Poor Man’s Burnt End Question

I’ve seen it done either way. Some people like to cube it up first to get more bark on each piece. Some do it whole to make it more like “real” burnt ends. Better bark but less of it. It’ll probably take less time if you go the first route as well.

Cube them first. More smoke, more bark, more flavor.

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Poor man's!!!! have you priced a chuck roast lately

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Rouses was selling them the other day for cheap. Bought 3 of them. All about 3 lbs for like $8-$10 each.

Compare that to a $50 brisket (if that)

Can you tell us more about your process?

if you use too much BBQ sauce it creates too much liquid. I kinda do a light squirt across them, enough to coat them when I mix, then cover. the butter and honey adds enough.

I do this with chuck, pork butt cubed, and pork belly cubed.

no, but the way I do it is pretty standard. maybe do some each way in separate pans and see what you like best?

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Can you tell us more about your process?

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Sure. I cut the roast into 1-1.5 inch cubes. Used a little yellow mustard as a binder. I believe I used MeatChurch Voodoo seasoning for some and MeatChurch Honey Hog seasoning for others. Black pepper, garlic powder, a little cayenne.

Smoked to 165 then put them in a pan with bbq sauce (whatever your sauce of choice is) and honey. As someone else said, careful on amount of sauce because you will get some juices in the pan as well.

Smoked uncovered until 205 internal temp, careful not to stack them on top of each other.

That's it. For how delicious they are, it is a really simple process.

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I'd die happy.

I almost never check internal temp for small cubed meats im smoking.

Is there a time at a certain temp?

My smoker holds well at 230-250 degrees.

How long should I smoke with 1.5 inch cubed chuck roast or other meat. I would imagine about 2 hrs or less since the meat is not very thick.