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.
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.
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.
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.
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!
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.
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 :)
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.
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!
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? 🙂
Sam I’m cooking this today but when the honey and butter go on, I’m adding just store bought canned mushrooms. Gonna be awesome on a bed of white rice!
Never ever will I buy another rub again! that is the best rub I have ever tasted on smoked meat. I havent even finished off with the honey, butter and mushrooms yet.
Sam, I love your channel and watch every video, whether it's something I will make or not. I have learned a lot and I'm very appreciative so I just wanted to say...Please, please rethink the Kraft BBQ sauce!! You could throw a dart blindfolded in the sauce isle and hit a better sauce. Coming from a BBQ guy!
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!
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 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.
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 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?!
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!
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.
What is your black prep surface mad out of?? It sounded like it would dull the knife when you were cutting up the meat, but I could be totally clueless too
Can you do a brief vid where sam shares tips/walk through his primary kitchen tools? Specifically would like to know what he does for cast iron maintenance since he swears by them. Delicious video
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?
FYI y'all can do the smoking part in your pressure cooker/slow cooker with any liquid you choose and then broil them for a few mins if you don't have a smoker. They are a crowd favorite.
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!
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 🤣🤣🤣
@@abbyserd6724 I've never used Sam's pre-cubing method, but looks interesting. I load coals on 1 side, maybe 3/4 of a charcoal chimney ( or about 35-40 coals and light some at 1 end). Once it gets going, throw in a couple wood chunks, and put the chuck on the other side (I don't have a slow n sear). The kettle lid thermometer reads about 400-420 for a couple hours. When you temp the meat, I like to pull it off about 185, then rest it for 1/2 hour, then cube it and put in a foil pan and sauce it (sometimes) and back on the grill or even in the oven until the meat cubes get squishy tender, sometimes 1 to 1/2 hours, sometimes less. I also always dry brine the chuck overnight.
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
Thanks for the shoutout Sam! Your poor man's burnt ends turned out really nice.
Sam should have 10 million subscribers…love this
100 million
BILLIONS
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 🥲
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.
My husband got me a smoker and I have never been so excited about an APPLIANCE...I'm making these next..THANK YOU!!
Finally made good burnt ends. Thank you. My favorite I’ve tried so far
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 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.
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?
I was watching Sam on channel 4 here in San Diego in the late 90s I believe or maybe early 2000s. Still the best.
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.
You can follow the same procedure with pork belly. Outstanding results!
Wow!!!!
That was awesome guys …
Have this in mind since a year to try all kind of those beautiful peace of heaven
This video = %100 pure gold. I love it
I do the almost exact same thing with pork belly!!!
It's amazing, I can't wait to try this out with beef.
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.
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.
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 chuck roast! 🍻 boys
Thumbs up for the Seinfeld reference 👍You're the best Sam. The Best!
My Recteq is arriving tomorrow and I think this will be the first thing I make. Can’t wait!
Been loving Chuck roast and underblade for a while. Got one more reason to love them.
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? 🙂
loving the interaction with his son behind the camera, very funny
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
Sam I’m cooking this today but when the honey and butter go on, I’m adding just store bought canned mushrooms. Gonna be awesome on a bed of white rice!
Never ever will I buy another rub again! that is the best rub I have ever tasted on smoked meat. I havent even finished off with the honey, butter and mushrooms yet.
“This is wrong” 😂😂😂 the face lol I can’t❤️
Thanks for the tips.
Burnt ends are amazing! Juicy glazed flavorful
Why did it have to watch this right before bed!? Now I'm hungry 😢
Sam, I love your channel and watch every video, whether it's something I will make or not. I have learned a lot and I'm very appreciative so I just wanted to say...Please, please rethink the Kraft BBQ sauce!! You could throw a dart blindfolded in the sauce isle and hit a better sauce. Coming from a BBQ guy!
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 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 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.
This looks delicious! Going to have to make some
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.
5:52 "They are real and they are spectacular." Seinfeld reference. Love it. Call this dish Sidra.
Perfect timing, as I am making these for a customer tomorrow LOL. Love you using the smoker more.
Love this guy and the crew. Representing San Diego, CA. and Canada eh, I think.
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
These are absolutely insanely delicious!
Literally mouth watering💛
I made these today... they are incredible! 👍
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?!
*This looks beautiful.*
Hey Sam this looks great.. Can't wait to try it.
Will you post a link to the cutting board you used in this video?
Sam doesn't answer comments, and hardly reads them.
@@danoesq2 Thanks. That's too bad. I like that cutting board
@@detriez2528 It looks nice, but it's murder on your knives.
If you dont have a smoker would the oven be a good substitute?
good overview ~ little surprised you didn't use a binder at all. Any insight on why not?
Well done guys! and---entertaining!
What brand of seasoning do you use for smoked paprika?
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!
I make them with pork belly. Very good.
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.
What is your black prep surface mad out of?? It sounded like it would dull the knife when you were cutting up the meat, but I could be totally clueless too
I thought the same thing. That thing must be murder on his edges.
Can you do a brief vid where sam shares tips/walk through his primary kitchen tools? Specifically would like to know what he does for cast iron maintenance since he swears by them. Delicious video
chainmail for cleaning the cast iron. rinse with water, dry, apply an oil to inside of pan. keep away from soap.
I used this method and it turned out great. Mine took about an hour longer to reach ~160 though.
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
Extraordinarily nice Seinfeld reference on these burnt ends!🤣
How would you make this without a smoker (or in fact, any option to cook outside)?
These are amazing!
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!
FYI y'all can do the smoking part in your pressure cooker/slow cooker with any liquid you choose and then broil them for a few mins if you don't have a smoker. They are a crowd favorite.
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!
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 🤣🤣🤣
Can’t wait to try this
I did a similar thing with pork belly. It was awesome.
So nice looking! And for the folks without a smoker, the ol' Weber grill works great, hot zone & cool zone.
Temp and time Brad, please?
@@abbyserd6724 I've never used Sam's pre-cubing method, but looks interesting. I load coals on 1 side, maybe 3/4 of a charcoal chimney ( or about 35-40 coals and light some at 1 end). Once it gets going, throw in a couple wood chunks, and put the chuck on the other side (I don't have a slow n sear). The kettle lid thermometer reads about 400-420 for a couple hours. When you temp the meat, I like to pull it off about 185, then rest it for 1/2 hour, then cube it and put in a foil pan and sauce it (sometimes) and back on the grill or even in the oven until the meat cubes get squishy tender, sometimes 1 to 1/2 hours, sometimes less. I also always dry brine the chuck overnight.
@@bradcampbell624 Thanks Brad! Great info. Thanks for sharing.
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.
Sam - is there a way to do this without a smoker? The oven? I can't add liquid smoke, family member is alergic.... but I WANT them! Look so delish!
Outstanding brother!
Loved the cheeky wee Seinfeld reference. That earned a Like.
Just tried this tonight . It was terrific!!!
Sides, gimme some of the BEST sides for this beautifulness? I REALLY want to make this. Just need advice on sides is all. 🤤
Burnt Ends from a slab of bacon is the bomb!
Soooo good ya just
HAD TO
make em twice!!
Yep, blame it on time constraints.
I would too. 😉
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
I don't have a smoker 😔 Are these going to be any good if I cook them in the oven until 165F and then do the other steps?
Wow those look amazing. Thanks Sam
Cubed chunks smoke
All the way AROUND
You created belly
Heaven guys .
Try Head Country BBQ Sauce.....it's remarkable!
I watched this during my workout yesterday and gained 5 lbs. I'll gain another 5 when I cook them this weekend. Cool!
Sounds amazing Guys!!!! Will have to try this!!!!
I appreciate the Seinfeld reference. 5:50
Food looks great, keep up the content!
I just got a new 1/4 of beef and been wanting to do something different with a Chuck roast. Probably going to be doing this.
I'm doing this today.
Nice watch...what kind is it ????
Looks yummy! We want to try it.!!! I have a Weber with a smoke box. Would it work? Temp?
Every time I see meat dishes, it makes me happy 😁 😍
Yummmmmmmm. Chewy heaven. Right up there with pork belly ad beef TENDON. Ever ventured into Tendon territory ? Much love from 🇨🇦. 👍👍👍
I am trying this now!
We love you Max!
Nice Pepper Cannon! I love mine. 🥰🤗😋
Looks good. I usually cut mine into bigger cubbed pieces but turned out great
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. ua-cam.com/video/aQNkeugaAMc/v-deo.html
These look so gooooooood!
Look so really nice recipe i really love your videos 😍😍😍😍
What is that gorgeous black stone platform that Sam uses to cut food? And how does one get it? 🙂
Stone looks cool, but it's terrible for your knives.