Poor Man’s Burnt Ends

Cook Time

480 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

15 mins

Servings

6



Ingredients


1/2 cup BBQ Sauce

1/4 cup Brown Sugar

3 pound Chuck Roast

4 tablespoons Pit Boss Sweet Heat Rub



Cooking Instructions


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!

How to Smoke a Chuck Roast

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.

Note: It is recommended to use Classic Hardwood Pellets with this recipe.

This recipe uses Pit Boss Sweet Rib Rub seasoning.

  1. Fire up your Pit Boss Smoker and set the temperature to 275°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Special Tools


  • Aluminum Foil
  • Disposable Aluminum Pan
  • Knife


Bigger. Hotter. Heavier. Tip


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.



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