Chuck roast burnt ends, often called poor man's burnt ends, use chuck roast in place of brisket. This recipe starts with Ma Deuce Steak Seasoning, builds bark over indirect heat, and finishes the beef in a covered braise with butter, Worcestershire sauce, maple syrup, and brown sugar.
The recipe has two stages: smoke the seasoned beef at 250–275°F until the bark develops, then cover the tray with foil and braise until the meat is tender. Keep the pieces a consistent size so they cook more evenly.
When are the burnt ends ready?
Use the bark and tenderness checks in the directions below alongside the cooking times. The initial one-hour check is a progress check; the covered braise continues for about one to two hours, or until the meat is tender.
Should I add BBQ sauce?
Serve the burnt ends as they are, or finish with Hellfire Honey Habanero BBQ Sauce. The sauce is an optional serving choice in this recipe.
Looking for that melt-in-your-mouth BBQ experience without the high price tag or 12-hour smoke time of a full brisket? These Smoked Chuck Roast Burnt Ends often affectionately called "Poor Man's Burnt Ends" are your ultimate backyard BBQ hack. By cubing a rich, marbled chuck roast and smoking it low and slow before braising it in a decadent bath of butter, brown sugar, and maple syrup, you get sticky, sweet, and savory bites of beefy perfection.
They boast a beautifully crispy, smoky bark on the outside while remaining incredibly tender and juicy on the inside. Serve them straight off the smoker to appreciate their complex, salty-sweet flavor profile, or toss them in a glaze of your favorite GYAO BBQ sauce. They might just ruin traditional brisket burnt ends for you forever!
Ingredients
2 chuck roasts, cut into about 2” long, 1” diameter (Remove silver skin, set aside)
Cut the chuck roasts into 2” long, 1” diameter, keeping the chunks of meat as consistent as possible, and place the meat in a tray. Be sure to remove the silver skin and set aside in a separate tray.
Cover all sides of each chunk of meat with the GYAO Ma Deuce Steak Seasoning.
Place both trays on the smoker on indirect heat. (The temp should be 250F - 275F.) Check on them in about 1 hour.
Once the meat begins to get a good, crispy bark and the fat is rendered, pull the trays from the smoker. Place the meat chunks onto the rendered fat.
Add the Kerrygold unsalted butter (in pats) evenly on top of the meat. Add the splashes of Worcestershire sauce as evenly as possible. Drizzle the maple syrup, then sprinkle the brown sugar on top of the meat chunks. (Add a little more or less as needed.)
Cover the tray with foil, and set it on the smoker to braise the meat for about 1 - 2 hours or until the meat is tender. (Gently stir occasionally.)
Once the meat is tender, pull the tray off the smoker and let it cool.
ENJOY as is, or pair with your favorite GYAO BBQ sauce!
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
