How to Make Poor Man's Burnt Ends: Smoked Beef Chuck Roast

how you doing I'm Darren with smoked barbecue source and today we are talking Poor Man's burnt ends now typical burnt ends come from the point of the brisket and that can be pretty expensive to go ahead and buy a point or a whole brisket just to cook up some burnt ends so a chuck roast is a great alternative to cook up some fantastic tender juicy Poor Man's burnt ends and I'm going to show you exactly how we're going to be doing it today so one thing is for sure that these poor men burnt ends are going to have you feeling Rich so let's show you how we're going to go ahead and prep these up and get them on the kamado we're going to be running at 250 to 275 degrees today and they're going to be absolutely fantastic so let's get these prepped up and get them on the kamado all right so the prep on these poor man's burnt ends is very simple we have about a three pound chuck roast I'm just going to go over a few of the ingredients we're going to be using we're going to be using our pit Masters pick which is a nice all-purpose rub it's going to add a little bit of sweet heat to this and then of course we're going to go with our beef rub which this is beef so it's going to go fantastic with that and we're going to be finishing these poor man's burnt ends off with our sweet barbecue sauce now this is about a three pound chuck roast and I have my smoke kitchen boning knife here everything that you see here is going to be available down below there'll be a link for everything so what we're going to do is we are just going to cube this up into about one inch pieces and look how nice that knife Cuts I mean that is beautiful look at that right there so we'll just go ahead and get these into strips and then we'll Cube them up all right so I have them all cubed up here they're looking good we want to keep them all about the same size so they cook evenly the first rub we're coming in with is the beef rub we're just going to give a nice healthy dose of that that's going to be our primary rub on here and you can go pretty heavy these are thick chunks and they're going to be absolutely fantastic here just going to kind of toss these around here a little bit come back in hit it some more don't be afraid of going too heavy on here these are big chunks they can handle these extra seasoning all right the next rub we're coming in with is the pit Masters pick like I said this is just a nice sweet heat balanced rub it's going to provide a really nice flavor on these poor man burnt ends all right so now that we have these all seasoned up I'm just going to go ahead and transfer them to a wire rack and this is just going to make it easier to transport out to the cooker we're going to be able to space everything out evenly if we need to rotate it all for cooking this is just going to make the process extremely simple plus after you're done with this it allows you to be able to touch up your rub and not have to move these again so pretty convenient there all right now that I've transferred these over to the wire rack I'm just going to hit them one more time take care of any touch-up spots that I need from when I was handling them and I will not have to touch these individual pieces again until this rub is set and it is time to wrap so I'm just going to go over it with each rub one more time get a lot of nice flavors on there and that is looking fantastic we are going to get these out to the kamado which is running between 250 and 275 degrees and we're going to let these things get a nice bath in the hickory smoke so I will meet you out at the kamado all right so we have the kamado running at approximately 250 degrees right now we're going to go ahead and get our poor man burnt ends on and like I said super easy transport with this makes it really nice to just go ahead and get these right on the cooker like so these are looking beautiful we're going to let these go for about an hour we'll come back and check them see if they need a spritz but a couple chunks of hickory wood on there just going to get a nice smoke bath we will see you in one hour all right it has been one hour we're gonna go ahead and check on these and look at that color these are looking absolutely fantastic I'm just going to come in and give them a little bit of a spritz now that the rub is set up on here just get a little moisture in there keep them nice and hydrated you can use a spritz bottle if you have one I just like using these because then you're not spraying everything you're just getting it on the pieces that you want and like always the full recipe will be linked down below to the website and that is looking awesome I'm going to do this about every 30 to 45 minutes until it's time to wrap I'll bring you back and let you know how long it's been when it's time to wrap but I'm guessing probably about another hour we'll be sitting at that 165 to 170 we'll get these wrapped up get them nice and tender all right so it has been another hour I went ahead and tempt these there reading at about 175 degrees internally you can see they are looking absolutely fantastic now we're going to go ahead and get these wrapped up and I'll show you that process right now all right so I have an aluminum pan it's a half pan I'm just going to go ahead and get these poor man's burnt ends in there you can see we have a wonderful color on here we'll get all these in the pan next we're going to come in with a few pads of butter then we're going to come in with a little bit of that honey for the money just adding a little bit of sweetness to balance these Savory bites out and then the barbecue sauce at the end will add a little bit more sweetness you can put some brown sugar in here if you like them sweeter but I don't like my beef overly sweet so we'll go ahead and get these wrapped up now we'll get them right back on the pit we're going to set a timer for another hour still running at that 250 to 275. we'll come back in an hour checking for tenderness they should be done I'll show you how to get them Sauced up finish them up and you'll be feeling rich with these poor man's burnt out all right so it has been one hour we're going to go ahead and check these for doneness I'm going to open these up look how beautiful those look those look absolutely fantastic great color on there it's going to take a temperature reading here sitting at about 209 to 10 somewhere in there so they're probing like they should be good but we're going to go ahead and just check right here and they still feel a little bit tight so I'll check a couple more this one still a little tight so I'm gonna let these go for about another 15 minutes we'll come back and check them this one's done you can tell right here so this is going to be a sample one but some of these bigger ones we're going to let them go for about another 15 minutes so the temperature's looking good but you really want to kind of go by feel on these and make sure that they're nice and tender so I'm going to get these covered back up get them in there let them get tender then we'll sauce them and they'll be time to eat all right so it's been another 15-20 minutes I'm going to go ahead and check these for doneness and I can tell right now that these are tender as can be if I were to squish this hard it would just fall apart and that is what you want out of your poor man's burnt ends so at this point we're going to go ahead and get some sauce on them and like I said the sauce we're going to be using today is our smoke kitchen sweet barbecue and that's the reason why I didn't put any brown sugar in there because there's enough sugar and everything else in this sauce that is going to give a great flavor to these poor man's burnt ends so I'm just going to drizzle some on like so and now I'm just going to give them a quick toss so they're evenly coated with this sauce and this butter and everything else all this goodness that was in this pan this honey all the renderings from the b-fat and these are looking fantastic already just look at these oh those are looking perfect just look at the color on that I mean absolutely fantastic so I'm going to get this foil off and now at this point these are going to go back on the cooker for about 15-20 minutes just to tack this sauce up and get a nice glaze on them so I'm gonna get these back on I'll bring you back in 15-20 minutes and we're going to jump in and do a taste test and I cannot wait because they smell absolutely phenomenal all right guys you can see we have our beautiful pile of poor man's burnt ends here I can't wait to try them it is go time I'm gonna grab this one right here so tender so tacky from that sauce cheers guys we absolutely nailed this cook today these are fantastic they're juicy they're tender they're Smoky they're sweet they're so balanced so delicious I'm going in for one more absolutely fantastic guys I'm Darren with smoked barbecue Source I hope you enjoyed today's video like I said everything I use to make these poor man's burnt ends will be in the description down below as well as a link to the website which has the full recipe so until the next video go smoke something delicious

Channel: Smoked BBQ Source

Views: 15,983

Keywords: poor mans burnt ends, burnt ends, burnt ends chuck roast, chuck roast, chuck roast burnt ends, chuck roast recipe, smoked burnt ends, smoked burnt, smoked burnt ends chuck roast, burnt ends kamado, burnt ends recipe, burnt ends recipe smoker, bbq burnt ends, bbq burnt ends with chuck roast, barbeque burnt ends, bbq chuck roast, barbeque chuck roast

Id: tK1SeTa2yHE

Length: 8min 32sec (512 seconds)

Published: Thu May 18 2023