Poor Mans Burnt Ends
Poor Mans Burnt Ends - By Mitch Hanson (@meat_man_mitch)
INSERT LAME STORY NOBODY CARES ABOUT RIGHT HERE PRETAINING TO POOR MANS BURNT ENDS…that was awful, now lets get move forward -
1 whole chuck roast
Musket powder of choice (would suggest red, black, brown – or combo all three)
Favorite BBQ sauce
Set smoker at 225 F. Rub down chuck roast with Mustard, any kind, cheap yellow works great. Season with Musket Powder, go heavy on the seasonings. If you are using any color other than black, be sure to cover the roast, then go over it once more with black (this will give you that extra burnt crunch). Put it on your smoker at 225 F until it reaches an internal temp of 165 F (give or take 2 hours) Wrap at 165 F internal temp and put back on the smoker until the internal temp reads 195 F.
While waiting for the temperature to hit 195, in a sauce pan, add about 1-1/2 – 2 cups of your favorite BBQ sauce along with a few tablespoons of butter. This is all preference of course, you can add as much or as little as you like depending on how saucy you want it or how large your roast is. Once that melts down, reduce heat and keep warm.
Once 195 F is reached, pull off the roast and cube up pieces into large burnt end type servings (I usually just go 1’’ x 1’’ give or take). I then dip the cubes into the warm, not hot, butter/bbq sauce mix and place in an aluminum pan that has been greased. Once placed, drizzle a little more sauce all over the top, add some beef broth to the pan, just a little (optional) cover with foil and place back on the smoker for an additional hour.