Poor Man's Burnt Ends

hey everybody I'm chef tom with ATB be calm and this is poor man's burnt ends well today we're bringing you another one that you guys have been asking for there's a lot of requests out there what can i replicate burnt ends with without doing a whole brisket now the problem with getting burnings out of a brisket is a lot of time you got to buy the whole thing in order to get the point it's not super easy to source a point by itself and not point me is where you want to get the burnt ends out of so a lot of your 1 on how to save some money and this is one way you can do it to get something similar to burnt ends we've got a four pound chuck roast that we're gonna smoke just like a brisket on the comodo joe so really simple on the seasoning process here we're just going to start with a little binder which in this case is the cause looks amazing maple mustard give us something sticky for that rub to attach to little moisture on the surface as you can see the chuck roast has some decent marbling there's some fat running through there and so that's why if you're going to try and cheat and get some burnt ends out of something other than brisket this isn't a bad option next we're gonna hit it with a little bit of seasoning we're using our butts are smoking our beef rub this is just one of my favorite go-to beef ribs that I use on brisket all the time as far as trimming goes I'm not really doing anything beyond what the butchers already done for us nice big hunk of meat we make sure we get coverage with the rub and then let's just let that sit there while that rub attaches so like I said today we're smoking on the kamacho Joe classic 3 I've got a charcoal bed going already we've got the slow roller in place and I've stabilized that temperature at about 275 to 300 that's that window that we're gonna try and stay in today so before we throw the meat on I'm just gonna throw in a chunk of hickory wood to add some extra smoke we'll just Nestle that chunky Hickory right down there in the charcoal now if we decide to add some more wood here in a little bit we can always tip that up and we have a nice access point all right that hickory smoke is rolling now so to get our piece of meat on here so for now we're just cooking for color we're looking to build a bark on the outside of that chuck roast and once we have a really nice bark and a nice color on the outside we're gonna wrap it up so we can expedite that process of cooking and add a little bit more flavor to the wrap well guys our chuck roast has been smoking for three hours now Tim's just been holding steady right under 300 which is awesome and this thing looks really good come check it out I mean great looking bark in color especially around the edges I think we're ready to wrap it up so I'm gonna place this on a couple sheets of foil here we've got two down just in case we get a little puncture we're gonna add some braising liquid to the wrap gonna go with a quarter cup of beef stock that just keeps it nice and juicy in there and then we're going to do a quarter cup of big Rix original barbecue sauce to sweeten things up a little bit since we're headed toward burnt ends anyway and then we're just gonna get in here and wrap it up nice and tight take it back to the grill check the cold bed and it's looking good so we're just going to close it back up and let it keep it rolling at 300 so it's been another hour now that the chuck roast has been wrapped up on the grill it's tipping at about 2:05 and starting to feel pretty tender so come check this out we're gonna give it a probe well let's open this up it smells awesome oh yeah so not a lot of resistance that means a lot of that fat that's been breaking down it's getting really tender so let's get this off of here and cube it up so essentially now we're just going to break this down into what we would think of as our burnt end cubes this one's a pretty meaty roast pretty thick we could probably go half on those these are gonna go back on the grill to finish up with the sauce you can see that there's still some fat running through there but it's starting to break down where it's got that nice squish to it now and I'm just gonna throw them right back in the foil with that liquid that's in there one thing about Chuck gross is you do have these areas where it's just pretty much all fat mmm and we'll hit one of those here in a minute yeah that one right there there's barely any meat on it but we'll throw it in there with the rest of it need around it so we're gonna add a little bit more of our big Rick's barbecue sauce and then we'll mix it with that liquid that's already in there to kind of coat everything yeah that's looking good and then we want to give these some more time on the grill just to kind of finish that cooking process but also to get a nice texture on the outside of each one of these cubes leave some surface area so we get some exposure to the heat all right guys it's been another 20 minutes or so these are looking pretty dang good I mean those are kind of looking like burn ins let's see give a little squish test oh yeah squishy all right that meats starting to shred apart I'd say we're good we just toss them around in that sauce to get them coated nice pile them up all right let's give it a try I don't not bad that tastes like I'm gonna taste like barbecue right the texts are different than a brisket I wouldn't say it's not really a burnin but it really is pretty good totally worth doing especially if you're looking to save a few bucks now on that note make sure you're checking prices because honestly sometimes I find brisket cheaper than I find Chuck and I know maybe you don't want to buy 15 pounds of meat at a time you'd rather buy four or five so from that standpoint it could make sense to do this from time to time the texture is a bit different like I definitely feel like it's the chuck roast texture it doesn't have the same intramuscular fat that a brisket point does which is really what makes that piece of meat so magical so my opinion is not bad maybe not a burn end but as far as barbecue goes that's some pretty tasty beef thank you guys so much for watching be sure to check out ATV be calm for all of the products featured in today's video we enjoyed the recipe hit that subscribe button and if you have any questions or comments so there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to 80 bvq comm slash the sauce all things BBQ where barbecue legends are made

Channel: allthingsbbq

Views: 390,731

Keywords: atbbq, atbbq.com, allthingsbbq, all things bbq, all things barbecue, bbq, barbecue, beef, chuck, roast, brisket, burnt ends, sauce, kamado joe, ceramic, grill, smoker, smoke, smoked, smoking, charcoal, lump, low and slow, low, slow, the sauce, chef tom

Id: gWClhxGtUGY

Length: 8min 1sec (481 seconds)

Published: Tue Jun 30 2020