Have you ever heard of Poor Man’s Burnt Ends? If you LOVE the taste of slow-smoked BBQ, then this recipe is the recipe for you! I’m going to share all of my secrets for making a pan of perfect burnt ends, all on your Pellet Grill.
Poor Man’s Burnt Ends
Traditionally, burnt ends are made from the point of a whole packer beef brisket. We are using a good marbled chuck roast for this recipe, which are lovingly referred to as “poor man’s” burnt ends because the roasts that are used are typically less expensive than brisket.
I’m all about saving pennies and providing superior quality on a budget, and beef chuck roast fills the bill here. Depending on where you live, you can sometimes find prices for brisket that are comparable, but do your shopping comparisons and choose accordingly.
These Poor Man’s Burnt Ends can be one of your most sought after creations this summer. Easily becoming a tradition for all of your friends and family gatherings.
Check out all of my Traeger Recipes!
What is a burnt end?
Burnt Ends are just like they sound, crispy charred ends of the fattier point of the brisket, cooked for an extensive amount of time until this wonderful “bark” forms on the outside, then cut into chunks or chopped and slathered with BBQ sauce then cooked a little longer until the sauce “sets”.
Served as an open faced and piled high, you may want a fork handy because you’ll definitely want to savor every bite.
Tips for making the best poor man’s burnt ends
When choosing your beef chuck roast, look for a good cut with a lot of marbling. The fat content is key, lean cuts of meat tend to dry out if cooked for long periods of time, so you will want to use a fattier cut of meat.
Preparing your roast is simple. Grab your favorite BBQ rub and slather it on your roast. Don’t be shy. Rub it in. After your roast is done smoking, you will want your favorite BBQ sauce handy to slather on the chunks of beef to finish this dish. Here’s a recipe for my favorite Homemade BBQ sauce that works really well here!
What sides work well with bbq burnt ends?
Many flavors and textures compliment the savory taste of BBQ beef. Anything from a sweet crunchy slaw to a creamy serving of garlic mashed potatoes.
- Extra Creamy Garlic Mashed Potatoes
- Loaded Oven Potatoes
- Cheddar Duchess Potatoes
- Coleslaw Recipe with Vinegar
- Homemade Creamy Coleslaw
- Traeger Grilled Vegetables
- Traeger Corn on the Cob
Featured Reviews from Readers
“First time making Poor Man’s Burnt Ends! So good! I will definitely make these again!”Corena Underwood
- 2 pounds chuck roast
- 1/4 cup Traeger Beef Rub (link below)
- 1/8 cup Kendrick BBQ Rub (link below)
- 2 cups barbecue sauce
- Cut your chuck roast into 1 1/2” squares, discarding excess fat, and place into a medium-sized bowl.
- Pour about two-thirds of your rubs into the bowl and mix thoroughly. Make sure all the pieces of the chuck roast are evenly coated.
- Cover the bowl and place it into your fridge for 1 hour.
- Start your grill and pre-heat it to 275 degrees Fahrenheit.
- Place your chuck roast pieces onto the grill with at least 1/2” space between each piece.
- Let cook on the grill for approximately 2 1/2 to 3 hours. The meat should be fork-tender.
- Pull your meat from the grill and put it into a disposable foil box or grill safe cooking container.
- Shake the rest of the rub onto the meat and mix it up with a large spoon.
- Pour the barbecue sauce on top of the meat and mix it up with your spoon.
- Place it back onto the grill for 30 minutes or until it begins to simmer a little bit and the sauce just starts to caramelize.
- Pull from the grill and serve.
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Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 557mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!