Poor Mans Burnt Ends - One of my all-time favourite things to eat is Brisket Burnt Ends. Chuck Roast Burnt Ends give you the same flavour for a fraction of the cost. Smoked chuck roast just like you would a brisket - infusing that deep bark yet tenderness in each bite. What's even better? You get barky goodness with each and every bite. Give this Poor Mans Burnt End recipe a try the next time you have a craving.
BRISKET vs. CHUCK ROAST BURNT ENDS
Why do burnt ends using a chuck roast over a brisket? Most people will say is it way more economical but dollar for dollar they are almost the same in caparison. The only reason why it is more feasible is that the weight per lb is extremely lower - hence why cheaper to purchase.
WHAT ARE BURNT ENDS?
Burnt ends are typically bite-sized - smoked infused - barky goodness produced by a brisket or pork belly. They are smoked infused barky/crusty bites that are usually drenched in sauce. Fully rendered down meat - with maximized bark - smothered in BBQ sauce.
CHUCK ROAST BURNT ENDS
PREP TIME: 5 Minutes
GRILL TIME: 6-8 Hours (Approximately)
GRILL TEMP: 225 Degrees
INTERNAL TEMP: 200 Degrees
I N G R E D I E N T S
Chuck Roast
Mustard
Beef Rub
BBQ Sauce
Onions (Optional)
WHAT YOU'LL NEED
PELLET SMOKER
(I used my Louisiana Grills Founders Series 1200 )
PELLETS
(I used my Whiskey Barrel Pellets by Louisiana Grills)
RUB
(I used "Black Label Rub" by Louisiana Grills )
BUTCHER PAPER
(I used butcher paper by Pitboss Grills)
BBQ SAUCE
(I used, Maple Bourbon by Junior and Kids BBQ Sauce)
THE PREP
Preheat your pellet smoker to 225 degrees. In the meantime prepare your smoked chuck roast by smothering all sides in your mustard binder. You won't taste the mustard in this smoked chuck roast it is only used to help adhere the rub to the beef. I used "Black Label Rub" by Louisiana Grills and coated all sides evenly.
THE COOK
Once your pellet grill has preheated (I used my Louisiana Grills Founders Series 1200) place your smoked chuck roast on your grill directly. You can place a small water pan for moisture alongside if you like optional.
For these chuck roast burnt ends you want to cook your smoked chuck roast just like a brisket. The fats need to render in the same fashion, and most importantly, you want optimized bark. This cook will take at least 5-6 hours minimum up to 8 hours depending on the size. Once your beautiful smoked chuck roast reaches an internal temperature of 165 degrees you wrap it in butcher paper (I used Pitboss Grills butcher paper). After tightly wrapping, place back on the grill for another hour or until internal of 190 degrees.
Now it's time for the fun part of this chuck roast burnt end recipe. Slice and dice this smoked chuck roast into 2 cubes. Placed them in a roasting pan with onions, and smother with your favourite BBQ sauce. I used "Maple Bourbon, by Junior and the Kid". Use a brush to brush the sauce on because this is one tender smoked chuck roast. Place back on the grill and let the BBQ sauce caramelize for another 45 minutes.
EAT THIS DELICIOUSNESS IMMEDIATELY!!
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