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Chuck roast burnt ends, commonly known as poor man’s burnt ends, delivers the delicious taste of slow smoked BBQ at an affordable price.
Chuck Roast Burnt Ends
Slice, season, smoke and slather. Chuck roast burnt ends are an affordable alternative to the traditional brisket burnt ends or the increasingly popular pork belly burnt ends.
Traditional burnt ends are cubed up pieces of meat cut from the point of a brisket. Since briskets are sold in such large cuts of meat at high prices, it is more affordable to use chuck roast to get the job done. The prices per pound may be close but the inability to get brisket in small servings make chuck roast the more realistic approach.
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How To Cook Burnt Ends Chuck Roast.
Time to fire up your smoker! This recipe starts with chopping your chuck roast into 1 in x 1 in pieces. Make sure you use a cutting board and a sharp knife.
Next, you’ll want to coat your cubed meat with yellow mustard and then season liberally. The yellow mustard helps your seasoning adhere evenly and creates a flavorful bark on your meat.
Once meat is seasoned, carefully line up each piece directly on your smoker or on a wire grill rack. Smoke about 2.5 hours or until the internal temperature reaches 165 degrees.
Now it’s time to remove the meat, place on foil and add the butter and sauce. Once complete, add back to the smoker at 300 degrees and cook until internal temperature reaches 205 degrees or about 1.5 hours.
We used Kroger Charred Ends BBQ Sauce. Since this isn’t available to everyone, try your favorite such as Pit Boss Memphis BBQ Sauce
Chuck Roast Burnt Ends
- 3 – 4 lb chuck roast
- yellow mustard
- grilling seasoning
- BBQ Sauce
- Turn on smoker and set to smoke setting (180 degrees)
- Slice chuck roast into 1 inch cubes. Place in a bowl and drizzle mustard on top. Toss to coat.
- Liberally add your seasoning to chuck roast and toss ensuring all sides are covered.
- Place cubed meat on wire rack leaving space between each piece. Transfer to smoker. You can also place the meat directly on the smoker.
- Smoke until internal temperature reaches 165 degrees, about 2.5 hours.
- Remove from smoker and adjust smoker temperature to 300 degrees.
- Add the cubes of meat to a sheet of aluminum foil.
- Cut 2 tbsp of butter into quarters and place on top of meat. Add sauce. Wrap the meat, sauce and butter in another sheet of aluminum foil ensuring it will not leak.
- Return meat to smoker in aluminum foil & cook for 1.5 hours or until around 205 degrees.
- Remove from smoker, let rest about 15 minutes and serve. Store in an air tight container in the refrigerator.
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