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Poor man’s burnt ends sidesteps the problem of spending 10-16 hours making a brisket to make burnt ends. Instead, this recipe uses a pot roast, which only takes a few hours to cook.
Poor Man's Burnt Ends
Poor man's burnt ends sidesteps the problem of spending 10-16 hours making a brisket to make burnt ends. Instead, this recipe uses a pot roast, which only takes a few hours to cook. While the texture may be a bit different, the flavor is similar, and delicious. As a pot roast is a softer cut of meat, the end result of poor man's burnt ends is less firm than brisket. The pot roast absorbs the smoke perfectly, and picks up barbecue sauce well.
Equipment
- Pellet smoker
Ingredients
- 8 lbs Pot Roast
- 3 tbsp Lawry's Seasoned Salt
- 2 tbsp Ground Black Pepper
- 1/2 cup Barbecue Sauce
Instructions
- Heat the pellet smoker to 275 degrees. Take the pot roast out of the fridge for up to an hour before cooking.
- Season the roast liberally on both sides.
- Put the roast in the smoker for approximately three hours.
- Take the roast off of the smoker and cut it into cubes. You may add more seasoned salt if you choose to.
- Put the meat into a tin foil pan, add barbecue sauce and mix well.
- Put the pan full of meat back into the smoker for another 45 minutes.
- Remove the meat from the smoker and let it rest. Serve and enjoy!
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