Poor Man's Burnt Ends (Chuck Roast Burnt Ends)
All the glory of brisket burnt ends without breaking the bank or your schedule. Chuck roast smoked low and slow, cubed up, then glazed with BBQ sauce until they're sticky, tender, and addictive. These can just as easily be made in the oven, just use a smoky bbq sauce.
Ingredients
- 1 (3-4 lb) chuck roast, well-marbled
- 2 tbsp yellow mustard (as binder)
- ¼ cup seasoning salt
- ¼ cup coarse black pepper
- ¼ cup garlic powder
- 2 tbsp smoked paprika
- 1 cup BBQ sauce
- ¼ cup honey
- ¼ cup brown sugar
- 4 tbsp butter, cubed
Instructions
- Preheat smoker to 275°F. Use oak, hickory, or mesquite.
- Trim excess fat from chuck roast. Slather with mustard.
- Mix salt, pepper, garlic powder, paprika. Season generously.
- Smoke unwrapped until 165°F internal, about 4-5 hours.
- Wrap in butcher paper or foil. Return to smoker until 195-202°F, about 1 hour.
- Rest 15-20 minutes. Unwrap and cut into 1-inch cubes.
- Place cubes in aluminum pan. Add BBQ sauce, honey, brown sugar, butter. Toss to coat.
- Return uncovered to smoker for 1-1.5 hours, tossing occasionally.
- Serve hot on slider buns or as-is.