Poor Man’s Burnt Ends
Burnt Brisket Ends are one of the most delicious barbecue methods out there these days, but brisket itself can be awfully pricey for questionable quality. For this recipe, find a really good marbled chuck roast, and I’ll help you turn it in to the perfect burnt end. Perfect smoke flavor, seasoning, and caramelization at 1/4-1/3 of the cost of a brisket – and with no waste. You have to give this a try!
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Making Burnt Ends With a Chuck Roast
Take a look at this chuck roast – notice that it has a lot of good fat marbled throughout? That’s what you’re looking for.
Dice the chuck roast into 1 inch cubes, and rub them all over with seasonings. Arrange them on a wire rack and make sure they aren’t touching each other. While on the wire rack, the smoke will penetrate all sides of the meat and create that delicious caramelization all over that makes a burnt end delicious.
Use in this Recipe
Smoke the meat for about two hours. I’m using hardwood lump coals and some chunks of cherry wood to get a good base flavor before we glaze the burnt ends. If you’re using a grill, move the coals over to one side and smoke the meat on the indirect heat side of the grill – the side without the coals. Cook until the internal temperature is 170 degrees.
Poor Man’s Burnt Ends – The Glaze
The most memorable part of a good burnt end is the crispy burnt edges, glazed with a sweet and spicy sauce that has caramelized among the delicious flavor of the smoke. It’s an art, a flavor that you’ll go back for again and again, because it stands out as an extraordinary meld of flavors and textures that are unforgettable.
Remove the burnt ends from the smoker but keep the temperature up on the smoker or grill. Place the burnt ends in a foil pan or fireproof roaster and pour the glaze mix over the meat. Toss well, cover with foil, and place back over the indirect heat for another two hours or so.
When the mixture of burnt and crispy is just right and the meat is tender, serve hot. The glaze should be caramelized and sticky. Bring the napkins or, if you want to get full on fancy, put toothpicks on ’em. Either way, get those things on the table because people are going to have smelled that delicious scent from the smoker for about four hours at this point and they’re hungry!
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Poor Man’s Burnt Ends – Cowboy Kent Rollins
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
Instructions
- 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.