Poor Man's Burnt Ends

Poor Man's Burnt Ends are burnt ends made from chuck roast instead of brisket like traditional burnt ends. They are called poor man's burnt ends because of the price of a chuck roast. Even though in 2024, chuck roast is more expensive per pound than brisket, chuck roast is much smaller in total weight so overall it is cheaper. This is a fantastic option to make "burnt ends" for under $30.

Video for this recipe: https://youtu.be/RtFVFSAChoQ

Ingredients

• 1, 3 lb chuck roast
• Meat Church Holy Cow Seasoning
• Meat Church Blanco Seasoning
• Meat Church The Gospel AP Seasoning
• 1 C Meat Mitch Whomp Sauce (sub your fav BBQ sauce)
• 1/2 C clover honey
• 1 C beef broth

• 1 disposable 1/2 steam table pan
• aluminum foil

Smoker prep
Prepare your smoker at a temp of 250 degrees. We used a Mill Scale with post oak in this video, but mesquite, hickory or pecan would also be good choices.

Prep the chuck roast
Trim the chuck roast to remove any excess fat. Season 2:1 with Holy Cow to BLANCO. 

Allow the seasoning to adhere for at least 15 minutes or up to overnight.

Smoke the chuck roast
Place the chuck roast in the smoker. Smoke the chuck roast until 170 internal temperature. 

When the chuck roast reaches 170, place it in a disposable 1/2 aluminum steam table pan with 1 C of beef broth and cover with aluminum foil. 

Return the pan to the smoker and cook until the chuck roast is probe tender which will occur just over 200 internal temperature. That took just over an hour in this video. 

Remove the pan from the smoker, open the foil to allow the steam to run off. 

Remove the chuck roast from the pan and allow to cool for 30 minutes. This will allow the internal temperature to drop, which will make cubing the chuck roast easier. Discard the beef broth and rendered fat that is in the pan. 

Create the burnt ends 
Cube the chuck roast into 1" cubes. 

Season with The Gospel AP seasoning and toss until all sides are lightly coated. 

Warm a mixture of 2:1 to Meat Mitch BBQ sauce to clover honey. Alternatively, you can use your favorite BBQ sauce. 

Toss the cubes in the sauce making sure not to leave too much residual sauce in the pan. You just want the cubes coated. You do not want them sitting in 1" of bbq sauce in the pan.

Return the pan, uncovered, to the smoker for 30 - 60 minutes to allow the sauce to carmelize, tossing one or two times during this process.

Remove the pan from the smoker.

Allow the burnt ends to cool. Enjoy!