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A sandwich bun filled with saucy, glazed chunks of Poor Man's Burnt Ends and topped with sliced pickles, shown close up on a white plate.
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5 from 1 vote

Poor Man's Burnt Ends

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 Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $29.53 Recipe, $4.92 per Serving

Ingredients

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

Seasoning Mix:

  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper

For BBQ Glaze:

  • 1 cup BBQ sauce
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat the smoker to 250°F and prepare the wood chips for smoking.
  • In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon cayenne pepper to create the seasoning mix.
  • Rub 2 tablespoons avocado oil all over the 3–4 lb 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. For a 3–4 pound roast, this will take about 3–4 hours.
  • In a small saucepan, combine 1 cup BBQ sauce, ¼ cup apple cider vinegar, ¼ cup honey, and 1 tablespoon Worcestershire sauce. Heat 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 beef to a foil pan and pour the sauce mixture over the meat. Toss to coat evenly.
  • Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200–205°F and the sauce has caramelized, about 1–2 more hours.
  • Remove the smoked chuck roast from the smoker and let it rest for 15–20 minutes.
  • Serve hot and enjoy!

Notes

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

Nutrition

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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