Poor Man's Burnt Ends

Main Dish


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  • 2 ½ lb. chuck roast (good marbling)
  • 1/4 cup brown sugar
  • BBQ sauce, to preference
  • Salt, to taste
  • Pepper, to taste



  • Turn smoker on to 250 degrees.
  • Generously season chuck roast with salt and pepper.
  • Smoke chuck roast. Pull when it reaches and internal temp of 165 degrees.
  • Pull from smoker and wrap in peach paper.
  • Place wrapped meat in smoker. Pull when it reaches an internal temp of 195 degrees
  • Let rest for 20 minutes and then cut into 1 inch cubes.
  • Place cubed meat into a tin, add brown sugar and barbeque sauce. Stir well.
  • Place tin in smoker until you reach desired doneness. (We did an additional hour).
  • Enjoy!


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