Chuck Blount holds a piece of “Poor Man’s Burnt Ends” with a tong, made from chuck roast cubed into one-inch pieces and smoked for seven hours with salt, brisket rub and barbeque sauce.
- 3 ½ pound chuck roast
- 3 tablespoons kosher salt
- 6 tablespoons commercial brisket or beef rub (see note)
- 2/3 cup barbecue sauce
Instructions: Apply salt to both sides of the roast. Cover with plastic wrap or aluminum foil and refrigerate overnight, or a minimum of 8 hours.
Heat smoker to 245 degrees with wood of choice (I prefer hickory, oak or pecan) and apply rub liberally until all it is on the meat. Place roast in the middle of the smoker and cook until the internal temperature of the thickest part of the meat reaches 170 degrees (about 5 hours).
Remove meat from smoker and allow to rest for 20 minutes, allowing it to cool. Proceed to cut the roast into 1-inch cubes and place into a disposable aluminum pan. Pour barbecue sauce over the pieces, mix well and cover with aluminum foil. Place the pan back in the smoker and cook for another 2 or 3 hours to desired crispness of the burnt ends.
Remove and serve.
Note: If you can’t find a commercial brisket or beef rub, make your own with an equal parts of kosher salt, coarse ground black pepper and garlic powder.
Makes 8 servings
Per serving: 433 calories, 17 g fat (6 g saturated fat), 200 mg cholesterol, 901 mg sodium, 0 g carbohydrates, 0 g dietary fiber, 1 g sugar, 66 g protein.