burnt ends

For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends - also called "Poor Man's Burnt Ends".

Chuck Roast Burnt Ends Recipe

chuck roast 3lbs

Tablespoons Killer Hogs The BBQ Rub

Tablespoons Killer Hogs TX Brisket Rub

Killer Hogs The BBQ Sauce

beef broth

Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor

Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.

Place the racks in the smoker and cook for 1 1/2 &#8211; 2 hours.

Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit

Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.

So Malcolm claimed this was not as good as regular burnt ends but I'll take this over Brisket ones any  day! Prep and cook time was easy and I made a double batch thinking it was about three days meals but served over toasted buns with dill pickles, horseradish mustard, and Japanese mayo, the double batch disappeared over night!

I also want to give a big shout out to Killer Hogs BBQ sauce.  I never buy sauces or rubs, preferring to make them myself. But, I gave this a try and I can see why  it has won awards. Just ordered another box o' bottles!

I love that I didn't have to get up with the sun to have burnt ends! My wife doesn't like the fattiness with brisket and she thought these came out better. I'm not of that opinion but I'll definitely make this again.

Turned out great. I tweaked the recipe a bit though. Malcom said that there just wasn't as much "fat" compared to brisket, so I added a stick of butter into the aluminum pan for the last two hours. Definitely will do this one again!

https://www.youtube.com/watch?v=qHLTtExMzr4

Poor Man Burnt Ends from a Chuck Roast – How to turn Chuck Roast into Burnt Ends

#chuckroastburntends #burntends #howtobbqright
 
Chuck Roast Burnt Ends

WHAT MALCOM USED IN THIS RECIPE:
- Chuck Roast sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
 
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different. 

I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides. 

Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier. 

They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender. 

Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours. 

At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure. 

Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter. 

These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end. 

Chuck Roast Burnt Ends Ingredients 
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub 
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth

Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor  
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub. 
Place each piece of chuck roast on raised cooking rack allowing space around each piece. 
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours. 
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit 
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done. 
6. Remove from pan and serve.
 
Connect With Malcom Reed: 
http://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
T - https://twitter.com/howtobbqright
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Chuck Roast Burnt Ends

This recipe for burnt ends is tender cubes of brisket coated in BBQ sauce, then cooked until caramelized. The most delicious way to enjoy brisket, burnt ends are the perfect main course or appetizer option!

Burnt Ends

8-13 lb brisket

BBQ spice rub (enough

BBQ sauce sauce

Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.

Completely cover the brisket in BBQ rub.

Cover the meat and refrigerate it for 10-12 hours.

Preheat the smoker to 250 degrees F.

Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.

Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 190 degrees F. This make take up to 8 hours.

Remove the meat from the smoker, take the meat out of the wrapping and let it rest for 15 minutes.

Cut up the meat into 1/2 inch cubes.

Coat the cubes of meat with a mixture of 1/2 cup BBQ sauce and all of the pan drippings. It should be enough to completely coat the burnt ends. Use more BBQ sauce if needed.

Place the cubes uncovered into the smoker and cook for 45 minutes. Leave the temperature at 250 degrees F or bump up the temperature to 275 degrees F for a darker coating.

Remove the burnt ends from the smoker and serve.

These Pork Belly Burnt Ends are the ultimate meat candy treat. Irresistible, juicy bites of pork belly (the same meat that’s used to make bacon) are rubbed in Pit Boss Blackened Sriracha Rub, smoked low and slow, and tossed in a buttery BBQ sauce spiked with honey. As the fat renders down and the meat tenderizes, the outside caramelizes until crisp and succulent. Eat them alone as an appetizer, or use them in tacos, nachos, sandwiches, and more.&amp;nbsp;What is Pork Belly?&amp;nbsp;Pork belly is where bacon comes from and who doesn’t love bacon? Bacon is pork belly that has been cured with salt and other seasonings, pre-cooked and then sliced. When you buy pork belly from the store you have the option to make your own bacon or you can create delicious treats like these Pork Belly Burnt Ends.&amp;nbsp;&amp;nbsp;Wood Pellet Recommendation&amp;nbsp;For a subtle, tart like smoky flavor, we recommend using our Cherry Hardwood Pellets with this recipe.&amp;nbsp;&amp;nbsp;Note: This recipe uses Pit Boss Blackened Sriracha Rub.&amp;nbsp;&amp;nbsp;

Pork Belly Burnt Ends

BBQ Sauce

tbsp Butter, Melted

Honey

tbsp Olive Oil

TT Pit Boss Blackened Sriracha Rub

lbs Pork Belly, skin removed

Fire up your Pit Boss Platinum Series Lockhart and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.

Cut pork belly into 2-inch cubes and place into a large mixing bowl. 

Drizzle olive oil over pork belly, then generously season with Blackened Sriracha.

Transfer seasoned pork belly to a wire rack and place on the grill grate. Cook for 3 hours. 

Remove the pork belly from the wire rack and transfer into a foil-lined aluminum pan or disposable foil pan.  

Whisk together BBQ sauce, melted butter, and honey, then pour mixture over pork. 

Toss to coat, then cover the pan with aluminum foil and return to the grill rack.

Cook for another 1 to 1 ½ hours, until the internal temperature reaches 200° F. 

Remove the foil, transfer pork belly to a cast iron skillet and place in the center of the grill. 

Open the sear slide and continue cooking for another 5 to 7 minutes, turning halfway, to crisp up the pork. 

Remove pork belly from the grill, and serve warm. 

Burnt ends are typically made from the thicker portion of the brisket, which makes for some flavorful and super tender burnt ends. These things are packed with an intense smoke flavor after cooking over wood for 15 hours. Then they are caramelized in a tangy, sweet Kansas City-style barbecue sauce.

Smoked Brisket Burnt Ends

brisket point

brown sugar

smoked paprika

onion powder

garlic powder

oregano

salt

black pepper

cumin

chili powder

cayenne pepper

ketchup

apple cider vinegar

tbsp honey

Worcestershire

tbsp smoked paprika

dry mustard

pepper

tsp chili powder

Preheat

Preheat your smoker to 225°F using your favorite wood. I use a competition blend by Pit Boss.

Separate

Separate the point from the flat by running your knife between the two muscles.

Trim

Trim any hard fat and tough pieces from the brisket and remove any silver skin.

Trim the soft fat, called the fat cap, down to about 1/4&quot; thick.

Coat

Put the barbecue spice blend rub on the brisket and coat it entirely all the around.

Smoke

Place the brisket on the smoker and cook until the internal temperature reaches 160°F. This should take about 8-10 hours. Expert Tip: Spritz with about 1 cup of apple cider vinegar or apple juice every hour.

Wrap

When the internal temperature reaches 165°F, wrap tightly in butcher paper and smoke until the internal temperature reaches 195°F. This will take about another 2-3 hours.

Remove the brisket and unwrap the butcher paper, being sure to catch the juices into an aluminum baking pan. Cut the brisket into 1&quot; cubes.

Baste

Place the cubed brisket into the aluminum pan and toss it with the Kansas City-style BBQ sauce. Sprinkle the brown sugar on top. Be sure to work quickly to prevent the brisket from cooling too much.

Caramelize

Set the uncovered pan on the smoker at 225°F for another 1-2 hours or until the juices are caramelized.

Remove

Remove from the smoker and enjoy, cheers!

If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.

Poor Man's Burnt Ends

chuck

Kozlik’s Amazing Maple Mustard

R Butts R Smokin’ R Beef Rub

Big Rick’s Original BBQ Sauce

Big Rick’s Original Bar-B-Q Sauce

beef stock

Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.

Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.

When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.

Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.

Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.

Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.

Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.

With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.

Remove the Poor Man’s Burnt Ends from the grill and serve warm.

https://www.youtube.com/watch?v=gWClhxGtUGY

Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill & smokes a chuck roast in the brisket burnt ends style to create Poor Man's Burnt Ends!

Smoked in just 90 minutes, this take on barbecue hot dogs is sweet, spicy and a classic party appetizer.

Smoked Hot Dog Burnt Ends

pack hot dogs

BBQ sauce

tbsp butter

tbsp mustard

dry rub

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking/indirect grilling.

Use a basting brush to apply the mustard to the hot dogs, covering in a thin layer. Sprinkle dry rub over hot dogs, with mustard acting as an adhesive.

Place hot dogs on smoker grates. Smoke for one hour.

Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces.

Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon.

Place the pan or tray back in the smoker. Increase temperature to 350°F-400°F (176°C-204°C). Cook for a further 20 minutes, or until the butter has completely melted, and sugar has caramelized on top.

Remove from smoker. Apply more BBQ sauce on top if needed. Serve and enjoy.

Lane's Spellbound Hot Rub

Lane's Lil Spicy BBQ Sauce

4lb+ Pork Belly (No Skin)

butter

Brown Sugar

Heat your smoker/grill/oven up to 275 degrees (Indirect heat)

Slice the pork belly into 1 to 1 1/2 inch cubes and season with Lane&#39;s Spellbound Hot rub

Place on a rack and on to the smoker/grill/oven and cook for 2 hours (we used Cherry wood for smoke)

Remove from rack and place in an aluminum pan. Add 1 cup Lil Spicy BBQ sauce and mix together. Sprinkle brown sugar over top, add more Spellbound Hot if desired, and add pats of butter all over the top.

Back to the smoker, grill, oven for an 1 hour or until the cubes reach 200 degrees internal temp. Remove and enjoy

Chuck Roast Burnt Ends could also be known as little nuggets of &quot;meat candy&quot;, enjoy as is or as tacos or sandwiches

chuck roast

olive oil

kosher salt, pepper

honey

Tbsps butter

Trim some of the thicker pieces of fat from the chuck roast and cut into 1 to 2 inch cubes.

Put the chuck roast cubes in a large bowl and add the olive oil, brown sugar, BBQ seasoning, kosher salt, and pepper. Toss until evenly coated.

Set the smoker to 225 degrees, place the chuck roast bites on the smoker grates for 2 hours, flipping them halfway through.

Remove the chuck roast bites and place in a 9x13 foil pan. Add the BBQ sauce, honey, and butter. Toss until evenly combined and cover with foil.

Place the covered foil pan back onto the smoker at 225 degrees for 1 1/2 to 2 more hours.

Hot Dog Burnt Ends

mustard

liquid smoke

paprika

brown sugar, divided

Lightly grease a 9x13-inch baking dish and preheat oven to 300 degrees F.

Slice hot dogs into thirds or quarters (depends on the length of the hot dog brand) and place in the prepared dish.

Top hot dogs with BBQ sauce, mustard, and liquid smoke, then toss to coat.

In a small dish, combine remaining dry ingredients, reserving ¼ cup of the brown sugar for later.

Bake for 1 hour, tossing halfway through.

Remove dish from oven and sprinkle remaining ¼ cup brown sugar on top. Increase the oven temperature to 400 degrees and bake for another 10-15 minutes or until starting to brown.

Serve warm with your favorite deli salads.

Turn leftover brisket burnt ends into a Southern-style showstopper! Pile them high on crispy crostini with creamy pimento cheese, a drizzle of warm BBQ sauce, and a zesty pickle on top for the ultimate appetizer flavor bomb.

Leftover Brisket Burnt Ends Crostini with Pimento Cheese Recipe

brisket burnt ends, chopped and warmed

pimento cheese spread

Warmed BBQ Sauce

Thyme Leaves

To your prepared crostini, spread on some softened Pimento Cheese Spread.

Drizzle on some BBQ sauce, followed by a few pieces of the chopped brisket burnt ends.

If needed, add another drizzle of BBQ sauce followed by a pickle slice. Garnish with fresh thyme leaves if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/xzkdRVCpNFnSS2IuYM7C.mp4

Easy Burnt Ends Crostini with Pimento Cheese Spread

Make mouthwatering smoked burnt end nuggets with this easy-to-follow recipe.

Brisket Burnt Ends Recipe

Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound))

Big Bad Beef Rub

Kansas City style barbecue sauce

Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.

Salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.

Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.

Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don&#39;t let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. 

When the meat&#39;s internal temperature reaches 155°F (68.3°C) and has taken on a nice dark hue, take the meat off of the smoker or grill and wrap it tightly in a double layer of heavy-duty foil. Add the beef broth, crimp the foil tight, and put the wrapped meat back on the smoker or grill over indirect heat. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall (read more about the stall here).

Prep again. When the meat temp hits 195°F (95°C), carefully remove it from the foil, reserving the liquid to use later. Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.

Cook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don&#39;t let them burn.

Serve. When they&#39;re done, serve them before they go soft. You can just present them in a pile on a plate, or on a bun. I like to make a banh mi type sandwich with quick pickled onions on a garlic bread baguette sandwich.

used beef tallow instead of rendered fat.   Also didn't remove the point until the end but it turned out amazing.  crispy but you could cut as needed with a fork!

Top 12 burnt ends recipes from across the web

The most viewed burnt ends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chuck Roast Burnt Ends Recipe

Burnt Ends

Pork Belly Burnt Ends

Smoked Brisket Burnt Ends

Poor Man's Burnt Ends

Smoked Hot Dog Burnt Ends

Pork Belly Burnt Ends

Poor Man's Burnt Ends

Chuck Roast Burnt Ends

Hot Dog Burnt Ends

Leftover Brisket Burnt Ends Crostin...

Brisket Burnt Ends Recipe

Top 12 burnt ends recipes from across the web

The most viewed burnt ends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chuck Roast Burnt Ends Recipe

Burnt Ends

Pork Belly Burnt Ends

Smoked Brisket Burnt Ends

Poor Man's Burnt Ends

Smoked Hot Dog Burnt Ends

Pork Belly Burnt Ends

Poor Man's Burnt Ends

Chuck Roast Burnt Ends

Hot Dog Burnt Ends

Leftover Brisket Burnt Ends Crostin...

Brisket Burnt Ends Recipe

The most viewed burnt ends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine