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How to transform cheap chuck steak and roast into a great meal

San Antonio Express News Logo By By Chuck Blount, Chuck’s Food Shack of San Antonio Express News | Slide 1 of 12: A tray of “Poor Man's Burnt Ends,” left, made from smoked chuck roast cubed into 1-inch pieces and smoked for seven hours with salt, brisket rub and barbecue sauce, and sliced grilled chuck steaks, right, at Chuck's Food Shack.

A tray of “Poor Man's Burnt Ends,” left, made from smoked chuck roast cubed into 1-inch pieces and smoked for seven hours with salt, brisket rub and barbecue sauce, and sliced grilled chuck steaks, right, at Chuck's Food Shack.

© Marvin Pfeiffer /Staff Photographer

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