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Poor Man's Burnt Ends
Poor Man's Burnt Ends
Rated 3.7 stars by 127 users
Category
Beef
Servings
6
Prep Time
15 minutes
Cook Time
480 minutes
Have a craving for burnt ends but don’t have time for a brisket? These Poor Man’s Burnt Ends are perfect to fulfill that barbecue craving in half of the cook time! Made with chuck roast, these delicious Burnt Ends are juicy, tender and smoky and something the whole family will love!
Ingredients
-
1/2 cup
Pit Boss St. Louis Hickory & Brown Sugar BBQ Sauce
1/4 cup
Brown Sugar
3 pound
Chuck Roast
-
4 tablespoons
Pit Boss Sweet Rib Rub
Aluminum Foil
Disposable Aluminum Pan
Knife
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Pit Boss Classic Blend Hardwood Pellets
Dry brine a chuck roast with kosher salt the night before for more tender, flavorful meat. Sprinkle salt to taste over the roast, cover and refrigerate for 12 to 24 hours. Rinse and pat dry before applying rub the next day.
Your grill should be set within 200°F to 275°F. Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the meat is probe tender, this should be within an internal temperature of 195°F to 203°F.
SPECIAL TOOLS
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
HOW TO SMOKE A CHUCK ROAST
Directions
Fire up your Pit Boss Smoker and set the temperature to 275°F.
Season your chuck roast liberally on all sides with Sweet Rib Rub. Insert a temperature probe into the thickest part of the chuck roast and place the roast on the smoker.
Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the internal temperature is 195°F, about 1 hour.
Remove the wrapped roast from the smoker and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a disposable aluminum pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss to coat all the burnt ends with the sauce.
Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is thickened and the burnt ends are tender. Remove from the smoker and serve.
ENJOY!