Videos: Plowboys Barbecue Brisket Burnt Ends Pot Pie


Plowboys Barbecue Brisket Burnt Ends Pot Pie


  • Leftover burnt ends
  • 2-3 tbsp oil
  • 1 small yellow onion, diced
  • 1-2 carrots, diced
  • Plowboys BBQ Bovine Bold
  • 2 cups beef stock
  • 3 tbsp flour
  • 1 egg white, whisked


Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF.

Sauté the onion in the oil with just a pinch of salt. Once onions are slightly softened, add the carrot cover, and continue cooking until carrots are slightly softened. Season with Plowboys BBQ Bovine Bold rub.

Meanwhile, combine flour and about 1/4 cup beef stock and whisk until smooth. Pour about 1 cup of stock in with the veggies. Bring to a simmer. Add the flour and stock mixture, slowly, while whisking. Allow the gravy to thicken. Adjust the consistency with the remaining stock, as desired. Once the gravy is where you want it, remove from heat. 

Chop your burnt ends into bite sized pieces. Add the burnt ends and frozen peas to the mixture. 

Press one crust into a Lodge Logic 10” cast iron skillet.  Add your filling to the top and place the top crust over the filling. Pinch the two crusts to close. Combine the whisked egg white with about 1 tbsp water. Brush the top of the crust with the egg wash.

Bake at 400ºF until crust is golden brown, about 20 minutes.
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