Smoky. Sticky. Sweet. Tender. My Chuck Roast Burnt Ends—affectionately known as Poor Man’s Burnt Ends—are every bit as craveable as the brisket version, but way more accessible. Made with budget-friendly chuck roast and cooked low and slow on the grill, this recipe brings restaurant-worthy BBQ flavor to your own backyard without breaking the bank.
My husband and I are obsessed with making these on our XL Big Green Egg—we get that deep smoky crust and caramelized BBQ glaze that’s absolutely irresistible. And when I say the house smells amazing while these are cooking, I mean pull-up-a-chair-outside-and-savor-it good. This is the kind of recipe you make once and then get begged to make over and over again.
What Are Chuck Roast Burnt Ends?
Traditional burnt ends come from the point end of a smoked beef brisket, known for its marbled fat and deep flavor. Chuck Roast Burnt Ends are a more affordable take on that concept, using a 3–4 pound chuck roast cut into cubes, seasoned generously, smoked slowly, then braised in butter, honey, and BBQ sauce until fall-apart tender.
These poor man’s burnt ends give you all the flavor and bark of the real deal—without needing a full packer brisket or 12+ hours of cook time. It’s a BBQ lover’s dream come true!
When to Serve Them
These smoked chuck roast burnt ends are ideal for:
- Backyard BBQs or summer cookouts
- Game day parties
- Family gatherings or casual weekends
- Any time you want to wow guests with very little effort
- Meal prep for sandwiches, wraps, or BBQ bowls
They also make an incredible main dish served with sides like mac and cheese, potato salad, or slaw.
Why You’ll Love These Poor Man’s Burnt Ends
- Incredible flavor: Smoky, sticky, sweet, and savory all at once.
- Budget-friendly: Chuck roast is far more affordable than brisket.
- Simple ingredients: Most of the rub is pantry staples.
- Hands-off smoking: Once they’re on the grill, it’s low-maintenance.
- Crowd-pleaser: Everyone—kids included—loves these tender bites.
- Perfect texture: That bark on the outside and buttery tenderness inside? Unreal.
Ingredient Breakdown
Let’s look at what you need to make these epic burnt ends happen:
For the Meat
- Chuck Roast (3–4 lbs): Cut into 1.5-inch cubes. This cut has just the right balance of meat and fat for rich, juicy results.
The Rub
- Kosher Salt – Helps draw out moisture and seasons deeply.
- Black Pepper – Gives that classic BBQ bite.
- Garlic Powder – Enhances savory notes.
- Smoked Paprika – Adds color and depth.
- Chili Powder – Brings warmth without overpowering heat.
For the Glaze
- Butter (unsalted) – Keeps everything rich and moist during braising.
- Honey – Helps caramelize the glaze.
- BBQ Sauce – Sweet, tangy, or spicy—use your favorite brand or homemade version.
Grill Setups
To get that perfect balance of smoky bark and tender meat, you’ll want to use a two-zone fire setup:
Charcoal Grill
- Light a full chimney of charcoal.
- Dump the coals on one side of the grill (direct heat side).
- Leave the other half empty (indirect side).
- Place an aluminum pan with water inside to maintain moisture and temp.
Gas Grill
- Turn one side of the burners to medium and leave the other side off.
- Preheat the grill to around 225–250°F with the lid closed.
- Add a foil water pan to help regulate heat.
This setup allows the meat to cook low and slow without drying out.
How to Make These in the Oven
Don’t have a grill or smoker? No problem—these Poor Man’s Burnt Ends can still be made indoors with delicious results using your oven. While you won’t get the same level of smoky flavor, you’ll still end up with tender, caramelized BBQ bites that hit the spot.
Oven Method:
- Preheat your oven to 275°F.
Line a large baking sheet with foil and place a wire rack on top (if you have one). Arrange your seasoned chuck roast cubes on the rack in a single layer to allow airflow around the meat. - Bake uncovered for about 2 hours, or until a nice bark develops and internal temperature reaches around 160–170°F.
- Transfer the cubes to a foil pan.
Add butter, honey, and BBQ sauce just like you would on the grill. Cover the pan tightly with foil. - Return to the oven and bake another 1.5 to 2 hours at 275°F, or until the meat is tender and reaches 200–205°F.
- Rest for 20–30 minutes covered, then uncover and optionally broil for 5–8 minutes to caramelize the glaze. Keep an eye on them to avoid burning.
Pro Tip:
To add a hint of smoky flavor in the oven, try using smoked paprika in the rub and/or a smoky-style BBQ sauce. You can also use a few drops of liquid smoke in the sauce if desired.
Variations & Flavor Swaps
- Spicier Glaze: Add cayenne, hot sauce, or chipotle powder.
- Sweeter Finish: Use brown sugar instead of honey for a molasses-like taste.
- Bourbon BBQ Glaze: Add a splash of bourbon for a bold finish.
- Mustard-based BBQ Sauce: For a Carolina-style twist.
Troubleshooting Tips
- Dry meat?: Likely cooked too hot. Stick to 225–250°F max and always braise at the right internal temp.
- Bitter smoke?: Don’t use too much wood or let it burn dirty (white smoke = clean smoke).
- Not tender enough?: Keep cooking until internal temp reaches 200–205°F and meat is probe-tender.
- Glaze too thin?: Uncover the foil pan for the final 10 minutes to reduce the sauce.
Storage and Serving Tips
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Cool completely, then freeze in airtight bags for 2–3 months.
- Reheating:
- Oven: 300°F, covered, 15–20 minutes.
- Microwave: Covered with damp paper towel, 1–2 minutes.
- Skillet: Medium heat with a splash of broth or sauce, stir gently.
Make-Ahead and Freezing Tips
- Make-Ahead: Smoke and cube the meat ahead of time. Reheat in sauce the next day for fast prep.
- Freezing: Best results come from freezing before saucing, but full leftovers can be frozen too. Just thaw overnight and reheat low and slow.
Budget Breakdown
Here’s a cost estimate for this easy burnt ends recipe, using average U.S. grocery prices:
| Ingredient | Estimated Cost |
|---|---|
| 3–4 lb Chuck Roast | $15.00–$20.00 |
| Kosher Salt, Black Pepper, Garlic Powder, Smoked Paprika, Chili Powder (pantry staples) | ~$1.50 |
| Unsalted Butter (5 Tbsp) | $0.75 |
| Honey (¼ cup) | $0.90 |
| BBQ Sauce (½ to ¾ cup) | $1.50 |
| Charcoal or Propane (for grilling) | ~$3.00 (approx.) |
Estimated Total: $22.65 – $27.65
Cost Per Serving (6–8 servings): ~$2.83 – $4.61
Still far more affordable than brisket burnt ends at a restaurant—and makes enough to feed a crowd!
FAQ
What are burnt ends?
Burnt ends are flavorful, smoky chunks of meat originally made from the point end of a beef brisket. They’re known for their bark-like crust and caramelized BBQ glaze. In this recipe, we’re making a more affordable version using chuck roast—sometimes called Poor Man’s Burnt Ends.
Why use chuck roast for burnt ends?
Chuck roast is a fantastic alternative to brisket because it’s easier to find, much more affordable, and packed with flavor. It has just enough fat and connective tissue to break down beautifully with low-and-slow cooking, giving you tender, juicy meat that mimics traditional burnt ends.
Can I make this on a gas grill?
Yes! Set up your gas grill with indirect heat by turning on only one side of the burners. Preheat to 225–250°F, and place an aluminum pan filled with water on the cooler side to stabilize temperature and retain moisture.
What’s the ideal internal temperature?
For tender, fall-apart burnt ends, aim for an internal temperature between 200–205°F after braising. Use a meat thermometer to check for doneness—when a cube is probe-tender (a skewer or thermometer slides in easily), it’s ready.
Can I make this ahead of time?
Absolutely. Smoke and cube the meat in advance, then store it refrigerated. Add the sauce and reheat the cubes covered in foil in the oven or grill until warmed through. Finish uncovered for a sticky glaze.
Are these burnt ends low-carb?
Yes—this recipe is naturally low in carbs as long as you use a sugar-free BBQ sauce and swap the honey for a keto-friendly alternative like monk fruit syrup. It’s a great protein-packed option for keto or low-carb eaters who still want big BBQ flavor.
Can I use a different cut of meat?
While chuck roast is the best substitute for brisket point in poor man’s burnt ends, you could experiment with:
- Brisket flat – slightly leaner but still workable
- Pork shoulder – for pork burnt ends
- Short ribs – for a luxe twist, but costlier
Just be prepared to adjust cook times accordingly.
How should I store leftovers?
Store leftover burnt ends in an airtight container in the fridge for 3–4 days. For longer storage, freeze them in a zip-top bag or container for up to 3 months. Reheat gently in the oven or a skillet with a splash of BBQ sauce.
Do I need a smoker or Big Green Egg?
No, you can make this on any grill as long as you can maintain indirect heat and a low temperature (225–250°F). That said, a Big Green Egg or charcoal grill delivers the richest smoky flavor, especially if you add a few wood chunks to the coals.
Lightened-Up Version Breakdown
Want a lighter version?
- Use a leaner chuck roast and trim excess fat before cubing.
- Reduce the butter and opt for a lower-sugar BBQ sauce.
- Use a sugar-free honey substitute like monk fruit syrup.
It’ll still be rich and smoky without going overboard.
Beginner Mistakes to Avoid
- Uneven cubes: Will cook at different rates—try to keep pieces uniform.
- Cooking too hot: Will dry out or toughen the meat.
- Skipping the rest: Letting the meat sit covered helps seal in juices.
- Using cold meat: Let chuck roast sit at room temp for 20–30 minutes before seasoning.
Meal Prep & Leftover Ideas
- Serve over mashed potatoes or cheesy grits.
- Mix into breakfast hash with eggs and potatoes.
- Add to a salad for a smoky protein boost.
- Use in sliders or quesadillas.
These easy burnt ends are endlessly versatile!
Low-Carb BBQ
If you’re cutting carbs, you’ll love that these poor man’s burnt ends are naturally low in carbs—but still packed with bold, smoky, sticky flavor. By using sugar-free BBQ sauce and swapping honey for a keto-friendly syrup, you can enjoy this recipe guilt-free.
Even without any modifications, this dish is a protein-packed, satisfying meal that doesn’t rely on starches to be indulgent. Perfect for keto BBQ lovers or anyone who wants a meaty main without the carbs.
Grilling Season is in Full Swing (And We’re Making the Most of It!)
Once the weather warms up, we’re outside grilling as often as possible—and these Chuck Roast Burnt Ends are one of our top go-to recipes. My husband loves firing up our XL Big Green Egg on weekends, and we take full advantage of every sunny day by cooking outside. Whether it’s smoked meats, juicy burgers, or quick grilled veggies, our summer menu lives on the grill.
In fact, over the last couple of months, I’ve been busy adding a whole lineup of new “Make on the Grill” recipes to the blog—many of which have become fast reader favorites. If you’re loving this burnt ends recipe, be sure to check out all the new additions. From perfectly grilled ribeye steaks to smoky brisket and foil packet veggies, I’ve got you covered for every cookout, casual weekend, or family BBQ.
We keep it simple, flavorful, and crowd-pleasing—and if you’ve got a grill (or even just an oven), there’s something here you’ll love. So go ahead and explore the latest grill-worthy recipes and make this summer your most delicious one yet.
Final Thoughts
If you’ve been curious about trying burnt ends but don’t want to commit to a whole brisket, this Chuck Roast Burnt Ends Recipe is your answer. It delivers all the smoky, caramelized goodness with minimal effort and ingredients you probably already have.
We love making these for lazy Sunday grilling days—and my husband practically hovers by the grill while they finish. The leftovers never last, and everyone who tries them wants the recipe.
Give this one a try, and it just might become your new BBQ staple!
More Grilling Recipes
Chuck Roast Burnt Ends
Ingredients
- 1 or 2 chuck roasts totaling 3 to 4 pounds, cut into 1.5-inch cubes
For the BBQ Rub
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
For Finishing:
- 5 tablespoons unsalted butter cut into small cubes
- ¼ cup honey
- ½ to ¾ cup barbecue sauce favorite bbq sauce or homemade
Instructions
- Light a full chimney of charcoal. When the coals are ashed over, dump them on one side of the grill to make a hot zone. Leave the other side empty for the indirect heat (cool zone). Close the lid and adjust vents to maintain a temperature of around 225-250°F.
- Gas Grill: Turn on one side of your burners to medium heat leaving the other side off. Close the lid and preheat the grill to about 225-250°F.
- Add an aluminum pan filled with water to the grill to help maintain moisture in the cooking environment and stabilize the temperature, which prevents the meat from drying out during the long cooking process.
- Cut the beef chuck roast into 1.5-inch cubes. Try to keep them at the same size so they cook evenly. Sprinkle the BBQ rub all over until every cube is well coated.
- Place the cubes on the cool side of your grill (indirect heat). Close the lid and smoke the meat at 225-250°F for 2 hours. Check to see that the meat has a dark, smoky crust and reads about 160–170°F internally with a meat thermometer.
- Pro tip: I placed them on a cookie rack and then on the grill grates to keep them from falling into the grill.
- Move the meat cubes into an aluminum foil pan. Add about 5 tablespoons butter, ¼ cup honey, and ½ cup or more of BBQ sauce. Cover the pan tightly with aluminum foil and return it to the cool side of the grill. Continue cooking for another 1.5 to 2 hours, or until the meat is probe tender and its internal temperature reads 200–205°F inside.
- Take the pan off the grill and let it rest (still covered) for 20 to 30 minutes. This helps the juices settle and keeps the meat tender. Uncover the pan and gently stir the meat with the juices.
- For extra glaze, add a final layer of BBQ sauce and return to the grill for 5-10 minutes uncovered. Serve the burnt ends hot, straight from the pan! These burnt ends are delicious with coleslaw, mac and cheese, or piled into a sandwich.
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