Description
Poor Man’s Burnt Ends are a delicious, budget-friendly barbecue treat made from a chuck roast smoked to tender perfection, then coated in a sweet and tangy BBQ sauce mixture and caramelized for a sticky, flavorful finish. This recipe replicates the rich, smoky taste of traditional burnt ends using a simple chuck roast, making it an approachable favorite for any BBQ lover.
Ingredients
Scale
Meat
- 2.5-3 Pound Chuck Roast
Coating and Sauce
- 3 Tablespoons Dijon Mustard
- 1/4 Cup BBQ Seasoning (see notes for recipe or use store-bought)
- 1/2 Cup BBQ Sauce
- 1/4 Cup Brown Sugar
Instructions
- Preheat Smoker: Preheat your smoker to 250°F (120°C) according to the manufacturer’s instructions to prepare for slow smoking the meat.
- Apply Mustard: Brush the chuck roast thoroughly with Dijon mustard on all sides; this helps the seasoning adhere and adds flavor.
- Season the Meat: Generously sprinkle BBQ seasoning over the entire roast, pressing it into the surface to ensure it sticks well.
- Smoke the Roast: Place the seasoned roast on the smoker grates and close the lid. Smoke for 3-4 hours or until the internal temperature reaches 200°F (93°C) and the meat becomes tender.
- Rest the Meat: Remove the roast from the smoker and wrap it tightly in aluminum foil. Let it rest for 20 minutes to redistribute the juices.
- Cut into Cubes: Unwrap the roast and cut it into approximately 1-inch bite-sized cubes.
- Prepare Sauce Mixture: In a foil pan, combine the BBQ sauce and brown sugar, mixing well until the sugar dissolves into the sauce.
- Coat the Cubes: Toss the cubed roast into the BBQ sauce and brown sugar mixture until all pieces are well coated.
- Caramelize the Burnt Ends: Return the coated roast cubes to the smoker in the foil pan and cook for an additional hour or until the meat is caramelized and sticky with a rich appearance.
- Serve: Enjoy the Poor Man’s Burnt Ends as an appetizer or main dish alongside your favorite BBQ sides or toppings.
Notes
- You can use your favorite store-bought BBQ seasoning if you do not want to make your own blend.
- Resting the meat after smoking is essential to maintain juiciness when cutting into cubes.
- For best results, use a smoker to impart authentic smoky flavor, but a charcoal grill set up for indirect cooking may be a substitute.
- Adjust brown sugar amount in the sauce mixture to control sweetness and caramelization intensity.