How To Make Poor Man Burnt Ends
Poor man burnt ends are slices of a whole packer brisket that are slow-smoked until they develop rich and deep flavors for all you meat lovers.
- Preheat the smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
- In a small bowl, combine the salt, pepper, and garlic powder. Season the chuck roast liberally on all sides with the rub mixture. When the smoker is to temperature, place the seasoned roast on the grill and cover.
- Smoke the roast until the internal temperature reaches 165 degrees F. It should have a fairly nice dark bark on the exterior of the roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees F.
- Remove the wrapped roast from the grill and allow to rest for 15 to 20 minutes.
- Cut into ¾-inch cubes and transfer to a foil baking pan. Sprinkle with ¼ 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.
- Place the pan on the grill, close the lid and cook for an additional 1½ 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. 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.
- Sugar: 22g
- Calcium: 61mg
- Calories: 511kcal
- Carbohydrates: 25g
- Cholesterol: 156mg
- Fat: 26g
- Fiber: 1g
- Iron: 5mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 2g
- Potassium: 857mg
- Protein: 44g
- Saturated Fat: 11g
- Sodium: 1389mg
- Trans Fat: 2g
- Vitamin A: 83IU
- Vitamin C: 1mg
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