[youtube https://www.youtube.com/watch?v=m7bg1MGGCMw&w=580&h=385]

Today, we are making Poor Man’s Burnt Ends in the Masterbuilt Electric Smoker. Traditional burnt ends are made with the brisket point, but we are using a less expensive cut of beef and making smoked chuck roast burnt ends.

It’s been a while since we used the Masterbuilt Smoker because the heating element burned out. This is the second time, but we’ve got it repaired and will smoke this chuck roast in the ole’ Masterbuilt.

Ingredients
• 3 pound chuck roast
• 2-3 tablespoons Kosher salt
• ½ – 2/3 cup BBQ sauce (your favorite brand/recipe). I’m using Evan Williams BBQ Sauce, more info http://armadillopepper.com/Evan-Williams-Hickory-Smoked-BBQ-Sauce-BBQSAU-EVW.htm
• 4 – 6 tablespoons of Black OPs Brisket Rub, more info http://armadillopepper.com/Oakridge-BBQ-Signature-Edition-Black-OPS-Brisket-Rub-BBQRUB-ORBO.htm (or your favorite beef seasoning).

Instructions
The evening before, apply the Kosher salt to each side of the chuck roast, loosely cover with plasic wrap and then let rest in the refrigerator overnight.

The next day, season the chuck roast with your favorite beef seasoning. I used Oakridge BBQ Black OPs Brisket Rub.

Heat the Masterbuilt Electric Smoker to 235 -240 degrees F. For this smoke, I used Mesquite wood chips. Place the roast in the Masterbuilt and smoke the roast until the internal temperature reaches 165 to 170 degrees F (this took 5 hours in the Masterbuilt). Remove from the smoker and let rest for about 15 minutes or until cool enough to handle.

Cut the roast into 1” cubes and then place in a disposable foil pan. Pour the BBQ sauce on the roast pieces, mix well and cover with foil.

Place the roast (in the pan) back in the Masterbuilt Smoker and continue cooking for 2:45 to 3 hours.

Remove the roast from the Masterbuilt and allow to rest for 15 minutes. You should be able to pull the roast apart easily with your fingers.

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Please watch: “Shrimp & Venision Foil Packets at Mosquito Lagoon | Coleman RoadTrip Grill”

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