Chuck Roast Burnt Ends Recipe

For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends - also called "Poor Man's Burnt Ends".

Recipe by Malcom Reed on May 10, 2020

Rating

5 stars ( reviews)

Keywords

poor man's burnt ends, burnt ends, chuck roast, how to make burnt ends, burnt ends recipe, chuck roast burnt ends, Best burn ends, FAKE Burnt Ends, smoked chuck roast, burnt ends chuck roast

Ingredients

1 chuck roast 3lbs
2 Tablespoons Killer Hogs The BBQ Rub
2 Tablespoons Killer Hogs TX Brisket Rub
1 cup Killer Hogs The BBQ Sauce
1/2 cup beef broth

Steps

Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.
Place the racks in the smoker and cook for 1 1/2 – 2 hours.
Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
Remove from pan and serve.

Reviews

James A on 2020-05-25 (5 stars):
So Malcolm claimed this was not as good as regular burnt ends but I'll take this over Brisket ones any day! Prep and cook time was easy and I made a double batch thinking it was about three days meals but served over toasted buns with dill pickles, horseradish mustard, and Japanese mayo, the double batch disappeared over night! I also want to give a big shout out to Killer Hogs BBQ sauce. I never buy sauces or rubs, preferring to make them myself. But, I gave this a try and I can see why it has won awards. Just ordered another box o' bottles!
Dusty on 2020-09-25 (5 stars):
I love that I didn't have to get up with the sun to have burnt ends! My wife doesn't like the fattiness with brisket and she thought these came out better. I'm not of that opinion but I'll definitely make this again.
Paul Ranieri on 2020-12-27 (5 stars):
Turned out great. I tweaked the recipe a bit though. Malcom said that there just wasn't as much "fat" compared to brisket, so I added a stick of butter into the aluminum pan for the last two hours. Definitely will do this one again!