Poor Man's Burnt Ends
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- Опубліковано 11 вер 2024
- Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill & smokes a chuck roast in the brisket burnt ends style to create Poor Man's Burnt Ends!
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I appreciate your honesty. I think if I’m going to put the time in, I’d rather it be a brisket or a pork shoulder.
Update:
I take it back. I smoked a chuck roast this weekend and it was gangster!!!!! I’ll never question you again, Chef Tom!
ya looked pretty dry when he first checked it.
Well one thing to take in account is time. It takes a lot more time to smoke a whole brisket. So it makes for a good trade off.
Let's just appreciate that you didn't edit the original text/ delete it afterwards👏🏼
I’m glad I read your update bc I was about to tell you, no it’s not the same but one of my favorite things to cook. Cheap easy and delicious (for the most part until you hit that nasty piece to remind you that you didn’t spend much on it lol)
I just stole my wife's chuck roast that was for the crock-pot and reallocated it for my smoker!!! :)
You didn't steal it so much as you rescued it from a lesser fate.
Commandeered!
That was a rescue mission my dude 😎
Let me know if you live through the night lol
@@evelins96 😂😂😂
8 hours later: "it's not bad, taste like barbecue"...
Today I found out that I can eat 4lbs of food in a single sitting.
Love the honesty with your cooks Tom! It's nice to see alternatives shared for BBQ, even if it's not your top choice.
Only other BBQ enthusiasts would even know the difference. Worth it for a poppable delicious hunk of yum yum for friends at an impromptu weekend bender haha. Looks great!
I love making poor man burnt ends. One thing I do is I will use butcher string and go around the roast to tighten it up and keep those layers of fat together better. I found it keeps the meat cooking consistent and moist. After cubing I'll cheat and put them in a pan and sauce them, sprinkle more dry rub, and put honey on them and set the oven to broil and throw them in there about 10 minutes, stirring at 5.
Smoked a chuck roast last week as my first smoked meat ever. It came out great. I had some flubs but that was due to my novice status on smoking. Still ended up with some great food.
I have made these before and had the same feeling. They were good, but not exactly a burnt end. Appreciate all that you do.
I enjoy tracking brisket prices. Here's what I saw before quarantine:
Sam's: 2.29 per pound. Prime: 2.89 per pound.
Costco: 3.49 per pound.
In the middle of quarantine
Sam's: 5.89 per pound
Costco: 6.99 - 12.99 per pound.
Just last week I found a brisket at wal-mart for 3.01 a pound.
Costco just came back to 3.49 per pound. So I snatched em both. :)
wow... where are you located? over here its still 9.99 a pound from costco
Are you sure they are not old pieces?
Do yourselves a favor brothers , hit restaurant depot they have a huge stock of meats and just this past weekend I bought a brisket for 2.69 per lb (Los Angeles, California Prices). During quarantine they're open to the public even without membership [not sure if that's across all their store locations] happy cooking and happy early 4th of july !
Brisket has skyrocketed in my area. Saw a whole paclard brisket a few weels back for about 60. Now they want to sell just the flat for 50. Insane.
@@moximuss Colorado
This guy reminds me of action Bronson if he took a different path 😂
That... is hilarious and surprisingly accurate. Cannot Unsee now.
I'd be willing to bet Action can make some good BBQ
i made his KC Burnt Ends a couple weeks ago. Last weekend I had some left over tenderloin chunks after saturday night's fondue. I used the stuff I bought from ATBBQ and smoked up the tenerloin chunks! FANTASTIC!!
Just got a pit boss and decided to try this on it since I'd never had it before. Absolutely friggin delicious, I'm not a BBQ snob but a 4lbs chuck roast disappeared in minutes and I was told to make twice as much next time - probably next weekend. I did add a bit under a 1/4 cup of brown sugar with the sauce before putting the cubes back on the grill and they were sticky delicious sent from heaven meat chunks.
I have one of them in my freezer looks like I'm going to make that this weekend that way
I tried smoked oxtails… it was even better than burnt ends
I have never seen them in the store, sounds like I'm missing out. =/
Serious....weekend i will report back
That sound like a great idea!
This is the only BBQ channel worth watching. Classic, solid cooking techniques applied to tasty BBQ - Great job Chef. I have 30+ years in Kitchens and was part of a team that won grand champ at Lenexa. I have seen some good Q and you get it for sure.
I want a bbq restaurant. If I had a chef's table this would be on it.
"Poor man" - Requires you to have a smoker
Just do what I did when I was broke as fuck, make one. I made Alton Browns cardboard box smoker first, because it was cheap and effective for what I needed at the time. Later on I built a better one out of an old keg I found.
When times are tough, a little ingenuity goes a looooong way.
Ignore Nick's grandstanding, he's just trying to make himself feel better by making someone else feel bad. When I was homeless, people like him were a dime a dozen. Whatever tough times you're going through, stay strong. Easier said than done, I know. I wish you luck in your future endeavors.
@@river7874 Not sure if he is grandstanding, by naming the smoker. They may have gotten a deal on it or something.
@@PutridRat By grandstanding, I wasn't talking about Nick naming the brand of his smoker. It was the usual rhetoric he spewed about people going through tough times.
My response clearly hit the mark too, as Nick either blocked me, or removed his comment.
I have a very typical gas grill and I smoke meat on it often. The smoke tubes and trays available to make it happen are great. Easily available at ATBBQ, Amazon, walmart, or your local BBQ store. Bought my grill used for $100 on Facebook Marketplace. Has 3 burners and enough grill space to cook with indirect heat. I also add some tin foil to help keep the smoke in and keep indirect heat.
Single handedly one of the funnest tools I've bought and an absolute joy for me and my family.
I use a $99 weber to smoke.
What do you mean “eat around” that cube of fat?! That’s the best piece!
couldnt agree more
Haze The Space Commie lol
So Ive watched several videos for making poor mans burnt ends and I noticed: Malcolm Reed chops up the chuck roast raw, Cooking With Ry chops them up at 165 internal, and you chop them up at 200 internal.
Which is best?
Side note: it seems weird to chop up the roast without resting, but I guess the cook isn't over?
I'm far from a BBQ master, but I have seen the same videos and noticed as well.
My thoughts are the point in the process you cut will impact the amount of smoke and bark.
Cutting when raw exposes more surface area, which allows more seasoning (bark) and smoke, while waiting until the end has less.
The "best" really comes down to personal preference and taste.
I do BBQ chuck roasts ALL THE TIME and it’s amazing.
We love recipes that make home-cooking more affordable and accessible! We'd love to work with food creators who are looking to make some side money with their delicious food!
Tom you are one of the best out there. Thanks for all your vids.
I bought a packer last week and made burnt ends. Currently making pastrami with the flat. I think I'd just prefer to use the point and find something to do with the flat, but I get it. Great vid once again, Chef Tom.
🐄Binder: Worshireshire Sauce
🐂Dry Rub: 1TBsp garlic, 1 Tbsp onion, 2 Tbsp chili powder, 2 Tbsp Black Pepper, 2 Tbsp Salt
Smoking Temp: 400 degrees F
Time per Pound: 2 hours per 3 pounds of beef.
Add 30 minutes for resting before cutting 1x1 cutts.
Once again, fantastic video. Thank you, Chef Tom! I would really REALLY love to see your take on boneless, skinless turkey breast. Kinda like what we see at Texas BBQ joints.
Thanks again. Keep it up!
I’ve done the chuck roast burnt ends and they’re good. Brisket burnt ends are far better but sometimes you do what ya gotta do. You definitely have to wrap the chuck roast or your going to have jerky.
Chef Tom thanks for your effort and honest review. I will give that a shot over the weekend on my WSM.
Love this..and the comments at the end..thanks Tom
Country style beef ribs work great too.
I have made burnt ends using rib fingers that came out delicious.
It's actually a really good way to cook a roast. I've done this a few times on my WSM. My family loves it.
I tried doing chuck burnt ends last summer and it sounds like your's turned out similar to mine. There are some muscles in the chuck roll that work. But on the whole, there are too many lean, tough, fine grained muscles that don't break down right unless you completely dry them out; and even then they might end up being chalky and crumbly. But it's not a bad experiment for $15-$20.
Some die hard brisket lovers disliked this 😂. Love that your giving new ideas and alternatives 👍👍👍
Hey Chef Tom,
Did this today and really delicious! The error is I ran internal temperature to 210. It still was tasty and not dried out. Next time stay closer to the 203 or so target.
These are one of my favorites! It's not anything like a burned end but it's still really delicious.
This is exciting. Great alternative. My brother did a roast into burn ends two weeks ago. I didn’t know! Maybe the young patawan has surpassed the master. They grow up so fast.
Ever try to cube it first? I do and it's amazing barking all four sides. And, honestly (I'm in KC!!!) the family like this as much as brisket burnt ends, and it's much faster. Great video... 👍
Do you do all the same steps?
Nice job Chef! That's the thickest roast I've ever seen!🤘 Gotta get some of that R Butts R Smokin beef rub.
Ask the butcher for the chuck cut you want, pre-butcher they can be around 25lbs. I regularly get mine cut at 5lbs.
Montreal steak is my favorite for chuck roast, really it goes well on any beef.
I appreciate the honesty. Maybe not a burnt end but looks delicious!
Please do more about chicken, or maybe fish
Great, i will give it a try!!!
Let us know how it goes for you. Thanks for watching!
Absolutely love the channel and I’ve learned a lot of techniques and recipes from Tom. My wife and I love burnt ends but have given up beef for personal reasons. Wondering if you guys could do a pork based version of burnt ends? We’d be really appreciative and we’ll buy tons of rubs. Ty!!
Check out his pork belly burnt ends video. I made them and they are incredible
Thank you for the honest reaction! It’s not burnt ends... but it’s good! I’m going to try it!
Always enjoy the recipes!! I will be trying this one.
Very nice Video again and perfect description 👍👍👍
Great idea! I'm going to use your Chuck recipe to make Smoked Chuck Roast Chili. Keep up the great videos. T MO
Awesome concept! I've also had some made from pork belly, also a good option.
Love the work! Looks delicious
Doing it this weekend! Thanks
After all that hard work, I think, "not that bad, that tastes like... I mean it tastes like BBQ, right?" are probably not the words I would like to say to my self when cooking.
I don't think it's a bad thing for a roast to taste like barbecue... I think his point is, they aren't burnt ends ;)
@@MidwestFilmCo I'm not criticizing the chuck roast (since I love smoked roast beef sandwiches). Nor I'm criticizing the chef, and I do appreciate the honest review he gave. But you could literally smoke any meat (even with just salt and pepper) and the result will be way better than just using the oven. My point is that when making a poor's man version of anything, especially after all that effort in technique and preparation, you should expect it to be closer to what you are trying to achieve, but that's just me. :)
Dr Santis Honest opinion... I ate them... they were money!!! Depending on the piece you picked up the texture was closer to burnt ends than others.
Of your hundreds of reactions to your taste tests, this was the closest I've seen you get to saying it wasn't good.
I mean...... it's a chuck...........
Congrats from Brazil. Amazing bbq!
Looks awesome
Poor man? I have been summoned!
😂
What I don't understand is how you could not take a sample or two as it approached completion. Really great looking dish- thanks for the vid!
Bought just the point at H-E-B just this weekend, burnt ends last night!
May not be burnt ends but its well seasoned beef that is tender and delicious.
You are absolutely awesome!!!!
Come on Let's Go!!
The only reason you should ever try to make burnt ends with a chuck roast -
Is because you want to enjoy burnt ends made from chuck roast ……
I bet they’re absolutely delicious and I personally love barbecued chuck roast -
I think it’s highly underrated -
But brisket is brisket - and the “point” being exceptional -
there are no imitations and you know that -
Good looking chuck roast
Nice looking technique
Thanks for your video
Now I need Boston butt burnt ends
Thx sir,well done as always...👍
I'm definitely a whole packer with nothing but salt and pepper type of guy when it comes to brisket, but I'll have to try this for snacks.
Gave this a go over the weekend while filling the grill for a physically distanced neighborhood July 4 get together - used Cattleman's smokey chipotle and tacked it up with Stubb's spicy sauce; both the wife's and my reaction was pretty similar to chef Tom's. It was barbecue...but the texture did not remind us of burnt ends. Thanks for the idea.
My God, you are the best at what you do brother Tom(Chef)....Hmmm...Hmmm good...I hope one day I can come eat at your restaurant or business ❤😇🙏🏽👍🏾
Honey + chicken + grill = do it chef!!!
I would eat that entire plate ALL BY MYSELF😋💃😂🙌😝👌!!!
It's great as long as your not trying to BS someone, so I'll be trying this out shortly
Looks great.
I have a question. Can I cut the chuck before smoking?
Thanks
Gordon Ramsey eat your heart out,lol, Bravo Chef Tom
Thanks for the video
Cook request/idea, Left over Brisket Taquitos with guac*
Do you think this would work with Tri tip instead of chuck roast? I’m thinking of trying that.
That is an interesting way to start a pot roast
Nice Tom - a little more griller food than a chef food. Too cheffy sends me packing. Nice video length too - I like it - enough already!
I would’ve use chuck roast too and if I out it on a menu I’d make sure to differentiate with advertising these as not actual brisket Burnt Ends or Pork Belly Burnt Ends but Chuck Burnt Ends
Chef Tom, have you ever made burnt ends with short rib?
What do you serve this with? Potatoes, grits, corn? Polenta? What vegetable would you pair it with?
I want Chef Tom as a bbq friend .....
Pork belly makes great burnt ends
Have you guys ever bbq’d beef shin, I’d love to see your take on it =)
I know you say that you pulled when there was nice bark, but is there a recommended IT that you pull at before wrapping with BBQ sauce?
Great question, the IT (internal temperature) is usually in the 155-170 range, but a good bark/texture is the best indicator. Thanks for watching!
oooooo these are good...
I really need to buy smoker this is good for my GF bday
Camo apron 🏁
Was the seasoning too much? I want to enjoy it but I don't want it too overwhelming
what smoker did you use in this video?
trying it now, thank you for the video man! \m_
Thanks for watching!
Hey Chef Tom, how about doing some videos covering the more salients points about grills and smokers that you use the most. For example, you referred to parts of the KJ that I don’t know what they are or do. I realize you aren’t in Marketing but getting a Pro’s insights would be valuable for future purchases.
Here's a product roundup video for the Classic III! ua-cam.com/video/zpalWWRjizY/v-deo.html
Just wondered if you could make that on a gas grill
How do you do burnt ends without the barbecue sauce if you prefer just salt and pepper taste? Just leave the BBQ out?
Noob Question, what is the box you used that you placed the wood in?
Oh my burnt ends!!
Anyone ever try with beef ribs?
Did this for the Super Bowl sliced it up and made sandwiches
God damn you. Now I have to order more stuff from you guys.
Sometimes I watch just to see what grill or smoker Chef Tom will use
How many hours and what temperature before wrapping please?
www.atbbq.com/thesauce/poor-mans-burnt-ends/
Doesnt seem like a poor man's choice. Cheap maybe, delicious always yes