Poor Man’s Burnt Ends

We have started to use our smoker more as the weather has gotten warmer. The meat always comes our tender and with the best flavor. If you have been following me for awhile, you know that I try to make recipes that are easy to make and budget friendly. This poor man’s burnt ends is one of my favorites.

Chuck Roast is great to make Crock Pot Dill Pickle Pot Roast but you can also use it in this recipe. You will be amazed how delicious it turns out in a fraction of the time using a huge brisket.

What Are Poor Man’s Burnt Ends?

Traditionally burnt ends are made from a whole brisket. But poor man’s burnt ends are made from Chuck Roast. It is more of a cost effective way of cooking tender bite size meats and the cooking time is not as long.

This is a budget friendly option and the results are still flavorful. Skip the BBQ stand and make your favorite menu item at home.

Ingredients

• Chuck Roast – Choose one that has good marbled with plenty of fat content.
• Avocado Oil – Use oil of your choice
• Brown Sugar – Learn to make Homemade Brown Sugar or check out these Best Brown Sugar Substitutes
• Paprika – If you are out check out these Best Paprika Substitutes
• Garlic Powder – Check out these Best Garlic Powder Substitute
• Onion Powder – See Best Onion Powder Substitutes if you are out.
• Cayenne Pepper – I love the hint of spice it gives the roast. Check out Best Cayenne Pepper Substitute
• BBQ sauce – Use your favorite BBQ Sauce or make Homemade Barbecue Sauce.
• Apple Cider Vinegar – If you are out, here are the The Best Apple Cider Vinegar Substitutes
• Honey – Perfect hint of sweetness when added.
• Worcestershire sauce – The perfect blend of warm flavors.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Poor Man’s Burnt Ends

• Step 1 – Preheat the smoker to 250°F and prepare the wood chips for smoking.

Step 2 – In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the seasoning mix.

Step 3 – Rub the avocado oil all over the chuck roast, then generously apply the seasoning mix to all sides of the roast, pressing it into the meat.

Step 3 – Place the seasoned chuck roast on the smoker grates, fat-side up, and close the smoker lid. Smoke the chuck roast for approximately 1 hour per pound, maintaining a consistent temperature of 250°F throughout the smoking process. For a 3-4 pound roast, this will take around 3-4 hours.

Step 4 – In a small saucepan, combine the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until well combined and warmed through.

Step 5 – When the internal temperature of the chuck roast reaches 165°F, remove the roast and cube it into bite size pieces. 

Step 6 – Return the roast to a aluminum pan and pour the sauce on top.  Toss to coat the beef in the sauce mixture.

• Step 7 – Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200-205°F for a tender, pull-apart texture and the sauce has caramelized. This may take an additional 1-2 hours. 
• Step 8 – Remove the smoked chuck roast from the smoker and let it rest for 15-20 minutes.  
• Step 9 – Serve the smoked chuck roast hot and enjoy! 

Expert Tips

• Cooking Time – Towards the end of cooking, keep an eye on the caramelization to get a crispy exterior without burning the beef. Make to cook to temperature and not time. Cooking time will vary.
• Seasoning – For the best flavor, fully coat the roast with the seasoning blend.
• Rest Meat – Before serving allow the meat to rest in the pan. This help to lock in the flavors for the juiciest cut of meat.

Serving Suggestions

We love to serve these burnt ends as an appetizer with toothpicks. But you can also serve as a main dish for your next game day party.

It serves perfectly with Baked Mac and Cheese Recipe, Easy Baked Beans, and Microwave Baked Potatoes. Serve with a side of yellow mustard for dipping.