For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends – also called “Poor Man’s Burnt Ends”.
- Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
- Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.
- Place the racks in the smoker and cook for 1 1/2 – 2 hours.
- Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
- Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
- Remove from pan and serve.
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Chuck Roast Burnt Ends RecipeFor this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different. I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides. Each burnt end portion gets seasoned with a little Killer Hogs The BBQ Rub and Killer Hogs TX Brisket. Then I placed them on a wire Chicken Rack to make moving them around easier. They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender. Place each piece in an aluminum pan and cover with a mixture of 1 cup Killer Hogs The BBQ Sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours. At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure. Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter. These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Chuck Roast Burnt Ends
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