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Poor man’s burnt ends are a budget-friendly twist on the beloved BBQ classic. Traditionally made from brisket point, this version uses chuck roast—a more affordable and easier-to-find cut—slow-cooked until tender, sauced, and caramelized into rich, smoky perfection. It’s the perfect dish for backyard barbecues or feeding a hungry crowd.

Why You’ll Love This Recipe

• Same great flavor as classic burnt ends, with a cheaper cut of beef
• Tender, juicy, and full of bold BBQ flavor
• Easier to cook than brisket and ready in less time
• Ideal for smokers, grills, or oven roasting
• A hit at parties, cookouts, and game day gatherings

ingredients

this Recipe

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

• Chuck roast (2–3 pounds)
• Olive oil or yellow mustard (as a binder)
• BBQ dry rub (store-bought or homemade)
• Beef broth or water (for moisture)
• Your favorite BBQ sauce
• Brown sugar
• Butter (cut into cubes)
• Optional: Worcestershire sauce, hot sauce, or honey for added flavor

directions

1. Preheat smoker or grill to 250°F using indirect heat.
2. Trim excess fat from the chuck roast and cut into large 2–3 inch cubes.
3. Rub with olive oil or mustard, then coat generously with dry rub.
4. Place the cubes on a wire rack or directly on the grill grates.
5. Smoke for 2–3 hours, until they develop a nice bark and reach an internal temperature of around 165°F.
6. Transfer beef cubes to a foil pan. Add BBQ sauce, brown sugar, butter, and a splash of broth. Toss to coat.
7. Cover the pan with foil and return to the smoker. Cook for another 1.5–2 hours, or until the beef is tender and reaches 195–205°F.
8. Remove foil and cook uncovered for an additional 15–30 minutes to thicken and caramelize the sauce.
9. Serve hot with your favorite BBQ sides.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 4–5 hours
Total time: 4.5–5.5 hours

Variations

• Spicy: Add hot sauce or cayenne pepper to your rub or sauce
• Sweet & sticky: Mix in honey or maple syrup during the final caramelization
• Smokier flavor: Add wood chips like hickory, oak, or cherry to your smoker or grill
• Asian-style: Use teriyaki sauce and sesame seeds for a fusion twist
• Oven version: Follow the same steps and cook at 250°F in your oven using a foil-lined sheet pan

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a covered baking dish at 300°F until warmed through, or microwave in short bursts.
You can also freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Why is it called “poor man’s” burnt ends?

Because it uses chuck roast instead of brisket, making it a more affordable and accessible option with similar flavor and texture.

Can I make this without a smoker?

Yes, use a gas or charcoal grill with indirect heat, or make them in the oven following the same method.

What internal temperature should the meat reach?

Burnt ends should reach 195–205°F for ultimate tenderness.

Can I prep it ahead of time?

Yes. Cube, season, and even smoke the beef a day ahead, then finish it in sauce before serving.

Do I need to cube the beef before smoking?

You can cube it beforehand for even bark coverage, or smoke the whole roast and cube it later—either method works.

Can I use store-bought BBQ sauce?

Absolutely. Use your favorite brand or make your own for a personal touch.

What’s the best wood for smoking burnt ends?

Hickory, oak, mesquite, or cherry wood all work well, depending on your flavor preference.

What sides go well with burnt ends?

Mac and cheese, baked beans, potato salad, coleslaw, and cornbread are all great options.

Can I make it in a slow cooker?

You can, but you won’t get the bark. Use the slow cooker for tenderness, then finish in the oven or broiler for caramelization.

How do I get a good bark on the meat?

Don’t overcrowd the pieces on the grill, and make sure the rub is packed on well. Bark forms from low and slow dry heat.

Conclusion

Poor man’s burnt ends deliver all the rich, smoky flavor of traditional burnt ends without the high cost or long brisket cook times. Whether you’re grilling for the family or hosting a big BBQ, this recipe brings big-time flavor with minimal fuss. It’s a must-try for any barbecue enthusiast.

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