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Poor Man Burnt Ends


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Made these today for the first time using Chuck Steak (Why they call them Poor Man burnt Ends though, no idea). Cost me twice as much as Brisket per KG. The fat melts well in a 11 hour cook and has  a real beefy taste  to the finished meat. 



Really tasty and recommend the Bulls Eye Roasted Onion Sauce to try with beef. (No real heat or spice to it) Just a nice Onion backnote taste to the sauce. That went well with the beef I thought.


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