Poor Man’s Burnt Ends

The Best Chuck Roast for Poor Man’s Burnt Ends

Traditional burnt ends are made with the point of the brisket, the fattier top muscle. All that fat renders through the meat, making it ultra rich and flavorful. To get that taste from a chuck roast, you’ll want to choose one with plenty of marbling. A piece of meat with good marbling will have lots of small white flecks of fat throughout the muscle, not big white chunks. 

Recipe Ingredients

• Chuck Roast – I usually aim for a 4-5 pound chuck roast for this recipe.
• Beef Rub – To make a flavorful, crusty bark on the outside of your meat, make my homemade spice rub, which includes paprika, pepper, garlic and onion powder, mustard powder, oregano, cumin, cayenne, salt, and brown sugar. 
• Burnt Ends Sauce – For that sticky, finger-licking sauciness that burnt ends are known for, you’ll need your favorite BBQ sauce, a couple of extra tablespoons of brisket rub, honey, Worcestershire sauce and, if you want to add a little heat, some hot sauce.

How to Make Poor Man’s Burnt Ends

Prep Chuck Roast

1. Trim – Use a sharp knife to trim excess fat from the chuck roast, leaving a thin layer for flavor and moisture.
2. Make Dry Rub – Thoroughly pat dry with paper towels, then rub a thin layer of mustard all over the chuck roast. Worcestershire sauce works just as well. In a bowl, mix paprika, ground pepper, garlic powder, onion powder, mustard powder, dried oregano, cumin, cayenne pepper, kosher salt, and brown sugar (if using). Mix well to distribute the ingredients evenly.
3. Season the chuck roast with salt. Then, evenly coat all sides with the rub, pressing down so it sticks. Tightly cover and let rest in the fridge for at least an hour or preferably overnight for optimal flavor.

Smoke the Burnt Ends

4. Prep Smoker – When ready to smoke, remove it from the fridge and let it rest on the counter while you prep the smoker. Preheat your smoker to 225-250°F (follow the manufacturer’s instructions for your specific smoker). Select the wood pellets of your choice (I used the competition blend).
5. Smoke – Place the chuck roast in the smoker, and smoke for approximately 4-5 hours, or until the roast’s internal temperature is between 165-170℉ and it has developed a good bark (flavorful crust that forms on the roast’s surface).
6. Wrap – Remove it from the smoker and tightly wrap it with butcher paper or foil. Place the wrapped chuck roast back in the smoker and continue smoking until the internal temperature is around 205°F (℃).
7. Rest – Remove and let it rest for about 30-60 minutes to allow the juices to redistribute throughout the meat and the fibers to relax for a more tender and juicy chuck roast. Please don’t skip this step. After 30 minutes, transfer the smoked chuck roast to a chopping board and cut it into bite-sized pieces.
8. Make Burnt Ends – Place in an aluminum pan or a baking dish. Pour any leftover juice from the roast over the cubes.
9. Season – Add leftover dry rub with honey, BBQ sauce, and Worcestershire sauce to taste. Add the optional hot sauce. Thoroughly mix and adjust seasonings to your preference. Cover the pan with foil and put it back in the smoker.
10. Cook – Continue cooking uncovered for another hour or until the cubes caramelize to the desired level. Once the chuck roast burnt ends are tender and caramelized to your liking, remove them from the smoker.
11. Serve the burnt ends as a flavorful and delicious appetizer or main dish.

Recipe Variations

• Feel free to adjust the rub ingredients and sauce measurements according to your taste preferences.
• Try a bourbon glaze. Add a splash of bourbon to your sauce for a rich and slightly smoky flavor that is to die for. 🤤
• Go tropical with jerk spiced burnt ends. Start by applying a jerk spice rub instead of the brisket rub. For the glaze at the end, use fresh mango, habanero peppers, lime juice, and honey to give the beef a tropical kick that is bold and fresh. 🏝️

Tips and Tricks

• Chuck roast can be tougher than brisket, but it can still get nice and tender if you cook it low and slow. Be patient, as it may take a bit longer to reach the desired tenderness. 
• The resting period in this recipe is crucial, so the juices reabsorb into the meat and the fibers relax, resulting in a more tender and juicy chuck brisket. Please don’t skip this step! 
• As with most smoker recipes, you’ll get the best results if you cook to temperature rather than time. This is your sign to go ahead and buy a good meat thermometer so you can get perfectly smoked burnt ends every time! 😉

Make-Ahead Instructions

Burnt ends reheat really well, so feel free to make these a couple of days in advance. Store cooled burnt ends in an airtight container in the fridge or freeze them for up to 2-3 months. Thaw them in the refrigerator the night before you plan to reheat them. 

When ready to serve them, preheat the oven to 350°F (175°C) and pop them in an oven-safe dish covered with aluminum foil for 20-30 minutes. (They should reach an internal temperature of 160-165°F/71-74°C). As soon as they are heated through, take them out of the oven and serve immediately. 

Serving and Storage Instructions

Serve poor man’s burnt ends hot with plenty of extra BBQ sauce for dipping. Store leftover burnt ends in an airtight container in the fridge. To reheat them, pop them in the microwave. You can also reheat them in the oven, as noted above. 

FAQs

What Goes With Poor Man’s Burnt Ends

Just about any classic BBQ side goes great with poor man’s burnt ends. My go-to sides include smoked corn on the cob and baked potatoes, plus a dish of easy coleslaw. Don’t forget to serve your guests some extra barbecue sauce for dipping and drizzling. Two of my homemade favorites are Carolina gold BBQ sauce and honey BBQ sauce.

More Insanely Good Smoked Meats to Try

• Smoked Hot Dogs
• Crispy Brisket Burnt Ends
• Tender Pellet Grilled Pork Loin
• Sensational Smoked Turkey Wings 
• BBQ Bacon Burger

Conclusion

Crank up your smoker and try this poor man’s burnt ends recipe. Then, drop a comment below to let me know if it lives up to all your meat candy expectations. 🤩