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Thread: Poor Man's Burnt Ends ...

  1. #1
    In Remembrance Reverend Al's Avatar
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    Cool Poor Man's Burnt Ends ...

    Found this recipe online a few days ago and I haven't tried it yet, but it sure sounds like something that I should try sometime very soon! Makes my mouth water just thinking about it ...


    Poor Mans Burnt Ends

    Poor Mans Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.

    • 3 pound chuck roast
    • 1/2 cup BBQ sauce your favorite brand/recipe
    • 1/4 cup brown sugar
    • 2 Tablespoons brown sugar

    Simple Beef Rub

    • 1 Tablespoon coarse Kosher salt
    • 1 Tablespoon coarse ground black pepper
    • 1 Tablespoon garlic powder

    Instructions

    1. Preheat your smoker for indirect grilling at 275 degrees. Use hickory or oak wood for the most complementary smoke flavor.

    2. In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.

    3. Smoke the roast until the internal temperature reaches 165 degrees (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).

    4. Remove the wrapped roast from the grill and allow it to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.

    5. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.

    6. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. Stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread / buns with pickles and white onions.
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  2. #2
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    MaryB's Avatar
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    I smoke chuck often, it pulls like pork butt when tender and makes great sandwich meat.

  3. #3
    Boolit Master

    fiberoptik's Avatar
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    Quote Originally Posted by MaryB View Post
    I smoke chuck often, it pulls like pork butt when tender and makes great sandwich meat.
    I was totally thinking woodchuck!!!


    Sent from my iPhone using Tapatalk

  4. #4
    Boolit Master
    smokeywolf's Avatar
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    Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees
    If you choose to wrap in butcher paper, be sure and use the uncoated, not the coated stuff.
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  5. #5
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    Quote Originally Posted by fiberoptik View Post
    I was totally thinking woodchuck!!!


    Sent from my iPhone using Tapatalk
    Well smoked wood chuck is tasty... kind of like pork...

  6. #6
    Boolit Master



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    I will have to try this

  7. #7
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    WAAY to much sugar for my diabetic body! I'll just rub and smoke the chuck.
    Wayne the Shrink

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  8. #8
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    I love to smoke chucks with a 6.5 Grendel
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  9. #9
    In Remembrance Reverend Al's Avatar
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    Quote Originally Posted by Smoke4320 View Post
    I love to smoke chucks with a 6.5 Grendel
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  10. #10
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    We will be trying this.
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  11. #11
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    I've used a recipe from the Masterbuilt Electric Smoker FB Page for the burnt ends. Mighty tasty I must say!
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