 cooking channel I'm Darren and today I'm going to do the poor man's burnt ends what they're called and what if they are it's actually just made out of chuck roast instead of brisket point usually burn ends are made from the brisket point they cut the point off of the whole brisket packer when they smoke it and they chop it up in little cubes like bites and then they mix it with a little bit more rub and they throw some sauce in there and they toss them back on the smoker for a little bit and they're kind of like a little appetizer people really love them if you've never had them before they're mostly I said made with brisket point but we're gonna do it with chuck roast I've got two about they're about three pounds each two chuck roasts we're gonna do it with I'm gonna make a whole bunch of them these are gonna be for dinner on Sunday and they're already seasoned before I vacuum packed in my season with my regular beef rub which is salt pepper and garlic be down in the description below so I'm gonna go ahead and I got my sous vide bath already ready it's gonna be at 134 we're gonna do them at like right at 36 hours they don't really need a whole 48 because we're going to throw these in the smoker for a little bit longer but I want them to be kind of a medium medium rare done this I don't want to cook them to death at 200 you know up to 200 degrees like normal brisket point is or chuck roast when you cook it on the grill sous vide is gonna let us cook it to a 134 135 and then go ahead chop it up it's gonna be really tender and then we're just gonna get some smoke and some color to it get some of bark and then put some sauce on it to sweeten them up a little bit so I'm gonna go ahead and throw these in and we'll out of the sous vide math and they're pretty much done a lot of juice in the bags and what I'm gonna do I'm actually gonna drain some of that and we're gonna use it for the for the sauce when we do the burn ends when we put them back on the smoker for the burn in so I'm gonna actually mix it with some other barbecue sauce kind of tone down the sweetness I don't want these since they're beef I don't want them really too you know sugary or sweet want them a little bit more savory so we're gonna use some of these juices for that I'm gonna go ahead and also throw these in the refrigerator to cool them down so I'm gonna cool them down let them get back up to temp when we have it on the smoker it'll actually let the meat get more smoke on it anyway doing it that way so that's what I'm gonna do I'm gonna drain some of this liquid off and we're gonna throw these in the refrigerator for a few hours we'll see you guys these chuck roasts out of the refrigerator and I'm gonna put them on this rack so I'm gonna cook them on on the smoker today they are nice and chilled right now but they're cooked to a perfect medium rare on the inside I can guarantee you that so I'm waiting for the grill to come up to temp I did get it started it'll probably take another 15 minutes or so for it to come up to temp so in the meantime I'm just gonna let these sit out here I did put a little bit more of the my normal pork rub on here just a little bit just to a sweeten it up just a little remember I don't want these too sweet I want a little bit of sweetness but just some no much some savory aspects to them as well so so as the grill comes up to temp I will let these sit here so we'll be back when we're throwing them on the grill all right all I'm gonna go ahead and throw the chuck roast on the grill that's right up a little past 225 right now and you will notice I do have a water pan in there and I do like to use water pan and the only reason I do is because I find it lets the smoke stick to the meat a little bit better keeps it moist I know that people say that camados are keep moisture in anyway and they do much better than a regular stick burner or any kind of other offset smoker charcoal grill but I just like to put a water pan in there just in case and what I'm gonna do now guys is I'm gonna while that meat is smoking I'm gonna go ahead and get my sauce ready and what I did is I took about a third of a cup of that juice that we got out of the bag from the chuck roasts and I also took about a third of a cup of run and wilds hot barbecue sauce so we can get a little spice and about a third of a cup of their original gourmet barbecue sauce and so I'm gonna break this up to temp just mix these up together yeah it was a heat it was enough we're not really trying to cook this or anything we're actually just trying to get it to meld together so we took those two sauces and the bag drippings and it comes out pretty good there I just gave it a taste I'm just gonna I'll keep this on warm just to keep it so it doesn't break pretty good just enough spice just enough sweetness just enough savory so it's just a good mix of everything they've been on a little over a half hour so I'm just gonna check their internal temperature here they've been getting some good smoke colors looking pretty good if you can't see that I'll move the camera up a little bit I got some good color in that little bit of time let's see what their internal temperature turns out to be here and I'm gonna pull it if it's a little over 100 yeah this one's right at 104 105 110 there it's got some definitely got some different spots so since it's over a hundred and most of the places I'm gonna go ahead and cut them off the grill boy and they are smoky I can smell that smoke from here you can take a look I got some nice color to them and I'm gonna cut them up a little bit over one inch cubes I'm gonna put them in this pan and coat them in the sauce so I'm just gonna go ahead and show you I'm just gonna cut them all lengthwise and then I'm gonna cut them up so I'm gonna go about a little over an inch in and if you can see this see how medium rare that still is and that's what I want they're very tender I can feel that already because it's feels kind of like a brisket it's gonna cut a couple of these and that's how I'm gonna do it about that long that wide and about this this big you can see that how juicy and tender that is and still be in medium rare that's how I want them so now when we stick these in the sauce let them cook a little bit more out there more of that little bit more of that fat's gonna render but the meat it's not gonna be you know well done or overcooked like if I would they had to cook it at 200 plus degrees normally in the smoker so I'm gonna go ahead and cut the rest of these up and then we're gonna throw them back on there you go I'll be back I'll cut up now and I'm gonna go ahead and add my sauce we've been holding and what I'm gonna do is I'm gonna spoon it on and I'm gonna mix it up with my hands and this mix it up a little bit so it gets all coated and we're gonna go through it on the grill and I'll see you guys back about I'm all done now actually this was in there another 15 minutes or so let the little bit more of that fat render down you got a little bit more color onto a little smoke and get over here Spencer I want you to take a taste of this just take one of these small ones here it's a little bit of bark on it here you go all right there still a little warm don't throw the whole thing in your mouth you're gonna choke and burn your mouth do you even know what that is I didn't tell you it's chuck roast it's a chuck roast burnt end how's it taste very smoky about sweet a little bit a little sweet not too sweet I'm gonna stick one of these up here so these guys can see it up close it's gonna want to show you guys up into camera close just how moist color is on this still it's not well done that's for sure very juicy like Spencer says they're very smoky but I'll eat one too just go right through it and as you can see it's still pretty medium rare in there all right guys you need to try these I know that you're used to cooking your burn ends and brisket chuck roast well done but you try it see if you can make it where can make a nice and medium medium rare still have the great flavor of the burn ends so thanks for joining us make sure you follow us on Facebook follow us on Instagram follow us on Twitter and make sure you like this video and subscribe we'll see you on the next video say goodbye Spencer