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First time poor man's burnt ends...amazing!

post #1 of 14
Thread Starter 

Wow...this is truly meat candy!  I can't believe how great this is.  Rubbed with Paul Prudhomme's Meat Magic.  Put 3.5# chuck roast in at 11 p.m. for an overnight smoke.  By noon it was at 185 and ready to be taken out for a rest, then cubed and sauced and back in for a couple hours.

The family absolutely loved it.  I think this is one of my all time favorite MES meals ever.

 

 

post #2 of 14

:Looks-Great:

post #3 of 14
Looks tasty,I tried this once but didn't let them cook long enough still tasty but not super as I was hoping. Nice smoke!
post #4 of 14
points.gif
Thank you for sharing! I'll be trying this! My brother-n-outlaw takes us to a place that has something like this that they call "man candy" they won't share recipe though so I'll see if this does it! Great Q view!
post #5 of 14
  • PaRRot-HeaD - How much smoke was the roast exposed to? Since you put it in at 11pm I assume you didn't tend to the smoker until the morning. Looks great!
post #6 of 14
Thread Starter 

Smoked the whole time using the AMNPS.  It was still going when I got up in the morning but had burned out not too long after that.  I used chips for the rest of the smoke because

I didn't want to light another tray at that point.

post #7 of 14

That looks delicious!

 

I'm definitely going to give that a try!

 

Points!

 

Al

post #8 of 14

Those look great and my family always devours burnt ends when I make brisket so I am definitely going to have to try this.  I even have a chuckie just that size in the fridge!

post #9 of 14

what was your set temp?

post #10 of 14
Thread Starter 

225

post #11 of 14

Dang, that looks like fine dining to me.

Like b-one I've tried them a couple of times, they were

OK but not great.

They look so good, I will keep trying until it comes out right.

 

                   Ed

post #12 of 14


Looks pretty yummy.

post #13 of 14
Looks AMAZING! Great alternative to brisket!
post #14 of 14
Quote:
Originally Posted by PaRRot-HeaD View Post
 

Wow...this is truly meat candy!  I can't believe how great this is.  Rubbed with Paul Prudhomme's Meat Magic.  Put 3.5# chuck roast in at 11 p.m. for an overnight smoke.  By noon it was at 185 and ready to be taken out for a rest, then cubed and sauced and back in for a couple hours.

The family absolutely loved it.  I think this is one of my all time favorite MES meals ever.

 

 


I've recently read about smoking a boneless chuck roast for poor man's burnt ends. You've inspired me to try it myself.

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