Instructions
1. Prep the Chuck Roast
- Trim any excess fat from the chuck roast.
- Coat it evenly with mustard to help the rub adhere.
- Generously season with Texas brisket rub, covering all sides.
2. Smoke the Meat
- Preheat your smoker to 225°F.
- Place the chuck roast directly on the grates and smoke for about 5 hours, or until it reaches an internal temperature of 165°F.
3. Wrap and Continue Cooking
- Wrap the roast in butcher paper and return it to the smoker.
- Continue smoking until it reaches an internal temperature of 190°F.
4. Cube and Sauce
- Remove the roast from the smoker and cut it into 1-inch cubes.
- Place the cubes in a foil pan.
- Add 1 cup BBQ sauce, 1 cup brown sugar, and 1 stick of butter (cut into pieces) over the cubes.
5. Caramelize and Serve
- Increase smoker temperature to 300°F.
- Return the pan to the smoker and cook for about 1.5 hours, stirring occasionally, until the sauce thickens and coats the meat.
- Remove from the smoker and let rest for a few minutes before serving.
Tips for the Best Poor Man’s Burnt Ends
- Go Beyond 190°F: Some pitmasters take the roast up to 200-205°F before cubing for even more tenderness.
- Use Butcher Paper: Wrapping helps retain moisture while still allowing smoke to penetrate.
- Experiment with Sauces: Try different barbecue sauces for unique flavor variations.
- Pair with Classic Sides: Serve with mac and cheese, baked beans, or cornbread for the ultimate BBQ meal.
Final Thoughts
Poor Man’s Burnt Ends are proof that you don’t need an expensive cut of meat to enjoy incredible BBQ. This recipe gives you all the smoky, caramelized goodness of traditional burnt ends at a fraction of the cost. Whether you’re hosting a cookout or just craving a savory, smoky treat, this dish is sure to impress!
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