Poor Man’s Burnt Ends
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Poor Mans Burnt Ends are a great recipe when you don’t want to smoke an entire brisket. Instead, you use a roast and apply the same method. The result is tender, fall apart pieces of roast with so much flavor.
When you think of Burnt ends you usually think of the traditional ones that come from the fat-marbled point of a whole packer brisket. They are slowly smoked until they are nearly fall apart tender and then basted in an amazing homemade BBQ sauce. We apply the same method with these Poor Man’s Burnt Ends, but we use a beef roast so it’s inexpensive, but still delicious.
They are juicy and tender, dripping in delicious homemade barbecue sauce, plus clean up is a breeze!
This recipe is also great when you don’t have time to smoke an entire brisket and are craving burnt ends.
What are Burnt Ends?
Simply put, traditionally burnt ends are flavorful pieces of meat cut from the “point” half of a smoked brisket. They are then slow smoked until they almost fall apart and slathered in BBQ sauce.
Today we are making a twist on them using a chuck roast which is more inexpensive cut of meat. This is why they are called “Poor Man’s Burnt Ends”. They are a bit less intimidating then brisket burnt ends and the perfect recipe to practice with.
Ingredients for Poor Man’s Burnt Ends
- Chuck Roast –
- Beef Rub – You can make it yourself with our recipe here or buy a big bottle to have at home!
- BBQ Sauce – Any BBQ sauce will work, use your favorite. We use Sweet Baby Ray’s.
- Brown Sugar & Honey – Helps give it a sweet finish
How to Make Poor Man’s Burnt Ends
- Preheat – Turn your smoker to 250 degrees Fahrenheit and preheat according to manufacturer’s directions.
- Season – Apply beef rub to chuck roast generously coating it. You may not use it all.
- Smoke – Place on preheated smoker at 250 degrees F. Close lid. Smoke at 250 degrees F for about 4-5 hours or until the internal temperature is 165 degrees F. Remove from smoker and let cool 10-15 minutes.
- Mix Sauce – While roast is cooling prepare BBQ sauce by combining the BBQ Sauce, brown sugar and honey into a small mixing bowl and stirring until it’s combined. Set aside.
- Cut & Season – Cut roast into 1” x 1” cubes. Put in foil pan. Pour BBQ sauce and 1/2 Tbsp beef rub over the top of the roast. Stir to combine. Cover with aluminum foil.
- Finish Smoking – Place back on smoker at 250 degrees F for 1 – 1 1/2 hours or until cubs are tender. Remove and serve immediately.
Pro Tip
- Pick a roast with as much intramuscular fast as you can, also known as marbling. You want that roast to have small, white flecks of fat within the muscle. This will help give you those juice bite size pieces.
How do I store leftover Burnt Ends?
Place any leftovers in an airtight container in the refrigerator for up to three days.
How to Reheat leftover Burnt Ends
Reheat any leftovers in the microwave in 30 seconds intervals, stir and continue to heat until warmed through.
You can also warm them in a saucepan on the stove top over medium heat until warmed through.
Serving Suggestions
There’s tons of options to serve with these easy chuck roast burnt ends but a few of our favorites are Bacon Wrapped Grilled Brussels Sprouts hot off the grill, paired with easy Instant Pot Potato Salad and for a sweet ending Smoked Crumb Apple Pie.
Grab a chuck roast from your local grocery store and make these easy Poor Man’s Burnt Ends for your next game day, party or dinner!
More easy Burnt End recipes!
- These Pork Butt Burnt Ends are smokey, sticky nuggets of pork are rubbed down with an amazing sweet pork rub, smoked and then brushed with barbecue sauce and smoked on your pellet grill again.
- If you don’t want to make an entire brisket, but want delicious burnt ends make sure to try these Smoked Pork Belly Burnt Ends ends on your Traeger!
- Want an affordable way to make burnt ends? These Hot Dog Burnt Ends are insanely delicious and easy on the wallet!
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Poor Mans Burnt Ends Recipe
Ingredients
- 3 pound chuck roast
- 1 recipe Beef Rub
BBQ Sauce
- 1 cup BBQ Sauce
- 1 ½ Tablespoon Brown Sugar
- 1 ½ Tablespoon Honey
Instructions
- Prepare smoker to 250 degrees Fahrenheit according to manufacturer's directions.
- Reserve ½ Tablespoon beef rub and set aside. Apply beef rub to chuck roast generously coating it. You may not use it all. Place on preheated smoker at 250 degrees Fahrenheit. Close lid.
- Smoke at 250 degrees Fahrenheit for about 4-5 hours or until the internal temperature is 165 degrees Fahrenheit. Remove from smoker and let cool 10-15 minutes.
- While roast is cooling prepare BBQ sauce by combining the BBQ Sauce, brown sugar and honey into a small mixing bowl and stirring until it’s combined. Set aside.
- Cut roast into 1'' x 1'' cubes. Put in foil pan. Pour BBQ sauce and reserved ½ Tablespoon beef rub over the top of the roast. Stir to combine. Cover with aluminum foil.
- Place back on smoker at 250 degrees Fahrenheit for 1 – 1 ½ hours or until cubes are tender. Remove and serve immediately.
Tips
- Place any leftovers in an airtight container in the refrigerator for up to three days.
- Reheat any leftovers in the microwave in 30 seconds intervals, stir and continue to heat until warmed through.
- You can also warm them in a saucepan on the stove top over medium heat until warmed through.
Smokey Jim says
Made this and it was my first time trying to smoke beef. It came out great! I’ve got a Masterbuilt Digital electric smoker and it tends to hold the heat so well I have to adjust the temperature about 15 degrees lower than everyone recommends. About half way through I took the roast and wrapped it up tight in foil after adding about 1/4 cup of home made beef stock left over from an oven cooked roast I was saving just for this cook. When the internal temp reached 165 I followed the rest of the instructions to the letter except once the meat was cubed, seasoned and sauced in the foil pan I added 4 slices of chopped up uncooked bacon and mixed that in as well
Esquire Maxwell says
I haven’t got a clue as to how this will taste but judging by my daughter’s reaction to the test cube I gave her… we doing it!
Courtney says
Awesome!!
Eric says
1/4C of salt????? Ruined it!!!!!!
Courtney says
Where do you see 1/4c salt??
MBGreenleaf says
I’m assuming in the Beef Rub recipe. Perhaps they used table salt instead of kosher?
steve says
I agree the rub recipe ruined the whole thing
Sean says
What kind of wood chips do you recommend for smoking? Thanks!
Courtney says
Any flavor would work!
Sharon says
These burnt ends are absolutely delicious! The rub recipe is outstanding! I am definitely keeping these two recipes. I’d give it more than 5 stars if I could.
Courtney says
Thank you, Sharon! We are so glad to hear you loved both recipes! Thank you for the rating and the wonderful comment.
Cheryl Webster says
My roast has only been in there 2 hours but it’s at 165°. Dinner isn’t until 6. What should I do?
Cheryl says
I moved the probe. I don’t think it was deep enough
Courtney says
Oh good, glad you got it figured out and hopefully the recipe turned out well for you!
Jounayet Rahman says
delicious
Courtney says
So glad to hear you love it! Thanks for trying!
SP says
Big hit at our BBQ.
the Evinks says
Wonderful to hear!!
Scott says
Can you keep these warm in a slow cooker after done of would they fall apart?
the Evinks says
Yes, we do that all the time when entertaining!
Max says
Can you use a sirloin roast for burnt ends?
Megan Mitzel says
I haven’t tested it, but I think you could. Let me know how it goes!
Melissa Friberg says
Has anyone used venison roasts with this recipe? How did it turn out? Did you have to adjust anything?
J Stom says
What kind of time do you think chuck steaks would require? Any thoughts? …of course, I’m already hungry! Lol
Megan Mitzel says
All smokers are different of course but I go by the rule that every 1-2 lbs of meat should be able to smoke for an hour – so it depends on the size of the chuck steaks!
Jen says
I have frozen chuck roast already cubed in the deep freeze I need to use up but just not feeling like beef stew! Could I alter this somehow with uncooked chuck roast cubes in my pellet grill??
Julie Evink says
Hmmm maybe just toss them in the seasoning and smoke those pieces until they reach 165 degrees? Then go from there instead of smoking the whole roast?
CJ says
I’m not seeing the beef rub recipe?
Julie Evink says
Sorry here you go! https://gimmesomegrilling.com/beef-rub/
Bill says
the receipe was very good n the burnt ends were excellent
Barbara Osborn says
What if you don’t have a smoker? Can they be done in the oven or a grill?
Julie Evink says
Hi Barbara! We designed this for a smoker so I haven’t tested it in the oven and it wouldn’t have the same smoked flavor! Sorry!
Joseph Jasniewicz says
Hi, I don’t have a smoker but use the grill to smoke meat. I use a weber kettle grill ,using the snake charcoal method . https://www.youtube.com/watch?v=nLfstT2goRk
Julie Evink says
Great option!
Malinda Linnebur says
YES!!! Thank you so much for this recipe!! I NEVER have brisket on hand and don’t want to pay the price for one either!!
Julie Evink says
Dare I say I might like this one better anyways?!
steve says
recipe is great the rub recipe is way to salty ruined everything maybe cut the salt back in half
Courtney says
It seems Malinda enjoyed this recipe the way it is.
Tara says
So juicy and delicious — a keeper!
Julie Evink says
Sure is!
Gina Matsoukas says
Perfectly moist and tender for sure! Delicious!
Julie Evink says
We love these!
Melissa Howell says
I always wondered what burnt ends were! These look SO yummy!
Julie Evink says
Tiny pieces of heaven is what they are 😉
Danielle Green says
Oh my goodness, these look absolutely delicious and makes me want to try them immediately!
Julie Evink says
You’d love them!