Changed it ever so slightly & was rockstar good. I kept a cookie sheet in place under the meat that was placed on the cooling rack. When it was time to pull off the smoker & into a pan I poured the juices the pan collected over the meat along with the beef stock. I then finished it for close to 2 hours in the kitchen oven vs continuing to burn through wood pellets. HUGE hit with the 4 other people that tried it. Easy/Inexpensive & fast cooking. This is 100% going into our food rotation from now on!!!!!!
Beast Clan.... if you are like me and didn't know how to smoke meat, I recommend you try any recipe. If you already know what your doing keep doing what your doing
I made this today and it was fantastic. 2 hours of smoke then 2 hours covered in foil with 50:50 bbq sauce and chicken broth (we were out of beef broth). Everything about it was spot on the results were delicious.
This is the only version of poor man's burnt ends I have seen on YT where the meat is cubed up before the smoke, instead of smoking the roast whole, then cubing. No idea why people don't make the extra effort to do it this way. Much more bark and flavor.... Well done!
This was on the table tonight!! Both My wife and I went face down. Anyone reading this try it, it's good use his seasoning or a seasoning you like, you can't go wrong.
Poor man burnt ends! I do similar, but cut it into 1.5 in strips, then cube. Seasoning I just use SPG. My "Go to" when cooking for a crowd. Never did the beef broth. I use beer, butter, BBQ sauce, worchestershire and honey, but ya nailed it Malcom!!
I do a version of them on the 4th of July every year with the excess on spare ribs. With as big as my family is, I usually end up making 15-20 racks and them pork burnt ends are almost as popular as the ribs themselves.
Thank you for your honest comments about the Bar-B-Q that you made today. I feelso many other RUclips people put stuff out and say this is the best when it really isn't your honesty was a breath of fresh air.
This is crazy! Myself and my business partner are trying to start a BBQ business here in the UK my farmer/butcher has been talking about chuck and I said it looked like it might work for burnt ends! Love your channel dude!
Malcolm, you're the man seriously. Absolutely love the passion, technique and creativity. I think this exact method and flavors would work great with a pork butt shoulder all diced up. Cheers brother.
I’ve never posted on a RUclips video in my life. Been a member for 10+ years. Just like watching good barbecue, and learning how to do things better when I’m at home. All I want to say to Malcom is this, thank you for not promoting your own seasonings too much. You always say whatever taste you like, use it. As a nobody in the barbecue world that just likes cooking, I appreciate that. Use what you like and make good food. Thanks Malcolm. I’ll continue watching your videos. They’re really good.
Hey Malcolm. I watched this an hour ago but had to return to pay my appreciation for this recipe. Im gonna try it this weekend. It may not be burnt ends, but it'll be the best chuck roast crispy bits.
I’m watching this while driving through Memphis on the way back to Dallas! About to listen to the podcast in a second too! I see new content from y’all, I’m there!
So I believe I may have perfected chuck roast burnt ends in an electric smoker. I got a 6lb chuck and rubbed it with evoo and McCormick’s brown sugar bourbon grillmate spice and let it sit over night. Then woke up at 5am and put it in the smoker at 225 with mini loaf pan of apple juice. Pulled it when temp hit 185 about 11hrs. Rested in foil and towel in the cooler til it was pretty much dinner time about 2hrs. Took it out cut it up into 1” cubes put them in a tinfoil pan covered them with honey and some honey chipotle sweet baby rays sauce in at 350 til caramelized.
Made this the other night for a couple. She spent a lot of time in Texas while growing up and in early adult life and knows brisket and burnt ends. Afterward, she told me that if I had tried to pass them off as true burnt ends, she would have been offended. However, as I had announced that they were chuck burnt ends or, a poor man's burnt ends and that I really liked them, she was open to what they might taste like. She was quite pleased with the quality and taste. We all know they aren't the quality of true burnt ends, but they were good and pleasant to the palate (along with the potatoes, salad, a good bourbon). Thanks for the recipe and video!
Malcom, I have learned so much from your smoking videos and I would be the first to say thanks as it has made such a difference when it comes to the results of my BBQ. Recently, I purchased a Chuckroll, which weighed about 17lbs. I have a treager 2600, and used the long method 190 external til internals broke the stall then raise the external to 240 til i got the internals to read 204. I then let it rest at 160 for 9 hrs til we served dinner. Please keep in mind I am a brisket traditionalist and brisket is king in texas right? At least that's what I thought for the last 20 yrs. Well I now have to admit the Chuck Roll is outstanding and a complete game changer for me. I have a request, would you please smoke a chuck roll. I am sure you would agree. Thanks again Malcom!
Hey Malcolm can you re-do all your old recipes with your new setup? The sound and visual of your videos now are really good , nothing wrong with the old setup I just know everyone will 're watch everything again so it's a win win thanks from nz
Ngati Warrior I very much agree. Malcolm learned a lot from when he started and I really struggle to watch many of his older content due to all the echo and audio/video quality.
Malcolm - I'm one of your biggest fans from Australia. Love all of your recipes and going to see if I can't get some of your rubs sent down here. Another amazing video as always, thanks heaps mate and keep them comin'!!
Hey Travis, I found them at Full Throttle BBQ in Beresfield www.ftbbq.com.au they have a great range including most of Malcolm’s stuff, you should check them out, I use the AP rub in everything from omelette’s to steak!
This is the O.G of BBQ channels right here. I've done Chuck Roast burnt ends once, but I smoked it first then cubed. I'll have to try this method. Believe it or not I've never done brisket burnt ends! But if the poor man's burnt ends isn't even close to being as good I gotta try it. Thanks for another great video man. You're one of the top 3 guys I follow.
You uploaded this while I was on my drive to a really awesome BBQ place here in Kansas City to buy about five orders of burnt ends. Nice. I love your videos btw!
Trying this today. Also just bought a few things from the shop, thanks for everything and all of your other videos, about time I support the channel. Thanks Malcolm
Hey Malcolm! You're the best! I love incorporating some of your methods into my smoking, since I'm somewhere in between amateur and experienced haha. Watching your videos reminds me of smoking on the back deck with my brother. I made this channel in his honor after watching a bunch of your videos. Thanks so much for sharing your talent and inspiring me to share my talent as well! Just posted a video about a peach bourbon ham and posting ribs in the next few days. Keep up the great work!
@@KiSsFrEeK132 Similar to Malcolm! 3-2-1 with a glaze at the end. I use different seasonings and barbecue sauce since he has his own, but use the same foil and brown sugar method.
"Little nuggets of deliciousness"! I'm calling these chuck roast, meat candy nuggets, in the style of burnt ends. Just so people won't expect the brisket experience when eating them up next weekend! Very good Malcolm, thank you sir!!
Hey Malcom ! I grew up on McClellan R.D. in Cordova Park across the airport from Langley! I now live in Robertsdale, Al but I can relate to the Butcher Shoppe, I'm going to make some "Poor Man's Burnt Ends" today. I love your channel so you are my guide! :) I'll tell Kevin you said h next time I'm in P'cola!!!
Just came across this recipe while searching and re-created your experiment to the letter and found it tender and delicious as well. Perfect Thanksgiving Eve dinner. Thanks!
Tried this yesterday. Have never made burnt ends before but I have a 6 pound point in the freezer that I separated from a whole brisket, which I intend to make into burnt ends. Used this as a sort of practice run.
i really never subscribe to anyone, don't see the point. but you're close to a million, and i think you deserve to get there. so i've subscribed to you. good luck, and thanks for all the videos
I tried making burnt ends recently before watching this video. I didn't cube them up first I left uncovered until 160 degrees and covered until 195. Cubed up and cooked for another hour in sauce and they didn't come out nearly as tender as I would have expected. Not sure what I'm doing wrong.
I love you guys man.. for real. You guys do such an awesome job. I watch one of your videos at least once a day. If not twice. Love all your products. Keep doing what your doing, please. U have taught me so much about smokers and that style of cooking.
Out of curiosity which grill/smoker do you prefer if you r typically just grilling for 2-4 people your PK 360 or Weber 22in? Have a Weber and considering the PK 360.
Texture is different because it’s different cut of meat from the shoulder. It’s like brisket vs shoulder clot.... Shoulder clot is good beefy flavor but stringy because it’s shoulder meat. Thanks for the video! ✌️
This is very similar to how I cook my beef short ribs. I put them on smoke for ~2 hours, then in a pan with broth for a few more hours. I can see this being great for a chuck roast.
I've done this before using my own version of a KC Rub and my APS (2 parts kosher salt, 1 part coarse pepper, 1 part garlic powder, 1 part onion powder). You're right, not like a brisket point burnt end, but it's still good.
Great job Malcolm I have one question I made the recipe exactly like you said with the ingredients you have got and I would like to know the only problem I had was the little nuggets of beef never got tender they were tough could you advise on something I may be doing wrong I need two roast in both ended up the same way the flavor was there the meat was just tough thank you for sharing
OK, I apprecitate this one and the fact that your opinion is right on the money..... Now on a different note, I decided to try my hand at whole smoked garlic and it turned out amazing. I added it to some pork butt from last weekend and wow, it you like roasted garlic and what it does to pork, give it a try
I agree with the verdict. I tried this last summer and there are just way too many different muscle groups in a chuck roast to make this work in a short amount of time. Some parts are super lean. Some parts are fatty. Some parts take a long time to break down. And some parts break down fast.
I've made these before. You're better off if you smoke the chuck whole. When done, let it rest and hour, then cube, sauce and smoke again until sticky... Smoking them whole allows for more fluid and 'squish' retention.
Changed it ever so slightly & was rockstar good. I kept a cookie sheet in place under the meat that was placed on the cooling rack. When it was time to pull off the smoker & into a pan I poured the juices the pan collected over the meat along with the beef stock. I then finished it for close to 2 hours in the kitchen oven vs continuing to burn through wood pellets. HUGE hit with the 4 other people that tried it. Easy/Inexpensive & fast cooking. This is 100% going into our food rotation from now on!!!!!!
What temp did you do in the oven? Thank you.
@@NN-ix3ku 250 degrees.
“...they cooled off as long as i can stand!” YEEESSS!
Ha
Yes! That part 😂
😂
Even with all the craziness in the world, hearing Malcom talk about BBQ let's me know that everything is gonna be alright.
I can handle anything if I know I can have some bbq at some point.
Bubba's a damn genius!
And everything was alright indeed.
Click immediately when I see a new video from Malcolm
Always
I did the same thing
Silent Killer I’ve never cooked any of his recipes but I can’t help but watch every single one
Beast Clan.... if you are like me and didn't know how to smoke meat, I recommend you try any recipe. If you already know what your doing keep doing what your doing
It's mandatory!! 🤣
I made this today and it was fantastic. 2 hours of smoke then 2 hours covered in foil with 50:50 bbq sauce and chicken broth (we were out of beef broth). Everything about it was spot on the results were delicious.
2 hrs of smoke the 2 hrs flame 250 or still smoke?
@@jordanadams2249 I kept mine on my smoker the whole time. 4 hours total of 250 F smoke. 2 hours uncovered, 2 hours covered.
Do you have the deflector on or direct fire?
@@joezappasodi5491 Directly on the grates, no deflector on a pellet grill
Absolutely love your honesty! Are they as good as a brisket burnt end? No, but that’s ok! I respect that a lot.
I love when a recipe I'm looking for has a video by Malcolm. My favorite videos to watch.
This is the only version of poor man's burnt ends I have seen on YT where the meat is cubed up before the smoke, instead of smoking the roast whole, then cubing. No idea why people don't make the extra effort to do it this way. Much more bark and flavor.... Well done!
I was wondering the same. I never cut uncooked meat. Is there a benefit to cubing 1st?
This was on the table tonight!! Both My wife and I went face down. Anyone reading this try it, it's good use his seasoning or a seasoning you like, you can't go wrong.
Poor man burnt ends! I do similar, but cut it into 1.5 in strips, then cube. Seasoning I just use SPG. My "Go to" when cooking for a crowd.
Never did the beef broth. I use beer, butter, BBQ sauce, worchestershire and honey, but ya nailed it Malcom!!
He always nails it!
What's your ratios for the sauce? Would love to try this sometime!
Bob the one-upper
I do a version of them on the 4th of July every year with the excess on spare ribs. With as big as my family is, I usually end up making 15-20 racks and them pork burnt ends are almost as popular as the ribs themselves.
🤔Chuck is cheaper than brisket?
Bought some of Malcoms rub at Ace Hardware..surprised Ace had it.
H.c which rub did the have
I bought the sampler pack off the website. It has every rub and sauce in it and I have to say. I love them all!
derick blackwell The BBQ rub, hot rub, TX, Grande gringo & bbq sauces. 9.99.
I didn’t know they carried it. I might have to make my way to Ace soon
Most Aces are independently owned, so ymmv, but the ones with big outdoor sections have a huge rub selection in my experience.
Thank you for your honest comments about the Bar-B-Q that you made today. I feelso many other RUclips people put stuff out and say this is the best when it really isn't your honesty was a breath of fresh air.
This is crazy! Myself and my business partner are trying to start a BBQ business here in the UK my farmer/butcher has been talking about chuck and I said it looked like it might work for burnt ends! Love your channel dude!
hows your business coming along!
Malcolm, you're the man seriously. Absolutely love the passion, technique and creativity. I think this exact method and flavors would work great with a pork butt shoulder all diced up. Cheers brother.
I’ve never posted on a RUclips video in my life. Been a member for 10+ years. Just like watching good barbecue, and learning how to do things better when I’m at home. All I want to say to Malcom is this, thank you for not promoting your own seasonings too much. You always say whatever taste you like, use it. As a nobody in the barbecue world that just likes cooking, I appreciate that. Use what you like and make good food. Thanks Malcolm. I’ll continue watching your videos. They’re really good.
This has gotta be one of the coolest recipes I’ve seen in awhile... I’m going for this
I recently bought an electric smoker and just started to learn how to smoke. I followed this recipe and they came out great! Thanks for the video.
Hey Malcolm. I watched this an hour ago but had to return to pay my appreciation for this recipe. Im gonna try it this weekend. It may not be burnt ends, but it'll be the best chuck roast crispy bits.
Malcom, either put together a cookbook or start a restaurant-either way I’m there.
and sometimes the cookbook replies to what you comment on it. not even the chinese have that tech
I’m watching this while driving through Memphis on the way back to Dallas! About to listen to the podcast in a second too! I see new content from y’all, I’m there!
I like this “not sure how it’s gonna turn out” kind of stuff. Keep it up! 🙌🏻
You ever try it ? Gonna try tomorrow with the traeger any tips ?
Made these Sunday for Father's Day.They were delicious. The family was impressed.
I like how he actually uses affordable cuts cuz not everyone can afford prime rib all the time but we still want to eat like a king 👑
So I believe I may have perfected chuck roast burnt ends in an electric smoker. I got a 6lb chuck and rubbed it with evoo and McCormick’s brown sugar bourbon grillmate spice and let it sit over night. Then woke up at 5am and put it in the smoker at 225 with mini loaf pan of apple juice. Pulled it when temp hit 185 about 11hrs. Rested in foil and towel in the cooler til it was pretty much dinner time about 2hrs. Took it out cut it up into 1” cubes put them in a tinfoil pan covered them with honey and some honey chipotle sweet baby rays sauce in at 350 til caramelized.
As a meat cutter myself.. I love your videos!! Gotta love a good chuck shoulder.
Made this the other night for a couple. She spent a lot of time in Texas while growing up and in early adult life and knows brisket and burnt ends. Afterward, she told me that if I had tried to pass them off as true burnt ends, she would have been offended. However, as I had announced that they were chuck burnt ends or, a poor man's burnt ends and that I really liked them, she was open to what they might taste like. She was quite pleased with the quality and taste. We all know they aren't the quality of true burnt ends, but they were good and pleasant to the palate (along with the potatoes, salad, a good bourbon). Thanks for the recipe and video!
Thanks. This is more in my price, time, and skill range than a brisket. I'll be trying this today
I'm thinking if you can do this, you can certainly do a brisket. I started with brisket - this seems to have more moving parts, LOL!
I think it makes a difference to smoke it whole and then cube it up. I’ve done that twice and it comes out super tender
Malcom, I have learned so much from your smoking videos and I would be the first to say thanks as it has made such a difference when it comes to the results of my BBQ. Recently, I purchased a Chuckroll, which weighed about 17lbs. I have a treager 2600, and used the long method 190 external til internals broke the stall then raise the external to 240 til i got the internals to read 204. I then let it rest at 160 for 9 hrs til we served dinner. Please keep in mind I am a brisket traditionalist and brisket is king in texas right? At least that's what I thought for the last 20 yrs. Well I now have to admit the Chuck Roll is outstanding and a complete game changer for me. I have a request, would you please smoke a chuck roll. I am sure you would agree. Thanks again Malcom!
Great stuff Malcom. Glad you showed us this. I’m in, even if they are just “fake burnt ends”. I like the 3 1/2 hour cook time.
I’d like a plate of those and four beers. Cheers.
MultiRedskins12
And a view
Hell, I'll take 1 beer and 4 plates. Beer comes and goes, but burnt ends like these? That's a religious experience.
Just got here, thank you Malcom. My wife still loves me because I have learned so much from watching your vids. I will be doing this cook tonight.
Finally a real opinion instead of "oh they are great you gotta try it". Thank you Malcom!
Seriously, Malcom. You need to run for president! You da man!
Hey Malcolm can you re-do all your old recipes with your new setup? The sound and visual of your videos now are really good , nothing wrong with the old setup I just know everyone will 're watch everything again so it's a win win thanks from nz
Ngati Warrior I very much agree. Malcolm learned a lot from when he started and I really struggle to watch many of his older content due to all the echo and audio/video quality.
Malcolm could make the sole of a Timberland boot taste amazing.
🤣🤣😅😅
Malcolm - I'm one of your biggest fans from Australia. Love all of your recipes and going to see if I can't get some of your rubs sent down here. Another amazing video as always, thanks heaps mate and keep them comin'!!
Hey Travis, I found them at Full Throttle BBQ in Beresfield www.ftbbq.com.au they have a great range including most of Malcolm’s stuff, you should check them out, I use the AP rub in everything from omelette’s to steak!
"I hope it's going to be good I don't know"
Everything you make is delicious! How is this even a sentence you dare to utter!
That's why he's so good at what he does. No ego.
He's said on his podcast sometimes first tries don't turn out.
Just means he's the real deal
malcolm you... are... the... MAN! you always make the food look so good.
This is the O.G of BBQ channels right here. I've done Chuck Roast burnt ends once, but I smoked it first then cubed. I'll have to try this method. Believe it or not I've never done brisket burnt ends! But if the poor man's burnt ends isn't even close to being as good I gotta try it. Thanks for another great video man. You're one of the top 3 guys I follow.
You uploaded this while I was on my drive to a really awesome BBQ place here in Kansas City to buy about five orders of burnt ends. Nice. I love your videos btw!
You had me worried with all those healthy recipes lately. Glad to see things are back to normal.
I just bought a chunk roast and found your recipe . looks great and ill be making it tomorrow!! Thanks so much.
Trying this today. Also just bought a few things from the shop, thanks for everything and all of your other videos, about time I support the channel. Thanks Malcolm
You’re the man for experimenting and putting it on RUclips, good job brother they look good and I’ll try this because of you
Hey Malcolm! You're the best! I love incorporating some of your methods into my smoking, since I'm somewhere in between amateur and experienced haha. Watching your videos reminds me of smoking on the back deck with my brother. I made this channel in his honor after watching a bunch of your videos. Thanks so much for sharing your talent and inspiring me to share my talent as well! Just posted a video about a peach bourbon ham and posting ribs in the next few days. Keep up the great work!
Big Fella Jacks How do you do your ribs?
@@KiSsFrEeK132 Similar to Malcolm! 3-2-1 with a glaze at the end. I use different seasonings and barbecue sauce since he has his own, but use the same foil and brown sugar method.
Big Fella Jacks sound pretty good. Good luck!
@@KiSsFrEeK132 thank you!
Peach bourbon ham? Okay, I’m intrigued...
Hey Malcom, just ordered your seasoning package... can't WAIT to try it out!!! Love your videos!!! They have helped me in my smoking journey!
Y'all know if you're from the south everybody has that uncle, family member or close friend that cooks like this and they are gold...
"Little nuggets of deliciousness"!
I'm calling these chuck roast, meat candy nuggets, in the style of burnt ends. Just so people won't expect the brisket experience when eating them up next weekend! Very good Malcolm, thank you sir!!
Hello from Russia... I'm always watching your videos, and they are really tasty, gorgeous! Let's watch it every day. Cheers
Hey Malcom ! I grew up on McClellan R.D. in Cordova Park across the airport from Langley! I now live in Robertsdale, Al but I can relate to the Butcher Shoppe, I'm going to make some "Poor Man's Burnt Ends" today. I love your channel so you are my guide! :) I'll tell Kevin you said h next time I'm in P'cola!!!
Depending on whether he shares with his neighbors... I would either really love or really hate living next to this guy... 😆
Malcolm you are indeed the BBQ man! A legend!
Holy smmmoookes. Cooked this today and it was incredible. Thanks malcolm. Best bbq channel.
thanks for filming and sharing the experiment. cool to see people think outside the box.
Just smoked 15lbs of chuck roast for Mother’s Day. Was thinking I could make burnt ends from it. Thanks for another great video.
Malcolm your are def awesome. Love the videos. I watch one every time I use my smoker. U are actually why I like to bbq and smoke.
Love your seasoning and recipes
Just came across this recipe while searching and re-created your experiment to the letter and found it tender and delicious as well. Perfect Thanksgiving Eve dinner. Thanks!
Tried this yesterday. Have never made burnt ends before but I have a 6 pound point in the freezer that I separated from a whole brisket, which I intend to make into burnt ends. Used this as a sort of practice run.
Just ordered my rubs on Wednesday. Got them today! Can’t wait to use them this Sunday Mother’s Day. Great experience so far
Great video! You have inspired me to amp up my back yard BBQ'N. Keep the videos and recipes coming. Shout out from South Texas.
i really never subscribe to anyone, don't see the point. but you're close to a million, and i think you deserve to get there. so i've subscribed to you. good luck, and thanks for all the videos
Another great recipe from the king of barbecue good job Malcolm
The barbeque group I'm with calls those poormans burnt ends. Love them, I'll be making them here soon.
I tried making burnt ends recently before watching this video. I didn't cube them up first I left uncovered until 160 degrees and covered until 195. Cubed up and cooked for another hour in sauce and they didn't come out nearly as tender as I would have expected. Not sure what I'm doing wrong.
I wish I could like this twice. Awesome recipe Malcolm!
Thanks from Australia 🇦🇺
I love you guys man.. for real. You guys do such an awesome job. I watch one of your videos at least once a day. If not twice. Love all your products. Keep doing what your doing, please. U have taught me so much about smokers and that style of cooking.
instant click, malcolm you kill it everytime thank you for these videos.
They look excellent. Going to have try them for myself. Great flick as always
"Hi, I'm Malcom and I can make anything look good" Thanks for sharing!!!
Great job Malcom, looks like a keeper recipe to me. Thanks for sharing with us, Fred.
I love your videos
Your food I have tried and it was really good
I think what I like about him the most is he actually seasons meat unlike nearly everyone else that uses a lethal amount of salt and that's it.
Love your channel! I am making these right now on my XL Big Green Egg and you know i got the Killer Hogs seasoning and BBQ Sauce!
That outdoor cooking area looks amazing. I can only hope to one day have a setup like this
I always enjoy watching your videos Malcom, very well spoken and great fun ideas!
Out of curiosity which grill/smoker do you prefer if you r typically just grilling for 2-4 people your PK 360 or Weber 22in? Have a Weber and considering the PK 360.
Love the experiment and the honest review of the cook!!
Looking good i Will have to try this one for sure .Thanks for sharing .
This is a great idea, I love smoking chuck roast for chopped beef but the more bark the better. Thanks for the tip!
The butcher shop I go to has chuck roasts with some absolutely amazing marbling, I think I'll have to grab one or two of them and give this a go.
Texture is different because it’s different cut of meat from the shoulder. It’s like brisket vs shoulder clot.... Shoulder clot is good beefy flavor but stringy because it’s shoulder meat. Thanks for the video! ✌️
This is very similar to how I cook my beef short ribs. I put them on smoke for ~2 hours, then in a pan with broth for a few more hours. I can see this being great for a chuck roast.
Love the channel. Just picked up a chuck roast to try this over MDW
Add honey and mustard to this. You will love it
I've done this before using my own version of a KC Rub and my APS (2 parts kosher salt, 1 part coarse pepper, 1 part garlic powder, 1 part onion powder). You're right, not like a brisket point burnt end, but it's still good.
🤤 looks so good! 🔥-love this channel!
Great job Malcolm I have one question I made the recipe exactly like you said with the ingredients you have got and I would like to know the only problem I had was the little nuggets of beef never got tender they were tough could you advise on something I may be doing wrong I need two roast in both ended up the same way the flavor was there the meat was just tough thank you for sharing
OK, I apprecitate this one and the fact that your opinion is right on the money..... Now on a different note, I decided to try my hand at whole smoked garlic and it turned out amazing. I added it to some pork butt from last weekend and wow, it you like roasted garlic and what it does to pork, give it a try
Made these today. I really enjoyed them. Just need to get a better bark on them.
I’ve made so many awesome meals with guidance from your videos. Thank You.!
Love all your videos Malcolm ! Great idea w/ the chuck roast! I will be trying this one! Keep up the great work! 🇺🇸
Nice!!! Looks amazing! Gonna do this memorial weekend!
I agree with the verdict. I tried this last summer and there are just way too many different muscle groups in a chuck roast to make this work in a short amount of time. Some parts are super lean. Some parts are fatty. Some parts take a long time to break down. And some parts break down fast.
Good to see you looking healthy malcom
Why the heck do I keep watching these delicious videos!!! Fricking hungry again
I've made these before. You're better off if you smoke the chuck whole. When done, let it rest and hour, then cube, sauce and smoke again until sticky... Smoking them whole allows for more fluid and 'squish' retention.
Nice smokers, looks Awesome, I've been looking at the Masterbuilt 1050 smoker, what a beautiful Smoke Ring it