Poor Mans Burnt Ends Traeger Food
HOT DOG BURNT ENDS
Steps:
- Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
- Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
- Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!
POOR MAN'S BURNT ENDS
Poor Man's Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.
Provided by Susie Bulloch
Categories Main Dish
Time 8h30m
Number Of Ingredients 6
Steps:
- Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
- Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
- Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
- Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
- Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
- Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
- Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
- Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.
Nutrition Facts : Calories 506 kcal, Carbohydrate 24 g, Protein 44 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 433 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
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- Reserve 1/2 Tbsp beef rub and set aside. Apply beef rub to chuck roast generously coating it. You may not use it all. Place on preheated smoker at 250 degrees F. Close lid.
- Smoke at 250 degrees F for about 4-5 hours or until the internal temperature is 165 degrees F. Remove from smoker and let cool 10-15 minutes.
- While roast is cooling prepare BBQ sauce by combining the BBQ Sauce, brown sugar and honey into a small mixing bowl and stirring until it's combined. Set aside.
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