BBQ Poor Man’s Burnt Ends | The Legend of the Hawaiian Paniolo Cowboys

Name: BBQ Poor Man’s Burnt Ends | The Legend of the Hawaiian Paniolo Cowboys
Total time: 180 min
Ingredients: 2 tbsp Black pepper, ground; 2 tbsp Salt; 1 tbsp Garlic powder; 1 tbsp Smoked paprika; 2 tsp Oregano, dried; 2 tsp Chili powder; 2 tbsp Kent’s Rib Rub; 1 Beef; ¾ cups Beef broth; 4 tbsp Worcestershire sauce; 1 ½ cups Bbq sauce

By Cowboy Kent Rollins · 180 min

Ingredients

Black pepper · ground2 tbsp
Salt2 tbsp
Garlic powder1 tbsp
Smoked paprika1 tbsp
Oregano · dried2 tsp
Chili powder2 tsp
Kent’s Rib Rub2 tbsp
Beef1
Beef broth¾ cups
Worcestershire sauce4 tbsp
Bbq sauce1 ½ cups

Instructions

Preheat the smoker or grill to 275°F and bank the coals to one side for indirect heat.
Mix all the dry seasonings in a small bowl.
Cut the chuck roast into roughly 1-inch cubes, put them in a large bowl and coat them well on all sides with the seasoning mix.
Spread the cubes on a raised wire rack so they do not touch, and set the rack over the indirect heat side. Add 2 chunks of smoking wood.
Close the lid and smoke for about 1½ to 2 hours, until the internal temperature reaches 170°F.
Move the meat to a foil pan. Whisk the beef broth, Worcestershire sauce and BBQ sauce together, pour over the meat and toss to coat.
Cover the pan with foil, return it to the indirect heat side and cook for another 1½ to 2 hours, until the ends are tender.

Summarized from Cowboy Kent Rollins's video. Watch it for the details.

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