Poor Man's Burnt Ends
User Reviews
5
Poor Man's Burnt Ends
Description
This recipe transforms a chuck roast into burnt ends by seasoning it with Dijon mustard and a smoky BBQ rub before smoking it slowly at 250°F until tender. The low and slow cooking renders the meat flavorful and delicate. After resting, the roast is cubed and coated with a mixture of BBQ sauce and brown sugar, then smoked further until the edges caramelize, creating a sticky, richly flavored bite-sized morsel.
The process involves an initial smoke to cook the whole roast through, then cutting and saucing the pieces individually to enhance the caramelization in the final step. This approach mimics burnt ends traditionally made from brisket, making it accessible with chuck roast.
The finished burnt ends suit casual serving as appetizers or alongside classic barbecue sides. They showcase tender, smoky meat with a sweet-savory glaze and a slight crispness on the edges due to caramelization from the brown sugar.
The included BBQ seasoning mix, combining paprika, brown sugar, chili powder, garlic, and optional cayenne, forms a balanced spice profile enhancing the overall flavor. Store leftover seasoning for future use to maintain consistent BBQ flavors.
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!
Notes
- The BBQ seasoning combines paprika, brown sugar, chili powder, onion powder, garlic, salt, pepper, and optional cayenne for balanced smoky and sweet notes.
- Store leftover BBQ seasoning in an airtight container for up to six months to maintain freshness.
- Ensure the smoker temperature stays steady around 250°F for even cooking and tenderness.
- Rest the smoked roast before cubing to retain juices and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 365mg | 15% |
| Potassium | 580mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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