Poor Man's Burnt Ends
If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.
- Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.
- Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.
- When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.
- Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.
- Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.
- Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.
- Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.
With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.
- Remove the Poor Man’s Burnt Ends from the grill and serve warm.
You might also enjoy: Pork Belly Burnt Ends
- Serving Size
- 4 oz
- per serving
- 7 grams
- 180 grams
- 45 grams
- 633 milligrams