Chuck Roast Burnt Ends Recipe

Chuck Roast Burnt Ends Recipe. Place each piece of chuck roast on raised cooking rack allowing space around each piece. I have found the best way to ensure all sides of the meat are covered in the dry rub is to place them in a bowl, sprinkle the dry rub over the meat and then just toss to coat all sides.

Poor Man's Burnt Ends Recipe Made with Smoked Chuck Roast
Poor Man's Burnt Ends Recipe Made with Smoked Chuck Roast from redmeatlover.com

Pour over the accumulated juice from the foil and add enough bbq sauce to evenly coat the meat. Sprinkle all surfaces lightly with the montreal steak seasoning. Place the roast on a cutting board and season.

Place The Meat In An Aluminum Pan And Lightly Season Again With Myron Mixon Butter Bite Seasoning.

Cubes of beefy chuck roast, seasoned, smoked slowly and sauced for a cheaper version of burnt ends. Pour over the accumulated juice from the foil and add enough bbq sauce to evenly coat the meat. Sprinkle all surfaces lightly with the montreal steak seasoning.

Mix The Salt, Black Pepper, And Garlic Powder Together.

Sprinkle some of jeff's original rub onto the top of the meat. Toss the cubes to ensure they are all coated. Ingredients 4 pound chuck roast 1/4 cup olive oil 1 cup brown sugar 1/2 cup bbq seasoning of choice 1 cup bbq sauce 1/4 cup honey 2 tbsps butter

Cut It Into Cubes And Place Into A Baking Pan.

Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Use hickory, oak, or cherry wood/pellets for the best flavors. Coat the chuck roast thoroughly with the base dry rub.

In A Bowl, Combine The Salt, Pepper, And Garlic Powder.

Coat the beef chuck cubes in dry rub. Place the chuck roast into the smoker and. Combine bbq sauce and beef broth and pour over burnt ends.

Take Your Poor Man's Burnt Ends Off Grill And Allow To Cool.

Not solely are they massive, however there may be nonetheless sufficient fats on them that you just don’t simply find yourself with dry items of meat. Preheat your smoker for indirect grilling at 250 degrees f. Use a sharp knife to make cuts through the top into the center of the meat.