April 27, 2021
Poor Man's Burnt Ends is the best kept "secret." It's not a brisket folks! This is a great way to cook a roast and enjoy some BBQ. I highly recommend giving this recipe a try. Our Family Staples Box Special is the perfect curated box of D&D Beef for this recipe.
3 pound roast - Chuck or Arm Roast are best
1/2 cup BBQ Sauce your favorite brand/recipe
1/4 cup brown sugar (suggestion, if using a sweet BBQ sauce, use brown sugar sparingly)
2 Tablespoons brown sugar
Rub for Beef:
1 Tablespoon coarse Kosher salt
1 Tablespoon coarse ground black pepper
1 Tablespoon garlic powder
Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complimentary smoke flavor for beef.
In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
Smoke the roast until the internal temperature reaches 165 degrees F (this took 4-5 hours on my smoker). At this time when you remove roast, you should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour). Tip - If you are prepping for an event, you could let roast rest and place in fridge covered and finish the next day. 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. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce. ****If BBQ sauce is sweet, suggest using only a couple tablespoons of brown sugar.
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.
Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. **I would test prior to placing more sugar or BBQ sauce on, can get too sweet! 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.
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