Burnt ends (Poor Mans Chuck Roast)

Saw a recipe for Poor Man's Burnt Ends get shared about a thousand time on my facebook feed so I decided to give it a shot. AMAZING!
You should try it also. / 1448938538557193
/ allthehobbieskain
/ allthehobbies

[@FatsCaton]

Flawless one hand fold dude

[@karilp17]

looks amazing !

[@ericmol2614]

Another recipe added to that is to use more brown sugar, use honey drizzle and butter. Then after that is on for an hour. Take the meat out of that sauce and then put on bbq sauce, apple juice, apple butter about 1/4 cup of this stuff and then put it back on at 250 to 275 this time for about 5 minutes to 10. Then it should come out all glazed and candied.

[@highflynrc4331]

Theres no need to soak wood chunks. You want them to light and burn clean. Soaking is for chips so they don't just burn up fast. Great video, keep trying new stuff! It never gets boring.

[@darthsailormoon4831]

Soaking chips actually causes them to burn faster. That is why I stopped doing it and see less people do it as well.

[@jasonkable1462]

soaking them causes that white dirty smoke

[@brianpreston5206]

Nice vid. Next time treat it like a brisket. Go till 205. It'll be more tender. Overall good job by yourself with cam

[@AllTheHobbies]

Thank you. I will try that.

[@davebutler5465]

Thanks for sharing!

[@AllTheHobbies]

Thanks for watching. Nice spring day here in the NW. I need to go cook something. :D

[@davebutler5465]

@@AllTheHobbies Raining here in Northern Ca. but I just put some chuck roast on the smoker for some burnt ends! Lol. Thanks again for the Vid. Best wishes brother!

[@thmastiffman1]

Awesome video!

[@AllTheHobbies]

Thank you. Glad you liked it.

[@robbyfleming2915]

Looks awesome

[@AllTheHobbies]

Thanks for watching. They were really good. I think next time I will add a little hot sauce to the mix. It needed a little something more.

[@vancesmith4743]

Nice job my man! A little burnt around the edge is what makes them burnt ends! I had the char-broil like yours too but its gone to the big grill heaven in the sky. Just a tip to avoid what I went through with mine and that's to make sure you clean it and cover it at the end of each grilling season. Again, nice job on those ends. Looking forward to your next cook.

[@AllTheHobbies]

Thanks for the feedback. I have been trying to take good care of the grill to make it last as long as possible.

[@KitebuildingGenius]

I commend your one-handed paper wrap! ROFL! Better than I could have done!

[@treesplace322]

On the Traeger right now. Can't wait. Making cheesy potatoes in smoker too.

[@AllTheHobbies]

Nice let me know how it turns out.

[@OverseerKevin]

A little less wood and open your vents. Much cleaner smoke. If you've ever had a somewhat bitter twang to your meat, it's due to the excessive white smoke in the cooking chamber. It leaves a residue on the meat. Open the vent and use less wood to control the heat. I love my char-griller. It's the first I've ever had and I really learned a lot on it. Still got one I don't let anyone touch. Lol

[@AllTheHobbies]

Thank you for the tip. I will definitely work on that next. So far I have not noticed any bitter or off but I am always looking to improve.

[@FrugalShave]

OK now this is something I will actually do.

[@colinbutler2552]

Actually.. No,, Not everyone else in American... I use Hardwood Lump...ahhh OK ??

[@AllTheHobbies]

It was just a joke. They sell MILLIONS of bags of briquettes every year for decades and for most people it works just fine.

[@ghostrider729]

Welcome to the BBQ world!! Way to video!! Have fun n Q!!!

[@AllTheHobbies]

Thank you. I am enjoying the learning process.

[@Emptypockets51]

Live and learn.

[@metal_mo]

ALLLRIGHT!

[@salvadorcallejasii842]

Next time let it rest for an hour.

[@AllTheHobbies]

Thank you I will try that next time

[@porsche944mt]

You did an awesome job wrapping it up in the butcher paper with ONE hand! Great talent! I'm actually making my burnt ends using a chuck roast from Costco as I type this. Just placed it on the Traeger (unfortunately it's raining outside, but I'm somewhat covered...) grill for the next four to five hours. :)

[@negativeonexiii]

*Ohmygod*

[@Rick-iv1nx]

Everyone in America isn’t using briquettes, lump 💯 and I never soak the wood. They did look good, nice video.

[@AllTheHobbies]

I was just trying to be funny since they have been selling like millions of pounds of briquettes for decade before most people had ever heard of lump coal or could find it easily. I will stop soaking the wood chunks from now on.

[@justjan147]

Looks yummy!