Poor Man’s Burnt Ends

Who You Calling a Poor Man

As I continue to get older, I realize that being poor is really more of a state of mind than anything else. That’s another chat, for a different blog, at another time.  

Burnt ends are classically made with the point end of a beef brisket, they are delicious but you do have to work for them.

This recipe is perfect for indulging in the delicious flavor of burnt ends without having to smoke an entire brisket. Our cut of meat for this recipe is a chuck roast.

These burnt ends also take half the cook time as classic burnt ends do. Smoked chuck roast burnt ends take around 6.5 hours, whereas a brisket can take anywhere from 10 to 12 hours. Lastly, this recipe is a great way to enjoy the flavorful, tender burnt ends without shelling out a pretty penny for an entire brisket.

Yeah, lots of reasons to give this recipe a try. 

Ingredients

BEEF:

• Chuck Roast – We’re using a 3-4 pound chuck roast for this recipe. Look for a good marbled chuck roast with plenty of fat content. We want that intramuscular connective tissue to make the meat nice and tender. 
• Tennessee Smoke Seasoning or your favorite BBQ seasoning – We’re using this as a dry rub to coat the roast and add a layer of flavor to the burnt ends. 
• Canola Oil – This coats the chuck roast pieces and allows them to crisp up in the smoker. 

SPICY BOURBON BBQ SAUCE:

• Ketchup – The main ingredient in any barbecue sauce. 
• Apple Cider Vinegar – Adds a bit of acidity and tanginess to the sauce.
• Bourbon – Use your favorite bourbon. Provides a smoky depth of flavor to the sauce.
• Hot Sauce – Adds a slight kick without being too overpowering. 
• Brown Sugar – Adds a hint of sweetness to the sauce and creates that “meat candy” effect. 
• Garlic Paste – This blends much easier into the sauce than minced garlic. 
• Worcestershire – Delivers an umami flavor to the roast. 
• Salt to taste

If you want even more burnt ends recipes, try these Smoked Bologna Burnt Ends, Smoked Hot Dog Burnt Ends, or Maple Bourbon Pork Belly Burnt Ends!

How to Cook Poor Man’s Burnt Ends

To start, get a chuck roast and cut it into cubes. I placed all of my burnt ends in a large bowl because it makes it easier to season them. Drizzle oil across the top of the burnt ends and use your hands to mix.

Next, reach for that Tennessee Smoke seasoning and started splashing it across the top of the burnt ends. Mix the seasoning in by hand and add more seasoning until each cube has an even coat of seasoning on all sides.

Then, I used a cooking sheet with a slightly raised grid insert to set the burnt ends on.

This Poor Man’s Burnt Ends

Up next comes the smoking part of the recipe. For these Poor Man’s Burnt Ends, I used my offset smoker, fueled and powered by Cowboy Charcoal’s Lump Charcoal. It burns hot and clean, so it’s a natural choice every time.

I dumped two charcoal chimneys worth of hot orange coals into the charcoal chamber and let the smoker preheat to 275F. Once the smoker becomes preheated, add the Poor Man’s Burnt Ends to the smoker and close it up for the next 2.5-4 hours. 

Sometimes I get asked why I like using Cowboy Charcoal for smoking. Like I said above, it just burns really clean, giving a pleasant smoker flavor. This also really helps in creating an even temperature so that I do not have a ton of fluctuation while cooking.

Lump charcoal is ideal for all of that. Plus if you want some extra flavor, just add some Cowboy hickory wood chunks!

Since we all like to be efficient with our time, let’s get to work on the spicy bourbon barbeque sauce while the burnt ends are cooking. I added a grill grate insert over the hot coals in the charcoal chamber and added a small cast iron skillet.

After the skillet becomes hot, add all the habanero hot sauce ingredients and whisk them together. Keep whisking until the sauce thickens a bit, then remove from the heat. 

When it All Comes Together – A Hallelujah Chorus

Continue to let these Poor Man’s Burnt Ends cook until they reach an internal temperature of 165F. Then, remove them from the cooking sheet and toss them in a deep aluminum foil tray. Set that tray (the the burnt ends) back into the smoker.

Now, grab that spicy bourbon barbecue sauce and pour it across the top of the Poor Man’s Burnt Ends. I then mixed the burnt ends around to make sure they all received an even coating of the barbecue sauce. Coating the ends in the sauce helps the pieces to form a nice bark on the outside. 

Let the burnt ends cook for another 2.5 hours, until they are tender. You should be able to tear them apart with little effort.

Then, remove them from the smoker and place them on a serving dish. Right before serving them, I used a spoon to glaze them with a bit more of the barbecue sauce and gave them a light dusting of some more Tennessee Smoke.

Now, time to eat. This delicious meal is best enjoyed with friends and family! Cheers!

Tips

Check the internal temperature of the meat using a meat thermometer. For these poor man’s burnt ends, we’re looking for at least 165F.

Use a foil pan for the final stages of cooking. They have high rims and are good for mixing all the ingredients. They also let all those flavors melt and fuze together.

For more on the smoker recipes, check out my Smoked Ribs with Bourbon Mop Sauce, Hot Honey Garlic Wings, Smoked Garlic Jalapeño Beef Ribs and Pulled Pork BBQ Sandwich.

How to Store Leftovers & Reheat

Store any leftover burnt ends in an airtight container for 3-4 days. To reheat your burnt ends, pop them into the microwave in 30-second increments to avoid overcooking them. Alternatively, heat up in a skillet on the stovetop until warm. 

More burnt ends recipes

Smoked Salmon Burnt Ends

Smoked Tequila Lime Burnt Ends

Smoked Hot Dog Burnt Ends

Smoked Bologna Burnt Ends

Teriyaki Pork Belly Burnt Ends

Smoked Maple Sriracha Burnt Ends

What to Serve with Poor Man’s Burnt Ends

Serve up these delicious poor man’s burnt ends with some potato salad, French fries, cornbread, and some freakin’ delicious mac and cheese!

Poor Man’s Burnt Ends Recipe FAQs

What’s the difference between traditional burnt ends and Poor Man’s Burnt Ends?

Traditional burnt ends are made from the point end of a brisket. On the other hand, chuck roast burnt ends are made from cutting up a slab of chuck roast into 1-inch cubes. The “poor man” name comes down to the price of the meat. At the grocery store, a whole brisket can set you back around $40-$50, whereas a 3-4 pound chuck roast may only be $10. 

Another distinction between brisket burnt ends and Poor Man’s Burnt Ends is the time. Brisket has a much longer smoking time than a chuck roast. A brisket may take 10-12 hours, but a chuck roast takes around 6-7. 

Check out some of our favorite brisket recipes: Smoked Brisket, Texas Smoked Brisket Recipe and Mesquite Peppercorn Lager Smoked Brisket.

How can I prevent tough burnt ends?

Make sure your smoker is at a low temperature for smoking the burnt ends. Too high of a temperature can result in tough, chewy pieces of meat. 

How do I know when my Poor Man’s burnt ends are done?

Using a pair of gloves, pick up a hot burnt end and slightly squish it between your fingers. If it doesn’t break apart, it’s not done. If it breaks apart slightly without completely crumbling, it’s done!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!