Po' Boy Burnt Ends
Burnt ends are typically the ones that come from the fat-marbled point of a whole packer brisket. They're slowly smoked until they are nearly falling apart tender and then basted in BBQ sauce and brown sugar then smoked again until they fall apart.
In my opinion they're the most heavenly things to come off a smoker! These Po' Boys Burnt Ends are a great recipe when you don’t want to smoke an entire brisket. Instead, you use a beef chuck roast and apply the same method. Fire up the smoker and make these while you're watching the game.
If you don't have a smoker, you can roast this in the oven but add some liquid smoke for flavor, just rub it into the meat along with the oil and Stubb's Beef Rub.
Prep Time: About 10 minutes | Cook Time: 4-5 hours, then another 1-2 hours
3 or 4-pound beef chuck roast
3 T Olive Oil
3 T Stubb's Beef Rub or your favorite rub
3/4 cup dark brown sugar
3/4 cup Baby Ray's Hickory BBQ or your favorite sauce
Wood or charcoal for the smoker (amount and type will vary depending on your smoker)
Optional: Liquid Hickory or Mesquite Smoke if you use the oven roasting method.
1) Smoke at 250° F until internal temp reaches 160° F then remove meat from the smoker and wrap in uncoated butcher's paper (or foil if you don't have the paper)
2) Return the wrapped roast to the smoker until the internal temperature reaches 195-200°F
3) Remove roast and let it rest for 10-15 minutes to let the juices redistribute through the beef
4) Slice into bite-sized pieces, about 1" cubes
5) Put the cubes into a roasting pan, I use a disposable foil pan, stir in the brown sugar and BBQ sauce and a little more Stubb's Beef Rub (to taste) and return to the smoker, covered, for another 1 to 1-1/2 hours or until the meat is tender
6) Enjoy by themselves or on a Kaiser or Onion Bun with some potato salad or cole slaw.