Recipes

POOR MAN’S BURNT ENDS

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!

PREP TIME:30MINUTES 
COOK TIME:6HOURS  30MINUTES 
TOTAL TIME:7HOURS 
COURSE:MAIN COURSE
CUISINE:AMERICAN
SERVINGS:4 PEOPLE

INGREDIENTS

BEEF:

  • 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

INSTRUCTIONS

  • 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!
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