Poor Man’s Burnt Ends are made with just 5 ingredients in your smoker or oven. Serve your chuck roast burnt ends with classic sides like coleslaw or potato salad for a summer BBQ guests will never forget.
If you’ve ever thought that burnt ends were too difficult to make, think again. These poor man’s burnt ends are about to become your new favorite BBQ dish. All you need is 5 ingredients and a smoker or oven. If you have a smoker, use it for that classic smoked burnt ends flavor. But if you don’t? Just use the oven instead.
Either way, you’ll end up with caramelized, crispy burnt ends. Enjoy on some bread with pickles or serve with your favorite sides, like potato salad or mac and cheese. One of the best things about this recipe is that it gives you all the flavor of traditional burnt ends using a smaller, less expensive cut of meat. The chuck roast develops incredible tenderness during the smoking process while still creating those irresistible crispy edges everyone loves.
Why You’ll Love This Poor Man’s Burnt Ends Recipe
Here are a few reasons you’ll love this easy beef burnt ends recipe.
- Only 5 ingredients. You’ll need chuck roast, BBQ sauce, and just a few other ingredients. Nothing fancy and all very easy to find!
- Prepare in the smoker or oven. Traditional burnt ends are prepared in the smoker. However, I know that’s not something everyone has, so I’ve included oven instructions as well.
- Incredible flavor. Between the marbled chuck roast, BBQ sauce, and glaze, each burnt end is bursting with flavor.
What Are Poor Man’s Burnt Ends?
Poor man’s burnt ends are burnt ends made out of chuck roast, instead of brisket. Traditional burnt ends are made with a whole brisket which is smoked. The top muscle (aka the marbled, fattier part) is removed while the rest of the brisket is sliced and served. Then the top muscle (also called “the point”) is often cubed, topped with BBQ sauce, and cooked to caramelized perfection.
To make poor man’s burnt ends, you swap the brisket for chuck roast. The price of the two meats is similar, so it’s not necessarily cheaper in that aspect. However, you skip the step of needing an entire brisket just to get burnt ends. When making chuck roast burnt ends, the entire roast is cubed and served.
Ingredients You’ll Need
This burnt ends recipe requires just 5 ingredients. See the recipe card below for measurements.
- Chuck roast – See notes below.
- Dijon mustard – Adds a bite of a tangy bite to the flavor, while also helping the seasoning adhere to the chuck roast.
- BBQ seasoning – You can use your favorite store-bought seasoning or use the bbq rub recipe in the notes section to make your own.
- BBQ sauce – Homemade barbecue sauce is perfect for this but your favorite store-bought brand will work too.
- Brown sugar – Sweetens the sauce and helps create the signature caramelized exterior.
How to Make Poor Man’s Burnt Ends
This chuck roast burnt ends recipe requires minimal preparation and just a few hours in the smoker. Here’s how to make it:
- Season the chuck roast. Brush the roast with Dijon mustard then generously sprinkle with the BBQ seasoning.
- Smoke the meat. Place the chuck roast on the preheated smoker grates. Smoke for 3-4 hours, until the temperature reaches 200F.
- Rest. Remove the roast from the smoker, wrap in foil, and rest for 20 minutes. Cut into bite-sized cubes.
- Make the BBQ glaze. Combine the BBQ sauce and brown sugar. Toss the cubed chuck roast in the mixture.
- Return to the smoker. Return the glaze roast bits to the smoker in a foil aluminum pan. Cook for an hour, until the meat is caramelized with a sticky appearance. Enjoy!
Can I Make Burnt Ends In The Oven?
No smoker? No worries! You can easily make poor man’s burnt ends in the oven! Just follow the directions as above, then bake in the oven at 250F. The cook time remains the same.
Why Chuck Roast Makes the Best Burnt Ends
The flavor ends up similar to brisket, without the price tag. For this recipe, you’ll want to choose a chuck roast that’s 2.5 to 3 pounds. Chuck roast is loaded with connective tissue and marbling that slowly breaks down during the cooking process. As the meat cooks low and slow, it becomes incredibly tender while retaining plenty of flavor.
It’s also more affordable than brisket, easier to find year-round, faster to cook than a whole brisket, perfect for smaller gatherings, ideal for beginners with grilling. If you’re looking for an easy smoked chuck roast recipe that delivers amazing results every time, this is it.
Tips & Variations
Here are a few tips for making the best smoked chuck roast burnt ends.
- Adjust the BBQ seasoning and BBQ sauce amounts to your preference. Feel free to add more or less according to your taste.
- What wood chips should I use? Applewood or hickey are the best wood chips/pellets to use for this chuck roast burnt ends recipe. They’ll provide the best flavor.
- How do I know when poor man’s burnt ends are done? The first time you remove the chuck roast from the smoker, it should have an internal temperature of 100F. The second time, the each piece should be fully caramelized.
- Don’t rush the cook – Low and slow is the key to tender burnt ends. Giving the chuck roast enough time to break down properly creates the best texture.
- Use a meat thermometer – Cooking by temperature rather than time helps ensure consistent results every time.
- Let the bark develop – Resist the urge to wrap the meat too early. The flavorful bark is one of the best parts of burnt ends.
- Sauce at the end – Adding the barbecue sauce during the final stage allows it to caramelize without burning.
What To Serve With Chuck Roast Burnt Ends
Serve your poor man’s burnt ends with any classic BBQ sides. A few of my favorites include coleslaw, mac & cheese, corn on the cob, baked beans, deviled eggs, cornbread, and potato salad. You can also serve them on white bread or rolls with pickles and onions as an entrée themselves.
Store and Reheat Leftovers
- Fridge. Store leftover chuck roast burnt ends in an airtight container in the fridge for 3-4 days.
- Freezer. You can also freeze leftover burnt ends in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- Make-Ahead. Poor Man’s Burnt Ends are a great make-ahead recipe for parties and cookouts. You can smoke the chuck roast a day ahead and store it in the refrigerator. When you’re ready to serve, simply cube the meat, add the sauce mixture, and finish the final caramelization step.
- Reheating. Reheat individual servings in the microwave. The oven is great for larger servings as well.
Poor Man’s Burnt Ends
Ingredients
- 2.5-3 Pound Chuck Roast
- 3 Tablespoons Dijon Mustard
- 1/4 Cup BBQ Seasoning see recipe in notes, or use your favorite store bought
- 1/2 Cup BBQ Sauce
- 1/4 Cup Brown Sugar
Instructions
- Preheat your smoker to 250°F (120°C) according to the manufacturer’s instructions.
- Brush the chuck roast with the dijon mustard all over.
- Generously sprinkle the BBQ seasoning over the entire surface of the chuck roast, pressing it into the meat to adhere.
- Place the seasoned chuck roast onto the smoker grates and close the lid. Let it smoke for 3-4 hours or until the temperature reaches 200°F (93°C) and the meat is tender.
- Carefully remove the roast from the smoker and wrap with aluminum foil and allow to rest for 20 minutes.
- Unwrap the roast from the foil and cut the roast into bite-sized cubes, approximately 1 inch in size.
- In a foil pan, combine the BBQ sauce and brown sugar. Toss the cubed chuck roast into BBQ mixture until well coated.
- Return the coasted cubed roast to the smoker in the foil pan and cook for an hour, or until the meat is caramelized and has a sticky, rich appearance.
- Serve the Poor Man’s Burnt Ends as a tasty appetizer or as a main dish alongside your favorite sides or toppings. Enjoy!
Last Step:
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Notes
- 2 Tablespoons Sweet Paprika
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Dark Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Granulated Garlic
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Cayenne Pepper (optional)
- Mix all the ingredients together in a small bowl until well combined.
- Store the BBQ seasoning in an airtight container for up to 6 months.
Nutrition
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29 comments on “Poor Man’s Burnt Ends”
Can I use yellow mustard instead of Dijon?
Hi Jarrett. Yes, yellow would work as a substitute, but the Dijon really is best.
I’ve made this several times in my oven. It’s wonderful.
Thanks Karen!
Thank you soo much. This was Delicious Our family loved it and voted to add it to our rotating recipes.
275 in the oven for 3 hours
Rest for 20 and then cut into cubes
Baked for another 1 hour at 275
Broiled on high for 4 minutes turning halfway through.
Thank you Jared!
Did you cover in foil while baking them in the oven?
Hi Jared, did you use a wire rack for the first oven time? Or just on a sheet pan?
Do you cover the roast in the oven?
Hi Jody. If you are using the oven instead of the smoker you will not need to cover the roast.
I made this on my traeger this evening. It was very good! It took closer to 5 hours to get to a 200 temperature at 250 degrees.
Thank you Ryan!
I made this last night in the oven. I am not a meat eater so I did not try it. My husband (and a family friend) LOVED it, very tender with lots of flavors. My husband said it is better than Buz and Ned’s. It took me 5 minutes to do my part of the recipe and the oven did the rest. 3.5 hrs. in oven, 20 minutes to rest and then another 1 hr. in the oven. Next time I will put foil in the bottom of the baking dish and will only have a few utensils to wash. Thank you Jill!
Great to hear Sharon!
Would love to make this! I don’t have a smoker. Can this be done in the oven? If so what temperature and would the last part be done with the broiler? Thank you!
Hi Julia. I would try at 275 for about 3 hours and may add the broiler at the end. You could also try some liquid smoke for flavor.
Used all ingredients BBQ sauce and BBQ rub on ribs and then baked them was amazing
I give this a 5 out of 5 Star rating.
Thanks Larry!
I really want to try this recipe using my oven. How do you get the smoked taste using the oven?
Hi Peggy. There really isn’t a good way to create that smokey flavor in the oven unless you use liquid smoke which really doesn’t have the same effect in my opinion but you could try it.