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Poor Man's Burnt Ends

Delicious burnt ends made from affordable chuck roast instead of brisket, delivering rich flavor and tender texture without breaking the bank.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 7 servings
Course: Appetizer, Main Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Burnt Ends
  • 3 to 4 pounds chuck roast
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 1 teaspoon garlic powder
  • 1 cup beef broth
  • 4 tablespoons butter to add over the cubes while wrapping
  • to taste Barbecue sauce of your choice Any thick, sweet, or tangy barbecue sauce works great.

Method
 

Preparation
  1. Preheat your smoker to 250°F.
  2. Cube the chuck roast into 1-inch cubes.
  3. Season the beef cubes with kosher salt, coarse black pepper, and garlic powder.
Smoking
  1. Arrange the seasoned cubes on the smoker grates and smoke until they reach an internal temperature of 175°F, about 2 hours. Spray lightly with beef broth every 30 minutes.
  2. Once the cubes hit 175°F, transfer them into a foil pan or wrap them tightly in butcher paper or foil. Add butter over the top before sealing.
  3. Return the wrapped cubes to the smoker and continue cooking for another 90 minutes, aiming for an internal temperature of 205°F.
Finishing
  1. Remove the cubes from the smoker and let them rest for about 15 minutes.
  2. Toss the rested cubes with your favorite barbecue sauce before serving.

Notes

These burnt ends are great for meal prep. Store in an airtight container in the refrigerator for up to 4 days, or freeze cooked burnt ends for up to 3 months. Reheat gently in the oven at 325°F.