Description
Love burnt ends but don’t want to invest in a full brisket? This Poor Man’s Burnt Ends recipe uses a chuck roast for a faster, more affordable version that’s packed with smoky, tender, and flavorful bites. Perfect for weeknight meals, parties, or game day!
Ingredients
- 3–4 pound chuck roast
- 1 Tablespoon kosher salt
- 1 Tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 cup beef broth
- 4 Tablespoons butter
- Barbecue sauce of your choice
Instructions
- Preheat your smoker to 250º F.
- Cut the chuck roast into 1-inch cubes, ensuring uniform size for even cooking.
- Toss the beef cubes with salt, pepper, and garlic powder.
- Arrange cubes on the smoker and cook until they reach 175º F internally (about 2 hours).
- Every 30 minutes, spray the cubes with beef broth to prevent drying out.
- Once at 175º F, wrap the cubes in butcher paper or foil, add butter over the top, and return to the smoker.
- Cook for an additional 90 minutes until the meat reaches 205º F.
- Remove from smoker, let rest 15 minutes, then toss in barbecue sauce before serving.
Notes
- Serving: Serve as an appetizer, sandwich filling, or main dish alongside baked beans and coleslaw.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked burnt ends for up to 3 months. Reheat in the oven at 325º F until warmed through.