HOW TO MAKE

Poor Man’s Burnt Ends

Trim chuck, leave thin fat layer. Pat dry, mustard/Worcestershire rub. Mix spices evenly.

Salt chuck. Coat evenly with rub, press. Cover, chill 1hr+ for best flavor.

Smoke the Burnt Ends

Remove roast, prep smoker, preheat to 225-250°F. Smoke 4-5 hours until internal temp reaches 165-170°F, develops bark.

Smoke the Burnt Ends

Remove, tightly wrap in paper/foil. Return to smoker, cook to 205°F internal temp.

Smoke the Burnt Ends

Rest 30-60 mins for juicier, tender meat. Don't skip. Then, chop into pieces.

Make Burnt Ends – Place in an aluminum pan or a baking dish. Pour any leftover juice from the roast over the cubes.

Mix rub, honey, BBQ, Worcestershire, hot sauce. Adjust taste. Cover, smoke. Cook uncovered 1hr more till caramelized. Remove when tender.

Serve the burnt ends as a flavorful and delicious appetizer or main dish.