Picked up a Reqtec RT-B380 last month (my first pellet grill, had a gas grill previously) and have been trying different things. Yesterday I was in the grocery store talking to wife about trying a few things and the gentleman restocking the meat section suggested getting a pot roast to make burnt ends. I have never heard of burnt ends before but though I might try it. Any suggestions for making these or even something else to try with a pot roast? All suggestions welcome.
by Fist_One
31 Comments
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I do a poor man’s brisket. Season it and smoke it, 275 until the thickest portion reads 200
at worst, you can roast it in a bath of cream of muchroom and beef broth and eat it like chuck roast
I’d use a simple rub of garlic powder, black pepper and some paprika. Then smoke it over 1-2 Dutch ovens of chili. The end result being over-under chili. Once the roast is done, cube it into the Dutch oven(s) and simmer until ready.
I’d move it outside first…
Smoke it and slice it or make pulled beef out of it. It’s not necessarily cheaper by the pound than brisket, but it’s a smaller cut, therefore cheaper, so they call it “poor man’s brisket.” It’s very beefy and tasty.
Okay you ready to work? Smoke this dude at 190° two or three hours. Then google “barbacoa in the crockpot”. Finish cooking the meat in the crockpot with which ever recipe you find or put together.
Mississippi po boys
I love the poor man’s brisket as well, however I have had them come out pretty dry before. Now I do a sort of smoked pot roast:
Dry rub of choice
Smoke at 200-225 until roast @165
Place in foil pan or other pan
Add 2 cups beef broth
Optional-1/4 cup red wine
(Lots of options here, bay leaves, mushrooms, veggies, etc.)
Cover with foil
Raise smoker temp to 250-275
Cook until roast around 200 and probe tender
Enjoy!
Edited for formatting
https://preview.redd.it/bhsaixo8rwkd1.jpeg?width=1242&format=pjpg&auto=webp&s=63a99b74533a0162e408dbf1ffbaa98ba0fd3c8e
You can do this my G
•Poor man’s burnt ends
• Birria tacos
• Over the top chili
• Smoked stew
• Pot roast
• Pulled beef
Pepper stout beef https://www.youtube.com/watch?v=coU0RJEexYc
Not my vid but I found this year’s ago and nothing comes close IMO. I make it extra spicy but it is also good if you remove the spicy peppers too.
Smoked Mississippi pot roast
Poor man’s brisket is great! It’s cheap, readily available, and you don’t waste anything on trimming. You can smoke it like a brisket but I definitely recommend injecting with bone broth and/or melted butter because it doesn’t have as much intramuscular fat as brisket so can come out dry if you’re not careful. But, if the results are good it will come out like a cross between brisket and steak. Good luck!
Pulled beef is one of my favorites. Look up how to bbq right on YouTube. They have a great video for that
Gonna get lynched here, but save yourself the PITA and fuel of firing up the smoker, and throw it in a crockpot with onions, carrots, celery, garlic, spuds, and carrots, and beef stock. If you gotta have the smoke, smoke it for an hour at 200, then get it in some broth. Some things are better un-smoked.
Cook it and eat it.
Give it about 2 hours of low smoke then lightly dust it with a package of ranch dressing mix (the dry powder) and sear it hard (on charcoal if possible)
Put it in a pot. Pour a jar of pepperoncini peppers in, add a thinly sliced onion. Cover and roast for 30-60 minutes at medium heat or go longer and lower.
I like to eat it with smashed and crisped baby potatoes and roasted vegetables.
Also.. Smokers work much better and safer outside.
🙂
Reverse sear steak.
Some dude was doing 200f and pulling until 115 for med rare. Then sear
Pulled beef sandwiches! Smoke and then wrap in foil for about 2 hours or until it gets to 210-211F.
Just did one this weekend. First Make an adobo for birria tacos(I estimated these things watching my Mexican mother in law make the adobo a while back):
30 California peppers, boil until water is black and pepper skin starts to fall off a bit.
Blend with:
4 garlic large
Tablespoon cumin
Teaspoon of cloves
Teaspoon of thyme
2 teaspoons oregano
Teaspoon of pepper
Little bit of cinnamon
6-8 bay leaves
7 tablespoons of apple cider vinegar
1-2 cups water
The adobo should taste watery but have a strong pepper taste in the back end. Don’t add salt.
Rub thin layer on chuck roast and season liberally with salt and pepper(lots of pepper). Smoke at 275 until at stall(it will stall for a long time with the adobo on it). While smoking boil 6 medium roma tomatoes until mushy and blend with 2 cloves of garlic and 1 tablespoon of cumin seed. Take off smoker and throw in slow cooker on low and cover the roast in the adobo you made. The slow cooker should be full to just under the top of the meat with adobo. Then add the tomato mixture you made and I like to add beef tallow as well to get some more fat in there. Slow cook until it falls apart and salt to taste.
Make into some of best damn tacos you will ever have, separate the sauce and the meat and whenever you eat the meat dip it in some warmed up sauce.
I smoke it for a bit, then put it in the crockpot with a little beef broth until it’s shreddable.
Poor man’s burnt ends are a great first cook for chuck.
I do a smoked Mississippi pot roast that turns out phenomenal.
Season it with SPG and smoke until it hits 165-185. Then I throw it in an instant pot / slow cooker and add one ranch packet, a low sodium ajus or beef gravy, add half a jar of sliced pepperochinis and half the juice.
This is always a hit at my house.
https://howtobbqright.com/2013/11/07/not-your-mommas-pot-roast/
As others noted, I like doing the poor mans brisket with these, or Malcolm Reed’s Chuck Roast Burnt Ends.
I buy those on sale to grind up and make cheeseburgers or chopped cheese sandwiches.
Roast it and smoke some pot
I’m thinking all the poo-pooing of smoking this are from peeps who never smoked one before..
Salt it and let it sit in a fridge overnight- then dry rub of your choice and get it on the smoker at 225 till it hits 170 internal. Wrap in Butcher paper then back on smoker at 250 til it hits 195-200 internal. Rest for an hour and enjoy!!! I’m not going back to brisket after doing this.
Put it in a pot, then roast it.
Malcolm Reed has a great Mississippi po boy recipe for pellet grills!
Cook it like a brisket