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

parrot-head

Meat Mopper

Original poster

Jul 21, 2014

179

63

N Ky.

• Jun 12, 2016

• #1

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.

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• parrot-head
• Jun 12, 2016

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• Jun 12, 2016

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• Jun 12, 2016

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• Jun 12, 2016

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• parrot-head
• Jun 12, 2016

 

Last edited: Jun 12, 2016

• 

Reactions: bauchjw, daricksta and SmokinAl

jp61

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• Jun 12, 2016

• #2

 

b-one

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Aug 31, 2014

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Michigan

• Jun 12, 2016

• #3

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!

 

bauchjw

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Aug 3, 2015

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Alexandria, VA

• Jun 12, 2016

• #4

:points:
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!

 

jack bbq

Newbie

Jun 7, 2016

15

10

Boston, MA

• Jun 13, 2016

• #5

• 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!

 

parrot-head

Meat Mopper

Original poster

Thread starter

Jul 21, 2014

179

63

N Ky.

• Jun 13, 2016

• #6

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.

 

SmokinAl

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• Jun 13, 2016

• #7

That looks delicious!

I'm definitely going to give that a try!

Points!

Al

 

worktogthr

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Nov 3, 2013

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Massapequa, NY (Long Island)

• Jun 13, 2016

• #8

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!

 

miatawnt2b

Fire Starter

Dec 30, 2014

68

28

• Jun 13, 2016

• #9

what was your set temp?

 

parrot-head

Meat Mopper

Original poster

Thread starter

Jul 21, 2014

179

63

N Ky.

• Jun 14, 2016

• #10

225

 

gearjammer

Master of the Pit

Apr 6, 2015

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Central New York

• Jun 14, 2016

• #11

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

 

daricksta

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Apr 27, 2012

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Seattle, WA

• Jun 15, 2016

• #12

Looks pretty yummy.

 

julius

Fire Starter

Jul 4, 2016

52

17

Los Angeles, Ca

• Jul 4, 2016

• #13

Looks AMAZING! Great alternative to brisket!

 

daricksta

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Apr 27, 2012

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Seattle, WA

• Jul 5, 2016

• #14

PaRRot-HeaD said:

 
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.

13428493_10157016857200383_6958483561952465532_n.j

• parrot-head
• Jun 12, 2016

13435304_10157016857295383_6882283897660422832_n.j

• parrot-head
• Jun 12, 2016

13413091_10157016857360383_4934381844337263257_n.j

• parrot-head
• Jun 12, 2016

13346580_10157016857430383_5282560196287007626_n.j

• parrot-head
• Jun 12, 2016

13413162_10157017295965383_7374721864555601536_n.j

• parrot-head
• Jun 12, 2016

Click to expand...

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