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Poor Man's Burnt Ends - still one of my favorite meals

post #1 of 12
Thread Starter 

Still in love with PMBE..so damn delicious.

3.5# chuck roast rubbed with a brown sugar (substituted turbinado sugar) rub.  Started at 11 p.m., smoked with Hickory pellets.

This one took a little longer than I had expected.  Probably because I kept the temperature lower overnight figuring I would have plenty of time the next day to finish

it up.

 

 

 

When I got up the next day, it was at about 150 and just hitting the stall. By the time I got up, the AMNPS was just getting to the end of the last row, so I started with

Apple chips to finish it off.

 

 

Finally around 2 p.m. she hit 185 and was ready to come out for a rest before cubing and saucing.

 

 

2 hours later.....yum.

 

 

post #2 of 12
Looks great! Unfortunately in my neck of the woods there's nothing poor about Chuck! $9.99 per pound!!!!

Points for the bark!
post #3 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great! Unfortunately in my neck of the woods there's nothing poor about Chuck! $9.99 per pound!!!!

Points for the bark!

Holy hell! hahaha

post #4 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great! Unfortunately in my neck of the woods there's nothing poor about Chuck! $9.99 per pound!!!!

Points for the bark!


Thanks.  I know..with beef prices these days sometimes I wonder why they call them "Poor" man's.  I bought several packages at Meijer when they had a sale for $2.89/lb.

post #5 of 12

I have yet to try these.

 

I've seen several threads on them & I think this has to be the next thing I smoke.

 

Point for a great looking meal!

 

Al

post #6 of 12

I did this with a Coulette and it was AMAZING. Great job, now I am hungry for some beef!

post #7 of 12

That looks awesome and I have to try it soon!  Is that a custom handle install you got there?  I've been thinking about doing something similar but was afraid of drilling into the smoker...

post #8 of 12

Looks Great !!Thumbs Up----:points:

 

Mighty Tasty!!:drool

 

I'm with Al---Gotta do this soon!!:drool

 

 

Bear

post #9 of 12
Thread Starter 
Quote:
Originally Posted by Frankly View Post
 

That looks awesome and I have to try it soon!  Is that a custom handle install you got there?  I've been thinking about doing something similar but was afraid of drilling into the smoker...


Yes, just a couple of Home Depot stainless 6 inch or so handles.  I had no other way to transport it from the garage, thru the living room and into the screen room without lifting it.

They work great.

post #10 of 12

Newbie here..so sorry for the simple question......once you got everything cubed and sauced and back in....am I reading it right that you left it at 150 for 2 more hours?

post #11 of 12
Looks great,I agree no poor mans meal brisket is half the cost or cheaper around here.
post #12 of 12
Thread Starter 
Quote:
Originally Posted by tikigriller View Post
 

Newbie here..so sorry for the simple question......once you got everything cubed and sauced and back in....am I reading it right that you left it at 150 for 2 more hours?


225 for 2 more hours

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