The weather is finally turning around, thankfully. And even though we’ll be battling spring thunderstorms, I’m just thankful it’s getting warmer. I know I’m not alone when I say that being able to be outside more makes me want to cook on the grill as much as possible. But with uncertain weather and it not being -warm enough to stand outside for long periods of time- warm, instead of grilling something that takes constant attention, I’m more prone to smoking meat. Something I can prepare and leave alone for a while. Chuck roasts, brisket, tri-tip roasts, picanha are all great options for this method of cooking.
A few years ago a good friend shared a chuck roast recipe with me that has become a favorite of ours. I’m sure some of you may be sick of hearing me always talk about how great chuck roasts are, but it’s a hill I will die on. They are one of the best cuts hands down. The recipe is called “Poor man’s burnt ends”. Typically burnt ends are made from the fattier “point” end of a brisket. It’s smoked whole and then cut away from the “flat” end, cubed, then coated in a barbecue sauce and smoked a while longer to achieve caramelization and optimum tenderness. The chuck roast recipe is done the same way and definitely worth the wait. Even if you are a die hard brisket fan, I encourage you to try out the recipe I’ve included below.
https://apcattlecollc.com/collections/great-for-the-smoker
https://heygrillhey.com/poor-mans-burnt-ends/