Budget Burnt Ends Recipe: Poor Man's Burnt Ends Recipe Is on Point by Donna John


Budget Burnt Ends Recipe: Poor Man's Burnt Ends Recipe Is on Point

OK, you don't have to be poor, but have you seen the price of briskets at the store lately? Geez. They are out of control. But if you love burnt ends like me, you will find a way to enjoy them. This easy burnt ends recipe is made with a chuck roast, which is considerably less expensive than brisket.

You will need some special equipment for this beef recipe: a smoker, food spray bottle, butcher paper or heavy duty aluminum foil, and a meat thermometer. Spraying the meat as it cooks keeps it moist (my husband sprays his brisket with apple cider vinegar mixed with a little brown sugar). A smoker is a fun investment. You can smoke roasts, pork butts, briskets, sausage, chickens and so much more.

Burnt ends can be served with your favorite side dishes like cole slaw, beans, cornbread, potato salad or piled onto a bun for an incredible barbecue sandwich. Make extra because they'll go fast.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 1/2 hours (approximately)
Total Time: 3 to 4 hours
Servings: 8

Ingredients

  • 1 chuck roast (3 to 4 pounds), cut into 1-inch pieces
  • 1 teaspoon garlic powder (or to taste)
  • 4 tablespoons butter, cut into pieces
  • beef broth or apple juice (fill up a food spray bottle)
  • barbecue sauce

Here's how to make it: 

  1. Season the roast pieces with kosher salt and coarse-ground pepper. Sprinkle with the garlic powder. 
  2. Put the meat into a preheated 250-degree F smoker. Cook, spraying the meat every 30 minutes with beef broth or apple juice, until it reaches an internal temperature of 175 degrees F, about 2 hours. 
  3. Remove the meat and put it onto a sheet of aluminum foil or butcher paper. Cover with the butter pieces and seal. Put the meat back into the smoker and cook for another 1 1/2 hours or until meat is around 205 degrees F. 
  4. Take the meat out of the smoker. Pour some barbecue sauce over the meat and toss. Let it rest about 10 minutes before serving.

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Elisa Schmitz
What is it about those burnt pieces that's just so delish? Yum!
Andrew1
Donna if you keep cooking like this I will have to give you my resume to replace Mr. John lol...
Donna John
I am taking applications. lol ;-) Thank you, Andrew1 !

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