Poor man's burnt ends!

[patinlouisiana]

I smoked a 3 pound chuck roast today and it came out quite tasty.
Smoked in my MES at 250 until about 160-165. wrapped in butcher paper and returned until an internal temp of 200. Cut into cubes, tossed with BBQ sauce & brown sugar and returned uncovered for about half an hour. Started at 8 AM finished around 5:30 PM.

 

[chilerelleno]

Looks really good, Chuckie BEs are good stuff.

 

[JCAP]

Look really good from here!

 

[forktender]

Looks awesome, but Chuck's cost more than brisket does around here.

 

[kelbro]

Looks really good. Hard to call chuck 'poor mans' anything!

Brisket used to be 99¢/lb. before all those TV shows and BBQ forums.

That was Poor Man's burnt ends!

I love chuck on the smoker.

 

[forktender]

That's how tri tips were around here, dirt cheap until they started catching on in the 80's

 

[patinlouisiana]

"Poor Man's Burnt ends" we the name of the recipe I used.
I agree price per pound is higher than brisket but I don't throw away 4 pounds of trimming when I do the chuck roast. ;-)

 

[SmokinVOLfan]

Those look great nice!

I think they should call poor mans burnt ends using beef hot dogs and spaghetti'os

 

[Kevinbthgrouse]

I'm thinking about doing these for our anniversary my girlfriend loves them as I've made them before .. would it be possible to do them a day prior?and reheat some how any tips appreciated

 

[Inscrutable]

That does look good. I’ve yet to try BE’s ... gonna have to put that higher up the to do list.

 

[yankee2bbq]

YEAP! Them burnt ends look good! Great job!