Chuck Blount holds a bit of “Poor Man’s Burnt Ends” with a tong, crafted from chuck roast cubed into one-inch pieces and smoked for seven hours with salt, brisket rub, and fish fry sauce.
Three tablespoons kosher salt
Six tablespoons business brisket or red meat rub (see notice)
2/three cup fish fry sauce
Instructions: Apply salt to each side of the roast. Cover with plastic wrap or aluminum foil and refrigerate overnight or for at least 8 hours.
Heat smoker to 245 stages with the wood of choice (I decide on hickory, very well pecan) and practice rub liberally until all its miles on the meat. Place roast in the middle of the smoker and cook dinner till the internal temperature of the thickest part of the meat reaches 170 tiers (about five hours).
Remove meat from the smoker and let it rest for 20 minutes, allowing it to chill. Proceed to reduce the roast into 1-inch cubes and region right into a disposable aluminum pan. Pour fish fry sauce over the pieces, mix properly, and cover with aluminum foil. Place the pan back within the smoker and prepare dinner for two or three hours to the favored crispness of the burnt ends.
Note: If you discover a commercial brisket or beef rub, make your personal with equal parts kosher salt, coarse ground black pepper, and garlic powder.
Makes eight servings
Per serving: 433 calories, 17 g fat (6 g saturated fat), 200 mg cholesterol, 901 mg sodium, zero g carbohydrates, zero g dietary fiber, 1 g sugar, sixty-six g protein.
