Poor Man’s Burnt Ends makes a delicious meal that is perfect for those times you don’t want to smoke a whole brisket. It starts with an inexpensive chuck roast and is slow smoked to perfection in a sweet barbecue sauce. Possibly just as delicious as the brisket burnt ends that we all love.
Poor Man’s Burnt Ends
My favorite thing from Famous Dave’s Barbecue restaurant was always the burnt ends. Recently I came across this idea of Poor Man’s Burnt Ends from Gimme Some Grilling. I had to try it!
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Just take me to the recipe! You will find the printable recipe card with ingredients and full instructions at the very bottom of the post. Keep reading for step by step photos of the recipe process.
How to Make Poor Man’s Burnt Ends:
- Season a chuck roast with olive oil and dry rub mixture – brown sugar, garlic, Mrs Dash Seasoning, salt, black pepper and smoked paprika.
- Heat grill with hickory to a 300° fire.
- Place chuck roast over indirect heat and smoke for 45 minutes to one hour.
- Remove from grill and cut into 1- 2 inch chunks. Coat with Dr Pepper Barbecue Sauce and place in a double lined foil packet or peach butcher paper.
- Return to grill and cook for another 1 1/2 -2 hours or until meat is tender.
- Remove from grill and serve immediately.
Burnt Ends originated in Kansas City and come from the brisket point that is fattier and takes a little longer to cook. What you end up with is a charred, succulent pieces of beef that is dang hard to top.
We cook smoked brisket often but sometimes we are short on time or don’t really need to cook a huge brisket. That’s the perfect time to try these Poor Man’s Burnt Ends. Plus a chuck roast is a little easier to come by and a little more affordable on a weekly basis.
Homemade Barbecue Sauce Recipes for Burnt Ends:
Dr Pepper Barbecue Sauce is what we used for this recipe but our Homemade Barbecue Sauce would also be delicious, it’s thicker and tangy. If you love spicy foods, give our Jalapeño Barbecue Sauce a try!
Side Dishes to Serve with Burnt Ends:
- Grilled Mexican Street Corn is my favorite side dish to make on the grill. Once you try this easy corn on the cob, you will be making it again and again.
- Creamy Coleslaw is the ultimate side dish for any barbecue meal. This is my tried and true recipe that we make all the time.
- The Best Macaroni Salad is creamy and delicious with loads of crunchy vegetables and a sweet sauce. It’s great with your favorite BBQ.
- Grilled Potatoes are a super easy side to make on the grill along side of your main dish. Filled with cheese and everything bagel seasonings.
More Recipes to Try:
- Coffee Marinated Chuck Roast is one of the most flavorful roasts that we have ever made. The simple marinade can be made a day in advance. This is a must-try for your next cookout!
- We just can’t get enough of this Grilled Rump Roast that we made on the grill! It has a delicious beef rub and it turns out so tender and juicy with all of that smoked flavor that you love.
- Grilled Ribeye Steaks are a great dinner for a date night in or special celebration with friends and family.
- We just can’t put into words how delicious these Smoked Short Ribs turn out. They are so tender and flavorful!
These Poor Man’s Burnt Ends are definitely one of the best things you can grill this week. It’s super simple and amazingly delicious. It really does rival your favorite brisket!
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Poor Man's Burnt Ends makes a delicious meal that is perfect for those times you don't want to smoke a whole brisket. It starts with an inexpensive chuck roast and is slow smoked to perfection in a sweet barbecue sauce. Possibly just as delicious as the brisket burnt ends that we all love.
- 3 pound chuck roast
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon Mrs. Dash Seasoning Blend
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1 cup Dr Pepper Barbecue Sauce
- Prepare grill with hickory to a 300° fire.
- Pat chuck roast dry with paper towel.
- Drizzle with olive oil, rubbing all sides.
- Mix seasonings and brown sugar together and rub all over roast.
- Place roast over indirect fire and smoke 45 minutes to 1 hour.
- Remove from grill and cut into 1- 2 inch chunks.
- Pour barbecue sauce over chunks and mix to coat.
- Pour meat and sauce into a double lined foil packet or peach butcher paper packet. Seal tightly.
- Return to grill for 1 1/2 hours to 2 hours or until meat is tender.