Craving Burnt Ends? Try This Budget-Friendly Recipe
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- Опубликовано: 23 апр 2024
- Poor Man's Burnt Ends are burnt ends made from chuck roast instead of the traditional brisket burnt ends. They are called poor man's burnt ends because of the price of a chuck roast. Even though in 2024, chuck roast is more expensive per pound than brisket, chuck roast is much smaller in total weight so overall it is cheaper.
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Хобби
This is why I do longer duration smokes at work. If I did them at home, I'd be trashed by the end of it and would probably just throw my finished product in the 'fridge, continue drinking beer and eat peanut butter off a spoon for dinner.
lol
Matt being tipsy and slurring a bit was the best part of the video 😂
LOL I wondered if people would notice.
@@MeatChurchBBQspeaking of “saucy”..
😂😂😂
I dig it. He's a real, normal dude.
“I’ve got 45 minutes, what can I do?” Get a half a jag on via Miller Latte’s?! lol 🤣🤣🤣 great video MP!
I audibly chuckled at this.
Thanks!!
What’s “half a jag”? Is that a Canadian term? 🤷🏻♂️🍻🇺🇸
“Blanco is for everything” with the miller lite is top tier comedy.
;)
The 45 minutes of being beer busy was classic. I can’t wait to try these.
Cheers!
I ain’t mad at it!
Always original, always relatable. Thanks for what you do!
I try. Thanks for being here.
Great video Matt! Great recipe for something a little different.
Thanks for sharing!!!
Matt you are entertaining!! and you have really upped my game on backyard grilling - Thank You
Looks in freezer and realizes what to do with Australian Wagyu chuck roast. Thank you for the idea.
Have fun!
The burnt ends looked great!!!!! Thank you for another great video filled with great information.
I discovered the Meat Mitch BBQ sauce last summer. It is my favorite BBQ sauce.
Keep posting this amazing content.
It's so good.
Awesome! I used my own seasoning like you said and my favorite bbq sauce. I followed your over all directions and It was a big hit. Thanks for doing what you do!!!
Right on Matt! Time well spent!
Thanks!!!
Blanco is my new favorite... chose some lower cost steak from the grocery, velveted it with baking soda and then washed and layered on the Blanco.... tender, tasty, incredible!
Awesome Matt. Always enjoy your videos.
Thank you so much!
I've fired up this exact idea today. Smells incredible as I'm about to get into the final sauce part. And the Miller Lite ...
Thanks for this Matt I always wanted to try burning but I never have the need to purchase an entire brisket definitely try this
enjoy!
The 45 minute wait time was the BEST!! Especially the selfie one... May be on to something new with that... Thanks Matt!!
Just recently retired as a chef, moved to TX, got my brand new Timberline XL the other day and have been loving life. I'm gonna have to make it up to the shop one of these days Matt. Thanks for everything you do brother. Saw some Post Oak pellets at HEB the other day, I was hesitant to pick them up but I think I'm gonna have to give them a whirl.
Hey! Happy 10 years Matt, incredible work!
Hey, thanks!
Made them many time they are great my family loves them. Also have used the chuck roast to make French dips and is amazing.
AWESOME
That whomp sauce is great. I am not normally a bbq sauce fan but I always have that at the house. Never would have known about it without this channel.
It's so good!
Thanks Matt!!!! Cheers Brother!!!!!
Cheers Mike!!
Looks really nice. Cheers, Matt! 👍🏻👍🏻✌️
Thanks!
Did this tonight. Amazing.
Can’t put a number on how many cuts of meat I have smoked using Meat Church Seasonings. Never fails to keep the family fat/happy. Except we drink real beer at our table😂 Yuengling is all we buy🍻
Cheers!
The perfect Beer for everything. I love this guy! Lol
Like the intermission 👍
Thanks!
Love this video!
Love how you roll Matt! I'll rock these burnt ends soon. First I need to order some Blanco seasoning... Thanks!
cheers!
Do it! It’s a great seasoning. Freaking awesome on beef and pork. I haven’t tried it on chicken yet.
Blanco is insanely good. Literally incredible.
@@jamesjones680 Just ordered it last nite!
@@chrisgillard7355 Just ordered some last nite. thanks
I too have to give this a try. It's the kind of thing my family will go wild for.
Great video , we was waiting for it come out today !!
1st comment. Congrats!
Thank you Matt , we look forward to your video's . As a matter of fact we are starting a brisket tonight and using your seasonings with it !!
These look great!
My wife and I do this quite often execpt I give it about 1 1/2 on the Big Chief smoker (salt, pepper, garlic powder) then my wife cubes it up, sauces it and then 20 minutes in a pressure cooker. They are the smokiest, tenderest, sauciest little bites of heaven.
Peace!
Great video and recipe!!
Thanks Dan!
Just did this yesterday! So good
Awesome!
Just did this last weekend. Turned out great!
I was looking over your fence.
@@MeatChurchBBQ LOL! Shoulda hopped the fence and joined us! Beer was cold and the cook turned out great!
Great video as per usual. Huge fan of the videos and the spices. Any chance of getting a video on individual ribs? We have been cutting up racks of baby backs into single ribs. We get more Gospel Rub on the ribs and more crispy edges. Love to see your take on this method.
Great video Matt!
Thanks!
I have to say i really like your seasoning holyvoodo is fire
Voodoo and Deez nuts are a great combo together! I use it in my pork butts and ribs!
Thank you!!!!
Great video Matt
Thanks!
Love it!!!
Cheers!
Hope folks pay attention to this video cause you gave out some super tips. Thank you.
Thank you!!!
It would be awesome to get a full walkthrough of your outdoor kitchen!
We hope to do that soon.
Considering brisket is $10/lb here in CA, I have been doing these kinds of burnt ends for a while! I love your take, Matt!
I think that's pretty much all over except for places like TX and maybe some other big cattle states. I rarely see them at the grocery store but when I do they are in the $10-12/lb range. Meanwhile chuck roast is on sale this week for $5/lb.
@@HunterTNMy Sam’s here in FL has brisket for $4.50/lb!
OUCH
The Kroger’s brand market near me (northern CO) has had Chuck roasts on reduction lately. Hopefully, we can get a few more this weekend!
I got a cross rib roast for $3 per lbs yesterday
Can’t wait to try this out. Thank you!
If you ain’t cooking half in the bag, you ain’t cooking. Great video. Matt, you sir are all of us drink a beer (or 7) and stare at the smoker guys. I love that Blanco by the way. I’m gonna have to say it’s my favorite you’ve produced by far. I put it on a H-E-B Picanha last weekend and it was absolutely amazing. Keep up the good work.
I really appreciate that feedback. -Matt
Forget the haters Matt. Love your videos and can't wait for the next one. BTW, I use a lot of chuck roast in place of Brisket and other cuts because I live in Idaho and raise it myself. Easier to get. You rock.
Sounds great!
Thanks Matt. Cheap(er) piece of meat and cheap, uh, less-expensive beer. That's how we roll at my place too. Great video!
You got that right!
I'm trying!
I so Love your channel.
I so love you!!!!
Whomp sauce is incredible and I'm as much of a Meat Church fan as the next guy but Mitch's Steer Seasoning is incredible, especially for burnt ends, and I feel like nobody talks about it.
I agree!
Wowzers! Those look awesome, and the price works for a small family, or empty nesters.
YES
I like this poor man’s line. Haha great job!
Thanks!
Man, that Whomp sauce is the best BBQ sauce on earth!!!
I truly love it.
Looks delicious. Looking for alternatives for just the 2 of us, brisket is a lot and we end up having to freeze a ton which is not the same.
Certified Gold!!!!!
Thanks!
9:57 - Like how you hid the evidence at the end there! Looking forward to trying these this summer!
Cheers!
I was pretty happy to see your rubs on display at Lowe's here in Oregon. Picked up some of The Gospel.
Great store!
Singing the song of my people. Beer & Meat 🤩
lol
100% Whomp Sauce is amazing. I need to try the Blanco Seasoning too.
My fav
Gates bbq sauce also a KC sauce and pretty dang good. Gonna have to try your mention
I'll have to try it.
😂😂😂 Great Video Matt!! I know what I’m making for the Mavs game tomorrow!
Have fun!
gonna try this with a prime tri tip not as much $$ as a brisket still but a little more intermuscular fat great video!!
Blasphemy
What a great advert for the meat church rubs
That is the most productive 45 minutes to strive for when I cook this weekend! 🤣
You can do it!
Thanks Matt, I've got 2 chuck roasts going on the smoker now.
AWESOME!!!!!
Matt. Could you do a recipe on a good ole Weber kettle? I've done everything from burgers to brisket on mine, and I think more people would love to know they absolutely can smoke on one.
Made it tonight - after seeing the video. Super delicious with sour cream chive mashed Yukon golds and buffalo Brussels sprouts.
Dang, sounds killer!
I haven't made poor man burnt ends in a hot minute. Making me crave it. Made breakfast for dinner the other night, Blanco pairs well with hash browns and scramby eggs!
Great tip!
@@MeatChurchBBQ might well call it Frank's, cuz I put that sheet on everything 🤣🤣
I like your style dude
Thank ya
Love the montage of drinking 5-6 beer over 45 mins
Me too. Thanks!
everything is great. I just did these, I would NOT sprinkle with rub a second time...too much seasoning. I love the rub combo.
Just depends how much you do on the first go around plus personal pref for sure. Cheers!
I just had a great idea for the 4 lb chuck roast my neighbor just gave me!
I smoke chuck roasts once a week on my Kamado. Smoke it in the morning, wrap it and stick it in a cooler all afternoon until we're ready to eat. No cutlery necessary. Chuck roasts are my "go to" , specially for two people....looking forward to trying this recipe.
Do you have a reference to the method you use?
Sounds great!
Best video yet. Super funny.
THANK YOU!!!!!!
Thanks for the idea for this weekend.
I don't mind spending the money on a brisket, but this price point cannot be beat… Costco always has them pretty reasonable.
Enjoy!
Blanco seasoning in beer- that’s what I like!
My father would sprinkle salt in his beer.
It's actually good.
Matt to me when I use a chuck roast to do burnt ends with. I’m using it for the flavor that chuck has. To me some of the best tasting beef is a good piece of chuck roast that is smoked low and slow to help bring out an outstanding flavor of the finished product.
That is a great point actually!
Loved the beer part 😂 it was like looking myself in a mirror while I do bbq
LOL
My favorite video of all time! Best way to kill time before wifey gets home. I love it! 😂 cheers to that 🍻
Cheers!
Definitely going to try this! Only with PBR!!! Does HEB in Wax stock it?😊
Yes it does!
Love all your videos, Matt. You smoke your chuck roast, first and then cut it into cubes. What are the pros and cons of cutting the chuck roast in to cubes first, stir the cubes with yellow mustard binder and season the cubes. Put the seasoned cubes in fridge over night and smoke them the next day. Your thoughts? Thanks!!!
You can do that. Pro - more caramelization and cooks quicker. Con, can dry out.
Need to throw some lime juice in the Miller Lite with that Blanco, prevents scurvy (and this is coming from a dentist!) Thanks Matt!!
lol
Can you do similar with other roast cuts with good results? Like arm roast for example?
Gotta try that.... 🙂
Enjoy!
I like making these because I can get a roast for around $13 so I always buy 2. Super easy cook I really need to try this seasoning combo. I can't wait to try Blanco. I'm down from shoulder surgery but soon
Get well soon!
Looks awesome! Tried a different recipe from someone else and it didn't look as tasty as yours. Will give your method a try. Tell Rosalie, Dan says, "HI!" And have fun at your 10yr anniversary party!
Here in my neck of the woods, I can get Nolan Ryan Angus chuck roast for 3.97 a pound once ever 2 to 3 weeks. That’s a lot less than a brisket point sold by itself. I told you that to tell you this: you’re saving quite a bit of money using chuck roast. I highly recommend that you use some of that savings to upgrade from that ditch water beer you’re drinking. 😁🍻You’re such a connoisseur when it comes to meat, rubs and sauces, but you drink 1970s grandpa beer. 🤷🏻♂️ JK You should drink what you like even if it tastes more or less like pond water! Great video!!!
I like the chuck roast version, but it really can't beat an actual brisket burnt end. Luckily I can get the just point where I am, so I don't need to buy the whole brisket to make burnt ends. Sure, it is more expensive than a chuck roast overall, but you just can't beat it. Great video as always.
I have to agree.
Outdoor kitchen tour!
happening soon
Thoughts on cubing up the chuck roast first?
I make these as well but cube up the chuck, season all 6 sides and then put them on the smoker on a wire rack.
I'd like to put my quarter on the table to request a second video doing it this way with your opinions, please and thanks!
You can do that. Pro - more caramelization and cooks quicker. Con, can dry out.
On my lunch break enjoying some poor man burnt ends 😎😎😎😎
Nice!
Yep just pulled a chuck roast out to do this tomorrow
Awesome!
I might try this. If I cube meat and cook it like this it's usually pork belly
As a KC original BBQ Guy, appreciate the KC shout-out. Most of the world doesn't know about burnt-ends like KC peeps do! Well done!! (your video, not your meat)
Thanks. Love KC BBQ!
Whoa! Didn't realize the price was that high for chuck roast now. I've been using them here in AZ because my local grocer has had some beautiful ones, with insane marbling. I always seem to get them on sale for about $10, so I guess I never realized how the price has gone up 😕
What a fun, stress free cook! What’s your go to side assuming burnt ends are the main course? Thank you!
Potato salad
Ever since I heard the term poor mans burnt ends I was wondering what they were talking about. Even if i get both meats at costco the per pound on brisket is so much cheaper. Heck its cheaper than ground beef so you can turn any trim into that and not really lose anything.
Ever since the first time I made a chuck roast, and having it spread out into four or five loosely connected chunks early in the cook, I have always tied it around the edge once or twice, depending on thickness. I'm curious that you do not, and would like to know why yours stays together with out tying.
Could u cook them to the temp of 200 and when ur ready to eat. Do the second part to get them to the burnt end stage? Plus can brisket be done the way I asked too? Hope someone can answer this question
Any great video!
Glad you think so!