Make Barbecue Cheap Again: Dub Shack BBQ Presents Chuck Roast Burnt Ends

Making barbecue is clearly a passion of mine - and a great way to go outside away from the jibber-jabber of the world for anywhere between a few hours and a full day to make some really good food for family, friends, coworkers, and special events. One thing that sometimes gets overlooked is the relative inexpensive cost of entry: You don't need the priciest grills and proteins to make some impressive chow. In this week's recipe, your friendly pitmaster is smoking chuck roast burnt ends.

Do they taste like brisket?

Keep reading to find out.

INGREDIENTS 

Beef chuck roast

Wright's BBQ Meat Rub

Heath Riles's Garlic Butter rub 

Brown sugar

Beef broth

Honey

Your favorite barbecue sauce (of course, I'm using Dub Shack BBQ’s The O.G. sauce)

*If so desired, beef tallow to fortify the meat even more

STEP ONE. In the quest to make barbecue cheap again, pat down the beef chuck roast and slice it into 1-2" cubes. Apply both rubs onto all sides before placing the faux burnt ends on a wire rack. 

STEP TWO. In the meantime, light your smoker to 250-275 degrees. While the choice of wood is certainly your call, I went for mesquite wood splits due to the fact it is my favorite smoking wood for brisket. If you're using hickory, pecan, or post oak, then do your thing; after all, this is your cook. By the time the smoker reaches 250, bring out the burnt ends on the rack [work smart, not hard] and place it on the grates until they hit an internal temperature of 175 degrees.

STEP THREE. Think you're done? 

I'm sure the color is there, but the job is halfway done.

Once those cubed morsels show that they are at least 175 degrees, transfer them from the wire rack to a disposable pan with the following: beef broth to fortify the beef part of the chuck roast burnt ends; The O.G. sauce; several pats of butter; brown sugar for the caramelization; honey; or if that isn't enough, add a dollop of beef tallow to power up the experience. Return to the smoker and check again in about two hours. Chuck roast burnt ends are finished not at a certain temperature - although mine were an average of 210 degrees - rather at how they feel. If they are squishy, then you're finished! Let them rest for some time because piping-hot meat in the mouth can lead to some suffering. 

To answer my main question from earlier, does it taste like brisket?

No.

Good, and I wouldn't throw it off my plate. 

Thank you for reading this post and taking the time to cook it, share with the aforementioned family, friends, neighbors, coworkers, and anyone within six degrees of yourselves. Although not exactly like brisket burnt ends, the chuck roast counterparts are pretty dang good and at a third of both time and money, they are awesome for anytime of the week plus your next gameday charcuterie boards. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!