Poor Man’s Burnt Ends are here and they’re anything but poor. They’re rich in flavor and cooked until they fall apart. Delicious!
- 1 Chuck Roast about 3-4 lbs
- Tennessee Smoke Seasoning or your favorite BBQ seasoning
- Canola Oil
SPICY BOURBON BBQ SAUCE:
- 3/4 cup Ketchup
- 1/2 cup Apple Cider Vinegar
- 2 oz Bourbon
- 1.5 tbsp Hot Sauce
- 1.5 tbsp Brown Sugar
- ½ tbsp Garlic Paste
- ½ tbsp Worcestershire
- Salt to taste
- Cube your chuck roast into 2” size cubes and place in a bowl.
- Lather with canola oil and then season generously with Tennessee Smoke Seasoning or your favorite BBQ seasoning.
- Place the cubes onto a baking tray with about ½” separation between each cube.
- Preheat a grill or smoker using a two zone fire with Cowboy Charcoal to 275F. Add some hickory chunks or chips for added smoke flavor.
- Place the beef onto the smoker to cook for about 4-5 hours until they begin to soften and develop a good outside bark.
- As the beef smokes, heat up a medium high fire for the BBQ Sauce.
- Add a skillet with the bourbon to simmer for 30 seconds.
- Next, add the rest of the ingredients for the BBQ sauce and let simmer until thickened.
- Once warm and well incorporated, pull the BBQ sauce off the heat to cool.
- After 1.5 hours on the smoker, pull the beef off and place into a medium size foil bin.
- Top the burnt ends with the BBQ sauce and mix around.
- Cover the bin with aluminum foil and place back on the smoker to cook for another 2 hours.
- Add more BBQ sauce if needed so that there is a decent amount of liquid in order to break down the burnt ends.
- Once the burnt ends are tender and can easily break apart, pull them off and let cool for 10 minutes.
- Toss the cooled burnt ends in some of the foil bins sauce, season with a little more BBQ seasoning and enjoy!