Poor Man’s Burnt Ends
Poor Man’s Burnt Ends
- 1 Chuck Roast
- 3-4 Tbsp Beef Dry Rub Pick your Favorite
- 1/4 Cup BBQ Sauce
- 2 tsp Apple Cider Vinegar
- 1 Cup BBQ Sauce
- Preheat your smoker to 225-250 degrees F
- Apply a liberal layer of the beef rub to the outside of the chuck roast. Place the roast directly on the grill grates. Let the roast smoke until it reaches an internal temperature of about 165 degrees F.
- Place the roast on a double sheet of aluminum foil. Mix 1/4 cup of BBQ sauce with 2 tsp of apple cider vinegar in a small bowl. Pour the mixture over the top of the roast. Wrap the roast tight with the foil, and return to the smoker. Let smoke until it reaches an internal temperature of 195 degrees F.
- Remove the roast from the smoker. Let sit in the foil for 5-10 minutes. Cube the roast up into about 3/4 inch chunks. Pour the remaining BBQ sauce over the chunks of roast. Carefully toss the chunks of roast in the sauce. Leave them in the foil. Return the foil with the chunks of beef to the smoker. Leave the foil open so the sauce can tack up on the meat.
- Leave the pieces of roast on the smoker for 30-60 minutes, or until the chunks become tender enough to pull apart with your fingers. Let cool for 5-10 minutes. Enjoy!
Have you ever had one of those dishes that you just couldn’t stop thinking about? I know I have. This recipe is definitely one of those dishes that my brain is not going to be able to let go of. Not only is it a super easy recipe, it is a delicious recipe. All you need is some chuck roast, beef rub, apple cider vinegar, and your favorite BBQ sauce.
Traditional burnt ends are made from the point of a brisket. Not all of us can afford to cook up a brisket every week, and a lot of us are only feeding a couple people at a time. That makes brisket a little impractical at times. A way around that if you still want burnt ends, is to use chuck roast. Sure, chuck roast is generally more expensive per pound, but it is also a lot smaller. This means that you spend a lot less money by being able to buy a smaller cut.
As far as the process of making these is concerned, it’s as easy as can be. Just season that roast up, throw it on the smoker, and cook it just like a brisket. When that chuck gets up to an internal temperature of about 195, pull it off the smoker, cube it up, toss it in sauce, and put it back on the smoker. Let it go until it starts to fall apart at about 205 degrees internal temperature. There’s not a lot to it, but it is one of the most addicting foods out there. Throw this one down on a weekend, and enjoy!