Can poor mans burnt ends dethrone brisket burnt ends? Brisket vs Chuck roast vs Beef rib battle!
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- Опубликовано: 7 фев 2025
- I love burnt ends, and the idea of getting melt in your mouth burnt end meat candy for less money (aka poor mans burnt ends) is something worth investigating.
The problem is that its often weeks or months in between having a proper brisket burnt end, and the poor mans variety making it difficult to compare. To find out which is best, we are going to cook all three, at the same time, on the same BBQ to find out which burnt end is champion of them all. Welcome to the poor mans burnt end showdown.
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I can handle the fact that you have 3 Kamado's.
I can even not be too jealous that you have every cool atatchment on the planet.
I consider you an inspiration for losing 50 lbs eating bbq. i gain 5 just looking at my grill.
But opening the bag of charcoal with 1 pull is a flex too far.
This made me laugh so hard 👏
I grew up and live on a farm. To this day I can’t do that.
Great content. Love these head to head battles and as always appreciate you talking about the little details of your process.
Glad you like them!
Another great video.
Love the simplicity of your videos, straight to the point and easy to follow along.
Just wish you where my neighbor!
the smell of bbq would be filling your house if you did move next door lol 😂
Fantastic vid as usual. Your content has given me so much confidence in learning the ropes of my new big joe 2. Was curious, is it possible in the future to post cook details in the descriptions? ie. your temps along the way? spray 1 spray 2 etc.
Fun comparison and cool to see brisket burnt ends come out on top!
thanks Scott
Keeping that charcoal bag string pull in the vid is appreciated. Very satisfying haha
hahah it’s half my motivation for buying big block ... that and the price LOL
I always rip my bag to shreds cause that shit never pulls like that!
James that was one awesome video brother. I really enjoyed the watch!
Thanks for watching
As always, you come through again. Getting ready for a big weekend party and was wondering this very question I was contemplating. Thank you for saving me valuable time and energy!
Glad to help!
Really debating on taking the point off my brisket right now and making some burnt ends. Great video
Go for it! Love em
Didn’t know it was possible for my mouth to water for 20:06! Sooo good looking. I’ve done poor mans burnt ends but nothing seams to beat the brisket! Would love to see a head to head with beef brisket and pork belly. The pork belly burnt ends I’ve always done in the past were too soft/slimy textured for me but I want to give them another go. Thanks for the content.
thanks so much. I’d be curious how the side my side will turn out. will be delicious in either way
Very nice side by side. Your method of a proper end test was 💯. Nice work.
Thank you! Cheers!
Great video as always. Do you rinse your salt brine off before you add your adherent and seasoning?
Nope. I didn’t add more than what you’d want so no need to rinse
Another great video! Would love to see a beef vs pork burnt end battle!
Great suggestion! Will do
Does using foil and braising liquid "damage" the bark? As opposed to wrapping in paper? Or unwrapped all the way thru the cook?
great video James, good to know with the chuck roast you can have burnt ends on a budget.
100%, thanks Mike
Great video James. I'm yet to try smoking chuck but will give it a go soon for sure!
right on. enjoy Elky
hi James, great video!
definitely the pork burnt ends battle Please .
thanks ,
Brad
Yaaaaassss.... thanks for asking
Great video James. Audio and video spot on. I commented before that you could speed up a little, but this was perfect pace for me. I only watch about 4 BBQ channels, and you're the most technical, which I like. I get the feeling you're a dot the I's and cross the T's kinda guy. 😁😁
Awesome, thank you! gotta love the details lol 😂
@@SmokingDadBBQ I appreciate the effort to entertain us. I know its a lot of work.
best vid i have ever seen well u got a new sub no doubt keep up the work dude
Appreciate it!
Awesome video. Fellow Canadian here. Just wondering if your chuck roast is a blade roast?
thanks Brad, it was chuck but i think they would work similar
Awesome James really like the experiment for sure and interesting results for sure. I am definitely fan of the Chuck roast BE especially for the value 🤙
can't beat the value thats for sure
Great video! I appreciate all the detail on the setup of the grill as well. You’ve been the best source for information on setting up and cooking on my new Big Joe.
Does your fire not take off and cause a temp spike when you have the lid open as long as it was when you wrapped those? Or do you not worry about it knowing you had it stabilized and it will return to temp? Or if it doesn’t, would you credit that to quality charcoal and your method for setting up your fire or do you have tricks for that as well?
if this is causing run away temps, close the bottom vent before you open the dome to reduce the air flow and then leave it closed for a min after you close the dome before putting it back... helps delete the temp spike that can happen. If you move quick enough, its not a problem ... and once in the wrap i don't mind a few extra degrees of heat should that have happened
Great video. Do you have any comparing the fat render in a brisket low n slow vs hot n fast?
you read my mind. just recorded this for ribs and another for pork shoulders. bought two briskets and am getting ready to do this soon
@@SmokingDadBBQ Awesome, I can't wait!!
i recommend recalibrating your therometer if you get readings that are hotter then the grill actually is
The dome temp is one heat signature. Food sitting above deflectors above the fire can reach temps higher than the ambient temp.
I often use a FireBoard drive to keep my grill at 100f which holds cooked brisket at 140f for example
Thanks for sharing, babysitting a brisket right now. It has been on the Joe 3 for almost 8 hours now. :)
Good stuff!
This is a great video! Thanks James, I’m making Cowboy Chili with burnt ends for the big game this weekend... Now I am going with the brisket!! Should be a win win!
Sounds great! enjoy
Once again - thank you for your video. Love it.
So nice of you... thanks 🙏
I’m so glad you did this video. I was sooo tired of poor man burnt end videos. THERE IS NO SUBSTITUTE!!!
thanks
Great video as always. But why do you put your smokewood in first instead of dropping it on the hot charcoal?
it’s a long but worthwhile read before I can do a video on it - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
Hi James, another great video. Was actually planning on pork belly burnt ends in the coming weeks. Thinking about throwing a point on there as well to compare. Definitely trying your braising and wrapping strategy. Thanks!
Sounds great! what a taste test that would be
Nice comparison, never tried making "brisket" burnt ends from other cuts, looks like it may be in my future. Comparing the pork belly to brisket will be tough I think, with such different flavor profiles of the meat itself, it may be more of a personal choice. Around my household, we love them both.
i agree it’s an apples and oranges thing ... but what a delicious day that will be
@@SmokingDadBBQ agree completely! Enjoy
Great video & really fancy trying the chuck roast burnt ends but I need to find out what that cut is called in Scotland as the cuts all have different names here in the UK.
would love to know what its called for you ... hope this helps your butcher find it - www.littlebigreddot.com/understanding-different-cuts-beef/
Gotta love a good battle and some burnt ends to boot.
thanks so much
Nice video! If the Slo Roller evens out the cook, why rotate the grate?
it’s covid and I’m bored and wanted something to do 😂.
James, if you were planning to cook a burnt end dish again, would you smoke the protein as a whole, then cube up as you did in this video, or would you consider cubing up the raw meat so that you get seasoning and bark on all sides? I’ve seen a couple of others do it this way but I wonder if there’s a risk of over seasoning.
Did poor man’s for first time yesterday with a sirloin roast. OMG so good. Can’t believe I’ve been smoking for 5+ years and just tried these
making me hungry just thinking about them
Dollarama spray bottle ftw!
Also are you as happy as I am that after some really short days we finally have sunlight past 5pm?
Love it!! I hate dark at 4:20 lol
What temp is the Joe for the second stage in the foil? Still 225?
yes but you can bump to 270 if you are in a hurry
Pork belly burnt ends sounds pretty awesome. 👍🏻
now i can't stop thinking about them lol
Great vid. Would be good to see rib of prime beef cook and the best way to cook on the joe. Been thinking about doing one but not sure of the best way. Have always cooked brisket, short ribs, pork ribs or pork shoulder. Also would leg of lamb work as slow and low? Cheers 👍
Great suggestion! Will add to my to do list
in the meantime here is my leg of lamb on the rotisserie - ruclips.net/video/7JZ6Iatohjc/видео.html
and a full NY strip - ruclips.net/video/3gGbwgZa28E/видео.html
Great vid!
thanks
James - great video. Question for you...noticed you started using smoker brix lately. What's the thinking of burying wood, but putting the smoking brix on the top of the fire?
I use them most often in the Joe jr as the small space likes the smaller size of wood chunks. also like the bottom placement as the top just burns up vs smokes
What size of that drip pan would fit the classic iii
both fit. the 10 and 12
I'm usually 16-20 hours on a whole packer, and use the leftover point to make burnt ends. I've always felt like the time in the smoker was what made the difference over the cut. The other beef I've used is local "Texas style" ribs. Which I think is boneless short ribs. They smoke in closer to 5 hours, and don't have anywhere near the bark as real leftover point.
very true. but if I try a cut like chuck low and slow it’s still not the same. just like how a wagyu steak is better than a choice grade. same seems true for brisket vs chuck
Love your videos. Very impressive. If you could please make more clear the timings that’d be great (i know that temp is more important ) 😊
Thanks, will do!
My new KJ1 has had 8 cooks now and it's not seen a burger or a sausage, I'm now cooking twice a week on the kj can't wait to try some burnt ends💪
fantastic
Nice comparison! I'd be interested in seeing if picanha burnt ends are possible. I've seen some picanha done brisket style that looked amazing. My next experiment I think is going to be the picanha brisket style just to try something different.
Great suggestion! I was blown away at how good of a brisket impersonation it did.. so this would be a fun test
Love the experiments! To clarify, was the brisket better because it was more tender or because it had bigger beef flavor?
it was popping with more flavour and I think more fat which is more flavour
Why not leave the temperature probes in the meat & wrap the aluminum foil around them as best as possible or does the foil interfere with the reading of the Meater ?
you can poke through the foil but then you get steam leaking, and if you wrap the probe it cuts the signal
Wow, surprised me! Not that the point won, but that beef rib bits weren't noticeably better than the chuck. I haven't tried burnt ends with either of those two but I expected beef ribs to perform better. Thanks for this comparison.
I would be curious to see how you'd ketofy pork belly burnt ends. I love making them when I have a slab of belly laying around but I don't feel like curing it for a week for bacon.
I was surprised to... previously my beef rib burnt ends were my best substitute however I normally buy my chuck roasts from Costco whereas this one was from my butcher and it was remarkably better than normal and still half the price
Interesting to see you buried an actual log and still kept the temp low. I will definitely try that.
it seems to be way more predictable buried than it is in the open
@@SmokingDadBBQ I just don't think I've seen you bury a whole log instead of smaller wood chunks before. Or maybe I didn't notice. Is a log better than smaller chunks buried?
Where do u get the logs that size that fit perfectly in the charcoal basket?
these are ordered via dickson bbq - furtado farms oak logs
Always wondered why the flat often is sold alone but the point is never. I would just buy points all day. I wonder if it is just sent to be ground beef.
good point (lol dad joke)... very likely
Great cook. You used Keto sauce. I wonder, what would happen if you'd add cornstarch or something similar which may be a little more keto friendly to thicken the sauce. It might not have that caramelizing effect but it does atleast thicken the sauce.
it definitely needs something like that to act more like regular sauce, good idea
Has your Meater wooden charger ever had problems with communication due to our great Canadian winter cold?
i leave mine outside, the only issue i have is the probes when its -18c / -1f outside is they say they are too cold to read accurately, this fixes itself on the probe inserted into the food almost instantly but other than that warning message no issues
Nice video. 2 questions:
A) Why is it called “poor man’s” burnt ends? Around here (in Minnesota), those other cuts are more expensive per pound than a whole packer brisket.
2) Got a link for that knife? It’s not the slicer you have linked in the comments. It looks like the Darksaber from The Mandalorian. I think I need one!
hahah love the darksaber... I won it at a bbq competition and it is beautiful, however it doesn’t half an edge very well and I have to sharpen it regularly. at $400 it should be better so I have deliberately not linked to it so people don’t spend their hard earned cash to be disappointed as I was. but it is pretty
@@SmokingDadBBQ I was just looking for this knife as well and thankfully someone else asked for me. It is very nice. Dalstrong has a similar knife in their Shadow Black series but it has that funky stealth jet style handle.
While a Chuck roast (around here anyway) is close to the same price per pound as brisket, you don’t have to buy a 12-16 pounder. I never buy beef ribs, with or without the bone, but I imagine the cost per pound is pretty high. And isn’t a beef rib without the bone called a “Denver steak”?
On a similar note, I just bought (and cooked) some Del Monico steaks - a cut right between the Chuck and the ribeye, and it was every bit as good and tender as ribeye for about 1/3 the price!
Literally making these right now!
fantastic
My neighbors laugh when they see me throw a spark shower lighting with my propane torch lol but boy it lights quick!
hahah true
Chuck came out 👍...thanks James
You bet
Can't wait I'm doing pork belly burt ends for the "Big Game " this Sunday...
beauty
A great comparison, but how can you render a verdict without Bella weighing in?
haha I tried but she gobbled them up equally fast and wanted more of each... not helpful at all lol 😂
Darn fine job!
thanks 🙏
I make burnt ends with tri tip and flat iron steaks
oh love it
Tonites dinner is the Chuck Roast version. About to put it on now. Once again, we turn to you for guidance.
fantastic, hope you guys enjoy. Did it turn out well?
So much yummy meat candy!
Thank you 😋
You should make tri tip burnt ends.
love that idea
I hope @KamadoJoe is paying the man! No one is putting out Kamado content this good, this consistently.
you and i wish for the same things lol
I really need to convince a German butcher to adopt US cuts. Most of the times you'll find a trimmed flat without anything else. Best this thing can see is a long simmer in a broth, then horseraddish.
100% try to get them to do that
Interesting 🤔.
Only had burnt ends made from pork butt, we’re great.
What happened to Jealous Devil Charcoal?
I still have it / use it but KJ has been on sale a few times for nearly half price ... at the qty I use that’s too good of a deal to ignore
Okay, I thought it was a sponsor deal, since you explicitly tell the viewers it's YD charcoal everytime you use it.
What's the best burnt ends? It's a kanas city burnt ends lol
boom
James! Looks killer! Two questions...1) are you flipping the meat during the cook? 2) have you ever (just for shits and giggles) monitored the outside dome temp with an infrared thermometer instead of using the hand test?
thanks so much. no I don’t flip brisket types of cooks
never bought one of those temp guns but that would be interesting
Turkey please, especially legs.
sure thing
I think had smell vision from Georgetown
haha hey neighbour
I love Canadians.
LOL
Do you ever inject?
not anymore. I prefer salt brine
15 mins isnt long enough for burnt ends...
i was using a sugar free sauce for a keto diet... it wouldn't tack up any different in 24 hours as there is not sugar in it
First
👏