Venison Burnt Ends
Burnt ends are usually fatty brisket point. This version uses a lean venison roast and leans on sauce, butter, and brown sugar to make up the difference. Smoke a hind or shoulder roast to 165F, cube it, toss it in the pan, and candy it back to 200F. The glaze counters the lean game.
- Method
- Low & Slow
- Total time
- 5 to 6 hr
- Target internal temp
- ~200F candied
- Gear
- Folding Tongs, smoker, foil pan
- Difficulty
- Medium
- Serves
- 6 to 8
Ingredients
- 1 venison hind or shoulder roast, 3 to 4 lb
- 2 tbsp BBQ rub
- 1 cup BBQ sauce
- 4 tbsp butter, cubed
- 1/4 cup brown sugar
- 2 tbsp honey
The Cook
- 01
Coat the roast in rub and set the smoker to 250F with hickory.
- 02
Smoke whole until the roast hits 165F internal and the bark has set.
- 03
Pull it and cube into 1 to 1.5 inch pieces with the grain running across each cube.
- 04
Pile the cubes in a foil pan, then toss with BBQ sauce, butter, brown sugar, and honey to coat. Failure point: this is where lean venison gets its fat back, so do not go light on the butter and sauce.
- 05
Return the pan to the smoker at 250F, uncovered.
- 06
Cook until the cubes hit around 200F and the glaze goes thick and candied, about 1 to 1.5 hours, tossing once with the tongs.
Doneness
Around 200F the cubes turn tender and the glaze is sticky and dark, clinging to each piece. They should bite tender but still hold their shape, not fall apart like pulled meat.
Pro Tip
Do not skip the butter thinking the sauce is enough. Venison has almost no internal fat, and the butter is what keeps these from turning into dry, sticky cubes.
Questions
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