Poor Man’s Burnt Ends a.k.a. Meat Candy
Poor Man’s Burnt Ends… what are they? Well… they’re burnt ends made out of chuck roast vs brisket. The first time I had burnt ends, a.k.a. Meat Candy, we were out at a local BBQ restaurant – and I fell in LOVE with them! I’ve wanted to make them ever since, but hate the thought of using a whole brisket to make them. After all, I typically make pastrami out of my briskets. I’ve recently seen a recipe for Poor Man’s Burnt Ends from Hey Grill, Hey and decided I’d try it out! What I really liked about it is that I could buy just a 3lb beef chuck roast and not have to buy an entire brisket. This was pretty easy to make, but took pretty much the entire day to smoke and prepare. Oh, and yes… they were AWESOME!
To make these Poor Man’s Burnt Ends, you’ll need the following ingredients:
- 3 lb beef chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 bottle of your favorite BBQ sauce (I used my homemade Honey BBQ)
- 2 tablespoons brown sugar
As a heads-up on time, I started these at 7am, and we sat down to eat dinner at 6pm. As always with smoking and grilling, it’s not about time, but internal temperature. So I hope you’ll keep in mind that the amount of time could vary depending on your climate, smoker, grill, etc.
Your first step will be to get your smoker up to temperature at 275 degrees. I decided to use the Smokin Wedgie (review info and coupon codes in link) on this one since I knew it would take more than just a couple hours. Please keep in mind if you don’t have a smoker, you can use your grill or even oven. If using your grill, you can still use the Smokin Wedgie inside your grill as well.
While your smoker is heating up, mix together the salt, black pepper and kosher salt (1 tablespoon of each) into a small bowl and spread the mixture over the entire chuck roast. I would recommend that you insert a meat thermometer into the thickest part of the chuck roast so you can monitor the internal temperature as it smokes. Once the smoker hits 275 degrees and your smoke is rollin’ you can then put the seasoned chuck roast in directly on the rack with a drip tray underneath to catch the juicy dripping goodness! You’re going to smoke the chuck roast until the internal temperature reaches 165 degrees. At that point, you’ll wrap it up in foil (keeping in and/or re-inserting your meat thermometer) and get it back into the smoker until the internal temperature reaches 195.
Once you’ve reached the internal temperature of 195, take your chuck roast out of the smoker and let it rest (still wrapped in the foil) for 15-20 minutes. You won’t want to open it up or you’ll dry it out – so hang in there and resist the urge!
After the rest you can then cube up the chuck roast into 1″ squares. Put the squares into your pan (I used a disposable aluminum tray) and coat liberally with BBQ sauce… I used an entire bottle! You’ll want to make sure that all pieces are coated and you can then put the pan on the grill. I set my grill burners on medium (about 250 degrees) and shut the lid. After about 15 minutes the sauce started to get nice and bubbly. Give the cubes a little toss-around if you want them to get nice and caramelized on all sides. Check your Poor Man’s Burnt Ends every 15 minutes or so until they are “burnt” to your satisfaction. Once you take them off the grill, you can then add your 2 tablespoons of brown sugar. This is of course optional, if you don’t prefer the “sweet meat” like I do, you can certainly omit it. The brown sugar will easily melt into the hot bubbly sauce, and that’s it! I hope you enjoy your Meat Candy as much as I did!
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