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Beef Poor Man Burnt Ends

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  • Author: Kenyatta
  • Prep Time: 15 minutes
  • Cook Time: 7.5 hours
  • Total Time: 0 hours
  • Category: Beef
  • Method: Indirect
  • Cuisine: BBQ


Everyone loves burnt ends but did you know that you can get results similar to a brisket using a less expensive cut of beef? Instead of spending $75 or more for a full packer brisket, buy a 2 or 3 pound chuck roast. With a few simple ingredients that you probably already have at home, you can make “poor man” burnt ends and enjoy tender morsels of beef that has been coated with a dusting of brown sugar and dredged in your favorite barbeque sauce.


The key is to smoke your chuck roast using indirect heat. I’m using my PK 360 grill but you can use any grill as long as you set it up for 2-zone cooking and keep your roast away from the coals. 


Units Scale
  • 2 or 3 pound beef chuck roast
  • Yellow mustard
  • 1 tablespoon Kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon garlic powder
  • 1/4 cup brown sugar
  • Your favorite barbeque sauce (a sweet sauce is recommended)


1) Setup your grill or smoker for indirect cooking. Preheat to 225-275 degrees.

2) While the smoker comes up to temperature, slather your chuck roast with yellow mustard or another binding agent.

3) Sprinkle 1 tablespoon each of Kosher salt, coarse ground black pepper and garlic powder over the roast. Get it into every nook and cranny. Pro Tip: Combine the salt, pepper and garlic into a shaker.

4) Smoke the chuck roast until it reaches 160-165 degrees internal and the bark has set.

5) Wrap the chuck roast in aluminum foil or butcher paper. Seal it tight.

6) Return the wrapped chuck roast to the smoker and continue cooking until it reaches 195 degrees internal.

7) Remove the roast from the smoker and let it rest for 15 – 20 minutes.

8) Unwrap the roast and slice it into bite size pieces. Resist the urge to eat because we’re not done yet!

9) Next, we’re going to turn the chuck roast into burnt ends. Put the cubed beef into an aluminum pan. Coat the cubes with brown sugar and dredge with barbeque sauce.

10) Return the beef to the smoker for 1 – 1 1/2 hours. When the sauce starts to bubble, the burnt ends and done and ready to come off of the smoker. Pour some more barbeque sauce over the burnt ends and enjoy!