Poor Man’s Burnt Ends Recipe
Poor Man's Burnt Ends
This is going to be a real treat if you have not experienced a smoked poor man's burnt ends meal. It takes some time and patience to prepare this right, so plan for a day of smokin' and relaxing with a great reward at the end.
Using a chuck roast instead of smoking a whole brisket with the caramelize points, puts this recipe in the "poor man" category. You will be surprised at the culinary magic that happens when you smoke a properly seasoned chuck roast to make burnt ends. Forget the brisket. You don't need it. A beef chuck roast is all you need to astound your family and friends. Also, your wallet will be happy, due to the saving at the grocery store. Pick an evenly marbled roast for the best results.
Making this recipe brings back wonderful memories of Sunday lunches when I was a kid. Mom would bring home a chuck roast from the store. On Saturday night, she would season the roast with salt, pepper, and minced garlic. After placing it on a broiler pan, she would put it in the oven preheated to 350F and cook it for 20 minutes a pound to seal the meat. Without opening the oven door, she turned the oven down to warm and let it cook all night.
As I woke up, the house was filled with an amazing aroma. To look at the roast, it was black charred all over. It did not smell burnt, but it sure looked it. She pulled it out of the oven and let it rest for about 20 minutes. When it came time to slice the roast, it held together like an expensive cut, very juicy, and oh, so tender. This is one of my fondest memories of a Sunday lunch. She called it a "poor man's Sunday dinner". Our guests always raved about it, but she would only smile and kept it a family secret.
Even though I didn't think it could get any better, smoking the roast took the cheap roast experience to a whole new level. Another step up is adding a barbeque rub. Slow cooking on low heat is the key to the success of this recipe either on the smoker or in the oven.
Enough Talk, Let's Get Smoking!
- And add hickory or oak pellets for the best flavor before preheating your smoker to 275 degrees F.
- Season the roast well with salt, pepper, and garlic powder and work it into the roast with your hands.
- Place roast in the smoker and smoke until the internal temp reaches 165F. You can expect it to smoke for 4 1/2 to 6 hours.
- Using foil or butcher paper, wrap the roast, and return it to the smoker. Remove the roast when the internal temperature reaches 195F. Look for it to take about an hour.
- Remove roast and allow it to rest for up to 20 minutes.
- With a sharp knife, cut the roast into thick slices, then cube.
- Using your favorite barbeque sauce and some brown sugar, cover the cubed meat with the mixture.
- For easy clean-up, place the seasoned cubes in a foil pan.
- Return the pan to the grill for around 2 hours.
- Remove and as a bonus, sprinkle a little brown sugar and a touch more barbeque sauce on top of the cubes.
- Return the pan to the grill for a few minutes to finish warming the sauce.
- These babies are ready to rock and roll!
How About Sides?
Even though these poor man's burnt end tidbits will be the star, good sides are necessary to round out the meal. For starters, often I make roasted cream cheese-stuffed pepper poppers cooked on the grill served along with corn chips sided with my favorite hot cheese dip. Nothing like a cold crafted beer or a tall cool homemade lemonade while cooking and munchin'.
For the meal, in my mind, smoked bbq recipes call for smoky sides as well. I like to soak ears of corn (after the hucks have been pulled back and the silk removed) in water and throw them on the grill. The wet hucks keep the corn from burning and steams the ear at the same time. Have a salt and pepper honey butter spread on the table ready to use.
A simply marinated coleslaw is the perfect match for the meal. I use Italian dressing as the marinade. Chop the cabbage, slice the carrots into thin strips with a vegetable peeler then mince, put into a bowl covered with the dressing, chill for a couple of hours and serve.
Homemade biscuits served with butter and jam round out the menu for this barbeque main course along with southern style iced tea (steeped, not brewed) with a sprig of mint or a slice of lemon.
Other suggestions for the sides include grill roasted bacon-wrapped Brussel sprouts, loaded baked potato salad, creamed corn cornbread, with red wine spriters. If there is any room left for dessert, apple cobbler topped with real vanilla bean ice cream has an always been a hit or perhaps key lime pie in the summertime.
Talkin' Next Time
If you are looking for variations after trying this wonderful poor man's burnt ends chuck roast recipe, think pork loin burnt ends. With just some slight differences in temperature, the recipe is basically the same. So is the delicious results. I like to make smoky bacon baked beans, southern style potato salad, and mayo-based coleslaw with garlic Texas toast to round out this meal. For dessert, homemade banana pudding offers a great finish.
If the weather is not cooperating, here is how to make burnt ends oven style in an afternoon. Set the oven to 275F and cook the roast for 3 hours. Turn the oven up to 375F, let the roast rest for about 15 minutes, then cut into pieces. Add barbeque sauce mix to cover the pieces and return to the oven for 30 minutes. You won't have the smokey flavor from the grill but they are still very good.
I must say that these smoked barbeque recipes have always been a winner with my family as well as being a frequent request. Slow cooking is the key to turning an inexpensive chuck roast into an outstanding entree that you will be proud of. Whether you are just beginning to use a smoker or a seasoned pro, this recipe levels the playing field at the table.
Frequently Asked Questions
What cut is burnt ends?
Burnt ends are traditional the flavorful, fatty pieces cut from the point end of a cooked brisket. As the brisket cooks, this end of the brisket gets a lot of heat, caramelizing and becoming almost sweet on the outside. You can make bunt ends from any type of meat, though; some people make pork belly burnt ends, and we use a chuck roast for our burnt ends in this recipe.
Are burnt ends fatty?
On a brisket, burnt ends are cut from the fattier sections of the beef. Because they’re cooked for longer than the rest of the brisket, they become more palatable than if they were sliced with the rest of the meat. Because we’re using chuck roast for this recipe, our burnt ends are not nearly as fatty.
How do you eat burnt ends?
Burnt ends are generally cut into small, bite-sized cubes. That makes them easy to eat with a fork — no knife required because they’re so tender! You can eat them plain on their own, or you can use them to make a sandwich. You can even use them instead of ham or bacon the next time you make a batch of beans. We like serving burnt ends with a variety of vegetable sides, like corn or coleslaw.
How long do burnt ends last?
Like most smoked meat, burnt ends are good in the refrigerator for three to four days. After that, they’re best stored in the freezer in an airtight bag or container. For best quality, consume frozen burnt ends within three months.
Are burnt ends tender?
Because the burnt ends on a brisket contain so much fat, they almost literally melt in your mouth as you eat them. There is definitely no need for a knife with this cut! Our chuck roast burnt ends recipe turns out just as tender because of the low-and-slow cook time, although they are significantly less fatty.