Poor mans’s Burnt ends are just as good as the traditional Burnt Ends you get when smoking a brisket, but that are more affordable and easier to get. To do Poorman’s Burnt ends we are going to be using a Chuck Roast and smoking it like a brisket.
We are going to be using the Rubs & Sauces that we use on our Briskets to get that flavor into the Chuck Roast. We will be smoking this Chuck Roast on the Pellet Smoker at 300° until we hit around 165° internal temperature. At that point we will be wrapping the Chuck Roast with some butter and returning it the Pellet Smoker to continue to cook and break down the fibers inside the Chuck Roast.
When the Chuck Roast reaches an internal temperature of 214°. We are going to remove it from the Pellet Smoker and open it up to allow it to cool a little. Then, we are going to cube the Chuck Roast up into 1×1 cubes, add the sauces and return them to the pellet smoker to set the sauces.
When you remove them you will have mouthwatering Poor man’s Burnt Ends. These Poorman’s Burnt Ends will have just the right amount of smoky bark and savory sweetness to make everyone ask for more.
POOR MAN's BURNT ENDS
Equipment
- Pellet Smoker
Ingredients
- 4 lbs. Chuck Roast – Beef
- Rufus Teague - Steak Rub
- Blues Hogs – Bold & Beefy
- Big Poppa's Smokers - Little Louie's
- 2 tbsp Butter
- Rufus Teague – Touch o’ Heat
Instructions
- Trim off any silver skin from the Chuck Roast
- Apply a liberal amount of the Rufus Teague Steak Rub.
- Apply a Conservative amount of Blues Hogs – Bold & Beefy
- Apply a Conservative amount of Big Poppa's Smokers - Little Louie's
- Let it rest a few minutes in a cool place.
- Light the Pellet Smoker and get it to 300° and place the Chuck Roast on the grate
- 2 hours into the cook, remove the Chuck Roast and wrap in foil with the butter
- Return to the Pellet Smoker and continue to Grill.
- Remove from the Pellet Smoker when temp reaches 213°
- Allow the Chuck Roast to rest for 10 minutes.
- Drain the Juice from the Chuck Roast and set to the side
- Cut the Chuck Roast into 1x1 Cubes and Mix the Chuck Roast and the Rufus Teague Touch o’ Heat together to get a smooth consistency.
- Brush on a liberal amount of sauce to the Chuck Roast Cubes.
- Return to the Pellet Smoker to set the sauce
- Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.