poor mans burnt ends

Poor Man's Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.

Poor Man's Burnt Ends

chuck roast

BBQ sauce (your favorite brand/recipe)

brown sugar

Tablespoons brown sugar

salt

Tablespoon black pepper

garlic powder

Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.

In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.

Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).

Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.

Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.

Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.

https://www.youtube.com/watch?v=C18YnaMxAYc

My Poor Man’s Burnt Ends recipe is a great way to get all of the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket. By using a chuck roast instead of brisket, these Poor Man’s Burnt Ends save you some pocket change as well as some time spent at the smoker (without compromising on flavor!)

RECIPE HERE: https://heygrillhey.com/poor-mans-burnt-ends/

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Poor Man's Burnt Ends - How To

For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends - also called "Poor Man's Burnt Ends".

Chuck Roast Burnt Ends Recipe

chuck roast 3lbs

Tablespoons Killer Hogs The BBQ Rub

Tablespoons Killer Hogs TX Brisket Rub

Killer Hogs The BBQ Sauce

beef broth

Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor

Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.

Place the racks in the smoker and cook for 1 1/2 &#8211; 2 hours.

Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit

Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.

So Malcolm claimed this was not as good as regular burnt ends but I'll take this over Brisket ones any  day! Prep and cook time was easy and I made a double batch thinking it was about three days meals but served over toasted buns with dill pickles, horseradish mustard, and Japanese mayo, the double batch disappeared over night!

I also want to give a big shout out to Killer Hogs BBQ sauce.  I never buy sauces or rubs, preferring to make them myself. But, I gave this a try and I can see why  it has won awards. Just ordered another box o' bottles!

I love that I didn't have to get up with the sun to have burnt ends! My wife doesn't like the fattiness with brisket and she thought these came out better. I'm not of that opinion but I'll definitely make this again.

Turned out great. I tweaked the recipe a bit though. Malcom said that there just wasn't as much "fat" compared to brisket, so I added a stick of butter into the aluminum pan for the last two hours. Definitely will do this one again!

https://www.youtube.com/watch?v=qHLTtExMzr4

Poor Man Burnt Ends from a Chuck Roast – How to turn Chuck Roast into Burnt Ends

#chuckroastburntends #burntends #howtobbqright
 
Chuck Roast Burnt Ends

WHAT MALCOM USED IN THIS RECIPE:
- Chuck Roast sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
 
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different. 

I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides. 

Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier. 

They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender. 

Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours. 

At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure. 

Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter. 

These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end. 

Chuck Roast Burnt Ends Ingredients 
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub 
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth

Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor  
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub. 
Place each piece of chuck roast on raised cooking rack allowing space around each piece. 
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours. 
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit 
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done. 
6. Remove from pan and serve.
 
Connect With Malcom Reed: 
http://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
T - https://twitter.com/howtobbqright
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Chuck Roast Burnt Ends

Poor Man’s Burnt Ends are here and they’re anything but poor. They&#39;re rich in flavor and cooked until they fall apart. Delicious!

Chuck Roast (about 3-4 lbs)

tbsp of Tennessee Smoke Seasoning

tbsp of Canola Oil

Ketchup

Apple Cider Vinegar

oz of Bourbon

Hot Sauce

Brown Sugar

Garlic Paste

Worcestershire

Salt (to taste)

Cube your chuck roast into 1” size cubes and place in a bowl. Lather with canola oil and then season with Tennessee Smoke Seasoning or your favorite BBQ seasoning. Place the cubes onto a baking tray with about ½” separation between each cube. Place in the fridge for 1 hour to set, then let come to room temperature 15 minutes before cooking.

Preheat a grill or smoker using a two zone fire with Cowboy Charcoal to 275F. Add some hickory chunks or chips for added smoke flavor.

Place the beef onto the smoker to cook for about 1.5 hours until they begin to soften. As the beef smokes, heat up a medium high fire for the BBQ Sauce. Add a skillet with the bourbon to simmer for 30 seconds. Next, add the rest of the ingredients for the BBQ sauce and let simmer until thickened. Once warm and well incorporated, pull the BBQ sauce off the heat to cool.

After 1.5 hours on the smoker, pull the beef off and place into a medium size foil bin. Top the burnt ends with the BBQ sauce and mix around. Cover the bin with aluminum foil and place back on the smoker to cook for another 2.5 hours. Add more BBQ sauce if needed so that there is a decent amount of liquid in order to break down the burnt ends.

Once the burnt ends are tender and can easily break apart, pull them off and let cool for 10 minutes. Toss the cooled burnt ends in some of the foil bins sauce, season with a little more BBQ seasoning and enjoy!

Poor Man&#039;s Burnt Ends are made with just 5 ingredients in your smoker or oven. Serve your chuck roast burnt ends with classic sides like coleslaw or potato salad for a summer BBQ guests will never forget.

2.5-3 Pound Chuck Roast

Dijon Mustard

Cup BBQ Seasoning (see

Cup BBQ Sauce

Cup Brown Sugar

Preheat your smoker to 250°F (120°C) according to the manufacturer’s instructions.

Brush the chuck roast with the dijon mustard all over.

Generously sprinkle the BBQ seasoning over the entire surface of the chuck roast, pressing it into the meat to adhere.

Place the seasoned chuck roast onto the smoker grates and close the lid. Let it smoke for 3-4 hours or until the temperature reaches 200°F (93°C) and the meat is tender.

Carefully remove the roast from the smoker and wrap with aluminum foil and allow to rest for 20 minutes.

Unwrap the roast from the foil and cut the roast into bite-sized cubes, approximately 1 inch in size.

In a foil pan, combine the BBQ sauce and brown sugar. Toss the cubed chuck roast into BBQ mixture until well coated.

Return the coasted cubed roast to the smoker in the foil pan and cook for an hour, or until the meat is caramelized and has a sticky, rich appearance.

Serve the Poor Man’s Burnt Ends as a tasty appetizer or as a main dish alongside your favorite sides or toppings. Enjoy!

I made this on my traeger this evening. It was very good! It took closer to 5 hours to get to a 200 temperature at 250 degrees.

I made this last night in the oven.  I am not a meat eater so I did not try it.  My husband (and a family friend) LOVED it, very tender with lots of flavors.  My husband said it is better than Buz and Ned's.  It took me 5 minutes to do my part of the recipe and the oven did the rest.  3.5 hrs. in oven, 20 minutes to rest and then another 1 hr. in the oven.  Next time I will put foil in the bottom of the baking dish and will only have a few utensils to wash.  Thank you Jill!

Would love to make this!  I don’t have a smoker.  Can this be done in the oven?  If so what temperature and would the last part be done with the broiler?  Thank you!

Used all ingredients BBQ sauce and BBQ rub on ribs and then baked them was amazing

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