If you ever had burnt ends and love them, then you’ll fall in love with these Honey Sriracha Poor Man’s Burnt Ends recipe! They are tender, juicy, flavorful and addictive so be sure to make plenty when you host the get together!
There are many versions of burnt ends, brisket, pork belly, poor man’s burnt ends (chuck roast and even hot dog burnt ends https://grillnationbbq.com/2022/02/08/hot-dog-burnt-ends/ . https://grillnationbbq.com/2021/02/23/poor-mans-burnt-ends/
All of these are just amazing and are perfect for a BBQ get together! One thing about the poor man’s burnt ends is they are very affordable, which allows you to make them easily, even if it’s multiple times a month!
Now that it is Football season, these Honey Sriracha Poor Man’s Burnt Ends are perfect for tailgating or playoff hosting events!
Okay, let’s jump into the recipe!
Honey Sriracha Poor Man’s Burnt Ends
- 1 4-6 pound chuck roast
- Wagyu Beef tallow https://amzn.to/3ShoW4t
- All-purpose BBQ rub
Honey Sriracha Sauce
- 1 cup Ketchup
- 2 tbsp Apple cider vinegar
- 2 tbsp Sriracha add another tablespoon if you love the spice
- 1 tbsp Worcestershire sauce
- 2 tsp Soy sauce
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 3 tsp Brown sugar
- 2 tbsp Honey
- Start off by melting 1 cup of wagyu beef tallow https://amzn.to/3ShoW4t and inject the chuck roast in the fattest sections.
- Apply a tablespoon of melted wagyu beef tallow as a binder and season generously with your favorite all purpose bbq seasoning.
- Fire your smoker up at 250 degrees F. Add a few chunks of hickory wood chunks and add the beef chuck roast.
- Smoke for 3-4 hours (until 165-170 internal temp F.) and remove to wrap. Be sure to spritz with apple cider vinegar every 45 minutes.
- Lay out butcher paper and apply a coating (the size of your meat) of the wagyu beef tallow on the butcher paper and place your chuck roast on it. Apply another 2 tablespoons of wagyu beef tallow on top of the chuck roast. Wrap and place back on the smoker. Let it roll until it is probe tender (another. 1-2 hours).
- After one hour, place a saucepan over medium heat and make the Honey Sriracha Sauce. Add ketchup, apple cider vinegar, sriracha, Worcestershire sauce, soy sauce, garlic paste, ginger paste, brown sugar and honey. Let it simmer for 6-8 minutes and continuously whisk. Remove and let cool.
- Remove the chuck roast from the smoker (when it is ready) and cube it into 1” cubes. Place it in an aluminum foil pan and add the honey sriracha sauce. Hand toss and place it back on the smoker for about 1 hour, or until it is extremely tender.
- 30 minutes in, be sure to toss the burn ends again.
- Remove when they are ready and enjoy it with family and friend’s!
Items used in This Recipe