Make Poor Man’s Burnt Ends for a budget friendly smoker recipe that is loaded with BBQ Sauce and flavor. Save time and money with this easy recipe.

BBQ Burnt Ends in a foil disposable pan
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This burnt ends smoker recipe saves time and money by using a chuck roast instead of a brisket. You will still have all the classic BBQ flavors that you love but is much easier.

Barbecue sauce makes any cut of meat taste so delicious. You may like these – Grilled BBQ Chicken Breast, Grilled BBQ Pork Chops Recipe or BBQ Pork Chops on Blackstone Griddle.

What are Poor Man’s Burnt Ends?

The reason this recipe is called Poor Man’s Burnt Ends as it is made with a chuck roast instead of a smoked brisket. This bite size meat is perfectly smoked with a ton of BBQ flavor but made with a cheaper option.

The chuck roast still smokes fork tender and has a similar taste as a beef brisket. It will save you time and no one will be able to tell the difference.

Ingredients

Burnt Ends ingredients - chuck roast, oil, brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper
  • Chuck Roast – We recommend looking for a good marble roast with a high fat content. This give the poor man’s burnt ends so much flavor.

For the full recipe and ingredients, scroll to the bottom for the recipe card.

Variations Ideas

  • Seasoning – You can easily use this BBQ Seasoning Recipe.
  • BBQ Sauce – Feel free to use your favorite BBQ Sauce or learn How to Make Homemade BBQ Sauce. It will make your chuck roast burnt ends even better.

Step by Step Instructions

  • Step 1 – Preheat the smoker to 250°F and prepare the wood chips for smoking.
Mixing seasoning in a bowl

Step 2 – In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the seasoning mix.

Rubbing oil and seasoning mix on roast on a plate

Step 3 – Rub the avocado oil all over the marbled chuck roast, then generously apply the seasoning mix to all sides of the roast, pressing it into the meat.

Smoked chuck roast on a cutting board

Step 4 – Place the seasoned chuck roast on the smoker grates, fat-side up, and close the smoker lid. Smoke the chuck roast for approximately 1 hour per pound, maintaining a consistent temperature of 250°F throughout the smoking process.

Sauce ingredients in a saucepan

Step 5 – In a small saucepan, combine the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until well combined and warmed through.

Chopped burnt ends on a cutting board

Step 6 – When the internal temperature of the chuck roast reaches 165°F, remove the roast and cube it into bite size pieces. 

Burnt ends in a foil pans covered with BBQ sauce

Step 7 – Return the roast to a foil pan and pour the sauce on top.  Toss to coat the beef in the sauce mixture.

  • Step 8 – Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200-205°F for a tender, pull-apart texture and the sauce has caramelized. This may take an additional 1-2 hours. 
  • Step 9 – Remove the smoked chuck roast from the smoker and let it rest for 15-20 minutes.  
  • Step 10 – Serve the smoked chuck roast hot and enjoy! 

Recipe Tips

  • Burnt Ends Texture – Towards the end of cooking, keep an eye on the caramelization to get a crispy exterior without burning the beef. 
  • Cooking Roast – For the best flavor and tenderness, you want to cook the brisket based on the internal temp and not on cooking time. It is best to use a meat thermometer to check to see if you roast is done.
  • Aluminum Pan – When you place your burnt ends back in the smoker, makes sure you are using a disposable pan that is safe for smoker.
Burnt ends in a pan with a bite on a fork

Serving Suggestions

We love to serve these burnt ends as an easy appetizer for our family gatherings. But you can also serve as a main dish with some of your favorite smoker appetizer. Here are some of our suggestions.

Burnt ends on a plate with a side of mac and cheese

Frequently Asked Questions

Do I Need to Wrap Roast before placing in the Smoker?

In this recipe, this is no need to wrap the roast. But if you prefer, you can wrap it in aluminum foil or butcher paper.

What Woods Chips Should I Use?

You can easily use different flavors of wood chips. We recommend hickory, oak or cherry. You can also combine two flavors which makes the roast taste amazing.

How to Store Leftover Burnt Ends and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Depending how much you have left, I recommend reheating in the oven in a baking dish.

More Easy Smoker Recipes

If you make this poor man’s burnt ends recipe, please leave us a comment or a star review. We love to hear from you.

Poor Man’s Burnt Ends

5 from 1 vote
Make Poor Man's Burnt Ends for a budget friendly smoker recipe that is loaded with BBQ Sauce and flavor. Save time and money with this easy recipe.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Cuisine American
Course Main Course
Calories 582

Ingredients

Seasoning Mix:

For BBQ Glaze:

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Instructions

  • Preheat the smoker to 250°F and prepare the wood chips for smoking.
  • In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the seasoning mix.
  • powder, and cayenne pepper to create the seasoning mix.
  • Rub the avocado oil all over the chuck roast, then generously apply the seasoning mix to all sides of the roast, pressing it into the meat.
  • Place the seasoned chuck roast on the smoker grates, fat-side up, and close the smoker lid.
  • Smoke the chuck roast for approximately 1 hour per pound, maintaining a consistent temperature of 250°F throughout the smoking process. For a 3-4 pound roast, this will take around 3-4 hours.
  • In a small saucepan, combine the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until well combined and warmed through.
  • When the internal temperature of the chuck roast reaches 165°F, remove the roast and cube it into bite size pieces.
  • Return the roast to a foil pan and pour the sauce on top.  Toss to coat the beef in the sauce mixture.
  • Place the pan back into the smoker and continue smoking until the beef reaches an internal temperature of 200-205°F for a tender, pull-apart texture and the sauce has caramelized. This may take an additional 1-2 hours.
  • Remove the smoked chuck roast from the smoker and let it rest for 15-20 minutes.
  • Serve the smoked chuck roast hot and enjoy!

Recipe Notes

Towards the end of cooking, keep an eye on the caramelization to get a crispy exterior without
burning the beef.

Nutrition Facts

Calories 582kcal, Carbohydrates 30g, Protein 46g, Fat 31g, Saturated Fat 12g, Polyunsaturated Fat 3g, Monounsaturated Fat 17g, Trans Fat 2g, Cholesterol 156mg, Sodium 2131mg, Potassium 838mg, Fiber 0.3g, Sugar 27g, Vitamin A 151IU, Vitamin C 3mg, Calcium 51mg, Iron 5mg

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About the Author

Hi, I’m Carrie. Welcome to Grill on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. From the Best Blackstone recipes, to grilling, and easy smoker recipes, together we are going to cook real food, with easy ingredients… for real families!

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