Chuck Roast Burnt Ends
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- čas přidán 8. 05. 2020
- Poor Man Burnt Ends from a Chuck Roast - How to turn Chuck Roast into Burnt Ends
#chuckroastburntends #burntends #howtobbqright
Chuck Roast Burnt Ends
WHAT MALCOM USED IN THIS RECIPE:
- Chuck Roast sourced from The Butcher Shoppe bit.ly/TheButcherShoppeFL
- Killer Hogs The BBQ Rub bit.ly/TheBBQRub
- Killer Hogs TX Brisket Rub bit.ly/TXBrisket
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different.
I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides.
Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier.
They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender.
Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours.
At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure.
Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter.
These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end.
Chuck Roast Burnt Ends Ingredients
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth
Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub.
Place each piece of chuck roast on raised cooking rack allowing space around each piece.
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours.
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
6. Remove from pan and serve.
Connect With Malcom Reed:
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“...they cooled off as long as i can stand!” YEEESSS!
Ha
Yes! That part 😂
😂
Even with all the craziness in the world, hearing Malcom talk about BBQ let's me know that everything is gonna be alright.
I can handle anything if I know I can have some bbq at some point.
Bubba's a damn genius!
And everything was alright indeed.
Click immediately when I see a new video from Malcolm
Always
I did the same thing
Silent Killer I’ve never cooked any of his recipes but I can’t help but watch every single one
Beast Clan.... if you are like me and didn't know how to smoke meat, I recommend you try any recipe. If you already know what your doing keep doing what your doing
It's mandatory!! 🤣
Malcom, either put together a cookbook or start a restaurant-either way I’m there.
and sometimes the cookbook replies to what you comment on it. not even the chinese have that tech
Changed it ever so slightly & was rockstar good. I kept a cookie sheet in place under the meat that was placed on the cooling rack. When it was time to pull off the smoker & into a pan I poured the juices the pan collected over the meat along with the beef stock. I then finished it for close to 2 hours in the kitchen oven vs continuing to burn through wood pellets. HUGE hit with the 4 other people that tried it. Easy/Inexpensive & fast cooking. This is 100% going into our food rotation from now on!!!!!!
Bought some of Malcoms rub at Ace Hardware..surprised Ace had it.
H.c which rub did the have
I bought the sampler pack off the website. It has every rub and sauce in it and I have to say. I love them all!
derick blackwell The BBQ rub, hot rub, TX, Grande gringo & bbq sauces. 9.99.
I didn’t know they carried it. I might have to make my way to Ace soon
Most Aces are independently owned, so ymmv, but the ones with big outdoor sections have a huge rub selection in my experience.
Malcolm, you're the man seriously. Absolutely love the passion, technique and creativity. I think this exact method and flavors would work great with a pork butt shoulder all diced up. Cheers brother.
This has gotta be one of the coolest recipes I’ve seen in awhile... I’m going for this
Been using Malcom’s recipes and rubs for 4 years now. Great stuff. Thanks Malcom.
Poor man burnt ends! I do similar, but cut it into 1.5 in strips, then cube. Seasoning I just use SPG. My "Go to" when cooking for a crowd.
Never did the beef broth. I use beer, butter, BBQ sauce, worchestershire and honey, but ya nailed it Malcom!!
He always nails it!
What's your ratios for the sauce? Would love to try this sometime!
Bob the one-upper
I do a version of them on the 4th of July every year with the excess on spare ribs. With as big as my family is, I usually end up making 15-20 racks and them pork burnt ends are almost as popular as the ribs themselves.
🤔Chuck is cheaper than brisket?
Absolutely love your honesty! Are they as good as a brisket burnt end? No, but that’s ok! I respect that a lot.
Hey Malcom, just ordered your seasoning package... can't WAIT to try it out!!! Love your videos!!! They have helped me in my smoking journey!
This is the only version of poor man's burnt ends I have seen on YT where the meat is cubed up before the smoke, instead of smoking the roast whole, then cubing. No idea why people don't make the extra effort to do it this way. Much more bark and flavor.... Well done!
This was on the table tonight!! Both My wife and I went face down. Anyone reading this try it, it's good use his seasoning or a seasoning you like, you can't go wrong.
I love when a recipe I'm looking for has a video by Malcolm. My favorite videos to watch.
Hey Malcolm. I watched this an hour ago but had to return to pay my appreciation for this recipe. Im gonna try it this weekend. It may not be burnt ends, but it'll be the best chuck roast crispy bits.
I made this today and it was fantastic. 2 hours of smoke then 2 hours covered in foil with 50:50 bbq sauce and chicken broth (we were out of beef broth). Everything about it was spot on the results were delicious.
2 hrs of smoke the 2 hrs flame 250 or still smoke?
@@jordanadams2249 I kept mine on my smoker the whole time. 4 hours total of 250 F smoke. 2 hours uncovered, 2 hours covered.
Do you have the deflector on or direct fire?
@@joezappasodi5491 Directly on the grates, no deflector on a pellet grill
I recently bought an electric smoker and just started to learn how to smoke. I followed this recipe and they came out great! Thanks for the video.
Love your seasoning and recipes
Thank you for your honest comments about the Bar-B-Q that you made today. I feelso many other CZcams people put stuff out and say this is the best when it really isn't your honesty was a breath of fresh air.
I’m watching this while driving through Memphis on the way back to Dallas! About to listen to the podcast in a second too! I see new content from y’all, I’m there!
Great stuff Malcom. Glad you showed us this. I’m in, even if they are just “fake burnt ends”. I like the 3 1/2 hour cook time.
I respect the honesty. Thank you.
I’ve never posted on a CZcams video in my life. Been a member for 10+ years. Just like watching good barbecue, and learning how to do things better when I’m at home. All I want to say to Malcom is this, thank you for not promoting your own seasonings too much. You always say whatever taste you like, use it. As a nobody in the barbecue world that just likes cooking, I appreciate that. Use what you like and make good food. Thanks Malcolm. I’ll continue watching your videos. They’re really good.
Just ordered my rubs on Wednesday. Got them today! Can’t wait to use them this Sunday Mother’s Day. Great experience so far
Great job Malcom, looks like a keeper recipe to me. Thanks for sharing with us, Fred.
Malcolm you are indeed the BBQ man! A legend!
I’d like a plate of those and four beers. Cheers.
MultiRedskins12
And a view
Hell, I'll take 1 beer and 4 plates. Beer comes and goes, but burnt ends like these? That's a religious experience.
Trying this today. Also just bought a few things from the shop, thanks for everything and all of your other videos, about time I support the channel. Thanks Malcolm
I think it makes a difference to smoke it whole and then cube it up. I’ve done that twice and it comes out super tender
Love the experiment and the honest review of the cook!!
I like this “not sure how it’s gonna turn out” kind of stuff. Keep it up! 🙌🏻
You ever try it ? Gonna try tomorrow with the traeger any tips ?
I wish I could like this twice. Awesome recipe Malcolm!
thanks for filming and sharing the experiment. cool to see people think outside the box.
malcolm you... are... the... MAN! you always make the food look so good.
I always enjoy watching your videos Malcom, very well spoken and great fun ideas!
I love this man,
cheers!
So I believe I may have perfected chuck roast burnt ends in an electric smoker. I got a 6lb chuck and rubbed it with evoo and McCormick’s brown sugar bourbon grillmate spice and let it sit over night. Then woke up at 5am and put it in the smoker at 225 with mini loaf pan of apple juice. Pulled it when temp hit 185 about 11hrs. Rested in foil and towel in the cooler til it was pretty much dinner time about 2hrs. Took it out cut it up into 1” cubes put them in a tinfoil pan covered them with honey and some honey chipotle sweet baby rays sauce in at 350 til caramelized.
🤤 looks so good! 🔥-love this channel!
Love this channel man. Keep them coming!
Malcolm could make the sole of a Timberland boot taste amazing.
🤣🤣😅😅
You’re the man for experimenting and putting it on CZcams, good job brother they look good and I’ll try this because of you
That outdoor cooking area looks amazing. I can only hope to one day have a setup like this
Thanks from Australia 🇦🇺
Love your honesty. Thank you so much sir.
Tried this yesterday. Have never made burnt ends before but I have a 6 pound point in the freezer that I separated from a whole brisket, which I intend to make into burnt ends. Used this as a sort of practice run.
Love all your videos Malcolm ! Great idea w/ the chuck roast! I will be trying this one! Keep up the great work! 🇺🇸
I like how he actually uses affordable cuts cuz not everyone can afford prime rib all the time but we still want to eat like a king 👑
They look excellent. Going to have try them for myself. Great flick as always
You uploaded this while I was on my drive to a really awesome BBQ place here in Kansas City to buy about five orders of burnt ends. Nice. I love your videos btw!
Thanks. This is more in my price, time, and skill range than a brisket. I'll be trying this today
I'm thinking if you can do this, you can certainly do a brisket. I started with brisket - this seems to have more moving parts, LOL!
Trying this out today. Already smells great!
Nice!!! Looks amazing! Gonna do this memorial weekend!
Just came across this recipe while searching and re-created your experiment to the letter and found it tender and delicious as well. Perfect Thanksgiving Eve dinner. Thanks!
As a meat cutter myself.. I love your videos!! Gotta love a good chuck shoulder.
This is very similar to how I cook my beef short ribs. I put them on smoke for ~2 hours, then in a pan with broth for a few more hours. I can see this being great for a chuck roast.
So excited to make this tomorrow
Another great video brother! I love testing and playing.
Thanks malcom you are awesome sir
Great video! You have inspired me to amp up my back yard BBQ'N. Keep the videos and recipes coming. Shout out from South Texas.
This is a great idea, I love smoking chuck roast for chopped beef but the more bark the better. Thanks for the tip!
Looking good i Will have to try this one for sure .Thanks for sharing .
You do a great job with everything.
Malcolm your are def awesome. Love the videos. I watch one every time I use my smoker. U are actually why I like to bbq and smoke.
I appreciate the honesty. I bet I’d still enjoy em
instant click, malcolm you kill it everytime thank you for these videos.
Seriously, Malcom. You need to run for president! You da man!
Depending on whether he shares with his neighbors... I would either really love or really hate living next to this guy... 😆
Made this the other night for a couple. She spent a lot of time in Texas while growing up and in early adult life and knows brisket and burnt ends. Afterward, she told me that if I had tried to pass them off as true burnt ends, she would have been offended. However, as I had announced that they were chuck burnt ends or, a poor man's burnt ends and that I really liked them, she was open to what they might taste like. She was quite pleased with the quality and taste. We all know they aren't the quality of true burnt ends, but they were good and pleasant to the palate (along with the potatoes, salad, a good bourbon). Thanks for the recipe and video!
Looks delicious great experiment well try this recipe
This is the O.G of BBQ channels right here. I've done Chuck Roast burnt ends once, but I smoked it first then cubed. I'll have to try this method. Believe it or not I've never done brisket burnt ends! But if the poor man's burnt ends isn't even close to being as good I gotta try it. Thanks for another great video man. You're one of the top 3 guys I follow.
Another great recipe from the king of barbecue good job Malcolm
Love the channel. Just picked up a chuck roast to try this over MDW
"I hope it's going to be good I don't know"
Everything you make is delicious! How is this even a sentence you dare to utter!
That's why he's so good at what he does. No ego.
He's said on his podcast sometimes first tries don't turn out.
Just means he's the real deal
get some!!! Nice work Malcom!!
This is crazy! Myself and my business partner are trying to start a BBQ business here in the UK my farmer/butcher has been talking about chuck and I said it looked like it might work for burnt ends! Love your channel dude!
hows your business coming along!
I'm doing this today!!! Thanks you sir!
Did this today cause I’ve been seeing this technique float around social media 🔥
I’ve made so many awesome meals with guidance from your videos. Thank You.!
Malcolm is the bomb! Thanx buddy!
I love you guys man.. for real. You guys do such an awesome job. I watch one of your videos at least once a day. If not twice. Love all your products. Keep doing what your doing, please. U have taught me so much about smokers and that style of cooking.
Been waiting for this cook, these are delicious!
Looks Awesome!! I am cooking some this weekend.
I like hearing him talk during the outro.
I’m so thankful for Malcolm
"Little nuggets of deliciousness"!
I'm calling these chuck roast, meat candy nuggets, in the style of burnt ends. Just so people won't expect the brisket experience when eating them up next weekend! Very good Malcolm, thank you sir!!
Thank you, Malcolm.
They look amazing 😍
This guy is a hero
Malcolm - I'm one of your biggest fans from Australia. Love all of your recipes and going to see if I can't get some of your rubs sent down here. Another amazing video as always, thanks heaps mate and keep them comin'!!
Hey Travis, I found them at Full Throttle BBQ in Beresfield www.ftbbq.com.au they have a great range including most of Malcolm’s stuff, you should check them out, I use the AP rub in everything from omelette’s to steak!
I love this man
The barbeque group I'm with calls those poormans burnt ends. Love them, I'll be making them here soon.
Good to see you looking healthy malcom
You had me worried with all those healthy recipes lately. Glad to see things are back to normal.
Finally a real opinion instead of "oh they are great you gotta try it". Thank you Malcom!
i will be trying this out!!
Holy smmmoookes. Cooked this today and it was incredible. Thanks malcolm. Best bbq channel.
Man thats looks amazing!!
Those will be on the menu next weekend, thanks again as always Malcolm. I see you are suffering along with the rest of us that haven’t seen their barber in a while! Stay safe!
I've done this before using my own version of a KC Rub and my APS (2 parts kosher salt, 1 part coarse pepper, 1 part garlic powder, 1 part onion powder). You're right, not like a brisket point burnt end, but it's still good.