Description

These Poor Man’s Burnt Ends are made with beef chuck roast instead of brisket, giving you tender, flavorful, sticky-sweet bites of BBQ goodness without the long cook time or high price tag. Smoked or grilled low and slow, then sauced and caramelized, they’re a mouthwatering crowd-pleaser for any backyard cookout.

Ingredients

3-4 lb beef chuck roast
2 tbsp yellow mustard (for binding)
3 tbsp BBQ dry rub (store-bought or homemade)
1/2 cup beef broth or apple juice (for moisture during cook)

For the Sauce Glaze:

1 cup BBQ sauce
2 tbsp brown sugar
2 tbsp butter
Optional: 1 tbsp honey or hot sauce for added sweetness or kick

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Instructions

Preheat smoker or grill: Set up for indirect heat at 250–275°F. Add wood chunks or chips (oak, hickory, or cherry) for smoke flavor.

Prep the meat: Trim excess fat from the chuck roast. Rub with mustard to help seasoning stick, then coat all over with BBQ dry rub.

Smoke the roast: Place the chuck roast on the smoker or grill. Cook for 3–4 hours, or until internal temp reaches about 165°F and it has a nice bark on the outside.

Cube and sauce: Remove roast and let rest for 10–15 minutes. Cut into 1–1.5 inch cubes. Place in an aluminum pan, then toss with BBQ sauce, brown sugar, and butter.

Finish cooking: Return pan to the grill or smoker. Cook uncovered for 1.5–2 more hours, stirring occasionally, until the sauce thickens and the meat is tender and caramelized (internal temp around 200–205°F).

Serve: Let cool slightly and serve warm as a main dish or party appetizer.

Notes

hese reheat beautifully—just cover with foil and warm in the oven at 300°F for 10–15 minutes.
Want it spicier? Add cayenne or chipotle powder to the rub or hot sauce to the glaze.
Serve with mac and cheese, baked beans, or cornbread for a full BBQ spread.