5 from 30 votes
Poor Man's Burnt Ends
Poor Man's Burnt Ends reimagine a classic barbecue cut by smoking a chuck roast slowly, then cutting it into cubes and caramelizing it in a sweet and tangy barbecue sauce. The method uses mustard and a homemade seasoning rub to create a flavorful crust before smoking, then finishing with a rich, sticky coating. This technique produces tender, smoky bites with a caramelized exterior, ideal as a warm appetizer or main dish.
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings:
8
servings
Calories:
338 kcal
Course:
Dinner
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 338
% 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.