Poor Man’s Burnt Ends

May 30, 2019

My Poor Man’s Burnt Ends recipe is a great way to get all of the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket. By using a chuck roast instead of brisket, these Poor Man’s Burnt Ends save you some pocket change as well as some time spent at the smoker (without compromising on flavor!).

poor man's burnt ends

What Are Poor Man’s Burnt Ends?

Burnt ends traditionally come from the fat-marbled point of a whole packer brisket. Slow smoked until they are nearly fall apart tender and then basted in finger-licking BBQ sauce, they are the best bite in the BBQ world.

I understand that not everyone has the time to smoke up an entire whole packer brisket to make burnt ends. When you are craving burnt ends but don’t want to break the bank, using chuck roast gives you a great flavor on a budget. I’ve also found that chuck roasts have a natural beefy flavor very similar to brisket, so the cut works amazing for making this burnt ends recipe!

For this recipe, I’m using a 3 pound 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 point) is removed while the leaner muscle (the flat) is sliced and served. The point is loaded with fatty marbling and amazing flavor. To enhance the flavor of the meat, it is often cubed and tossed with BBQ sauce before being grilled to meat candy perfection.

Think of them as bite-sized pieces of beef that are perfectly smoked and exploding with BBQ flavor.


poor man's burnt ends in a foil baking pan

How to Make Poor Man’s Burnt Ends

The process for Poor Man’s Burnt Ends is very similar to smoking a whole brisket, but with the final intent of turning the whole cut of beef into BBQ burnt ends. This means more flavorful bark all the way around and often times more even cooking.

Here’s the step-by-step on making these delicious treats:

  1. Preheat your smoker to 275 degrees F. I like to use hickory or oak pellets for my burnt ends as it beautifully complements the chuck roast.
  2. Season liberally. All you need for these burnt ends are salt, pepper, and garlic powder. Work that season into the chuck roast well to get them prepped for the smoke.
  3. Smoke that meat! Place your chuck roast on your smoker and smoke it until the internal temperature reaches 165 degrees F. For me, it took 5 hours to reach this temperature, so adjust smoking time as needed.
  4. Wrap the roast. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about a hour).
  5. Rest, cut, and season. Allow the roast to rest for 15-20 minutes. Cut into small cubes and season with 1/4 cup brown sugar and BBQ sauce and place them in a foil baking pan.
  6. Place the pan on the grill , and cook for up to 2 more hours.
  7. Add finishing touches. Sprinkle with 2 Tablespoons of brown sugar and the remaining BBQ sauce. Return to the grill for just a few more minutes until everything is heated through and well mixed. Serve hot.

chuck roast on the smoker with a thermometer in the roast

Tips for Cooking Poor Man’s Burnt Ends

  • Cook to temperature, not to time. Often we want a recipe to give us an exact cook time, but the best way to cook is always to temperature. Every cut of meat is different, and each will finish at a different time. If you cook to temperature instead of time, you will never miss! For these burnt ends, I used ThermoWorks 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!
  • Don’t forget to wrap. This recipe works fine wrapped in either butcher paper or foil; however, I prefer to use peach butcher paper. Lucky for you, we have some awesome Hey Grill Hey Peach Butcher Paper in our store, Patio Provisions.
  • Meat grade matters! Normally with brisket, burnt ends are made from the fattiest piece of the muscle, so when you are choosing a chuck roast, try to select one with as much intramuscular fat as you can. This doesn’t mean you buy a roast with big, white chunks of fat in it. Rather, look for meat with small, white flecks of fat within the muscle.

smoked chuck roast in foil

Poor Man’s Burnt Ends vs. Brisket Burnt Ends

Poor Man’s Burnt Ends tend to be a cheaper option than brisket burnt ends, but you can often find meat that is relatively comparable in price. Both burnt ends turn out delicious and both have a unique, delicious flavor, so I recommend trying out each type to determine which one is your favorite.

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” even came from. Despite this, I would definitely make these again any time I’ve craving burnt ends but don’t want to smoke a whole 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.

More Burnt Ends Recipes

Ready to take on more burnt ends recipes? Check out these other tasty nuggets below!

Burnt Ends Sandwich with Pickled Red Onions
BBQ Brisket Burnt Ends
Hot Dog Burnt Ends

Poor Man’s Burnt Ends Recipe

Follow the video below and I’ll show you step-by-step how I make these Poor Man’s Burnt Ends at home. I’m all about helping you make the best backyard BBQ of your life, so check out more of my smoking and grilling recipe videos on YouTubeInstagram, or our Facebook Page. Follow along and let’s make awesome food together!

poor man's burnt ends

Poor Man's Burnt Ends

Poor Man's Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.
4.81 from 31 votes
Prep Time : 15 mins
Cook Time : 8 hrs
Total Time : 8 hrs 15 mins
Servings : 6 people
Calories : 506kcal



  • 3 pound chuck roast
  • 1/2 cup BBQ sauce (your favorite brand/recipe)
  • 1/4 cup brown sugar
  • 2 Tablespoons brown sugar

Simple Beef Rub

  • 1 Tablespoon coarse Kosher salt
  • 1 Tablespoon coarse ground black pepper
  • 1 Tablespoon garlic powder


  • Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
  • In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
  • Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
  • Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
  • Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
  • Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.


Calories: 506kcal | Carbohydrates: 24g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 433mg | Potassium: 850mg | Fiber: 1g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 5.1mg
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228 thoughts on “Poor Man’s Burnt Ends

    1. I’ve never had a problem with them drying it at 275, but you can totally smoke them at 225 if you want to. Just add on an extra couple of hours to the total cook time.

      1. My first run through was in the oven – thanks to bad weather – and although the flavor was good, they were a little dry. Second run through today, this time on the smoker… just cut the meat into chunks for the final step and, I have to say, it also looked a little dry. We shall see when it comes out in about an hour.

          1. my smoaker has a tray and i put apple cyder or apple juce it so it wont be dry

          2. I’m going to try this tomorrow. I just got a small pellet smoker, so I’m new to this. If my grill doesn’t have a water tray spot, can I just fill a small foil drip pan with apple juice off to the side will it work ok?

  1. I’m using a “Tragger” grill.Using that I start out on smoke Then switch to desired temp, Should I keep it on smoke or temp?

    1. You could stay on the smoke setting, but I know Traeger’s typically run at about 180-200 degrees on smoke, so you’d have to add quite a bit of cook time to the recipe. Your best bet would be to change the temperature to 275 degrees after the initial fire-up and follow the recipe as written.

          1. The stall happens when the meat “sweats” which cools down the cooking process. Regardless of the temp when the stall happens, it’s a good time to wrap which will help the meat from drying out.

  2. Starting this on my Big Green Egg in the morning and can’t wait!! The written recipe states to set the smoker at 275 but the video says 225. I know it’s not much difference but should I stick with the lower temp for a smaller roast around 2 1/2 lbs?

    1. Hey Nicole- you can get away with either temperature, since you’re cooking to the internal temp of the roast. 225 works great though if you want it on the smoker and exposed to the smoke a little longer.

  3. Can you possibly do this in a slow oven?I don’t have a smoker but would love to try it. I make a pork butt in a slow oven similar to this with a pan of water under it for moisture. Thanks

    1. Hi Lori- you can absolutely try this in the oven. You’ll be missing the smoke flavor, but the results should still be good if you follow the time and temperature guidelines. The water pan is a great idea!

      1. If you’re making it in the oven, you can get a nice smoke flavor by using smoked salt in the rub. I make my own by mixing 2-3 Tbsp of liquid smoke to 1 C of sea salt an drying it on low in the oven.

  4. Did a 4 pound Chuck Roast this weekend. Followed the recipe, but found that I reached the temperature levels in quite a bit less time on my Traeger Smoker/Grill. I used a internal probe for temp. Had no time to make BBQ sauce and used what I had in the pantry, Jack Daniels BBQ sauce. Mixed the meat, sauce and brown sugar in the aluminum pan as described. My concern was the brown sugar was going to be to much since the sauce is what I would consider very sweet. But I must say this turned out to be one of the best recipes I have ever tried. It was a huge hit with wife, son and grandsons. I would think that a spicier sauce might be the best choice since we are using quite a bit of brown sugar. The idea is wonderful and works great for us since we buy a half beef each year from a friend. His steers are large and be quite a few Chuck Roasts. Normally not one of my favorites but I can say for sure several of them will be Poor Man Burnt Ends. Thank you for a great recipe to add as one of our favorites.

    1. Thinking of trying these this weekend. When you say you reached internal temperature in considerably less time, about how long did it take you?

    2. Try the KC style sauce recipe on here. I doubled the red peppers. REAL good. I put a post up. The video says 225F recipe says 275F. I am guessing 225F is the correct temp.

      1. Hey Brian- sorry about the video to post discrepancy! There was a miscommunication between my video editor and me. I actually smoke these chuck roasts at 275 degrees F. The biggest difference is cooking time. I love the idea of using extra red peppers in the sauce!

  5. Thinking that this would be amazing for our tailgate this weekend. Any tips on making this ahead and reheating for the tailgate Saturday? Maybe retreat in crock pot? Thanks

    1. Hey Todd-

      The slow cooker can work for reheating, but you’ve got to be careful not to overcook or the chuck can just fall apart on you. Still tasty, but more like pulled beef than cubed burnt ends.

  6. In Wisconsin -20 degrees after 8 hrs on smoker have transferred to oven, waiting to get to 195, smells so good.

  7. Can you recommend a smoker on a budget? Not looking to spend a ton on something I’m not planning on using daily if you get what I’m talking about

    1. Hey Corey- depending on the size and functionality, I think a small Camp Chef pellet grill is a great way to get started. If you like to smoke meat a little more hands on with babysitting a fire, look into the Weber Smokey Mountain.

      1. I have a Webber Smokey mountain and once you get the hang of it minimal intervention. I frequently can do a brisket with only 3 checks. Secrets top vent full open use all three bottom vents to control temp about 4/5ths shutoff a nice 225 to 250 cook temp.

  8. Saw a couple comments on time. I printed the recipe and it says 275F (step one of the instructions). When I watched the video it says 225F. Hadn’t watched the video. roast was 165F in about 2 hours. Went down to 250F took an hour to get to 195F. Started looking to see why things were going so quickly and watched the video which says 225. We’ll see how it comes out.

    1. All done. Flavor was OK with just the meat. Put it on bread with the onion and pickle as the web page says. mmmm good. will cook it at 225F next time and i think the meat will be more tender.

  9. Smoking a chick roast today for burnt ends. Are you guys covering the foil pans when you return to the smoker, after it’s been cubed?

      1. I figured, but just wanted clarify, just cubed it and put them in pans with my own bbq sauce, brown sugar and a small small splash of apple cider vinegar. They are already awesome, stole a hunk!! Thanks for the reply

        1. They came out spectacular ! I am in no rush to do brisket due to cost, prep and cooking time. I’d rather through a chuck on and make these burnt ends for wraps and sandwiches. Made my bbq sauce and cole slaw. The flavor blew me away and I am pretty critical of good bbq! Thanks for the advice!! I’d love to upload some pics, but don’t see a link??

  10. One of our local BBQ restaurants serves the most incredible burnt ends as their Friday daily special. Word has gotten out, and they always run out of them before the lunch run is over. I made “Poor Man’s Burnt Ends” in my smoker last weekend, using a 4-lb chuck roast. My menfolk raved about them! They said they taste as good as the ones from the BBQ joint. Best of all, they only took 8 hours instead of the 12-16 for a whole brisket… and only cost 12 bucks! As I write this I’m eating the last of the leftovers. YUM!!!

  11. You have the worst email system I’ve seen.
    I try to forward recipes to daughter.. it is sooooo slow or doesn’t let you type email address. And it very seldom forward email to daughter.
    I love your recipes and all but sure need some improvement

    1. So sorry Anne, I had no idea! There are so many moving parts on websites like this, sometimes it is super helpful to have feedback from readers when something isn’t working quite right. Thanks for taking the time to let me know and I will see if I can get it functioning better!

  12. Seriously fabulous! We are doing Whole30 now so I used a Whole30 bbq sauce that I made. I didn’t used the brown sugar at all. While I’m sure it’s marvelous with the brown sugar, it was very, very good without it. Thanks for the recipe. Will definitely be doing this again!

    1. Hey Lisa- there are instructions for adapting to your oven in the post above the recipe card. You simply follow the temperature guidelines listed in the recipe itself. Hope you enjoy!

      1. I didn’t see the directions for cooking without the smoker above the recipe card….. Am I missing something?

        1. Hey! I follow the same time and temperature guidelines listed in the recipe for your oven. If you want to add a hint of smoke, you can slather with a little liquid smoke or use smoked paprika in the rub.

  13. Like many, many others, I hit an internal temperature of 165* on two 3 pound roasts much sooner than the 5 hours you indicate. I have a Cookshack Inc. electric smoker, and I trust its thermostat, which I set at 275*. I had a temperature probe in each roast. Both probes showed 165* in less than 2 hours. I knew I wouldn’t have much bark in just 2 hours, so I let it go another hour. At 3 hours, I was at 190*, and that is when I foiled the meat and let it go for another hour to 200*. I rested the meat for an hour, cubed it, then put it in the indoor oven at 250* for an hour, then under the broiler about 5 min. It could not have been any better–moist, and falling apart tender. So, I loved the recipe, but I can’t imagine what the result would have been like had I used your timelines.

    1. Hey Mike- That’s great you were mindful enough to watch the temperatures on your own. That is why I definitely suggest using a thermometer and watching your own temperatures. Every piece of meat, every smoker cooks differently. Mine, a majority of the time, have taken that 5 hours to reach 165 degrees F. For your roasts to reach 165 degrees in less than two hours really makes me question the thermometer on your smoker, but without being there to check it can be hard to diagnose stuff like this. All in all, I’m glad the results were good and you loved the results you achieved.

      1. We have this in our electric smoker right now and the meat reached 165 a lot faster than the recipe indicated. We are continuing with instructions posted in recipe but am disappointed that we didn’t get the “bark” as indicated.. I am hoping it will still turn out as I love burnt ends but the burnt part is my favorite..

    2. Cookshack smokers are like many really good smokers and actually have a pretty wide temp range inside. Even though the thermometer stated 275, it could have been much hotter where your meat was sitting. I’ve found with most of the better smokers a temp of 245 is far better. For what it’s worth.
      Any smoker will take some trial and error, as all will cook slightly different than the other. Smoking is not hard, but it definitely is an art. Good art takes lots of practice. And, hey, you get to eat the results of all that practice, right?

      1. You can! There is a technique to smoke using a gas grill. Search google for foil packet smoking on a gas grill!

  14. Has this been tried without adding the sugar? I am on a zero sugar diet, but can live with what’s in the BBQ sauce itself. I’m afraid all that brown sugar would send my body into shock! LOL

    1. Hey Ronnie- You definitely don’t need to sugar for these to be awesome! It definitely adds that meat candy taste, but they are delicious without it as well.

          1. I am trying this today with Stevia brown sugar substitute as I am diabetic and like you can handle the regular sauce but not much extra. Will report on how it works

  15. i used my traeger smoker on this recipe i must say your method is truly awesome the meat came out fantastic i wil keep using it

  16. I’m planning on doing this on an electric smoker rather than a grill or wood burner, should I still go 275 for my start up temperature? Or should I go a bit lower?

    1. I think 275 degrees is great! You can always adjust the temperature within that 225-275 range, the only thing it will massively affect is the time it takes to finish cooking.

  17. I made these before following your recipe and they were great. My question is, I also followed another recipe for pork belly burnt ends. For that the meat is cubed ahead of time and the rub applied to all sides for more bark. would that pre-cubing work here, or would that ruin it somehow?

    1. Hey Dave- pork belly has a way higher fat content than a chuck roast. Cubing it beforehand actually helps with the belly because it allows that fat to really render out. With chuck roasts, the end result would actually be a huge loss in overall moisture. For this cut, it’s better to keep it whole.

  18. If it’s at 195 degrees many hours before you planned it to be, should you go ahead and cube and then store until it’s time to finish smoking in the pan, or are you better to finish the entire recipe and then store/keep warm until dinner time? Or maybe take off and keep whole until time to cube and finish?

    1. If it’s hitting temperature early, I would finish the whole recipe, cover the pan tightly with foil, then keep warm in a low oven (like 175 degrees F) until you’re ready to serve.

    1. Big Easy cookers don’t smoke (unless I’m mistaken) so the results won’t be quite the same. I wish I was more familiar with that cooker so I could give you better suggestions!! If you try it, maybe you can come back and leave some tips you learned in case other people want to try it.

    1. You can smoke on a gas or charcoal grill. There are small metal boxes for woodchips that fit onto gas grills to add smoke, or you can simply add wood chunks to your charcoal.

  19. When you pull your wrapped roast and let it rest for 15-20 minutes before cutting it up, do you keep it wrapped or unwrap? I wasn’t sure on this step!

  20. On my third try with this recipe. These burnt ends are “AMAZING”!!! Like you said every smoker cooks different. I’ve found that my Masterbuilt at 240 degrees takes the full 8 hours to cook. Thanks for sharing!!

  21. My first run was on a char broil gas grill using foil packets for smoke and indirect heat they came out very yummy, got a batch in the smoke hollow smoker right now kind of in the stall stage(160°) getting ready for the wrap stage I’m sure they will be scrumptious. Because I’m better regulating the heat with the smoker. Try these you will like them, it’s is meat candy for sure!

  22. Made these a couple weekends ago. Followed recipe and smoked a 3.5 Chuck for about 6.5-7 hours then peach butcher paper til done.

    Why pay big bucks for a brisket when these were devoured quickly.

  23. What is the exact cut of meat for this? I was just looking and saw beef tender Chuck and beef rib Chuck, and beef bottom roasts…I want to make sure I get the right one!

    1. It’s none of the above. Beef chuck ribs are great for low and slow, but not this process. Chuck tenders come from the same primal as the chuck roast, but it doesn’t have the same marbling. And bottom roasts come from a separate piece of the cow (the hind leg). A beef chuck roast (how they are most commonly labeled) is typically 1.5-2 inches thick with several muscles connected by fat and connective tissue.

  24. First round was good. Trying again today. Have time to perfect it. Enjoying new things. You can’t go wrong with Good meat!

  25. This was delicious. I made it for our Fathers Day dinner with a slight revision to the cooking instructions.
    I do not have a smoker and I also didn’t have time to put it on the grill for 5 hours so I put it in my Pressure cooker for 1.5 hours. I followed the rest of the recipe after the initial roast cooking.

  26. I am using a propane smoker and I want to make this recipe. What type of wood should I use? Hickory? Mesquite? Or a combination of the 2?

  27. What digital thermometer do you recommend? My smoker is reading 245. One digital thermometer reads 275 and another reads 306. Feeling frustrated.

  28. We have an electric smoker as well as s gas grill. Can we do all in smoker or should we switch to grill when cut up and in pan?

  29. My Grannie says it’s “poor mans” because up North (where we are originally from) Brisket use to be trash meat. No one used that.. just the poorer people. What the wealthy were missing

  30. Can you use a Arm roast ? Arms are still chuck but leaner so im worried there. I also have eye of round and rump roasts and rolled sirloin I don’t know what I’m going to plan with.

    1. If I’m making pickled onions,I would go with red onions. If you are grilling, you could use a white onion. I like Claussen pickles myself. If you like cheese, go ahead and add it to your sandwich!

  31. I made these simple poor man’s burnt ends, they were so delicious and way cheaper than brisket that’s for sure don’t get me wrong real burnt ends are better but these are just as good specially once you cubed them and rubbed with your favorite bbq sauce and thrown them back on the smoker I left them in a bit longer just because I really like them to be more burnt

  32. I question the recommended temp in the recipe. I used a 3.5 lb chuck roast at 275* verified by laser and accurate probe. Instead of 5 hours in you example it was less than 2. Every other place I checked chuck roast was recommended to cook at 225* Hopefully this was a typo.Thankfully I had the alarm set on my probe and averted a disaster. I do appreciate your recipes.Thanks

  33. I bought the wrong wood I bought mesquite instead of hickory. I’m talking flavor and bark wise will this still do ?

    1. You can absolutely do this in the oven, just follow the same time and temperature instructions. I haven’t tried the liquid smoke myself, so I would just refer to the bottle for how much you would use.

  34. Followed the recipe to a T except I put in oven instead. I couldn’t cube them because it was so tender it fell apart into shreds. What am I doing wrong?!

      1. Still looking for an idea of how much wood to use? Tough to oversmoke Pork, not tough to oversmoke Beef? Rough idea?

        1. When I did these on the grill I used foil packets containing about three ounces of cowboy blend wood chips each I used 4 packets totaI, In my Smoke Hollow propane smoker I load the wood pan twice with about four ounces of hickory and mesquite chunks both cookers produced a nice bark and smoke ring with a subtle smoke flavor and not overpowering. Just tender and delicious meat candy!

  35. ANy harm in putting rub on overnight? I made them once and they were delicious, just wondering if letting rub set longer will enhance flavor.

  36. Not done yet, but as others have mentioned my internal temp was reached much earlier than 5hours, set at 275 on my GMG smoker. Excited to see the out come.

      1. YES ! It does thank you so much I’m up at literally 4 in the morning doing this for my wife. I did this recipe three months ago and she loved it so much she got me smoking it at 4 am on THANKSGIVING ! Because she is my wife and brought me to kids in this world is why I’m doing this. For the love and appreciation of her.

  37. Like several others, my cook times are much quicker than your recipe. That said, would you recommend that I wait to cut into cubes until two hours before dinner or just finish it up and reheat when everyone gets here?
    I ask because I’m cooking it as I type…internal temp is at 190* and still have 4 hours until dinner.

    1. Cook times are crazy! A lot depends on the grill and even the cut of meat. If I were you, I would keep it wrapped and place in a cooler with some towels if you can until you are ready to cube it and cook with the sauce.

  38. I’m getting ready to do this for my company Christmas party. I will be doing 110lbs of meat total. I used your recipe on a benfit party which was 50lbs of meat and it went over very well. Thank you for posting your secrets for this. Happy holidays to you.

  39. I made this with Beef Brisket and it did not turn out so tough. Very disappointed and not the best Christmas dinner. I don’t know what I did wrong but oh well.

  40. I messed up my ends I wrapped it up in foil first an let it cook for 5 hours. Is it possible for me to redo my meat tomorrow?

  41. This is one of my favorite recipes to fix when I have nothing to do all day. I’m making it again today. Goes great with Mac & Cheese and a slice of cornbread.

  42. We really loved the taste, but it was cold outside so it was hard to get the temp up to 165, and the same problem getting it to 195 after putting the cut up meat in the tray. So it never got very tender, and it was kind of dried out.

    The other problem was that we got the meat on Super Bowl Sunday, so the chuck roasts were pretty picked over. We had to settle for a “Chuck Tender Roast,” which was very low fat. Great beefy taste, but not the kind of tender we were looking for. We will try again.

    Any suggestions?

    1. It is definitely hard to compete with the cold weather when smoking sometimes. Next time, I would suggest smoking until the meat reaches the 165 and then you can finish in the oven if you need to, it will have taken in enough smoke at that point.

  43. The recipe says to remove from smoker when the meat temp reaches 195°. Then dice and sauce and return to the smoker for another 90-120 minutes! Wouldn’t that drastically over cook the Chucky at 275°?

  44. Have done this once in my wood chip smoker and came out tasting good!! Though it wasnt really burnt ends but it was still tastey. Today I’ll be doing this again in my pitmaster pellet grill. Any thoughts on injecting the meat with apple juice?

  45. on video, it says to leave uncovered for 20 to 45 min, but on the written recipe it says 1 1/2 to 2 hours. please which one is correct

  46. After glazing and adding brown sugar the video says to put it back on the smoker for 20-45 minutes but the recipe says to put it back on for 1.5-2 hours. Which one is it?

    1. That part is your preference. Just put it back on until the glaze/sauce is a tacky as you like it!

  47. Made this today in my GMG, cooked way faster than i wanted but was the most amazing thing I’ve cooked so far.

  48. A little late making this one. I started too early so I had to delay the cook. I wrapped the peach paper covered roast in towels and into the cooler it went for two hours like a brisket. This delay really was good. It had the brisket shimmy when I cut it up.

  49. I know this is a dumb question, but this recipe looks delicious & I would love to try it! We do not have a grill or smoker-can this be done in the oven, and if so is there a way to put the flavor of the smoke in it?

    1. Yes! Follow the times and temps in the recipe in your oven! As far as the smoke flavor, you won’t get any. You could try liquid smoke and see how that turns out!

  50. I am having my softball team over and would like to do this and ribs at the same time. The temps are different though (this 275 and ribs at hi smoke 225). If I go at 275, will that negatively effect the ribs?

  51. I’ve made this around half a dozen times. Always a hit. I don’t add the second round of extra bbq sauce and brown sugar anymore as we don’t think it’s necessary. I’m excited to do a batch of this and the hot dog burnt ends on the same cook. Thanks for all your recipes!

  52. My new go to! Tried this and I am not sorry. It was like eating candy. You really need to give this one a try. The flavors are so so so good. Today I am experimenting and trying to keep the whole chuck roast intact rather than breaking down into cubes.

    1. Not really. The only downside is that the rub will draw out a bunch of moisture sitting on it for that long. I always recommend applying rub shortly before smoking.

  53. Made burnt ends today followed recipe they were great. I smoke on Masterbuilt electric smoker. My only mistake I needed more marbling on chuck roast.

  54. Sometimes this comes out perfect and sometimes it’s too smoky tasting- Any tips on what could be happening? I try to follow your instructions exactly and I do soak the chips. My wife seems to think we should cover it when it goes back in the pan after it gets cut. Thank you for this recipe tho, it’s a big hit in my house

  55. Love your recipes and I put my wife up on your site for more ideas for stuff for me to BBQ.

    Quick question. I generally don’t ever wrap anything when I’m using my Acorn to smoke. Is it really necessary to wrap the chuck roast for these burnt ends? Is it for texture maybe?

  56. I used your recipe and loved the outcome. Cooking 3 3pounders for tailgating. Will the time frames run about the same cooking 3 roasts vs cooking 1. I have a 24” camp chef pellet.

  57. Awesome recipe. I have tried this several times and am never disappointed. Super easy to do and when done on a big green egg they come out amazing.

  58. We love this recipe. We call it Meat Candy at our house. I was wondering if you have ever made Burnt Ends from stew meat. I asked for a couple packages of stew meat when we had our steer cut up and ended up with about 12 packages. And wanted to try making burnt ends out of some. Just not sure how long to cook them etc. any help would greatly be appreciated.

  59. Can this be done a day before??? We are ranchers and I cook plus work cattle. I’d love to serve this to our cowboys for lunch. I’m just not home to do all the steps in the same day.

  60. Made these on the pellet grill last memorial day and TOTALLY forgot to comment. I used the sweet rub, and they were a hit. Also made the hot dog burnt ends for the kids and they kept coming back for more!

  61. I love this recipe easy and very tasty in any variation I have thrown at it but, I meal prep for my wife my self and my son who is a pro football player. Every week I grill up 3 whole chickens, 10 lb. Pork shoulder and a packer brisket. The chicken and pork turn out amazing even with being in the freezer for a week, but no matter how I do the beef its always tuff when reheated. I make around 35 to 40 meals a week and I could use some advice with beef meal prep. Thank you.

  62. I just sat and drank while it was cooking. Paying no attention to time. At approximately 5 hrs I opened the smoker and checked the internal temp. It was perfect and I had a great bark as well. I am about to finish it up and see what the results are.

  63. Absolutely fantastic!!! This will be my go-to recipe for the rest of the year. Next time I will smoke 2-3 chuck roasts and invite the neighbors for a BBQ picnic. Great food and great friends all at once.
    Thank you for the video and the instructions.

  64. Made these yesterday, but they came out super tough when finished… smoker at 275 the whole time, wrapped in butcher paper at 165, pulled and let rest at 195 for about 20 minutes, sliced them into 1” cubes (tried a couple bites while I was cutting them, and they were super tender and delicious), tossed them in bbq sauce and put them back I the smoker (uncovered, was I supposed to cover them?) and left them in for another hour and a half, stirring them every 30 minutes, and then served them immediately. Flavor was good but super tough, where did I go wrong?

    1. They may have just overcooked during the last 90 minutes. Times are always a good guideline, but texture is king and every piece of meat is different. Next time, check the tenderness during those last 90 minutes to ensure they don’t overcook and get tough.

  65. This was one of the best things I have cooked on my smoker
    The recipe along with your video made this cook very enjoyable. The only thing I changed was I was a little short on time so bumped up the temp to 325 degrees and wanted my thermometer temp. It turned out perfect, I could not have been happier. Thank you for all your recipes, your site is quickly becoming my favorite.
    Dennis S

  66. I’ve done these several times now on my BGE and we really enjoy them. It’s interesting to me though that on a cut of meat 3-4lbs, it’s never taken me anywhere near as long to get to that first stage of 165 degrees as shown on the recipe here. Usually 2 hours, 2.5 tops…never takes me 5! Why do you think that is?

    1. Every cut of meat is different. Your smoker could also be running hotter than you realize. Do you use an accurate external temp probe to track the temp of your pit?

  67. This is my favorite recipe ever. I’ve fixed these probably 15 or so times.. I’ve fixed them for parties, dinners etc. Today is the big test, taking a pan to my dad who’s been dying to try them.. I follow your recipe as written and use kinders bbq sause.. So amazingly yummy

  68. I’ve made this twice in the last month. I wasn’t going to wrap the first time but due to a time crunch, I ended up doing it when the meat was around 175 deg. It turned out fantastic. The 2nd time I didn’t wrap and was a little bummed. The crust was amazing but the meat was slightly dry. Still overall delicious. When I do it a third time, definitely wrap!

  69. Worked great on my Traeger. Consensus around the table would be to not put the brown sugar on when you cube the meat and put it back onto the smoker. The sauce is plenty sweet. Otherwise, the roast idea works great!

  70. I doubled the recipe and did a 6 lb roast at 250°
    It turned out amazing and makes great sandwiches. I will be doing this again.

  71. Just did this in my Bradley Smoker. The recipe and timings mentioned were spot on perfect, and the burnt ends were delicious!

    Quick note: I chose to cover the burnt ends in the aluminum pan at the end, just because I was afraid of them drying out.

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