Tender, smoked chuck roast is perfectly grilled with a flavorful rub and sweet BBQ sauce. Enjoy these mouthwatering Poor Man’sBurnt Ends as a main course, side, or appetizer.
If you haven’t tried BBQ burnt ends, you need to fix that STAT! They have an incredibly rich flavor and taste like little bites of meat candy.
They take longer to prepare than your average BBQ recipe, but trust me, it’s worth the extra effort. You’ll love these tender chuck-roasted cubes slathered in a rich BBQ sauce. On the first bite, I was hooked!
This is a great recipe for anyone to make. After you make these one time, you’ll feel like a real pit master. I could eat a big bowl of these cubes of meat on my own. They’re so addicting!
Why You’ll Love This Recipe
Classic summer BBQ recipe
The homemade spice rub is delicious
So tender with an amazing taste
Easy to make
You can use wood chips for a more intense smoke flavor
Many ways to serve
Wet version of the recipe with loads of sauce
Always a hit at parties
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
Chuck roast – If you use a chuck roast less than 3 pounds, your cooking time may vary.
Follow along to learn how to make Poor Man’s Burnt Ends!
Day Before the Cook
Step One: Place your chuck roast on a plate and pat dry with a paper towel.
Step Two: Coat the roast with mustard and set aside. Note: Depending on the size of your roast, you may need more or less mustard.
Step Three: In a small mixing bowl, combine the dry rub ingredients: salt, pepper, garlic powder, onion powder, celery seeds, and smoked paprika.
Step Four: Sprinkle the dry rub on the chuck roast and slightly press into it, making sure to cover all sides.
Step Five: Place roast in an airtight container with a lid or a 9×13 pan covered with plastic wrap. Store in the fridge for 12 hours or overnight.
Morning of the Cook
Step One: Prepare your BBQ for indirect heat. Plan for an 8-hour+ cook. Note: We used a Big Green Egg charcoal, so we placed enough charcoal to last 8 hours. The amount needed for all BBQs is different. Some, you will need to add more throughout the cook.
Step Two:Preheat your BBQ to 250°F. Note: I place a catch pan under my grill to catch all the drippings, and I add water so the drippings don’t catch fire.
Step Three: Once the grill is hot, place the chuck roast on it. Close the cover and let it cook until it reaches an internal temperature of 150 to 160°F. It took us about four hours to achieve that temperature.
Step Four: Cut two pieces of aluminum foil that are big enough for you to wrap the chuck roast. Note: I use two pieces in case one layer gets ripped or poked so I don’t lose moisture. Make sure to wrap carefully around the wireless probe, if using, so it doesn’t come out.
Step Five: Once the chuck roast reaches 150 to 160°F internal temperature, place it on top of the foil paper. Brush on ½ cups of barbecue sauce. Add the diced butter on top. Wrap the chuck tightly, and be careful if you use a probe.
Step Six: Place back on the grill and close the cover.
Step Seven: Continue cooking until the chuck reaches an internal temperature of 190 to 205°F. Remove it from the grill and place it on a cutting board. Let it rest for 30 minutes.
Step Eight: While the meat is resting, increase your BBQ temperature to 350°F.
Step Nine:Carefully unwrap the chuck. Dispose of the liquid in the aluminum foil. Cut into bite-sized pieces. Note: We made ¾-inch slices and cubed them from there.
Step Ten: Place in an aluminum pan, pour the remaining BBQ sauce on top, and sprinkle with brown sugar.
Step Eleven: Carefully mix to coat all the pieces. The meat will be very tender.
Step Twelve: Once the BBQ has reached 350°F, place the foil pan on the grill.
Step Thirteen: Cook, with the cover closed, for 30 to 40 minutes or until the sauce has thickened.
Make the rub spicy by adding cayenne pepper or chili powder.
Use beef brisket instead of chuck roast. It won’t be considered “Poor Man’s Burnt Ends” but will still be a yummy burnt ends recipe.
Try Dijon mustard instead of yellow mustard to coat your meat.
You can omit the butter if you like when you wrap it.
Storage Instructions
Store any leftovers in an airtight container in the fridge for 3 to 5 days.
Leftovers are yummy in a salad, over pasta with a cheese sauce, as an appetizer, or even on a slice of white bread.
Can I Freeze?
Yes, you can freeze burnt ends after they’ve been cooked. Simply store them in a freezer-safe container for up to three months.
What Are They?
Poor Man’s Burnt Ends are made from chuck roast, a less expensive meat than traditional beef brisket.
Burnt Ends are traditionally made from the point end of a beef brisket. Because they have a higher fat content, they take longer to cook, which is why they are called “Burnt Ends.”
Where Does Chuck Roast Come From?
Chuck roast comes from the shoulder above the ribs and is a tougher cut of beef but still very flavorful. It’s usually cheaper than other cuts of beef.
Can I Use Wood Chips for Smoking?
Yes, you can use wood chips. I soak mine in water the night before. It adds a nice smoky flavor to the meat.
Tender, smoked chuck roast is grilled to perfection with a flavorful rub and sweet BBQ sauce. Enjoy these mouthwatering Burnt Ends as a main course, side or appetizer.
3lbchuck roast
3tbspyellow mustard
Dry Rub
1tbspsalt
½tbspblack pepper
1tbspgarlic powder
1tbsponion powder
1tspcelery seeds
1tspsmoked paprika
Sauce
4tbspsalted butterdiced
1 cupBBQ saucedivided
⅓cup light brown sugar
Day Before the Cook
Place your chuck roast on a plate and pat dry with a paper towel.
Coat the roast with mustard. Set aside.
In a small mixing bowl, mix together the ingredients for the dry rub: salt, pepper, garlic powder, onion powder, celery seeds and smoked paprika.
Sprinkle the dry rub on the chuck roast and slightly press into the roast. Make sure to cover all sides.
Place roast in an airtight container with a lid or a 9×13 inch pan covered with plastic wrap. Store in the fridge for 12 hours or overnight.
Morning of the Cook
Prepare your BBQ for indirect heat. Plan for 8 hours+ cook.
Bring your BBQ to 250°F.
Once at temperature, place the chuck roast on the grill. Close the cover and let it cook until it has reached an internal temperature of 150 to 160°F. It took us about 4 hours to reach that temperature.
Cut 2 pieces of aluminum foil that are big enough for you to wrap the chuck roast.
Once the chuck roast is at 150 to 160°F internal temperature, place the chuck on top of the foil paper. Brush on ½ cup barbecue sauce. Add the diced butter on top. Wrap the chuck tightly and be careful if you use a probe.
Place back on the grill and close the cover.
Continue cooking until you have reached an internal temperature of 190 to 205°F. Remove chuck from the grill and place on a cutting board. Let it rest for 30 minutes.
While the meat is resting, increase your BBQ temperature to 350°F.
Unwrap the chuck carefully. Dispose of the liquid in the aluminum foil. Cut into bite sized pieces.
Place in an aluminum pan and pour remaining BBQ sauce on and sprinkle with brown sugar.
Carefully mix to coat all the pieces. The meat will be very tender.
Once the BBQ has reached 350°F, place the foil pan on the grill.
Cook, with the cover closed for 30 to 40 minutes or until the sauce has thickened.
Depending on the size of your roast, you may need more or less mustard.
If you want to use wood chunks for smoking, I like to soak mine in water the night before. I did not use any for this cook, but you can if you like. It will add a nice smoking flavor.
I used a Big Green Egg so I use a Big Green Egg charcoal. Make sure to place enough charcoal to last 8 hours. All BBQs are different for the amount needed. Some you will need to add more throughout the cook.
I place a catch pan under my grill so it will catch all the drippings. I also ad water so the dripping don’t catch fire.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Main Course
Cuisine American
Keyword burnt ends, chuck roast
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