SMOKED CHUCK ROAST BURNT ENDS
Burnt ends are traditionally made using the flat part of the brisket but today, we’re using Chuck Roast to make a Poor Man’s Burnt Ends. We’re going to smoke these chuck roasts low and slow to make burnt ends two ways, wet and dry. Watch this vid for all the details!
POOR MAN’S BURNT ENDS RECIPE VIDEO
Burnt ends are typically made with brisket but today, we’re using chuck roast – which most people think of as their momma’s stew meat….or trash meat…or poor man’s meat. It’s a tough cut and it’s gotta be cooked low & slow to make it tender. That’s why chuck roast is traditionally been used in pot roasts, crockpots and other stews.
If you try grilling this fast and hot like a Porterhouse Steak you’ll end up with what I call a Michelin Special. It will be chewy…so low and slow is the way to go and we’ll be smoking this chuck roast for up to 6 hours to make it tender and tasty.
SMOKED POOR MAN’S BURNT ENDS
As we mentioned, the idea of Poor Man’s Burnt ends comes from the old notion that Chuck Roast is cheap relative to other cuts, especially the brisket…..but that’s not really not true anymore. In many grocers, chuck roast can cost nearly the same as brisket.
If it’s the same cost, why use chuck roast then? Well, as my grandpap used to say, why don’t you try something new every once in awhile….you just might like it……here, try this whiskey!
Kidding of course, but the advantage of using chuck roast is the cut itself. It’s typically sold in 3 lb cuts so it’s much cheaper than buying a whole brisket, even though the brisket can be cheaper / pound. This smaller cut Chuck Roast is also advantageous, which helps 1) reduce cook time and 2) provides more surface area / lb than a brisket.
- 3 LBS Chuck Roast – Also known as Chuck Steaks
- Mustard – 2 to 3 TBSP / 3lb roast
- Big Tasty Steak Rub – 3 to 4 TBSP / 3 lb roast.
- 1/4 cup of your Favorite BBQ Sauce
- 2 TBSP Brown Sugar
- Coat steaks in mustard
- Cover steaks with Big Tasty Steak Rub. Can substitute your favorite seasoning. Reserve 1 TBSP is you are making wet burnt ends (below)
- Heat Smoker at 225 – 250. You can run the temp as high as 275 if needed for time but no higher. Remember, to create a smoke chamber in a weber kettle (as shown in the video), you will need to build the fire only on one side of the pit (not the middle).
- I typically use a fruit wood like apple for smoking but use whatever you prefer.
- Place the Chuck Steaks on the side OPPOSITE the fire. You’ll need indirect heat to create those crispy burnt ends.
- I place a grill safe probe in meat that monitors the temperature as it cooks.
- Will need to check fire and temp to maintain smoking temperature. I have this transmitter so I can know the temps from inside the house. Usually move wood or add chips every hour or so.
- Cook steaks until they reach an internal temperature of about 165 F. This will take about 1+ hours / lb.
- Remove steaks from the grill one they reach temp
- Next steps depend on whether you want your burnt ends “wet” with bbq sauce or “dry”
Dry Burnt Ends
- Wrap in foil and place back on the grill for another 1+ hours until it reaches an internal temperature of 205. You could place it in the oven instead (as shown in video).
- Remove after it reaches 205, cut into cubes and serve!
Wet Burnt Ends
- Cut smoked Chuck Roast into cubes.
- Add big tasty steak rub, brown sugar, and bbq sauce. On grill another 1-2 hours.
- Little bit of sauce and brown sugar OR rub and little bit of sauce
- Return to heat another 1-2 hours, covered.
- Serve and enjoy!
WET OR DRY POOR MANS BURNT ENDS
The best thing about smoked Chuck Roast Burnt Ends are the exterior of the surface which gets a crusty exterior known as the bark. There’s a ton of smokey flavor hiding in each bite and many people say it’s the best part.
I recently did a taste test and someone said they could eat the wet ends for breakfast, lunch and dinner. I like them too but I really prefer them without the sauce, so we made them both ways….like BK, have it your way!
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Meat and Peace.