Name: Poor Mans Burnt Ends - Cowboy Kent Rollins
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6-8
Ingredients: 2 tablespoons coarse ground black pepper; 2 tablespoons sea salt; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; 2 teaspoons dried oregano; 2 teaspoons chili powder; 2 tablespoons Kent’s Rib Rub optional; 1 3-4 lb. chuck roast; ¾ cup beef broth; 4 tablespoons Worcestershire sauce; 1 1/2 cups Kent’s Red River Mud BBQ sauce or your favorite blend

Poor Mans Burnt Ends - Cowboy Kent Rollins

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Author:

Kent Rollins

Servings

6-8

Prep Time

20 minutes

Cook Time

4 hours

Poor Man's Burnt Ends - Make Burnt Ends from a chuck roast!

Cook Mode

Ingredients

2 tablespoons coarse ground black pepper
2 tablespoons sea salt
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons chili powder
2 tablespoons Kent’s Rib Rub optional
1 3-4 lb. chuck roast
¾ cup beef broth
4 tablespoons Worcestershire sauce
1 1/2 cups Kent’s Red River Mud BBQ sauce or your favorite blend

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Directions

Preheat the smoker/grill to 275 degrees F. Rake all the coals to one side, for indirect heat cooking.
Combine all the dry seasonings in a small bowl.Cut the chuck roast into about 1 inch cubes and place in a large bowl. Generously season the roast chunks well on all sides with the seasoning mix.
Place the pieces on a raised wire rack, and arrange so they aren’t touching. Place the wire rack on the smoker/grill over the indirect heat side. Add 2 chunks of your favorite smoking wood, I prefer cherry and hickory.
Shut the lid and cook for about 1 ½ to 2 hours, or until the internal temperature of the meat is 170 degrees F.Remove the meat from the smoker and place in a foil pan.
In a small bowl, whisk together the beef broth, Worcestershire sauce and BBQ sauce. Poor over the meat and toss to evenly coat. Cover the pan with tinfoil. Place back on the indirect heat side and continue cooking for 1 ½ to 2 hours, or until the ends are tender. Serve warm.