I have been DYING to make burnt ends for awhile now. And the other day I saw them on a restaurant menu and I said to my husband, “that’s it, these are happening” As I’m sure a lot of you know by now, burnt ends usually come from the point end of a brisket, but if you have ever smoked an entire brisket before, you know that it can take 14+ hours to cook.
I wasn’t down for a long long cook time so I went the cheater route and bought a chuck roast! You still are smoking it for a good amount of time, but not a “when is this gonna be over with” kind of cook! So using a chuck roast is the next best thing and the results are outta this world good. (at the end of this post I’ll share how I made the burnt end burger, so keep reading)
Quickly, in regards to barbecue sauce. You are more than welcome to make your own…it is very very easy. But sometimes, buying store bought is just the right thing to do, ya know! If you want to keep it paleo or even Whole30, Tessemaes or The New Primal have great options! So I’m just going to leave that decision up to you.
Okay, enough yappin’ Jen, let’s get to the recipe!
Print Yum POOR MAN’S BURNT ENDS
Prep Time: 10 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 40 minutes
Yield: 6-8
Ingredients
3-4 lbs boneless chuck roast Squeeze of yellow mustard 3 tbsp coarse salt 3 tbsp ground black pepper 1 cup barbecue sauce 4 dollops of butter or ghee
Instructions
Turn your smoker to 265 degrees F. Take your chuck roast and pat dry. Squeeze some yellow mustard over the chuck roast and rub it in. The mustard acts like a binder, you will not taste it at the end. Mix the salt and pepper together and place all over the chuck roast, making sure you get the sides as well. Place the meat directly onto the grill and let smoke for 3 hours, or until internal temperature equals 165 degrees F. (You can optionally spray the meat down with equal parts apple cider vinegar and water starting at hour 2 if you like). Once the meat reaches 165 degrees F, remove from grill to wrap. You can wrap in aluminum foil or butcher paper. To wrap, take the chuck roast and place it on the foil or paper. Place 2 "dollops" of butter or ghee on top of the meat and then wrap it up nice and tight. Place back onto the smoker and smoke until internal temperature reaches 195-200 degrees. Remove again from grill and un wrap. Let it rest for 5 minutes so you can touch it to cut it up. While it's resting turn the smoker up to 325 degrees F. Cube your chuck roast into 1 inch pieces and place into an aluminum pan. Pour the barbecue sauce over the top and the remaining pieces of butter or ghee. Stir to combine, then place back onto the smoker, uncovered for another 30 minutes. Remove and toss a little more barbeque sauce over it and enjoy! 0.1
Lets move on real fast to this delicious burger using the Poor Man’s Burnt Ends! All it has is sliced gruyere, carmelized onions, pickled jalapenos, and a brioche bun. The combo is making me drool. I pinky promise you, this burger will take you to flavortown! I mean, just look at it. It just screams EAT ME NOW!
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#Paleo #MainDish #Whole30 #Smoked/Grilled #Smoked
