A note for those who may try this as I did last weekend. Start with bigger pieces. I made my cubes about the size of what I normally cut off a full roast (~1" cubes), and they dried up in the smoker during the initial smoke. Usually, the shrinking happens on a grander scale with whole roast/brisket, and not much changes once cubed. but each one shrank. For the second step with the honey/butter, they had so little moisture in them that they never could get above ~175-180 degrees. So, I basically made about 4lbs of cubed jerky. I realized, too late, that another commenter gave the same advice. Best of luck.
Hey friends. Not sure who will see this but I figured I'd share my results as someone doing this without a smoker/grill. They still turned out fantastic, and I will for sure make them again. Already addicted! I just used my oven with the temp set to 250 F the same as what Sam did for his smoker. I cubed the meat, shook them really well to coat in the rub, and baked for two hours. The only difference at this point is I spritzed them with just a touch of water once per hour. I then took them out added them to a stainless steel pan covered with foil, I couldn't find my cast iron, with four cubes of butter, a little more rub, and regular honey and baked for another 1.5 hours. (I prefer using regular honey and adding crushed red pepper flakes to the rub to control the heat a bit more). I then finished the same by taking them out of the oven, taking off the foil, adding barbeque sauce of choice, and back in the oven uncovered for another 30 minutes. For a quick 4-4.5 hours in house without any special equipment, I was blown a away. I honestly wouldn't have told the difference between this and restaurant. Even this method is probably better than a restaurant since you know they're gonna be fresh and not dried out. Reheating them the next day in an oven at 350F for 10 minutes and they still taste the same.
Fyi, spritz -- water doesn't add moisture, rather it changes - increases transfer of heat. Depending on amount water can dilute yet not context here per se. Flavor is transfered via proper amount and timing of water, fat and or alcohol.
Yeah pork belly burnt ends are phenomenal. Malcom from “howtobbqright” has a pork belly burnt end recipe that we’ve done a bunch of times. It really is meat candy.
Thank you Sam! I’m breaking in my first smoker with this recipe. We’re in the final stretch of smoking now, 10pm dinner but oh well. I know it will be worth it. Your recipes are always great and you inspire me to out-chef everyone I know. You da man Sam.
Did these on my channel and they are AMAZING! I cut my chuck into a lot bigger chunks because they tend to shrink up a lot after they are cooked. I also put them in beef tallow instead of the honey and butter, they were extremely tender afterwards. Great video!
OMG Sam, just last night I was looking for a recipe for these. Saw a couple videos on them. Yours look so much better than the others I watched. I will be doing yours this weekend minus the booze LOL.
The alcohol will be already evaporated at the end with the heat on the grill so you may could use it without any problem. But of course this is a free world and you can do whatever works better for you :)
I was legit concerned at one point that they were getting too dry, but damn it, Sam never fails to deliver a perfectly juicy bite of red meat every single time!
I do these all the time for my family. Normally chuck is cheaper but when the prices of brisket went up a lot of BBQ'ers went for Chuck, which drove the prices of Chuck up. I cut my chuck into larger cubes, and cook them at 275 for 2 hours. Honey, BBQ sauce, bit of hot sauce and butter, cover and back on the smoker for 2 more hours covered. In 4 hour's you have sweet and savory morsels that melt in your mouth.
My husband absolutely loves burnt ends! You and Max and Chance are darn awesome!! Thanks Sam for making incredible food that we all can afford. Max and Chance, thanks for bringing the comedy and picking on Sam, too funny 🤣🤣🤣
Got these on the Kamado now. Did an 18 hr pork butt yesterday and really wanted some good bbq beef today, but couldn't fit in a 20+hr brisket. This seems like it will more than satisfy my craving. Sam never fails.
I love chuck and I normally braise it, but I have never done this before and it looks fantastic! Any suggestions on how to get the same effect without a smoker, just an oven?
@@YGOPD I don't do cooking on my channel, and what do post is rather controversial...some may consider it cringe-worthy, just a heads up. Thanks for the follow though! :)
@@YGOPD I see Lol! Yes I think I'm going to try it in the oven somehow, maybe just fake smoke flavor in a pan of water underneath so the steam hits the meat?
Back in the day Chuck Roast .78 lb. I used to walk to the neighborhood store that had a full meat counter and buy hamburger for .25 cents a lb. If you bought 4 lbs you would get a pound for free.
The Spicy Honey Kraft is LEGIT now since they took over Sweet Baby Ray's !!!!! Very Carolina Mustard with honey. I know they used to be basic but not anymore folks. Thanks Sam and Max/Chance for all this, It really makes a difference around here with laughs and great ( Simple ) food prep
I made this tonight for dinner. 2 bites in my husband says “add them to the list”! The list goes everywhere with us and we share our list meals with friends and family when we get together, especially when glamping. Thank you all for the great content, you all make cooking real and fun.
Been making these for a few years. I smoked up a couple pounds a few weeks ago. Instead of finishing them, I vacuum sealed and froze them. Then on the day I wanted them for dinner, I thawed and put them in the crock pot to finish in a sauce I concocted. 4 hours on low and we came home to an incredible dinner.
I was drifting away from STCG...and, I'M BACK..YA GOT ME, STCG!! wicked burnt ends recipe...fool proof (which I need) and finished with bourbon..comeonareyoukiddingme?!
I JUST heard of this version on Friday, they started popping up like mad in my Facebook reels. Mere days later, Sam comes through right on time with a recipe. My man!
you've basically done a classic smoked brisket, with a Texas Crutch! But you did it for the entire piece of chuck! Who doesn't love burnt ends? Oh, I think that the reason for price differences is also at least in part, due to cut popularity. Remember when skirt steak was cheap? Ox Tails were dirt cheap? Anyway, GREAT video. Thanks for sharing, eh? 🙂
Made these tonight to rave reviews from my husband who is big into smoking meats. That rub was just perfect! Will be our go to recipe often. Oh yeah, I have never been a fan of chuck roast, don’t like the texture I guess……. Hubby couldn’t believe I even asked for a couple of chuck roasts …. These were perfect!
LOVE me some burnt ends! I've also had pork burnt ends...almost better than beef...almost! Maybe for a future cook?? To those subs that do not have a smoker, add a foil packet of wood chunks to your gas or charcoal grill...it works! Great cook, Sam. Thank you!
5:52 "they're real and they're spectacular!" I missed the Seinfeld reference the first time around! Thank you Terry Hatcher :) NB: one thing I'd change... unless you like it hot and spicy, reduce the chipotle pepper, it gets pretty hot otherwise
I am just finishing this up now. I tried the sauce and it is awesome. Nice little kick at the end. Good call on the hot honey. I made some last night. I was worried about the chuck roast, but it is already tender as hell. Thank you, sirs!
Clever... never thought about using chuck. The BBQ Pit Boys have a recipe for "real" poor man's burnt ends, using hotdogs. Yes... hotdogs. Using the big fat ones... fun. Cheap.
I like it much better when Sam cooks things that I can afford to make.
Those wagyu recipes are nice & all, but us regular people who work 9-5 to make ends meet can’t afford it
YUP!!
We will be able to afford the lamb as well as the lamb sauce one day my friend 🙏
@@Voysh2Voysh69 you can always swap out with a more affordable meat.
@@briannabryan2014 pretty much have to. Dropping a grand on meat isn’t an option in today’s economy lol
A note for those who may try this as I did last weekend. Start with bigger pieces. I made my cubes about the size of what I normally cut off a full roast (~1" cubes), and they dried up in the smoker during the initial smoke. Usually, the shrinking happens on a grander scale with whole roast/brisket, and not much changes once cubed. but each one shrank.
For the second step with the honey/butter, they had so little moisture in them that they never could get above ~175-180 degrees. So, I basically made about 4lbs of cubed jerky.
I realized, too late, that another commenter gave the same advice.
Best of luck.
Yeah, I saw that some of the pieces were really small. You want them cubed a tad bigger.
@@CadetGen agreed....he cut them REALLY small
I LOVE chuck roast!!! A lot of people don't but roast it low and slow and it falls apart!!! Nice flavour too!
There's also much less trimming for chuck in comparison to a brisket. So you get almost the entire chuck roast. Instead of brisket + trimming 😀
Good point
But...that brisket trim can be added to homemade sausage or rendered down for beef tallow. Chuck is great though.
@@Mrbink01 true, but at 4.50+ a lb I want more brisket. Not sausage and tallow.
@@AntsBBQCookout I'm not sure where you are, but we can get prime whole packer briskets for $3.99 still here in WI. Choice is going for around $3.50
@@Mrbink01 currently TN. It's 4.50 prime and slight cheaper for choice. I remember when prime was always sub $3 no matter what time of the year 🥲
Thanks for the shoutout Sam! Your poor man's burnt ends turned out really nice.
Hey friends. Not sure who will see this but I figured I'd share my results as someone doing this without a smoker/grill. They still turned out fantastic, and I will for sure make them again. Already addicted!
I just used my oven with the temp set to 250 F the same as what Sam did for his smoker. I cubed the meat, shook them really well to coat in the rub, and baked for two hours. The only difference at this point is I spritzed them with just a touch of water once per hour. I then took them out added them to a stainless steel pan covered with foil, I couldn't find my cast iron, with four cubes of butter, a little more rub, and regular honey and baked for another 1.5 hours. (I prefer using regular honey and adding crushed red pepper flakes to the rub to control the heat a bit more). I then finished the same by taking them out of the oven, taking off the foil, adding barbeque sauce of choice, and back in the oven uncovered for another 30 minutes.
For a quick 4-4.5 hours in house without any special equipment, I was blown a away. I honestly wouldn't have told the difference between this and restaurant. Even this method is probably better than a restaurant since you know they're gonna be fresh and not dried out. Reheating them the next day in an oven at 350F for 10 minutes and they still taste the same.
I appreciate this mate
Fyi, spritz -- water doesn't add moisture, rather it changes - increases transfer of heat. Depending on amount water can dilute yet not context here per se. Flavor is transfered via proper amount and timing of water, fat and or alcohol.
Thank you so much!! This is exactly what I was looking for!!
@@hockeymomavalon2499 Sure thing! They looked too good for me to not try to figure out some way to to do it with just an oven.
Thanks for this. I have some cubes prepared and was looking for guidance on how to cook without a smoker.
I do this with cubed up chunks of pork belly and it is basically meat candy. Love it.
I do it with pork belly, too, but with an orange and soy sauce glaze. Serve over cilantro-lime rice and proceed to heaven lol
Yeah pork belly burnt ends are phenomenal. Malcom from “howtobbqright” has a pork belly burnt end recipe that we’ve done a bunch of times. It really is meat candy.
Sam should have 10 million subscribers…love this
100 million
BILLIONS
Sweet Baby Ray’s BBQ is my all time fave. Regular and the honey one. So good. This looks axing too. Bet it tastes so good.
sweet baby Ray's honey chipotle , yes !
It’s hard to beat that sauce. Plus you can tweak it with your own ingredients too.
@@danielbernier9115 🤫 sometimes it’s not even there. Lol
Favorite for sure!
Sweet Baby Ray's is by far the best sauces out there, also Mr. Yochida's teriyaki!!
Not a fan of corn syrup bbq sauce
Thank you Sam! I’m breaking in my first smoker with this recipe. We’re in the final stretch of smoking now, 10pm dinner but oh well. I know it will be worth it. Your recipes are always great and you inspire me to out-chef everyone I know. You da man Sam.
If you do other shows you should advertise them. We need more Sam
Did these on my channel and they are AMAZING! I cut my chuck into a lot bigger chunks because they tend to shrink up a lot after they are cooked. I also put them in beef tallow instead of the honey and butter, they were extremely tender afterwards. Great video!
It's pretty greasy to try to get more followers by promoting yourself through another channel's comments section...
This makes me want to watch your videos less than I did before.
@@landonmartin4788 Well that's not very nice... I don't think I want you watching my videos anyway... So there!
@@FantasticMisterHawks Well this is a burnt end video... So greasy is pretty par for the course isn't it?
OMG Sam, just last night I was looking for a recipe for these. Saw a couple videos on them. Yours look so much better than the others I watched. I will be doing yours this weekend minus the booze LOL.
I've seen people using HOT DOGS🤣
The alcohol will be already evaporated at the end with the heat on the grill so you may could use it without any problem. But of course this is a free world and you can do whatever works better for you :)
@@diverpoet some people can't and that is their business.
I was watching Sam on channel 4 here in San Diego in the late 90s I believe or maybe early 2000s. Still the best.
My husband got me a smoker and I have never been so excited about an APPLIANCE...I'm making these next..THANK YOU!!
I was legit concerned at one point that they were getting too dry, but damn it, Sam never fails to deliver a perfectly juicy bite of red meat every single time!
Why did it have to watch this right before bed!? Now I'm hungry 😢
I do the almost exact same thing with pork belly!!!
It's amazing, I can't wait to try this out with beef.
I do these all the time for my family. Normally chuck is cheaper but when the prices of brisket went up a lot of BBQ'ers went for Chuck, which drove the prices of Chuck up. I cut my chuck into larger cubes, and cook them at 275 for 2 hours. Honey, BBQ sauce, bit of hot sauce and butter, cover and back on the smoker for 2 more hours covered. In 4 hour's you have sweet and savory morsels that melt in your mouth.
The "Boys" should be mic'd up. "That's What she said..." My wife and I enjoy their commentary/banter.
Burnt ends are amazing! Juicy glazed flavorful
Your channel should be considered food pron! That's the way I treat it lol. I have to turn the volume down when I watch it around my wife 🤣
This video brings up a good point: BBQ is what you eat; BBQ is NOT what you cook on, nor is it an event.
Yep in order to be BBQ all you need is a heat source and some smoking wood. Most chain bbq joints used gas fired cookers to burn wood.
loving the interaction with his son behind the camera, very funny
I make them with pork belly. Very good.
Thanks for the tips.
My husband absolutely loves burnt ends! You and Max and Chance are darn awesome!! Thanks Sam for making incredible food that we all can afford. Max and Chance, thanks for bringing the comedy and picking on Sam, too funny 🤣🤣🤣
Cubed chunks smoke
All the way AROUND
You created belly
Heaven guys .
This looks delicious! Going to have to make some
You can follow the same procedure with pork belly. Outstanding results!
Got these on the Kamado now. Did an 18 hr pork butt yesterday and really wanted some good bbq beef today, but couldn't fit in a 20+hr brisket. This seems like it will more than satisfy my craving. Sam never fails.
They're real, and they're spectacular... :D I love the random Seinfield easter eggs!
"The poor man's"....Uses a smoker
You can easily get regular charcoal/wood smokers for less than 100 dollars. You don't have to get the expensive electric ones.
I can’t wait to make this. This recipe sounds insanely delicious. Thank you
Great recipe! I don't have a smoker. but I have made this on the grill with hickory chips and also in my oven. Came out so good both ways!
Been loving Chuck roast and underblade for a while. Got one more reason to love them.
I love chuck and I normally braise it, but I have never done this before and it looks fantastic! Any suggestions on how to get the same effect without a smoker, just an oven?
Following
@@YGOPD I don't do cooking on my channel, and what do post is rather controversial...some may consider it cringe-worthy, just a heads up. Thanks for the follow though! :)
@@samuski36 I just was following to see if someone would answer your comment since I was curious too lol
@@YGOPD I see Lol! Yes I think I'm going to try it in the oven somehow, maybe just fake smoke flavor in a pan of water underneath so the steam hits the meat?
Liquid smoke
5:52 "They are real and they are spectacular." Seinfeld reference. Love it. Call this dish Sidra.
Back in the day Chuck Roast .78 lb. I used to walk to the neighborhood store that had a full meat counter and buy hamburger for .25 cents a lb. If you bought 4 lbs you would get a pound for free.
"They're real and they're spectacular", haha nice.
SAM: "Hang on, there's gonna be a reason here someplace"
MAX: "YOU DIDN'T KNOW IT BEFORE YOU STARTED THAT SENTENCE?!"
😭🤣😅😆😂😭
Thumbs up for the Seinfeld reference 👍You're the best Sam. The Best!
This video = %100 pure gold. I love it
Try Head Country BBQ Sauce.....it's remarkable!
Wow!!!!
That was awesome guys …
Have this in mind since a year to try all kind of those beautiful peace of heaven
Ha ha ha! Extra points for the Seinfeld reference... perfect for tips 5:50
Chuck is severely underrated
The Spicy Honey Kraft is LEGIT now since they took over Sweet Baby Ray's !!!!! Very Carolina Mustard with honey. I know they used to be basic but not anymore folks. Thanks Sam and Max/Chance for all this, It really makes a difference around here with laughs and great ( Simple ) food prep
🎵🎶Chance he's not my son...🎵
You guys make me laugh. 😂
Soooo good ya just
HAD TO
make em twice!!
Yep, blame it on time constraints.
I would too. 😉
I made this tonight for dinner. 2 bites in my husband says “add them to the list”! The list goes everywhere with us and we share our list meals with friends and family when we get together, especially when glamping.
Thank you all for the great content, you all make cooking real and fun.
Been making these for a few years. I smoked up a couple pounds a few weeks ago. Instead of finishing them, I vacuum sealed and froze them. Then on the day I wanted them for dinner, I thawed and put them in the crock pot to finish in a sauce I concocted. 4 hours on low and we came home to an incredible dinner.
I was drifting away from STCG...and, I'M BACK..YA GOT ME, STCG!! wicked burnt ends recipe...fool proof (which I need) and finished with bourbon..comeonareyoukiddingme?!
I JUST heard of this version on Friday, they started popping up like mad in my Facebook reels. Mere days later, Sam comes through right on time with a recipe. My man!
we know your every thought human !
I made these today... they are incredible! 👍
I’m making these right now!
“This is wrong” 😂😂😂 the face lol I can’t❤️
I'm trying this for sure. Maw Bass barbeque Man 😍.
you've basically done a classic smoked brisket, with a Texas Crutch! But you did it for the entire piece of chuck! Who doesn't love burnt ends? Oh, I think that the reason for price differences is also at least in part, due to cut popularity. Remember when skirt steak was cheap? Ox Tails were dirt cheap? Anyway, GREAT video. Thanks for sharing, eh? 🙂
Perfect timing, as I am making these for a customer tomorrow LOL. Love you using the smoker more.
Thanks for telling me to calm down cause i was getting too excited for a minute
Well done guys! and---entertaining!
I appreciate the Seinfeld reference. 5:50
Food looks great, keep up the content!
That simple little rub is the best thing you can add to your smoker recipe...if you're not already doing it.
These would be great on a bed of fries to soak up the marvelousness
We could call the ones on the rack stunt nuggets. LOL
wow
"They're real and they're spectacular" lol
Wish you were all my sons! Love you guys, thx for the mind-blowing show!
This old Nebraska granny is gonna fire up my Texas Trio soon!
My fav for beef!!
Love you guys' videos! Would love to see some "tricks of the trade" videos
Or kitchen hacks
Those Chuck steaks in my freezer now have an Uber cool purpose. Though I will smoke them in my Weber using my SNS Grills slow n sear
I’ve never had burnt ends, I’m going to have to make them. Thank you Sam
Hey Sam! Could you please make a 🇨🇦 poutine with wagyu 🥩
Cheers from San Diego California
THANK YOU!
Love this guy and the crew. Representing San Diego, CA. and Canada eh, I think.
Made these tonight to rave reviews from my husband who is big into smoking meats. That rub was just perfect! Will be our go to recipe often. Oh yeah, I have never been a fan of chuck roast, don’t like the texture I guess……. Hubby couldn’t believe I even asked for a couple of chuck roasts …. These were perfect!
My Recteq is arriving tomorrow and I think this will be the first thing I make. Can’t wait!
Everyone should smoke a Chuck!
Theyre real, and theyre spectacular, Jerry.
Any way to make this without the smoker ??? Please let us know …. Would love to make this
Same , wondering if it’s possible to do it in a oven .
We love Chance, BUT we love bourbon more!! Lol
Buttery, Bourbon, Beef Burnt Ends?
Looks super yummy!
LOVE me some burnt ends! I've also had pork burnt ends...almost better than beef...almost! Maybe for a future cook?? To those subs that do not have a smoker, add a foil packet of wood chunks to your gas or charcoal grill...it works! Great cook, Sam. Thank you!
They're real and they're spectacular, by the way, she really did say that. Looks great Sam, they will make a fantastic sub sandwich.
I might be the only one here that gets that awesome seinfeld reference
Are you able to do this in a air fryer?
Probably, you'd want to cook them low and slow though so they don't end up tough.
@@chemistryofquestionablequa6252 thank you!
OHHHhhh...that's a good question....
Love the Seinfeld references!!
im for sure making this on my rec tec
Honestly thought this was another general sam channel for a minute
Pork Belly burnt ends are the best!
5:52 "they're real and they're spectacular!" I missed the Seinfeld reference the first time around! Thank you Terry Hatcher :) NB: one thing I'd change... unless you like it hot and spicy, reduce the chipotle pepper, it gets pretty hot otherwise
Let’s go teammmmm
Nice Pepper Cannon! I love mine. 🥰🤗😋
I am just finishing this up now. I tried the sauce and it is awesome. Nice little kick at the end. Good call on the hot honey. I made some last night. I was worried about the chuck roast, but it is already tender as hell.
Thank you, sirs!
These are absolutely insanely delicious!
Looks good. I usually cut mine into bigger cubbed pieces but turned out great
Clever... never thought about using chuck. The BBQ Pit Boys have a recipe for "real" poor man's burnt ends, using hotdogs. Yes... hotdogs. Using the big fat ones... fun. Cheap.
BBQ PIT BOYS! 💯
To clarify... I prefer the fatties... They kings of the pit used regular doggies.
I watch and love all of your videos, Sam. But I live for Max's "that's what she said" moments 🤣🤣
I can’t believe they missed the easy one at 5:50. ruclips.net/video/aQNkeugaAMc/видео.html
Love hot honey! Now I have to try these burnt ends!
This is definitely going into the 'Sunday Sesh' menu. Love your work mate.