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Poor Man’s Burnt Ends

5 from 8 votes
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By: the Evinks37 Comments
Posted: 02/26/23 Updated: 03/24/23

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Poor man's burnt ends pinterest collage. Top image of a pan full of burnt ends, bottom image of a single burnt end on a fork.
Poor Man's Burnt End on fork
Poor Man's Burnt Ends in a pan
Poor Man's Burnt Ends in a pan
Poor man's burnt ends collage. Top burnt end on a fork, bottom burnt ends in a foil pan
Poor Man's Burnt Ends in a pan
Poor Man's Burnt Ends Pin Image
Poor Man's Burnt Ends Pinterest Image
Poor Man's Burnt Ends Pin Image

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.

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Poor Man’s Burnt Ends Inside a Pan

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
Burnt Ends recipe in foil pan on traeger

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.

Helpful Tools

  • Mixing Bowls
  • Measuring Cups & Spoons
  • Chef’s Knife
  • Disposable Aluminum Pans

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.

Chuck Roast Burnt Ends on fork

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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Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

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Poor-Mans-Burnt-Ends square cropped image
5 from 8 votes

Poor Mans Burnt Ends Recipe

Tender, juicy, fall apart Burnt Ends recipe that is made with a chuck roast and smothered in a tasty BBQ Sauce!
Prep:25 mins
Cook:5 hrs
Resting Time:15 mins
Total:5 hrs 25 mins
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12

Ingredients

  • 3 pound chuck roast
  • 1 recipe Beef Rub

BBQ Sauce

  • 1 cup BBQ Sauce
  • 1 ½ Tablespoon Brown Sugar
  • 1 ½ Tablespoon Honey
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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.

Nutrition Information

Calories: 252kcal (13%), Carbohydrates: 12g (4%), Protein: 22g (44%), Fat: 13g (20%), Saturated Fat: 6g (38%), Trans Fat: 1g, Cholesterol: 78mg (26%), Sodium: 295mg (13%), Potassium: 426mg (12%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 61IU (1%), Vitamin C: 1mg (1%), Calcium: 28mg (3%), Iron: 3mg (17%)
© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Did you make this?

Be sure to upload a photo & tag me at @gimmesomegrilling. I love seeing what you made!

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Meet the Evinks

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

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Reader Interactions

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Recipe Rating




  1. Sean says

    Posted on 2/27/23 at 6:56 pm

    What kind of wood chips do you recommend for smoking? Thanks!

    Reply
    • Courtney says

      Posted on 2/28/23 at 7:40 pm

      Any flavor would work!

      Reply
  2. Sharon says

    Posted on 1/28/23 at 6:25 pm

    5 stars
    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.

    Reply
    • Courtney says

      Posted on 2/1/23 at 2:47 pm

      Thank you, Sharon! We are so glad to hear you loved both recipes! Thank you for the rating and the wonderful comment.

      Reply
  3. Cheryl Webster says

    Posted on 1/27/23 at 1:06 pm

    My roast has only been in there 2 hours but it’s at 165°. Dinner isn’t until 6. What should I do?

    Reply
    • Cheryl says

      Posted on 1/27/23 at 1:41 pm

      I moved the probe. I don’t think it was deep enough

      Reply
      • Courtney says

        Posted on 2/1/23 at 2:53 pm

        Oh good, glad you got it figured out and hopefully the recipe turned out well for you!

  4. Jounayet Rahman says

    Posted on 11/10/22 at 4:54 am

    delicious

    Reply
    • Courtney says

      Posted on 11/10/22 at 5:30 pm

      So glad to hear you love it! Thanks for trying!

      Reply
  5. SP says

    Posted on 7/31/22 at 7:54 am

    5 stars
    Big hit at our BBQ.

    Reply
    • the Evinks says

      Posted on 7/31/22 at 9:45 am

      Wonderful to hear!!

      Reply
  6. Scott says

    Posted on 6/27/22 at 5:23 pm

    Can you keep these warm in a slow cooker after done of would they fall apart?

    Reply
    • the Evinks says

      Posted on 7/1/22 at 1:39 pm

      Yes, we do that all the time when entertaining!

      Reply
  7. Max says

    Posted on 12/1/19 at 3:46 pm

    Can you use a sirloin roast for burnt ends?

    Reply
    • Megan Mitzel says

      Posted on 12/3/19 at 4:07 am

      I haven’t tested it, but I think you could. Let me know how it goes!

      Reply
      • Melissa Friberg says

        Posted on 6/29/22 at 4:41 pm

        5 stars
        Has anyone used venison roasts with this recipe? How did it turn out? Did you have to adjust anything?

  8. J Stom says

    Posted on 10/15/19 at 5:07 pm

    What kind of time do you think chuck steaks would require? Any thoughts? …of course, I’m already hungry! Lol

    Reply
    • Megan Mitzel says

      Posted on 10/15/19 at 9:20 pm

      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!

      Reply
  9. Jen says

    Posted on 7/22/19 at 2:02 am

    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??

    Reply
    • Julie Evink says

      Posted on 7/22/19 at 1:57 pm

      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?

      Reply
  10. CJ says

    Posted on 6/3/19 at 4:01 pm

    I’m not seeing the beef rub recipe?

    Reply
    • Julie Evink says

      Posted on 6/3/19 at 5:32 pm

      Sorry here you go! https://gimmesomegrilling.com/beef-rub/

      Reply
    • Bill says

      Posted on 9/19/22 at 6:14 am

      the receipe was very good n the burnt ends were excellent

      Reply
  11. Barbara Osborn says

    Posted on 5/8/19 at 3:51 pm

    What if you don’t have a smoker? Can they be done in the oven or a grill?

    Reply
    • Julie Evink says

      Posted on 5/9/19 at 6:12 pm

      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!

      Reply
      • Joseph Jasniewicz says

        Posted on 5/26/19 at 6:52 pm

        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

        Posted on 5/28/19 at 1:59 pm

        Great option!

  12. Malinda Linnebur says

    Posted on 3/18/19 at 8:27 pm

    5 stars
    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!!

    Reply
    • Julie Evink says

      Posted on 3/21/19 at 2:57 pm

      Dare I say I might like this one better anyways?!

      Reply
  13. Tara says

    Posted on 3/14/19 at 2:41 pm

    5 stars
    So juicy and delicious — a keeper!

    Reply
    • Julie Evink says

      Posted on 3/14/19 at 8:19 pm

      Sure is!

      Reply
  14. Gina Matsoukas says

    Posted on 3/14/19 at 2:09 pm

    5 stars
    Perfectly moist and tender for sure! Delicious!

    Reply
    • Julie Evink says

      Posted on 3/14/19 at 8:19 pm

      We love these!

      Reply
  15. Melissa Howell says

    Posted on 3/12/19 at 9:15 pm

    5 stars
    I always wondered what burnt ends were! These look SO yummy!

    Reply
    • Julie Evink says

      Posted on 3/14/19 at 8:21 pm

      Tiny pieces of heaven is what they are 😉

      Reply
  16. Danielle Green says

    Posted on 3/12/19 at 2:52 pm

    5 stars
    Oh my goodness, these look absolutely delicious and makes me want to try them immediately!

    Reply
    • Julie Evink says

      Posted on 3/14/19 at 8:22 pm

      You’d love them!

      Reply

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Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

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