Poor Man’s Burnt Ends – The Recipe

Poor Man’s Burnt Ends – The Recipe

If youwant to save on both time and cost by making the chuck roast variation of burntends, here’s a simple recipe to follow.

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Cook Time 8 15

Course Main Course

Servings people

Calories 506 kcal

Equipment

Smoker
Meat thermometer
Butcher paper or foil
Bowl
Cutting board
Foil baking pan

Ingredients

3 lbs chuck roast
6 tbsp brown salt
1/2 cup BBQ sauce
1 tbsp garlic powder
1 tbsp salt
1 tbsp ground black pepper
Wood pellets for the smoky flavor

Instructions

There’s no need to cut the meat before it’s done cooking, so you first have to preheat your smoker with your pellets of choice. Hickory or oak wood have always been good choices where beef is concerned. Reviewers insist the PEL319 Traeger Grills Hickory is one of the best for smoking chicken, pork, and veggies in addition to beef and should do well for this recipe and even a few others.
Also, according to Britannica, the hickory plant is widespread in North America, with about 15 species available. It should thus be easy to source even for other recipes.
While it preheats, you’ll be mixing your seasoning in a bowl, including the salt, pepper, and garlic powder to make BBQ rub. Leave the other ingredients for later. Place your meat on either a cutting board or a large bowl and proceed to season it.
Ensure the seasoning is well distributed on the entire surface of the meat and rub it in while waiting for the smoker to reach the desired internal temperature. You can then place the cut of beef on the smoker's grill and close the door.
You want the meat to reach a 165° F internal temperature, and you’ll have to check on it periodically with a meat thermometer, so it doesn’t go past this limit. Users seem to think the ThermoPro TP03H is one of the most reliable and accurate meat thermometers available. Given the lock function, you won’t even have to leave the thermometer and your hand inside the smoker for longer than necessary.
If it’s a 3 lbs chuck roast, it will typically take around 5 hours to reach the 165° F internal temperature, but you’ll need to confirm that before taking further action. The exterior will also be pretty dark at this point. Take the meat out, wrap it in the butcher paper and put it back into the smoker.
Let it cook to a 195° F internal temperature. This part of the process will likely take an hour. Again, it’s essential to check the internal temperature rather than taking the meat out because the cooking time has elapsed. After removing the chuck roast, let it rest for 15-20 minutes before unwrapping it and cubing it into ¾” bits.
This is where the brown sugar and BBQ sauce comes in. Mix the meat and these two ingredients in a foil baking pan. Leave 2 tablespoons of the sugar and a similar size of BBQ sauce for later while the rest goes into the pan. You also need to toss it so that each cube of meat is well-coated.
The meat then goes right back into the smoker and cooks for an additional 1½-2 hours. You’ll know the meal is ready because the meat will be tender and the sauce will be bubbly. Remember, you still have some ingredients left.
Take out the pan, mix them in with the meat, and return the chuck roast to the grill one last time. After a few minutes, take it out and serve.