Chuck Roast Burnt Ends
Poor man’s burnt ends are chuck roast burnt ends. When I think of burnt ends I always think of brisket point. Using chuck roast will give you that taste at a lower cost. I like to cube my chuck before it goes on the smoker. Smoke low and slow until you have bark on your chuck. Then take it off and braise it with BBQ sauce, hot honey and butter. Take the foil off towards the end so your burnt ends can set up. These were gone on game day!
What You’ll Need For Chuck Roast Burnt Ends
| Ingredient | Notes |
|---|---|
| Chuck roast | I had two roasts, about 2 lbs each. Can be made with one. |
| Yellow mustard | Binder for the seasoning. |
| Salt, pepper and garlic powder | I like to season my beef with this. |
| BBQ sauce | I used store bought. You can use your favorite. |
| Hot honey | Can use regular honey as well. |
| Butter | Adds more fat to the burnt ends. |
| Cherry wood | Gives burnt ends a nice red color. |
You can see the amount of each on the recipe card below.
Why Use Chuck Roast For Burnt Ends
Burnt ends are traditionally made with a brisket point, which can get very expensive. Chuck roast can give you the same flavor for less. It’s also from the shoulder of the cow, so it will have a good amount of fat in it. This will give your burnt ends that juicy feel. You don’t have to use prime. Choice will do just fine.
That’s why they’re called poor man’s burnt ends.
Why Cube First
Cubing your chuck before smoking allows more surface area to build bark. Your burnt ends will have bark on all sides. It will also smoke quicker, because you’re cubing them and not trying to push a whole roast through the stall.
Cube them to a size of 1 inch. Any smaller and they will dry out on the smoker.
How I Made Chuck Roast Burnt Ends
Cube your chuck roast into 1 inch cubes.
Season with your desired seasoning. I used mustard as a binder and seasoned with salt, pepper and garlic powder.
Place on your smoker, low and slow. Make sure there’s room between each cube. You want them to get full coverage of the smoke. Smoke until bark has formed.
Once they have bark, transfer them to a foil pan. Add your BBQ sauce, hot honey and butter. Mix until all the cubes are coated in the sauce.
Cover with foil and place back on the smoker. Cook until the burnt ends are tender.
Remove the foil for the last 10 minutes. Mix your burnt ends with the sauce and let them finish uncovered.
Let cool for a few minutes and enjoy.
The recipe card below has exact directions on temps and time.
Go By The Bark, Not The Clock
When you’re smoking your burnt ends, I don’t recommend going by time or internal temp. You can never tell how big your cubes are going to be, and the smoker will fluctuate. Always go by your bark. If the bark hasn’t formed yet, the BBQ sauce will take away your seasoning while braising.
Braising The Burnt Ends In Honey BBQ Sauce
Braising the burnt ends in the foil pan is what gets your chuck roast to fall-apart tender. Adding butter gives them more fat, so they will be juicier. I like to use hot honey because it gives them a bit of spice. If you don’t want that, you can always use regular honey.
Make Ahead Tips
Store in an airtight container in the fridge with the sauce. Can be reheated in the oven or smoker. Cover when reheating so they hold moisture from the sauce.
Author’s Notes
Chuck Roast Is The Cut
Chuck roast is a perfect cut for this. It has a great balance of fat, and you can use even a choice cut and it does really good. The butter just adds more fat, so it’s more juicy. Chuck roast is just a great cut overall.
Cutting it down to burnt ends before you put them on the smoker means it’s gonna cook a lot faster, so you’re not waiting there all day.
These are perfect for game day and for tailgating. They feed a lot of people.
Miguel
Tips From Miguel
- Allow your burnt ends to sit uncovered for the last 10 minutes.
- Make sure to give your cubes room on the smoker.
- Feel free to use your favorite BBQ sauce.
- Let them cool for a few minutes before serving.
Frequently Asked Questions
Can you make burnt ends out of chuck roast?
Yes. Chuck roast burnt ends work because the cut has enough fat and connective tissue to stay juicy through a long cook. Cube it, smoke until bark forms, then braise. Leaner cuts of beef will dry out.
What are poor man’s burnt ends?
Burnt ends made from chuck roast instead of brisket point. Same bark, same sticky sauce, lower cost. Poor man’s burnt ends and chuck roast burnt ends are the same thing.
Can I make burnt ends in the oven?
Yes, you can braise your burnt ends in the oven. But you will not get the same smoky flavor or the same bark.
How long do burnt ends take to smoke?
This will depend on how big your cubes are. I cube my chuck to a 1 inch cube. If you’re using smaller cubes it will take less time. Go by the bark, not the clock.
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Honey BBQ Chuck Roast Burnt Ends (Poor Man’s Burnt Ends)
Ingredients
Equipment
Method
- Cut the chuck roast into 1-inch cubes.
- If using the binder, coat the cubes with a thin layer of yellow mustard. Season generously on all sides with salt, black pepper and garlic powder.
- Preheat the smoker to 250°F with cherry wood.
- Spread the cubes out on the grates with space between them. Smoke until the bark develops and sets, dark mahogany and dry to the touch. This takes roughly 2 to 3 hours depending on your smoker and cube size.
- Transfer the cubes to a foil pan. Add the barbecue sauce, hot honey and butter. Toss until every piece is coated.
- Cover the pan tightly with aluminum foil and return it to the smoker at 250°F. Braise for about 1 1/2 to 2 hours, until the beef is fall-apart tender and a probe slides in with no resistance.
- About 10 minutes before pulling them, remove the foil and toss the burnt ends in the sauce. Let them cook uncovered for 10 minutes so the sauce thickens and sets on the beef.
- Pull the pan off the smoker and let the burnt ends cool a few minutes before serving. Serve warm with the pan sauce.
