Burnt Ends, aka Meat Candy, has earned itself the right to be known as an Iconic bbq recipe. There are multiple cuts of meat you can use for burnt ends, most commonly the point of the brisket.
Secondly is pork belly and thirdly has become one of my favorites… Chuck Roast (Poor Man’s Burnt Ends). I made a delicious Korean BBQ sauce to glaze these pieces of meat candy and it’s what took this korean poor mans burnt ends recipe over the top. Okay, let’s get to the recipe!
Korean Poor Man's Burnt Ends
- 1 Whole 4 pound chuck roast
- 3 tbsp Your favorite beef seasoning
- 1 24 ounce can of Honey Brown Lager
- 2 cups Water
- 6 tbsp Unsalted butter
Korean BBQ Sauce
- ¾ cup Tamari soy sauce
- ¼ cup Sweet garlic chili sauce
- 1 tbsp Sesame oil
- 2-3 tbsp Gochujang
- 1 tbsp Rice wine vinegar
- 1 tbsp Cornstarch
- ¼ cup Brown sugar
- 4 cloves Garlic minced
- 1 tbsp Ginger minced
- 3 tbsp Water
1. Start off by prepping your chuck roast by cutting it into 1 1/2 – 2 inch sections (cubes).
2. Place on a wire rack over an aluminum pan. Season each cube with your favorite beef seasoning. Use the access seasoning that falls into the aluminum pan to fill in where needed with your beef cubes. You may need two separate wire racks and aluminum pans for the beef cubes. You don’t want to overcrowd the party on the racks.
3. Set your smoker up to 250 degrees and add apple wood chunks for smoke.
4. Pour 12 ounces of honey brown lager beer into each aluminum pan and a cup of water.
5. Place on the smoker and be patient. Spritz with apple cider vinegar after the first 1 1/2 hours. Spritz every 30-45 mins.
6. Remove the Poor Man’s Burnt Ends at an internal temp of 165-170 degrees. In a separate pan add 1 – 1 1/2 cups of the liquid from the original pan and toss the burnt ends in with it. Add 6 tablespoons of unsalted butter and wrap with foil. Place back in the smoker for an additional 1 hour. Or until an internal temperature of 205 (Probe tender).
7. During the 1 hour get a saucepan and add in tamer soy sauce, sweet garlic chili sauce, sesame oil, gochujang, rice wine vinegar, brown sugar, garlic, ginger and bring to a boil. Boil for 4-6 mins and add cornstarch and water. Boil for an additional 2-4 mins, or until nice consistency of a sauce. Place the sauce to the side and let cool.
8. Remove the burnt ends at an internal temp of 205, or probe tender and pour the Korean BBQ sauce into the pan.
9. Place the pan back on the smoker without cover for 30 mins. This will set the glaze on the burnt ends.
10. Serve and enjoy with friends and family.
Did you enjoy this Korean poor mans burnt ends recipe? You should check out my other beef recipes in the link below!
Items used in This Recipe