Poor Man’s Burnt Ends are a great way to get loads of beefy smoked goodness with all of the classic BBQ flavors you love without having to smoke a whole brisket. I’ve teamed up with Cowboy Charcoal for this post to help celebrate the first ever Fire & Ice Women’s BBQ Championships! The top ten teams of lady pitmasters were just announced (you can see the teams HERE) and they will be heading to the World Food Championships in Orange Beach, Alabama next week (November 9-13) to compete for $15,000 in Diamond Jewelry! I’d just like to wish all of the teams luck. Go get some bling, ladies!!
I wanted to pay homage to these stellar ladies of Q by offering up a recipe for one of my favorite smoked meat staples. Burnt Ends! For this recipe, I’m using a chuck roast instead of a full packer brisket to make a version called “Poor Man’s Burnt Ends.” For classic burnt ends, a whole brisket is smoked and the top muscle (the deckle) is removed while the leaner muscle (the flat) is sliced and served. The deckle is loaded with fatty marbling and amazing flavor, so to enhance the flavor of the meat it is often cubed and tossed with BBQ sauce before being grilled to meat candy perfection.
The process for Poor Man’s Burnt Ends is very similar to smoking a whole brisket, but with the intent of turning the whole cut of beef into burnt ends instead of just a piece. This means more flavorful bark all the way around and often times more even cooking. I’ve also found that chuck roasts have a natural beefy flavor very similar to brisket, so the cut works amazing for making these burnt ends!
PRO-TIP: Always use a meat thermometer when cooking BBQ. A lot of times we want a recipe to give us an exact time, but the best way to cook is always to temperature. Every cut of meat is different (as is every fire we have to cook it on) and will finish at a different time. If you are cooking to temperature, you will never miss! I HIGHLY recommend Thermoworks products as they are the best in the industry for accuracy. I recently got the newest version of their remote thermometer, the Smoke, and it was fantastic! There was a probe for the meat and another for keeping track of the grill temperature. Plus, I could view these temperatures remotely which is so convenient! Christmas presents anyone?!
Honest truth, the price in my grocery store for brisket vs. chuck roast was almost identical (about $3/lb) so I don’t know where the phrase “poor man’s burnt ends” even came from. I will say though, I would definitely do this again any time I am craving burnt ends but don’t want to smoke a whole huge brisket. A whole brisket typically costs $40-50 and this chuck roast was under $10. My chuck roast came in at about 3 pounds and was perfect for feeding my family.