Candied Poor Man Burnt Ends
Candied Poor Man Burnt Ends
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Ingredients
Beef
- 2 tbsp Lane’s Black Magic Rub
- 2 tbsp Lane’s White Magic Rub
- 2–3kg chuck roast, cut into 3–4cm cubes
Candied Jam
- 1 large onion, finely diced
- 100g honey
- 100g brown sugar
- 2 tbsp balsamic vinegar
- 1–2 tbsp whiskey (optional, but highly recommended)
- ½ tsp salt
Directions
Prep the Beef – Trim chuck roast if needed, then cut into large cubes. Season generously with Lane’s White Magic and Black Magic rubs, coating all sides.
Smoke – Preheat smoker to 125°C. Place cubes onto the smoker, leaving space between each piece. Smoke for 3–4 hours, until the beef reaches 65–80°C internal and has a nice bark forming.
Make the Candied Jam – While beef is smoking, place onion in a pan with honey, brown sugar, balsamic vinegar, salt, and whiskey. Simmer over medium-low heat, stirring often, until thickened into a sticky jam.
Braise – Transfer smoked beef cubes into a pan or foil tray. Pour the candied jam over the top, tossing to coat evenly. Cover and braise either back in the smoker or in an oven at 125°C until the beef reaches 95°C internal and is fork-tender (about 1.5–2 hours).
Serve – Uncover and let the sauce thicken slightly. Serve hot as a rich, sticky, sweet-and-smoky BBQ bite.
Recipe Note
Tip: If you want extra caramelisation, remove the cover for the last 15–20 minutes of cooking.