Poor man's burnt ends

5 hr 15 min · 40 min hands-on · pull 205°F · rest 15 min

Ingredients

4.5 lb on the fire · ~2.8 lb to the table · 6 plates at 8 oz

• chuck roast4 1/2 lb
• kosher salt2 tbsp
• coarse black pepper2 tbsp
• granulated garlic1 tsp
• barbecue sauce1/2 cup
• butter2 tbsp
• brown sugar or honey2 tbsp

Method

1. 1

   Salt and pepper the whole roast. Smoke at 265°F until 165°F and the bark is set, 3–4 hours.

2. 2

   Cube into 1-inch pieces. Toss with sauce, butter, and sugar in a pan. Cover with foil.

3. 3

   Return at 275°F until the cubes probe like warm butter, 205°F, about 90 minutes.

4. 4

   Uncover 20–30 minutes so the sauce tightens. Rest 15 minutes. They should be sticky, not soup.

If you don’t have it

• Chuck roast → Brisket point, or boneless short rib. Point is the original burnt end. Chuck is the affordable stand-in.
• Post oak → Oak or pecan. A little hickory is fine. Straight mesquite on 7 hours will taste like ashtray.
• Barbecue sauce glaze → A thin beef-stock and butter mix. If you want them less sweet. Still need fat in the pan so they do not dry.

Same cook, different day

• Pulled chuck instead

  You want sandwiches, not cubes. Skip the cube step. Smoke to 203 probe-tender, rest, shred. Same rub.

• Hot and fast

  Afternoon, not all day. 300°F to 165, cube, covered pan 45 minutes. Slightly less smoke.

• Coffee bark

  You want a darker crust. Add a teaspoon of espresso powder to the rub. Keep sugar out of the first smoke so it does not scorch.