Burnt Ends have been around for a long time starting with the ultimate brisket burnt ends. Then brisket got too expensive, so we went with the poor mans burnt ends aka chuck roast. Of course chuck roasts are more expensive per pound than brisket now! There is always the good ole pork belly burnt ends as well. Most of the time when we associate a sweet bbq with burnt ends, but I decided to go the opposite way on this one. I stuck with chuck roast and added in chimichurri to make one of the tastiest sandwiches I've ever had!
The Ultimate Burnt End Sandwich!
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Chimichurri Poor Man's Burnt End Sandwich!
Rated 5.0 stars by 1 users
Category
Sandwiches
Cuisine
BBQ
Author:
Tim Van Doren
Servings
6-8
Prep Time
10 minutes
Cook Time
8 hours
I'm not really sure why I have waited some long to try this concoction! This might be one of the best bites in BBQ! The richness from the chuck roast is cut by the acidity of the chimichurri and the sweetness from the brioche buns will absolutely tantalize your taste buds! It's like a party in your mouth where your tongue slaps your brain! It is AbsolutelyFreakinKiller!
Ingredients
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1 Cup of Chimichurri Original Dry Rub/Mix
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1 Cup of Red Wine Vinegar
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1 Cup of Olive Oil
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2 Chuck Roasts ( I got mine from Costco )
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The W sauce
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Lane’s Cubano Seasoning
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½ Stick of Butter
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Provolone Cheese
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Brioche Buns
Chimichurri
Burnt Ends
Directions
Start off by slathering your 2 chuck roasts on all sides with The W Sauce.
Season your 2 chuck roasts generously with Lane’s Cubano Seasoning on all sides.
Get your Camp Chef Woodwind Pro cranked up to 250 degrees with a Smoke Setting of 8. I placed 2 charcoal briquettes along with some hickory wood chips in the Smoke Box for extra smoke.
Place your 2 chuck roasts in the smoker and allow them to smoke until they reach an internal temperature of 170 degrees.
When the chuck roasts reach 170 internal temp, pull them off and place them in a pan.
Take your ½ stick of butter and cut into slices. Put those slices of butter on top of the chuck roasts and cover with aluminum foil.
Place the pan back in the smoker until the chuck roasts reach an internal temp of 190-195.
While the chuck roasts are coming to temp, mix up your chimichurri. Place dry chimichurri in a bowl, add red wine vinegar and mix well. Allow mixture to sit 5 minutes to allow the dry chimichurri to rehydrate. After 5 minutes add the olive oil, mix well and set aside.
Once the chuck roasts reach 190-195 internal temp, bring inside and cut them both up into bite size pieces.
Put the cut up chuck roast back in the pan and cover with the chimichurri. ( Reserve some of the chimichurri for later ).
Place pan back in the smoker and continue to cook until the chuck roast pieces are fork tender. ( Mine took around 2 hours for this ).
Once the roast is fork tender, bring inside and give them a good stir.
Time to assemble your sandwich! Take the top and bottom of your brioche bun and dip the cut side in the chimichurri that you saved from earlier getting them coated good.
Place as many of the burnt ends as you want on your sandwich and top with a piece of provolone cheese.
Now break out your favorite torch and melt the cheese till it looks the way you want. Now cap that baby off with the top bun and dig in!
Recipe Video
Recipe Note
You can use any kind of cheese you want on this and also add as much cheese as you want! You could also toast the bun if you would like!