Poor Man’s Burnt Ends

Poor Man’s Burnt Ends are a budget-friendly version of traditional brisket burnt ends, made with affordable chuck roast instead of beef brisket. Slow-cooked to tender perfection and coated in a sticky, smoky BBQ glaze, these bite-sized beef cubes are melt-in-your-mouth delicious. They’re perfect for feeding a crowd, game-day parties, or anytime you crave rich, smoky barbecue without the high cost or long smoking time.

Why You’ll Love This Recipe

• Rich, smoky BBQ flavor on a budget
• Uses affordable and easy-to-find chuck roast
• No smoker required—can be made on the grill or in the oven
• Tender, juicy beef with caramelized, crispy edges
• Perfect for meal prep, parties, or casual family dinners
• Easily customizable with your favorite BBQ rub and sauce
• Less time-consuming than traditional brisket burnt ends
• Great for both backyard grilling and indoor cooking
• Crowd-pleasing appetizer or main dish
• Leftovers are just as flavorful the next day

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast (2–3 pounds)
• Olive oil or yellow mustard (for binding the rub)
• Your favorite BBQ dry rub (or a mix of brown sugar, smoked paprika, garlic powder, salt, pepper, onion powder, chili powder)
• BBQ sauce (store-bought or homemade)
• Butter (cubed)
• Brown sugar (optional, for added sweetness)
• Honey or maple syrup (optional, for a sticky glaze)
• Aluminum foil

directions

1. Preheat your smoker or grill to 250°F. Set up for indirect heat.
2. Trim excess fat from the chuck roast and cut into 1.5–2 inch cubes.
3. Toss beef cubes in olive oil or mustard, then coat generously with BBQ dry rub.
4. Place cubes directly on the grill grates or on a wire rack over a baking sheet. Smoke or grill indirectly for 2–2.5 hours, until the meat is darkened and has a bark-like crust.
5. Transfer the cubes to a disposable foil pan or foil-lined tray. Add a few cubes of butter, a drizzle of BBQ sauce, and optional brown sugar or honey. Toss to coat.
6. Cover the pan with foil and return to the grill or smoker for another 1–1.5 hours, until beef is fork-tender.
7. Uncover and cook for an additional 15–20 minutes to thicken and caramelize the sauce.
8. Serve hot as a main dish or appetizer.

Servings and timing

This recipe serves 4–6 people.

Prep time: 15 minutes
Cook time: 3.5–4.5 hours
Total time: 4–5 hours

Variations

• Add a splash of bourbon or apple juice for extra flavor in the foil stage
• Use different rub blends—spicy, sweet, or smoky to your taste
• Try with beef stew meat for an even more affordable version
• Add diced jalapeños or chipotle powder for a kick
• Swap BBQ sauce with Korean gochujang glaze or teriyaki for an Asian twist
• Serve over mashed potatoes, rice, or in sliders for a full meal
• Make them in the oven at the same temps if a grill isn’t available

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or covered in the oven at 300°F until warmed through. You can also freeze for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What are Poor Man’s Burnt Ends?

They’re a shortcut version of traditional burnt ends made from beef chuck roast instead of brisket, offering the same flavor and texture at a lower cost.

Can I use a whole chuck roast instead of cutting it first?

Yes, but cutting it before cooking creates more surface area for seasoning and bark, which is part of what makes burnt ends so good.

Do I need a smoker?

No! You can make these on a gas or charcoal grill set for indirect heat, or even in the oven.

What’s the best internal temp for tender beef burnt ends?

Aim for 195–205°F for melt-in-your-mouth tenderness.

Can I make these ahead of time?

Yes. They reheat well and are perfect for meal prep or party planning.

What kind of BBQ sauce should I use?

Use your favorite! Sweet, smoky, spicy—whatever you love works here.

Do I need to use butter and sugar?

Butter adds richness, and sugar or honey helps caramelize the sauce, but you can skip or adjust to taste.

Why is chuck roast used instead of brisket?

Chuck roast is more affordable, easier to find, and quicker to cook while still becoming tender and flavorful.

Can I use a pellet grill or smoker?

Absolutely. Pellet grills work perfectly for low-and-slow recipes like this.

What should I serve with Poor Man’s Burnt Ends?

Coleslaw, cornbread, baked beans, mac and cheese, or grilled veggies all pair perfectly.

Conclusion

Poor Man’s Burnt Ends are the perfect way to enjoy the rich, smoky, caramelized goodness of traditional burnt ends—without the cost or long cook times of brisket. Made with affordable chuck roast and packed with bold BBQ flavor, they’re a hit at any cookout or weeknight dinner. Fire up the grill, grab your favorite sauce, and get ready to impress with this easy, irresistible BBQ classic.

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