Poor Man's Wet Burnt Ends
Tender and juicy, this recipe will make you the talk of your next gathering. Best of all it uses only a few ingredients. These burnt ends will leave your friends and family asking for more.
Ingredients
- 3 pound chuck roast
- 3 tablespoons mustard
Dry Rub
- 1 tablespoon salt
- 1/2 tablespoon ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon celery seeds
- 1 teaspoon smoked paprika
BBQ sauce
- 1 cup BBQ sauce, divided
- 4 tablespoons salted butter (half a stick)
- 1/4 cup brown sugar
Instructions
Prepare the Chuck Roast
- Place the chuck on a prep surface and cover with mustard
- Evenly sprinkle the dry rub on the roast
- Place chuck roast in a sealed container and put it in the fridge for 12 hours or overnight.
Cooking
- Prepare Big Green Egg for indirect cooking for 8+ hours and bring up to 250 degrees F.
- Add catch pan under the grill grate.
- Insert in-BBQ thermometer into chuck roast, place in Big Green Egg (BGE)
- Close BGE lid and cook until internal temperature reaches 150-160 degrees F. At that time there should be a nice chocolate-colored bark
- Once it has reached 150-160 degrees F, pull the chuck roast and wrap tightly in the (2) aluminum foil pieces.
- Pull the chuck roast once it reaches 195-205 degrees F and place it on the counter.
- Rest the wrapped chuck roast for 30 minutes
- Bring BGE up to 350 degrees F
- Cube the chuck roast into bite-sized pieces. Place in an aluminum pan, add BBQ sauce and brown sugar
- Place your Poor Man's Wet Burnt Ends back on the BGE with the lid closed. Wait 30-35 minutes to allow the caramelization of the sugar and setting of the sauce.
- Serve and enjoy!