Beef Poor Mans Burnt Ends - Two Different Ways

[Buckeye1]

So I did Poor Mans Burnt Ends. But I couldn't decide which method to use. So I did them 2 ways:

Number 1 Malcolm Reed Method
Chunk up the chuck roast and seasoned with Jeff's Texas rub. Put on a grill mat on top rack of Rectec. Smoked for 2 hours at 225, then put into a corning ware with BBQ sauce to finish off for 2 hours. The BBQ sauce was 1/2 cup of beef broth and 1 cup of Mad Dog and Merrill Hickory BBQ sauce.

Number 2 Standard Method
Seasoned chuck roast with Jeff's Texas rub night before. Put on Rectec at 225 until IT of 165. Then wrapped in pink butcher paper until IT of 190. Put in aluminum pan with the rest of the BBQ sauce for about 1 1/2 hours at 275.

Also made baked potatoes for 2 hours at 275.

So thoughts on the two methods
1. Bark on all side of meat was awesome, meat seemed a little dryer.
2. Much more moist but took more than twice as long.
So depending on time I could use either method.

Sorry in advance for all the pictures.

 

[Tgrimm001]

I'd take a plate!

 

[Jim6820]

Half-order of each, please, with a baked potato. Thanks.

 

[Buckeye1]

Half-order of each, please, with a baked potato. Thanks.

Thanks @Jim6820. Salt crusted potato on the Rectec is one of my favorites. Don't do them often but that salt just soaks into the skin.

Thanks @Tgrimm001 !!

 

[Mike]

Sorry in advance for all the pictures.

Don't be... love the pictures!

Thanks for sharing the recipe.

 

[Mikes351]

Looks great !!

 

[BethV]

Thanks for sharing your methods. Both look terrific!

 

[Buckeye1]

Don't be... love the pictures!

Thanks for sharing the recipe.

Thanks! I like seeing other peoples cooks, so I wanted to share!! Sites like this have improved our menu exponentially. I would love to see more cooks.

 

[Buckeye1]

Looks great !!

Thanks!

Thanks for sharing your methods. Both look terrific!

thanks!