Since I didn't want to "waste" a perfectly good packer brisket just to get some burnt ends, a chuck roast fit the bill nicely. I've been trying to reduce carbs and have been playing around with sauces and rubs that omit most of the tasty, tasty sugar. So, two birds with one stone this weekend.
So, a three-pound choice chuck roast, seasoned with Worcestershire sauce and a burnt end rub I am toying around with, then held overnight in the fridge. I didn't want to use my standard brisket rub, as I like my burnt ends sweeter than my brisket; I tried something a bit different and was very pleased with the results (the recipe is at the end of the post).
Smoked over CookinPellets Perfect Mix at 225° for eight hours until I hit 185° IT on the Blaz’n Gridiron, then rested for 20 minutes.
Cut into 1” cubes and sauced (2:1:1 ratio of BBQ sauce, apple cider vinegar, and beef stock). Still nice and juicy even after eight hours in the smoker.
Another ride in the smoker (180° for 45 minutes, another 45 at 250° to set the sauce). They’re plated up as simple “faux burnt ends” tacos with some Mission low-carb flour tortillas.
If you're interested in the burnt end rub I put together, it's pretty simple:
1-Cup Splenda Brown Sugar Blend
1/2-Cup Light Paprika
1/4-Cup Coarsely Ground Black Pepper
3-Tbsp Kosher Salt
3-Tbsp Light Chili Powder
2-Tbsp Garlic Powder
2-Tbsp Onion Powder
1-Tbsp Cumin
2-Tsp Ground Mustard
1-Tsp Cayenne Pepper
Put them all in a blender and pulsed to incorporate everything evenly. Stored overnight in an airtight container to let the flavors mingle ... I was very pleased with the result. The total rub yield was easily enough for two chuck roasts.
