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Poor Man's Burnt Ends
Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast.
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 5 minutes minutes
Servings 12
Calories 204 kcal
FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
Season the chuck on all sides with the rub and place onto the smoker.
Smoke until the internal temperature reaches 185 F.
Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
Remove the chuck roast from the foil and transfer to a cutting board.
Cut into 3/4" cubes and place into a disposable aluminum pan.
Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
Devour.
Calories: 204 kcal | Protein: 22 g | Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 92 mg | Potassium: 376 mg | Vitamin A: 15 IU | Calcium: 19 mg | Iron: 2 mg