You won't be able to eat just one or two of these perfectly caramelized and sticky Poor Man's Burnt Ends. Your taste buds can't decide to savor each bite or to rush and get another one as these are tender and melt in your mouth.
⅓ cup BBQ Sauce your choice, might want a bit more
¼ cup Brown Sugar
2tbsp Honey
2tbspSoy Sauce
4tbsp Cold Butter sliced
Spritz
apple cider vinegaroptional, only if roast appears to be drying out
Instructions
Smoke The Chuck Roast
Heat up the smoker to 250-275°F. Add your favorite wood chips.
Sprinkle a generous amount of your favorite BBQ rub on the chuck roast. Place on the smoker and close the lid. You may want/need more than the ¼ cup. Use your judgement to fully cover the roast.
Place on the smoker and smoke for 3 hours, then check on it.
If the outside of the roast appears dry, spray with apple cider vinegar. Don't do this if the outside of yours IS NOT dry. Ours had a lot of fat and was wet but if yours is dry, spritz it a bit.
Once the roast has developed a bark (which should be between 165-170°F), wrap it up with pink butcher's paper and put it back on the smoker. Don't change the temperature of the smoker. Smoke this wrapped until it reaches 195°F.
Remove the wrapped roast and allow it to rest for 15 minutes.
Make The Burnt Ends
Cut into 1-inch pieces and place them in the disposable aluminum pan.
Mix ¼ cup of brown sugar, 1-2 tbsp of honey and enough BBQ sauce to coat. Adding too much will make it soupy. Start with ¼ to ⅓ cup of sauce. Add the butter, stir to combine it all and cover with foil.
Take the aluminum pan back to the smoker and continue to cook until the internal temperature of the meat reaches 205°F. This time can vary from 50 minutes to 120 minutes.
Serve hot.
Notes
Oven Directions: Start the chuck roast with the rub, just as we have with this recipe. Heat up the oven to 275°F. Place the chuck roast (or brisket) on a sheet pan with baking rack in the oven for about 3 hours, look for an internal temperature of 170°F.Remove from the oven, allow to cool and then cut into 1 inch chucks, place in an aluminum pan. Add in the butter, sauce and other items and stir. Place in a hot oven of 400-425°F and cook for 30-45 minutes, stirring every 10 minutes until they are crispy and sticky.Making Burnt Ends Faster: The best way to do this no matter which meat you choose is to cut the meat into 1 to 1.5-inch chunks and place them on a baking sheet raised with a baking rack and allow to smoke this way until they are crispy. Then proceed to put them in the aluminum foil pan with the butter, sauce, and anything else you like. The remainder of the recipe will stay the same.We like to use a half-sheet or quarter-sheet pan + baking rack for this purpose and keep one set just for our grilling and smoking. Internal Temperature: These are done at 205°F. Storage: If there are any left after you smoke these bad boys, store the leftovers in the refrigerator for up to 3 days (that won't happen!) in a sealed container. These get better the day after! Reheating: Reheat in the microwave in 30-second intervals. The sauce has a lot of sugar, which tends to splatter so make sure you cover it well.Don't Over Sauce: Don't put in too much sauce as it will stay soupy.