How to Make Poor Man's Burnt Ends

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be just as flavorful.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: homemade barbecue sauce

Homemade sauces can be made with pantry staples and are often cheaper.

Cut the chuck roast into bite-sized pieces, removing excess fat while leaving some marbling.

Coat the pieces with beer hall stone ground mustard to help the seasoning adhere.

Season the meat heavily with Texas rodeo rub for flavor.

Let the seasoned meat sit at room temperature for 20 to 25 minutes.

Smoke the meat on the grill for 3.5 to 4 hours until it reaches 165°F, which indicates the stall point.

Wrap the meat in foil with heated Cherry Bomb sauce and butter to accelerate cooking and retain moisture.

Return the wrapped meat to the smoker for another 3 to 3.5 hours until it reaches 200 to 204°F, ensuring it's tender and shreddable.

Remove the meat from the foil and place it on a wire rack in a foil-lined tray.

Brush the meat with the remaining sauce and return it to the smoker for 30 to 40 minutes to achieve caramelization.

Let the burnt ends rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: