Poor Man’s Burnt Ends are becoming very popular because they do a great job mimicking the original Burnt Ends, Brisket. It’s a great way to get the whole Burnt Ends experience without facing the intimidating brisket. We use the cut of beef called chuck roast instead, which happens to be a bit more affordable.
WHAT ARE POOR MAN’S BURNT ENDS?
Poor man’s burnt ends are made with beef using chuck roast instead of brisket.
The original Brisket Burnt ends come from the fatty section of a whole packer brisket, known as the point. They are slow smoked until they get to a point where it looks like they can’t even hold themselves together. Known for one of the most tender bites in barbecue when they are made properly. The poor man’s burnt ends are similar to brisket, because of the fat-marbling throughout the cut of beef, and when smoked low and slow they can become super tender.
Okay, I am getting hungry, let’s get to the recipe!
Chuck Roast Poor Mans Burnt Ends
- 2 3-4 lb chuck roast
- Yellow mustard as a binder
- 4-6 tbsp Unsalted butter
- 2 tbsp Kosher salt
- 2 tbsp Black pepper
- 1 tbsp Chili powder
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Smoked paprika
- 2 tsp Mustard powder
- 1 tsp Cayenne
Sweet Bourbon BBQ Sauce
- 2 cups Ketchup
- 1 cup Mustard
- ¾ cup Light brown sugar dark brown is good too
- ¼ cup Bourbon
- 2 tbsp Coffee infused vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Molasses
- 1 tbsp Garlic powder
- 1 tbsp Dry rub listed above
1. Start off by preheating your smoker for indirect grilling at 250 degree F. I like to use hickory or apple wood for a nice smokey flavor.
2. Be sure your chuck roast is room temp and patted dry. From here, apply yellow mustard as a binder. Have the dry rub made beforehand and then season the chuck roast generously on all sides.
3. When your smoker is up to temperature, place your chuck roast on the smoker and on the opposite side add a water pan. Smoke the chuck roast until an internal temp of 165 degrees F (about 4-5 hours). You are looking for a decent bark formed on the exterior of your chuck roast.
4. Remove from the smoker and wrap with butcher paper. I like to spritz the butcher’s paper with apple cider vinegar prior to wrapping. Place it back into the smoker and let it go until an internal temp of 195 degrees F (about another hour).
5. Remove from the smoker and rest for about 20 minutes. Cut into 1” cubs and place in a medium sized aluminum pan, 3” in depth.
6. Add the 4-6 tablespoons of unsalted butter, sprinkle about a tablespoon of the dry rub on the burnt ends and pour the Sweet Bourbon BBQ Sauce. Toss gently and cover with foil.
7. Place it back into the smoker for another 1 1/2 hours, or until the sauce is glazed on the chuck roast and the burnt ends are super tender, or probe tender.
8. Remove and rest for 30 minutes, leaving them covered. Serve and enjoy with family and friends!
I’ve tried variations of this recipe now for different types of parties and have received consistent feedback that this is one of the best barbecue dishes people have ever had. (And trust me, I’ve served a lot of people barbecue.) Here’s why it works so well: The chuck roast steeps in the rub for a while; the longer it soaks, the better it gets. Then, all you have to do is put it on the smoker—which takes no time at all—and then when you get home from work dinner is ready and waiting for you.
DID YOU ENJOY THIS CHUCK ROAST POOR MANS BURNT ENDS RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe
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