Chuck Roast Burnt Ends Food

POOR MAN'S BURNT ENDS RECIPE VIDEO - SMOKED CHUCK ROAST

Steps:

• Coat steaks in mustard
• Cover steaks with Big Tasty Steak Rub. Can substitute your favorite seasoning. Reserve 1 TBSP is you are making wet burnt ends (below)
• Heat Smoker at 225 - 250. You can run the temp as high as 275 if needed for time but no higher. Remember, to create a smoke chamber in a weber kettle (as shown in the video), you will need to build the fire only on one side of the pit (not the middle).
• I typically use a fruit wood like apple for smoking but use whatever you prefer.
• Place the Chuck Steaks on the side OPPOSITE the fire. You'll need indirect heat to create those crispy burnt ends.
• I place a grill safe probe in meat that monitors the temperature as it cooks.
• Will need to check fire and temp to maintain smoking temperature. I have this transmitter so I can know the temps from inside the house. Usually move wood or add chips every hour or so.
• Cook steaks until they reach an internal temperature of about 165 F. This will take about 1+ hours / lb.
• Remove steaks from the grill one they reach temp
• Next steps depend on whether you want your burnt ends "wet" with bbq sauce or "dry"
• DRY BURNT ENDS - SKIP STEPS 14 - 18!
• Wrap in foil and place back on the grill for another 1+ hours until it reaches an internal temperature of 205. You could place it in the oven instead (as shown in video).
• Remove after it reaches 205, cut into cubes and serve!
• WET BURNT ENDS - SKIP STEP 12 & 13
• Cut smoked Chuck Roast into cubes.
• Add big tasty steak rub, brown sugar, and bbq sauce. On grill another 1-2 hours.
• Little bit of sauce and brown sugar OR rub and little bit of sauce
• Return to heat another 1-2 hours, covered.
• Serve and enjoy!

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

CHUCK ROAST BURNT ENDS

Steps:

• 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 owl and add the olive oil, brown sugar, and BBQ seasoning. 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.