Poor Man's Burnt Ends
Poor Man's Burnt Ends are a budget-friendly twist on the BBQ classic, made with chuck roast for rich, smoky flavor without the brisket price.
Servings: 8 servings
Equipment
- smoker
- grill-safe thermometer
- food-safe spray bottle
- 9x13-inch disposable foil pan
Ingredients
Meat
- 3 to 4 pounds chuck roast cut into 2-inch chunks
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
Spritz
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce optional
Braising Pan
- 3 to 4 tablespoons unsalted butter cut into pieces
- 2 to 3 tablespoons honey
- ¾ cup BBQ sauce
- 1 to 2 tablespoons brown sugar to taste
Instructions
Prep the Meat
- Trim excess fat from the chuck roast. Cut into 2-inch chunks and pat dry. Coat evenly with dry rub. Let sit at room temp while smoker preheats.
Preheat Smoker
- Set smoker to 250°F. Add a water pan to retain moisture. Use cherry wood for a sweet, mild flavor. Oak or pecan also work well.
Smoke the Meat
- Place the meat chunks directly on the smoker or on a wire rack. Smoke until internal temp reaches 165°F (about 2.5 to 3.5 hours).
- Spritz every 45 to 60 minutes after the first hour.
Braise the Burnt Ends
- Transfer meat to a foil pan. Add butter, honey, BBQ sauce, and brown sugar. Toss to coat. Cover tightly with foil.
- Continue smoking until internal temp is 195 to 203°F and meat is fork-tender (another 1.5 to 2.5 hours). Stir occasionally.
Optional Finishing
- Remove foil, stir, and return to the smoker uncovered for 20 to 30 minutes to thicken the glaze.
Serve
- Enjoy with BBQ sides or pile onto buns with pickles and coleslaw.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best results, store with extra sauce to keep the meat moist.
♨️ REHEATING
- Oven: Preheat to 300°F. Place burnt ends in a foil-covered baking dish with a splash of beef broth or BBQ sauce. Heat for 15-20 minutes until warmed through.
- Microwave: Place in a microwave-safe dish with a splash of broth or sauce. Cover loosely and heat in 30-second bursts, stirring between each burst.
- Skillet: Reheat in a covered skillet over medium-low heat with a little butter or sauce. Uncover for the last few minutes to caramelize the edges.
❄️ FREEZING
- Cool completely, then store in a freezer-safe container or zip-top bag for up to 3 months.
- Add a bit of extra sauce before freezing to help retain moisture when reheated.
💡 TIPS FOR BEST RESULTS
- Use a well-marbled chuck roast for tender, juicy burnt ends.
- Spritzing during the smoke helps develop a flavorful bark and keeps the meat from drying out.
- Make the rub ahead of time to save time on cooking day.
- Stir the meat in the sauce occasionally during the braising step to ensure an even coating.
🍳 ALTERNATE COOKING METHODS
- Oven: Roast the seasoned meat chunks on a rack over a baking sheet at 250°F. Use liquid smoke in the braising mixture to mimic the flavor of a smoker.
♻️ LEFTOVERS
- Repurpose leftovers into BBQ sandwiches, nachos, tacos, or loaded baked potatoes.
- Chop and mix with scrambled eggs or omelets for a smoky breakfast twist.
Nutrition
Calories: 433kcal | Carbohydrates: 21g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1429mg | Potassium: 705mg | Fiber: 1g | Sugar: 18g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg
