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Poor Man's Burnt Ends

Burnt Ends Made with Chuck Roast
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Prep Time10 minutes
Active Time5 hours 57 minutes
Glaze10 minutes
Total Time6 hours 17 minutes

Ingredients

  • 2.6 lbs Chuck Roast
  • Barbecue Sauce I used Sweet Baby Ray's Honey barbecue sauce
  • Beef Broth

Dry Rub

  • 2 tbsp Dark Brown Sugar
  • 1 tbsp White Sugar
  • 1 tbsp Smoked Paprika
  • 1 tbsp Granulated Powder
  • 1 tbsp Black Pepper
  • 1 tsp Granulated onion
  • 1 tbsp Diamond Crystal Kosher Salt

Instructions

  • Take chuck roast and cube up into equal sized cubes.
    Leave them bigger than you'd think because the meat will shrink.
  • Combine my dry rub ingredients in the specified quantities or use your own dry rub. Cover the cubes on all sides.
    2 tbsp Dark Brown Sugar, 1 tbsp White Sugar, 1 tbsp Smoked Paprika, 1 tbsp Granulated Powder, 1 tbsp Black Pepper, 1 tsp Granulated onion
  • Get your smoker to 225 - 250F. Then put your burnt ends on the smoker.
  • Add your favorite hardwood. I used post oak and cherry and added new wood every 45-60 minutes.
  • Smoke burnt ends until you're happy with the bark. For me this took 3 hours and 35 minutes.
  • Put burnt ends in an aluminum pan.
    Beef Broth
  • Add enough beef broth to the bottom so that the bottom is covered by 1/2 inch or so.
    Put more dry rub on.
    Then Cover the pan with aluminum foil.
  • Put into your oven set to 250F.
  • Every hour or so, check the burnt ends for tenderness by probing them with your thermometer or a toothpick.
    It should feel like the probe is gliding through warm butter or a jar of peanut butter.
    For me it took 2 hours and 22 minutes until I deemed them "probe tender."
  • Once tender, toss your burnt ends in your favorite BBQ sauce.
    Barbecue Sauce
  • Return to your oven, uncovered on a baking sheet for 10 minutes to tack up.
  • After glazing, rest for 10 minutes and enjoy!