Poor Man's Burnt Ends (Smoked Chuck Roast) - Armadillo Pepper

Poor Man's Burnt Ends (Smoked Chuck Roast)

February 06, 2017

Today, we are making Poor Man’s Burnt Ends. Traditional burnt ends are made with the brisket point, but we are using a less expensive chuck roast and it turns out just as tasty.

Ingredients

Evan Williams Hickory BBQ Sauce

Instructions

The evening before, apply the Kosher salt to each side of the chuck roast, loosely cover with plasic wrap and then let rest in the refrigerator overnight.

The next day, season the chuck roast with your favorite beef seasoning. I used Oakridge BBQ Black OPs Brisket Rub.

OAKRIDGE BBQ SIGNATURE EDITION BLACK OPS BRISKET RUB

Heat your smoker to 235 - 240 degrees F. For this smoke, I used Mesquite wood chips. Place the chuck roast in the smoker and cook the roast until the internal temperature reaches 165 to 170 degrees F (this took 5 hours in my Masterbuilt smoker). Remove from the smoker and let rest for about 15 minutes or until cool enough to handle.

Cut the roast into 1” cubes and then place in a disposable foil pan. Pour the BBQ sauce on the roast pieces, mix well and cover with foil.

Place the roast (in the pan) back in the Masterbuilt Smoker and continue cooking for 2:45 to 3 hours.

Remove the roast from the Masterbuilt and allow to rest for 15 minutes. You should be able to pull the roast apart easily with your fingers.

For the complete step-by-step recipe, watch our Poor Man's Burnt Ends video.





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