If you’d like to try some burnt ends, but aren’t interested in the high cost of brisket, or the huge time commitment, try these burnt ends made from chuck roast.
Start by selecting a chuck roast. The only ones I could find were pretty thin, so I did two. I started by pouring a little Worcestershire sauce on the meat, then coated them with rub. I used a Traeger Beef rub on one and a Montreal Steak rub on the other.
Smoke the meat at 225 until the internal temp reaches 195. These two cuts took about 10 hours.
Cut the meat into about 3/4 inch cubes.
Add some of your favorite BBQ sauce and toss to coat.
Put back in the smoker on high for about 30 minutes to let the sauce caramelize on the meat.
Remove from heat, stir to make sure the meat is coated with the good juices underneath, and serve.
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