Poor Man’s Burnt Ends
Author
Glen Brasseur
Prep Time: 00:00
Recipe Time: 40:00
Temperature :
133F / 56.1C
Ingredients
- Chuck roast
- Salt
- BBQ rub
- BBQ sauce
Directions
- Dry brine Chuck with 1% Red Boat Fish Salt for at least 48 hours.
- Pre-Sear the roast
- Vacuum pack during the dry brine.
- Cook at 133 F for 40 hours
- Shock in ice water for 1-2 hrs to bring core temp down if not cooking immediately.
- Store in refrigerator until ready
- Preheat smoker to 190-200 degrees.
- While smoker is preheating, cut the Chuck into 1” cubes.
- Place cubes in a foil tray, toss with your favorite unsalted rub. (Remember that it was already dry brined)
- When nearing completion, about 30 min remaining, coat with you favorite BBQ sauce (red or white). Smoke until sauce is set and knife tender.
Finishing Steps