The most efficient Poor Man’s Burnt Ends recipe
When I made my first brisket, I was excited that my girlfriend would be able to taste the final result. In my perfect world she would say to me: “Tony, take care of the baby and the smoker and make me brisket every day. I’ll work and pay the bills.” Introducing her to burnt ends wasn’t even in the conversation at that point.
You can imagine how epically disappointed I was when she tasted this meat of the gods, smoked to perfection, juicy and delectable, to which I had sacrificed blood and tears.
After two bites, she looked me straight in the eye and said: “Well… it tastes like beef!”
I wake up again at night, startling and screaming in terror.
Fortunately, I saved my brisket’s burnt end. I finished it in BBQ sauce, beef broth and even more love. Burnt ends at times have more flavor than the brisket itself.
Still, I was pretty disappointed in myself that I enjoyed the burnt end more than the brisket. And frankly, making brisket just for burnt ends causes a lot of meat loss.
Poor Man’s Burnt Ends
But one day while on Facebook I saw an article on the Poor Man’s Burnt Ends. What a good idea! Cheating on brisket.
Now, kids, cheating at school is bad. But cheating on meat doesn’t hurt anyone.
So if you’re a fan of burnt ends, the quickest and cheapest solution is in the beef blade roast.
What are burnt ends, you ask? Burnt ends are flavorful pieces of meat cut from the “point” half of a smoked brisket. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen
The advantage of beef blade roast is that it is slightly cheaper than the brisket, you can buy it in smaller quantities and it won’t make you feel so guilty.
Another advantage is that it goes really well with loaded baked potatoes.
Are you mouthwatering? Good. Here is my recipe.
Have a good BBQ and enjoy!
Poor Man’s Burnt Ends featuring Smoked Loaded Baked Potato
1- 2 kg. of beef blade roast
2- 2 cups of beef broth (the concentrated beef broth also works)
3- 1/4 cup Oakridge Black Ops spice mix
4- 3 tablespoons of Oakridge Game Changer spice mix
5- 1 cup Blues Hog Smokey Mountain Sauce
6- 1/2 cup of brown sugar
7- 4 tablespoons of duck fat
8- 4 potatoes of the same size
9- 2 tablespoons of House of BBQ Experts California spice mix
10- 3 tablespoons of canola oil
11- Butter
12- 1 to 2 stalks of green onions
13- 1/2 cup of grated mozzarella cheese (or whatever cheese you want)
14- 8 to 10 slices of bacon
This recipe can be made on every BBQ. For an optimal result, make this recipe in a smoker.
Step 1: Meat preparation, injection and dry marinade
In a saucepan, cook 1 cup of beef broth over low heat. When the broth is hot and starts to lightly smoke (do not boil), add in your Oakridge Game Changer spice mix with a whisk. When the mixture is homogeneous, remove from heat and reserve cold.
As the preparation for the injection cools down, you can thin the fat parts that are too big. You will see that some pieces of fat are hard at touch so they will not melt in the meat.
When the injection mix is ready, take a meat injection syringe (House of BBQ Experts Injector) and place your beef chuck roast in a bowl or aluminum pan that can collect the liquids. You can inject your piece of meat by squaring it with each inch.
Remove the piece of meat from its container and coat with Oakridge’s Black Ops spice mix. You can put the piece of meat back in the fridge before turning on the BBQ.
Step 2: Cooking the chuck beef roast
Preheat the BBQ to 325°F. Place the beef chuck roast in indirect cooking until the meat reaches an internal temperature of 165°F.
Place your piece of meat in foil, add brown sugar and duck fat. Close your aluminum foil in an airtight manner. To avoid unnecessary damage, I double my aluminum foil so as not to tear it.
Put back the piece of meat on the BBQ for indirect cooking, until it reaches 200°F internal.
Step 2.5: Smoked Loaded Baked Potato preparation and cooking
Place the four washed potatoes in a bowl. Coat with canola oil and House of BBQ Experts California spice mix. All you have to do is stitch them on Steven Raichlen’s Potato Grilling Rack.
Place them in the BBQ in indirect cooking. Place the potatoes next to the roast so that they are closer to the heat source than the meat. This part should be done when the meat is put back on the barbecue, wrapped in aluminum.
Then cook your bacon in indirect cooking until it is cooked without being too dry. Cut it into small pieces and keep cool.
The potatoes are ready when the skin begins to shrivel and are soft to the touch. If the potatoes are ready before the meat, it doesn’t matter, set aside.
Step 3: End of cooking and a touch of love
When the roast reaches an internal temperature of 200°F, remove from the BBQ and let rest for 15 to 30 minutes (Are you in a hurry? No one will blame you for not letting the meat rest in this recipe).
While the meat cools down, in a pan, heat the beef broth and Blues Hog Smokey Mountain sauce over low heat.
Remove the meat from the aluminum foil while keeping the meat juice in it and pour it into the mixture of sauce and beef broth.
Cut the meat into large cubes and place in the BBQ sauce mixture. Mix gently so that the sauce is covering the cubes. Remove from heat and reserve.
Step 3.5: Potatoes need love too
The potatoes cooked on the potato grilling rack have a very practical incision. Squeeze the potato in your hand until this opening becomes a nice trim space.
Garnish the potato with butter and sliced bacon. Place on baking sheet and cover generously with mozzarella cheese. Hey, I said generously! Go ahead, put in a little more.
Make a simple au gratin in a hot BBQ or in the oven.
All you have to do is garnish it with the chopped green onions.
Have a good BBQ and enjoy!
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