COWBOY CHARCOAL
RECIPES
CHUCK BURNT ENDS SANDWICH
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By Jonathan Jones | JonathanBBQ.com
These burnt end sandwiches made with chuck roast are bursting with flavor and cook in a fraction of the time that brisket does. We smoked them low and slow with Cowboy Hardwood Briquets until they were fall-apart tender. Topped with pickled red onions and jalapeños for a truly epic sandwich.
Ingredients:
● 4 pound chuck roast
● 1 tablespoon avocado oil
● 1/2 tablespoon salt
● 1/2 tablespoon coarse black pepper
● 1 teaspoon onion powder
● 1 teaspoon garlic powder
● 1 teaspoon paprika
● 1 teaspoon ground coriander
● Favorite BBQ sauce
● 1/2 cup beef broth
● Butter
● Honey
● 4 buns
● Pickled red onion
● Jalapeños (optional)
PREPARATION:
● Set your smoker up to run between 250-275 degrees.
● Slice the chuck roast into 1 inch cubes.
● Season the chuck roast cubes with your favorite beef rub.
● Add the cubes to a wire rack and place on the smoker.
● When the burnt ends reach an internal temp of 175 degrees, wrap them in an aluminum tray/foil with honey and a few slices of butter.
● Put them back on the smoker until they reach 200 degrees and tender.
● Open the foil, add your favorite bbq sauce, and mix everything around.
● Allow the sauce to “tack up” for another 15-30 minutes.
● Serve the burnt ends on a bun topped with pickled red onions and jalapeños. medium-high heat for 6-7 minutes per side.
