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. If you ask me, they are the best thing to come off a smoker! These 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. Fire up your Traeger and make these today!
Poor Mans Burnt Ends
What’s your favorite meal to make on the smoker – is it Smoked Meatloaf, Smoked Brisket or Smoked Ribs? That’s tempting, right? But you know what mine is? You’re looking at right here! Delicious fall apart tender poor mans burnt ends – YUM!
For those days when you don’t want to smoke a whole brisket, this is totally the meal for you!
I love how moist and tender they are, dripping in delicious homemade barbecue sauce, plus clean up is a breeze!
What meat is burnt ends?
Chuck roast or brisket make delicious burnt ends!
Why are they called burnt ends?
Burnt ends are a traditional part of Kansas City barbecue and one of my very favorite meals from the smoker! The high content of the fat in the cut of brisket or chuck roast requires a longer cooking time. This is why they are called burnt ends!
I know a person typically expects a brisket when you make burnt ends, but I have a confession.
I might actually enjoy these poor mans burnt ends made with a chuck roast even better.
Plus, I love that a chuck roast is easier to find than brisket and you don’t have to smoke an entire brisket then.
What do I need for Burnt Ends Recipe
- chuck roast
- 1 recipe beef rub
- BBQ Sauce
- brown sugar
- tin foil
Burnt Ends Recipe
I highly recommend these amazing racks to place your chuck roast on after it’s been cut up.
Plus, my husband LOVES them for smoking because he sets the meat right on them, hauls it out to the smoker and then place the rack on the smoker and doesn’t need to transfer the meat to the smoker rack.
Clean up of them is also a breeze because you can just wash them in your sink and your smoker grates keep cleaner!
How long does it take a 3-pound roast to smoke?
The first smoke on this roast will take 4-5 hours. After you cube the meat it will go back in the smoker for another hour and a half.
What is the cheapest meat to smoke?
Chuck roast is a great choice! It’s affordable and cooked low and slow then thinly sliced it becomes tender and delicious!
Chuck Roast Burnt Ends
Another thing I highly recommend for this recipe is to grab a few disposable foil pans to mix up every thing. They make it such a breeze to clean up!
I’m all about hitting the easy button!
How to make Poor Man’s Burnt Ends Recipe
- Preheat the smoker.
- Set aside 1/2 tablespoon of the beef rub. Apply the rub generously, coasting the roast. Place on the smoker, close lid.
- Smoke at 250 degrees F for 4-5 hours or remove from smoker and allow to rest for 10-15 minutes.
- While roast is cooling prepare BBQ sauce, set aside.
- Cut roast into cubes. Put in foil pan. Pour BBQ sauce and sprinkle with the remaining beef rub, stir to combine. Cover with aluminum foil.
- Place back on the smoker for 1 – 1 1/2 hours or until cubes are tender. Serve and enjoy!
What to serve with Poor Man’s Burnt Ends
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- 3 lb chuck roast
- 1 recipe Beef Rub
- 1 c. BBQ Sauce
- 1 1/2 Tbsp Brown Sugar
- 1 1/2 Tbsp Honey
- Prepare smoker to 250 degrees F according to manufacturer's directions.
- Reserve 1/2 Tbsp 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 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.
- 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 1/2 Tbsp beef rub over the top of the roast. Stir to combine. Cover with aluminum foil.
- Place back on smoker at 250 degrees F for 1 - 1 1/2 hours or until cubs are tender. Remove and serve immediately.