Several years ago while vacationing down south, I discovered the delicious dish called burnt ends. I honestly don’t remember what type of meat they were made from, I just remember LOVING them. Since then, Brad has made several attempts (all of which were delicious!) to recreate the exact dish that I enjoyed so much. Just recently, we have discovered Smoked Poor Man’s Burnt Ends…and WOW!!!
Burnt ends traditionally are made from beef brisket. It is indeed a very delicious meal, but is a more expensive cut of meat. Thankfully, we can still get that AMAZING flavor with chuck roast. While the cost is less for this cut of meat, the resulting flavor of smoked poor man’s burnt ends is seriously out of this world!!!
Yes folks, Pappy on the Penarve is at it again! This recipe was a definite WIN!!! The end result was a very tender piece of beef with a full-bodied and sticky BBQ flavor. The crispy burnt edges complete the perfect flavor! You MUST try this recipe…soon!
For this recipe, we used two nice cuts of chuck roast, each weighing about 3 1/2 pounds. Generously season both sides of the meat with salt and pepper. Preheat smoker to 275 degrees. We used hickory chips to smoke the chuck roast. Place your seasoned meat on the grill and plan on total smoking time to be about 5 hours.
After smoking for 4.25 hours, remove roast from grill and wrap in foil. Below is a picture of how the meat should “look” when removing it to wrap.
Return to grill and continue smoking an additional 45 minutes. Remove from grill and let wrapped meat rest for 15-20 minutes. After resting, hold wrapped meat over disposable foil pan to unwrap, letting the juices flow into the pan. Set cooked meat on cutting board. Slice and then cut each roast into 3/4-inch chunks. Place cut chunks in disposable foil pan.
Mix 1 cup brown sugar and 1 cup BBQ sauce in small bowl until thoroughly combined. Pour BBQ mixture over burnt ends. Stir meat until completely covered in the BBQ mixture. Place pan of meat back on grill, uncovered, and smoke for an additional 20 minutes.
Serving Smoked Poor Man’s Burnt Ends ~
As anyone who has tasted Pappy’s recipes knows, everything he makes is made to perfection. I will say, this recipe is now at the top of my list of favorites. It is truly finger-licking good. Therefore, I now have to find the perfect serving platter and accessories, right? So I have set out on my small business shopping…
This BBQ tray from Etsy will be a perfect fit for this dish (even though the meat is beef 🤣) This is manly enough for Pappy to use for his grilling yet cute enough for me to use at the table setting. LOVE!
This Personalized Grill Master Platter would be perfect too! I LOVE that you can personalize this and it still looks “woodsy.” This will look perfect with Pappy, The Grill Master…don’t you agree? What would you personalize it with?
BBQ journal is perfect for logging notes or any changes made while grilling!
I have always believed that cooking and grilling good home cooked meals keeps the family coming back. What we have discovered is not only do we get to share a lot of time with our grown children over prepared meals, but we have been lucky enough to share many meals with all of their friends as well. Let’s not forget the gatherings with neighbors too! Food and drink are the basics for all of the good times!
Don’t forget to add this one to your list of recipes….you won’t be disappointed!
Smoked Poor Man's Burnt Ends
- Salt & Pepper to taste
- Two 3 1/2 lb. chuck roasts
- 1 cup BBQ sauce of your choosing
- 1 cup light brown sugar
- Preheat grill to 275 degrees. Add hickory chips.
- Generously season both sides of roast with salt and pepper.
- Place meat on heated grill and smoke for 4.25 hours. Remove roasts from heat and wrap each in foil. Return wrapped meat to grill and smoke for an additional 45 minutes.
- Remove meat from grill. Let wrapped meat rest for 15-20 minutes. Unwrap meat over disposable aluminum pan, allowing juices to run into the pan. Set meat on cutting board.
- Slice and then cut into 3/4" pieces. Place the chunks in disposable aluminum pan.
- Mix 1 cup brown sugar and 1 cup BBQ sauce until thoroughly combined. Pour over chunks of meat. Stir until all pieces are completely coated. Place pan back on grill and cook, uncovered, for an additional 20 minutes.
- Let sit 10 minutes before serving.
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I’ve never heard of Burnt Ends, but your post has my mouth watering!
This recipe looks so delicious! Thank you for sharing it.