Description
Smoky, tender poor man’s burnt ends deliver barbecue magic from humble chuck roast, slow-cooked to succulent perfection. Kansas City-style comfort emerges, promising rich flavor and melt-in-mouth deliciousness you’ll savor with pure culinary joy.
Ingredients
Scale
Meat:
- 2–3 pounds (0.9–1.4 kilograms) chuck roast
Spices and Seasonings:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- 2 tablespoons brown sugar
- Salt, to taste
- Pepper, to taste
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil
- 1 cup BBQ sauce
- 2 tablespoons honey or brown sugar
- Foil pan or heavy-duty aluminum foil
Instructions
- Prepare the chuck roast by cutting into uniform, bite-sized cubes, ensuring each piece is evenly coated with a light drizzle of olive oil for optimal seasoning adhesion.
- Create a robust spice blend by thoroughly mixing brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a mixing bowl.
- Generously coat each beef cube with the spice mixture, massaging the seasonings into the meat to create a comprehensive flavor profile.
- Position the seasoned meat cubes on a smoker or grill set at a low, consistent temperature of 250F, utilizing indirect heat to promote gradual cooking.
- Monitor the meat as it develops a rich, dark bark over approximately 2-3 hours, watching for the internal temperature to reach 165F.
- Transfer the smoked meat cubes into a foil pan, introducing BBQ sauce and honey to enhance moisture and sweetness.
- Seal the pan with foil and return to the heat, allowing the meat to continue tenderizing until it reaches an internal temperature of 200-205F.
- Remove the foil and allow the sauce to caramelize, stirring periodically to ensure even coating and prevent burning.
- Once the sauce has thickened and the meat exhibits a glossy, sticky exterior, remove from heat and let rest briefly before serving.
Notes
- Meat Selection Matters: Choose a well-marbled chuck roast with good fat content to ensure juicy, tender burnt ends that melt in your mouth.
- Cube Consistency is Key: Cut beef cubes as uniformly as possible to guarantee even cooking and prevent some pieces from drying out while others remain undercooked.
- Customize Spice Blend: Adjust the seasoning mix to suit your taste preferences or dietary needs by reducing salt for low-sodium diets or using smoked paprika for extra depth.
- Low and Slow Technique: Patience is crucial; maintain a consistent low temperature to break down tough connective tissues and develop rich, complex flavors in the meat.
- Sauce Flexibility: Experiment with different BBQ sauces or make a homemade version to personalize the final flavor profile of your poor man’s burnt ends.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg