Good afternoon Dubbers, and Happy New Year! The wait is ALMOST over, Saturday cannot get here fast enough. Now, I know we all have been painfully getting over the last game, and we have all overanalyzed it to death...so let's lope Day and Co. have prepared and are ready for the matchup against Georgia.
Last year, I smoked a pork butt and provided a recipe for burnt ends...this year, I am doing burnt ends again, this time beef. I went back and forth about posting this recipe again, but to be honest, and kudos to 3M for reminding me....we won last year, so I am posting a similar recipe with the thought that the outcome ofthe game will be the same.
Poor Man's Burnt Ends
Traditionally, I would smoke a brisket, cut off the end and make burnt ends...but I don't have any brisket... so, I am making Poor Man's Burnt Ends. These still taste wonderful, and are cheaper to make - you just don't get the rest of the brisket to eat.
Ingredients:
- 5 lbs of beef chuck roast ( I got a 2 pack at Costco for $30, about 5.2 lbs total)
- Sweet and smokey rub - I am using the BBQ Blend from Kinders
- BBQ sauce - I am using a homemade bourbon bbq sauce, get the recipe here but I am swapping out the bourbon - don't care for JD so am using some evan williams.
- Honey
- Brown sugar
- Butter
- Aluminum pans
- Tinfoil
Directions:
- Preheat your smoker to 250 degrees.
- Cut beef into 1'' x 1'' pieces. Put pieces into a mixing bowl. Sprinkle rub and some brown sugar over the top and coat each side of the pieces with. Put directly on smoker racks. Repeat until all pieces have the rub/sugar on them.
- Smoke for 2 1/2 to 3 hours or until they have a nice bark on them. Flip halfway through. Remove from smoker and place an aluminum pan (use 2 if you must but try for 1; just get a big disposable aluminum pan from walmart)
- Mix together BBQ sauce, honey and more brown sugar in mixing bowl, then dump over the beef chunks. Top with cubes of butter, then cover the pan with foil.
- Place back on smoker for about 1.5 hours, stirring every half hour. Take the foil off and put back on for another half hour, topping the chunks with a little more rub. Remove from smoker and serve immediately.
Pro Tip #1 - Use brisket if possible.
Pro Tip #2 - Make sure you use the highest grade of beef possible - it will make a difference.
Pro Tip #3 - Make sure your rub has enough salt in it. IF unsure, add more salt to be safe. Beef can handle it.
Pro Tip #4 - Cut up pieces of bacon, add to the aluminum pans to cook with the beef. I have never done this but my uncle swears by it. Not only do you get some smoky bacon flavor added to the beef, you get to eat actual candied smokey bacon.
Go Bucks!
