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Save time and money and make Poor Man’s Burnt Ends. These tender bite size meats are still full of deep and rich smoky flavors and taste amazing.

Burnt Ends in a sandwich topped with slice pickles
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We have started to use our smoker more as the weather has gotten warmer. The meat always comes our tender and with the best flavor. If you have been following me for awhile, you know that I try to make recipes that are easy to make and budget friendly. This poor man’s burnt ends is one of my favorites.

Chuck Roast is great to make Crock Pot Dill Pickle Pot Roast but you can also use it in this recipe. You will be amazed how delicious it turns out in a fraction of the time using a huge brisket.

What Are Poor Man’s Burnt Ends?

Traditionally burnt ends are made from a whole brisket. But poor man’s burnt ends are made from Chuck Roast. It is more of a cost effective way of cooking tender bite size meats and the cooking time is not as long.

This is a budget friendly option and the results are still flavorful. Skip the BBQ stand and make your favorite menu item at home.

Ingredients

Ingredients needed - chuck roast, avocado oil, brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, bbq sauce, apple cider vinegar, honey, worcestershire sauce

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Poor Man’s Burnt Ends

  • Step 1 – Preheat the smoker to 250°F and prepare the wood chips for smoking.
Blending the spices together in a bowl

Step 2 – In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the seasoning mix.

Chuck roast on a plate topped with oil and seasoning

Step 3 – Rub the avocado oil all over the chuck roast, then generously apply the seasoning mix to all sides of the roast, pressing it into the meat.

Smoked chuck roast on a cutting board

Step 3 – Place the seasoned chuck roast on the smoker grates, fat-side up, and close the smoker lid. Smoke the chuck roast for approximately 1 hour per pound, maintaining a consistent temperature of 250°F throughout the smoking process. For a 3-4 pound roast, this will take around 3-4 hours.

Heating sauce in a sauce pan

Step 4 – In a small saucepan, combine the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until well combined and warmed through.

Diced meat on a cutting board

Step 5 – When the internal temperature of the chuck roast reaches 165°F, remove the roast and cube it into bite size pieces. 

Diced meat in a foil pan drizzled with BBQ Sauce

Step 6 – Return the roast to a aluminum pan and pour the sauce on top.  Toss to coat the beef in the sauce mixture.

  • Step 7 – Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200-205°F for a tender, pull-apart texture and the sauce has caramelized. This may take an additional 1-2 hours. 
  • Step 8 – Remove the smoked chuck roast from the smoker and let it rest for 15-20 minutes.  
  • Step 9 – Serve the smoked chuck roast hot and enjoy! 

Expert Tips

  • Cooking Time – Towards the end of cooking, keep an eye on the caramelization to get a crispy exterior without burning the beef. Make to cook to temperature and not time. Cooking time will vary.
  • Seasoning – For the best flavor, fully coat the roast with the seasoning blend.
  • Rest Meat – Before serving allow the meat to rest in the pan. This help to lock in the flavors for the juiciest cut of meat.
Smoked burnt ends in a foil pan

Serving Suggestions

We love to serve these burnt ends as an appetizer with toothpicks. But you can also serve as a main dish for your next game day party.

It serves perfectly with Baked Mac and Cheese Recipe, Easy Baked Beans, and Microwave Baked Potatoes. Serve with a side of yellow mustard for dipping.

Frequently Asked Questions

What type of Wood Chips do I Use?

We use hickory wood chips to create succulent pieces of beef but you can use what you prefer.

Can I Make Burnt Ends with Stew Meat?

Yes, you can smoke stew meat to create burnt ends. Cooking time will vary you can season and top with sauce when finished cooking. This variation would be delicious.

How to Store Leftover Burnt Ends

Store leftovers in an airtight container in the refrigerator. The burnt ends will last about 3-4 days and are even better leftover. Reheat in the microwave for about 1 minute or until heated.

Burnt Ends covered in BBQ sauce

More Easy BBQ Sandwich Recipes

We love to hear from you. If you make this Poor Man’s Burnt Ends Recipe, please leave us a comment or a star review.

Poor Man’s Burnt Ends

5 from 1 vote
Save time and money and make Poor Man's Burnt Ends. These tender bite size meats are still full of deep and rich smoky flavors and taste amazing.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Cuisine American
Course Main Course
Calories 601

Ingredients

  • 3-4 lbs chuck roast
  • 2 tablespoons avocado oil

Seasoning Mix:

For BBQ Glaze:

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Instructions

  • Preheat the smoker to 250°F and prepare the wood chips for smoking.
  • In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion
  • powder, and cayenne pepper to create the seasoning mix.
  • Rub the avocado oil all over the chuck roast, then generously apply the seasoning mix to all sides of the roast, pressing it into the meat.
  • Place the seasoned chuck roast on the smoker grates, fat-side up, and close the smoker lid.
  • Smoke the chuck roast for approximately 1 hour per pound, maintaining a consistent temperature of 250°F throughout the smoking process. For a 3-4 pound roast, this will take around 3-4 hours.
  • In a small saucepan, combine the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until well combined and warmed through.
  • When the internal temperature of the chuck roast reaches 165°F, remove the roast and cube it into bite size pieces.
  • Return the roast to a foil pan and pour the sauce on top.  Toss to coat the beef in the sauce mixture.
  • Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200-205°F for a tender, pull-apart texture and the sauce has caramelized. This may take an additional 1-2 hours.
  • Remove the smoked chuck roast from the smoker and let it rest for 15-20 minutes.
  • Serve the smoked chuck roast hot and enjoy!

Recipe Notes

Towards the end of cooking, keep an eye on the caramelization to get a crispy exterior without
burning the beef.

Nutrition Facts

Calories 601kcal, Carbohydrates 37g, Protein 44g, Fat 31g, Saturated Fat 12g, Polyunsaturated Fat 3g, Monounsaturated Fat 17g, Trans Fat 2g, Cholesterol 156mg, Sodium 1878mg, Potassium 950mg, Fiber 1g, Sugar 32g, Vitamin A 784IU, Vitamin C 1mg, Calcium 69mg, Iron 6mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 1 vote

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Comments

  1. Carrie Barnard says:

    I do not right now.

  2. Mary Lou says:

    Do you have a similar recipe using the oven? Don’t have a smoker and these sound delicious!

  3. Casey says:

    5 stars
    These burnt ends have the best flavor!