I make Poor Man’s Burnt Ends whenever I want that classic BBQ flavor without committing to a whole brisket. This version uses a seasoned chuck roast that’s smoked, cubed, then tossed in a sweet and smoky barbecue sauce. The result is tender, juicy bites that capture the essence of traditional burnt ends while being easier and more affordable to prepare.
Smoked chuck roast burnt ends are ideal when you crave burnt ends but don’t want to smoke an entire brisket. Chuck roast provides great flavor and plenty of marbling for juicy, flavorful pieces.
This “Poor Man’s” version uses a more budget-friendly beef roast, so it’s less intimidating than working with a whole packer brisket. The method mirrors classic burnt ends: low-and-slow smoking until tender, then coating the cubes in a tasty BBQ sauce for caramelized, sticky goodness.
The finished bites are tender and saucy, and cleanup is straightforward—perfect for weeknight entertaining or a weekend cookout.
Key Ingredients
- Chuck roast – An affordable, flavorful cut that becomes tender and juicy when smoked.
- BBQ sauce – Use your favorite brand or homemade sauce; it provides the sticky, saucy finish.
- Brown sugar and honey – These sweeteners help create a caramelized glaze on the burnt ends.
See the recipe card below for exact measurements.
Pro Tips
- Choose a roast with good marbling—small white flecks of fat keep the cubes juicy as they cook.
- Buy a larger roast if you like and freeze half for another meal to save time and money.
Serving Suggestions
These burnt ends pair well with many sides. Try grilled bacon-wrapped Brussels sprouts, a classic potato salad, or finish with a smoked apple dessert for a complete BBQ meal.
If you make this, tag your photo on Instagram @gimmesomegrilling or use #gimmesomegrilling — I love seeing your results!
Poor Mans Burnt Ends Recipe
Rate Recipe
Equipment
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Smoker
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Meat thermometer
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Mixing bowls
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Measuring cups and spoons
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Sharp knife
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Cutting board
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Disposable aluminum pan
Ingredients
- 3 pound chuck roast
- 1 recipe beef rub
BBQ Sauce
- 1 cup BBQ sauce
- 1 ½ Tablespoons brown sugar
- 1 ½ Tablespoons honey
Instructions
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Prepare your smoker to 250°F following the manufacturer’s instructions.
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Reserve ½ tablespoon of the beef rub and set aside. Generously apply the remaining rub to the chuck roast, then place the roast on the preheated smoker and close the lid.
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Smoke at 250°F for about 4–5 hours, or until the internal temperature reaches 165°F. Remove the roast and let it rest 10–15 minutes.
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While the roast rests, mix the BBQ sauce, brown sugar, and honey in a small bowl until combined. Set aside.
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Cut the roast into 1″ x 1″ cubes and place them in a foil pan. Pour the sauce and the reserved ½ tablespoon of rub over the cubes and stir to coat. Cover the pan tightly with foil.
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Return the pan to the smoker at 250°F for 1–1½ hours, until the cubes are tender and the sauce is caramelized. Serve immediately.
Tips
Freezer: Freeze in a freezer bag and thaw in the refrigerator overnight before reheating.
Reheat in the microwave in 30-second intervals, stirring between intervals until warmed through, or heat gently in a saucepan over medium heat.
Nutrition Information
, Carbohydrates: 12g
, Protein: 22g
, Fat: 13g
We are not dietitians. Nutrition details are calculated by a program and may contain errors. For precise information, run the ingredients through a nutrition calculator or consult a nutritionist.
More Burnt Ends Recipes
- Pork Butt Burnt Ends are smoky, sticky nuggets of pork rubbed, smoked, and sauced for another delicious option.
- Smoked Pork Belly Burnt Ends are a decadent alternative that still avoids smoking an entire brisket.
- Hot Dog Burnt Ends offer a budget-friendly, crowd-pleasing take on the burnt ends concept.
- Spam Burnt Ends are a surprising, simple favorite for fans of unconventional BBQ bites.