Poor Man's Burnt Ends
Cubes of beefy Chuck roast, seasoned, smoked slowly and sauced for a cheaper version of burnt ends.
- 5 lbs Chuck roast
- 2 tbsp SPG (equal parts salt, pepper and garlic powder)
- 2 tbsp Kosmos Chipotle Honey Killer Bee
- 3 tbsp butter unsalted
- 3 tbsp honey
- ¼ cup BBQ sauce
- Beef broth and water equal quantities for spritzing
Get your smoker up to a temp of 250°F.
Cut your chuck roast into 1"x1" cubes.
Season the cubes with a layer of SPG seasoning then a layer of a spicy bbq rub.
Place cubes into the smoker.
Spritz every 30-45 mins with a 50-50 beef broth and water mixture.
When the internal temperature of the meat reaches 165-175°F remove from the smoker.
Wrap the cubes in aluminum foil with pads of unsalted butter and a good drizzle of honey.
Place the foil pack back in the smoker until the temperature of the meat reaches 205°F degrees and is very tender.
Open the foil, add the bbq sauce and mix everything together.
Wrap the meat back up and let the rest for 30 mins before serving.
Sodium: 1352mg | Calcium: 120mg | Vitamin C: 1mg | Vitamin A: 380IU | Sugar: 13g | Fiber: 1g | Potassium: 1324mg | Cholesterol: 276mg | Calories: 798kcal | Trans Fat: 3g | Saturated Fat: 23g | Fat: 50g | Protein: 73g | Carbohydrates: 17g | Iron: 10mg