Poor Man’s “Double” Burnt Ends (Smoked Chuck Roast)
This is going to be a real treat if you have not experienced a smoked poor man’s burnt ends meal.
Using a chuck roast instead of smoking a whole brisket, puts this recipe in the “poor man” category. You will be surprised at the culinary magic that happens when you smoke a properly seasoned chuck roast to make burnt ends. Forget the brisket. You don’t need it. A beef chuck roast is all you need to astound your family and friends. Also, your wallet will be happy, due to the saving at the grocery store. Pick an evenly marbled roast for the best results.
- Three Little Pigs Texas Beef Rub
- Three Little Pigs Memphis Rub
- Three Little Pig’s Competition BBQ Sauce
- 1 Cup of Yellow Mustard
- 3 lbs Chuck Roast
- Set your smoker to low heat at 250°F.
- Apply a generous amount Three Little Pig’s Texas beef rub all around the chuck roast and top with Three Little Pigs Memphis rub.
- Use a Jaccard Tenderizer to tenderize and drive the rub down into the chuck roast.
- Place the chuck roast into the smoker and let it smoke until internal temperature reaches 195°F.
- Once meat is done, pull it out of the smoker and let it rest for 15 minutes.
- Slice chuck roast into small bite size cube pieces.
- Place sliced meat in a foil pan and add Three Little Pig’s Competition BBQ Sauce to lightly coat the meat and sprinkle some more Texas beef rub.
- Place the meat back in the smoker at 250°F for 1 hour.
Chris Marks -CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces/Good-One Manufacturing