Poor Man's Burnt Ends

When you're craving the best bite in BBQ but don't have the time or cash to pick up and smoke a whole-packer brisket, this economical take on meat candy is just what you need. Get ready some mind-blowingly good chunks of beefy, BBQ-y, caramelized burnt ends - on a budget.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: BBQ sauce, burnt ends, chuck roast, smoked

Prep Time: 15

Cook Time: 6

Marinating and Resting Time: 1 30

Total Time: 7 45

Servings:

Calories: 277kcal

Author: Imma

Ingredients

Chuck Roast

1 4-5-pound (1.8-2.25k) chuck roast
1 tablespoon paprika
½ tablespoon freshly ground pepper
½ tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon cumin
¼ teaspoon cayenne pepper
1-2 teaspoons kosher salt
1 tablespoon brown sugar (optional)

Burnt Ends Sauce

1 cup BBQ sauce
1-2 tablespoons brisket rub
2-3 tablespoons honey
1-2 tablespoons Worcestershire sauce
Hot sauce to taste

Instructions

Smoke Chuck Roast

Use a sharp knife to trim excess fat from the chuck roast, leaving a thin layer for flavor and moisture.
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 so the ingredients are evenly distributed.
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.
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).
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℉ (72-76℃) and it has developed a good bark (flavorful crust that forms on the roast's surface).
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 (95℃).
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.

Burnt Ends

After 30 minutes, transfer the smoked chuck roast to a chopping board and cut into 1-1½" cubes.
Place in an aluminum pan or a baking dish. Pour any leftover juice from the roast over the cubes.
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.
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.
Serve the burnt ends as a flavorful and delicious appetizer or main dish.

Notes

Chuck roast can be tougher than brisket but can still be made tender through low and slow cooking. Be patient, as it may take longer to reach the desired tenderness.
Feel free to adjust the rub ingredients and measurements according to your taste preferences.
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!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition