Poor Man’S Burnt Ends On Pit Boss Pellet Grill Recipes

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These Poor Man’s Burnt Ends, which are made from chuck roast, are the ideal way to satisfy a barbecue craving in half the time it takes to cook a brisket. The entire family will adore these juicy, tender, and smoky Burnt Ends.

In the thickest part of the chuck roast, insert a temperature probe to check the internal temperature. Light your Pit Boss Smoker and set the temperature to 275°F. Season your chuck roast liberally on all sides with Pit Boss Sweet Rib Rub. Place the roast on the smoker. Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker. Smoke the wrapped roast until the internal temperature is 195°F, about 1

PELLET OF WOOD RECOMMENDATION

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Poor Man’s Burnt Ends 🔗

Poor Man’s Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.

Prep: 15min

Total: 510min

Serving Size: 1 serving

Nutrition Facts: calories 506 kcal, Carbohydrate 24 g, Protein 44 g, Fat 26 g, Saturated Fat 11 g, Cholesterol 156 mg, Sodium 433 mg, Fiber 1 g, Sugar 21 g, servingSize 1 serving

Ingredients:

  • 3 pounds chuck roast
  • 2 Tablespoons yellow mustard
  • 3 Tablespoons Hey Grill Hey Beef Rub (or 1 Tablespoon each coarse salt, ground black pepper, and garlic powder)
  • ½ cup Hey Grill Hey Everything BBQ sauce (or your favorite ketchup-based BBQ sauce)
  • ¼ cup brown sugar
  • 2 Tablespoons brown sugar

Instruction:

  1. Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
  2. Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
  3. Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
  4. Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
  5. Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
  6. Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
  7. Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
  8. Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.

FAQ

How long do you smoke Poor Man burnt ends?

Place the tri tip directly on the grill grates and smoke for about 2 1/2 hours, or until the internal temperature reaches 165°F. Rub the mustard all over the tri tip, then season with Pit Boss Prime Beef Rub.

What meat makes the best burnt ends?

Cut your chuck roast into cubes. Light your smoker. Spray after an hour on the smoker. After 2-3 hours, the burnt ends are ready to wrap. Finishing off.

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