them..

@Nicks-BBQ 2 года назад

Most people chew their meat. I am one of them.

@Rebel-Rouser Год назад

I find it is much better when you dice them up before you put them in the smoker..

@Nicks-BBQ Год назад

I will have to try that!

@eyezared1 2 года назад

hell yeah! that looked fkn delicious!!! 🙌

@Nicks-BBQ 2 года назад

Thanks:D

@ouou-db9pw 2 года назад

If your Meats falling apart underneath the knife the way it was for you when you were cutting it you cooked it too much you rendered the fat down way too much in the meat some pieces will be better but for the most part you cooked it way too long

@Nicks-BBQ 2 года назад

I disagree. Thanks for your observation though!

@joeblow9850 2 года назад

Negative, it just makes it even more tender, it’s honestly not over cooked.

@10bucksaday_ 2 года назад

Did you let it sit before you cubed it up?

@Nicks-BBQ 2 года назад

It's been a long time since I filmed this video I have no idea lol. With big pieces of meat it's best to let it rest until the internal temp hits around 140ish

@dbev 5 месяцев назад

Cant wait to try this with my pit boss

@Nicks-BBQ 5 месяцев назад

It's gonna be awesome!

@RetiredRick 2 года назад

looks great

@Nicks-BBQ 2 года назад

It was! Thanks

@seamus260 2 года назад

it was tough win you add broth next time just wrap the Chuck and it 100% will come out Better

@Nicks-BBQ 2 года назад

Better how? I thought this was delicious. The broth helps steam the roast just like a wrap would do. The only thing a wrap will do will help the bark stay better. Curious what your thoughts are

@user-kt8ru9zo9f 2 года назад

I was wondering why broth as well. If you dumped the liquid anyway, why not just use water? The steam doesn’t carry any flavor.

@Nicks-BBQ 2 года назад

@@user-kt8ru9zo9f don't think that's true. It's sitting in the broth... going to absorb some flavor. Steam helps tenderize the meat.

@DenverLoveless 2 года назад

Maybe instead of a tray & beef stock try a tight foil wrap with a stick of butter to add the necessary fat .??..

@Nicks-BBQ 2 года назад

That's not a bad idea at all. I wonder if the fat will make it more moist. Will have to try that sometime

@jditter615 2 года назад

I'm going to try these this afternoon. I plan to try adding tallow to the wrap stage to add some flavor and fat.

@Nicks-BBQ 2 года назад

@@jditter615 let me know how it goes.

@gebronthomasson6960 2 года назад

Very awkwardly narrated video..

@Nicks-BBQ 2 года назад

I nominate you to narrate the videos from here on out.

@gebronthomasson6960 2 года назад

@@Nicks-BBQ Even i would be an improvement…difference is i know my strengths and weaknesses..like why I haven’t pursued a singing career(I can’t sing…not well anyways)..I would take the “awkward”comment as a “hey what do I need to do different”..

@Nicks-BBQ 2 года назад

@@gebronthomasson6960 You're right. I should get singing lessons! Then I'll make my BBQ videos a sing along narration like how most kids movies are. Thanks Gebron!

@chrisgilbert2152 2 года назад

dude... stopp the hands!!

@Nicks-BBQ 2 года назад

I'm not sure what you're referring too lol

@Ebs685 10 месяцев назад

Get rid of the theatrics.

@Nicks-BBQ 9 месяцев назад

Some of it is extra I get it but it's who I am. I'm a goofball

@troypeck4128 2 года назад

Buddy I had to thumbs down on this. So sorry. You kept opening the cooker n losin heat. I understand you’re doin a video. Also , pretty much, made pulled beef.

@Nicks-BBQ 2 года назад

Thanks for your feedback. I however disagree. I have a separate video where I make pulled beef and they are two different end results. Thanks for watching!