Poor Man’s Burnt Ends with Chad Ward | Traeger Grills

Love burnt ends but not the cost and time commitment of cooking a full-packer brisket? Chad Ward has the perfect solution—his “poor man’s burnt ends.” Made with cheaper chuck roast cooked low and slow to tender perfection, it gives traditional burnt ends a run for its money.

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Chapters
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0:00 Intro
0:25 Why Chuck Roast for Burnt Ends
1:12 How to Season Meat
2:49 How to Temp a Chuck Roast
3:47 How to Smoke Chuck Roast
4:06 Wrapping in Foil
8:14 How to Cut Meat for Burnt Ends
12:55 How to Sauce Brunt Ends
15:21 The Final Cook
16:56 First Bite
17:18 Outro

#TraegerGrills #BBQ

[theoformya]

When he hit the finishing dust, i was ready!!!!

[KevinColerick]

Tried to follow this recipe. I live in Colorado, and it is cold outside, so I expected it to take longer to get to temps. I have the Ironwood 885, and it was almost impossible to get my meat to 170, let alone 203 on 225 degrees with super smoke. For anyone that wants to try to follow this recipe, please take this information into consideration. I've been smoking my chuck roast at 225 for 4.5 hours and it's only at 158 degrees.

[joelv.]

how long was the smoke phase? the wrap phase? finish phase? Looks like a good SB party option... and hopefully quicker than a full packer

[MechanicMark]

I think these would be much better than Pork Belly Burnt Ends

[Casey-rhpl]

Brisket is by far the better value. Usually around half the price per pound than a chuck roast.

[mohammedfathalla]

Sorry I’m confused so is this chuck meat or pork? The recipe is good but I was confused about the type of meat.

[stingrayman]

Im not a huge fan of maple syrup, so I substituted it with raw Honey 🍯

[stevenwilley]

3lb chuck roast. I was at 225 for 5hrs on Traeger Timberline and only got to 145, bumped up to 250 and hit 152 at 6 hrs. Pulled and wrapped to push through at 250 to t 203 Total time before i removed to let rest and cube was about 8 hrs. took another 2 hrs. with sauce to tender. Not sure what i did wrong to have it take so long. weather was good here in So Cal mid 70s, a little bit windy. Overall it was good and tender lots of au jus. not so sure it was worth the time spent. Any ideas would be helpful.

[jakewilamowski]

Why not add the au jus back into the pan?

[chriscasebolt]

could you post real times, I'm like a couple of the other commenters, I have the 780 Pro, and at 220 degrees, it took 9 hours to get to 170 internal for a 2.5 lb chuck