How to Make Chuck Roast Burnt Ends: AKA Poor Mans Burnt Ends
If you’re a barbecue enthusiast or just love indulging in smoky, caramelized bites of meat, you’ve likely heard of burnt ends.
Traditionally, these flavorful morsels come from the point end of brisket. However, not everyone has the time or resources to cook an entire brisket. Enter “Poor Man’s Burnt Ends,” made with beef chuck roast—a great way to enjoy the same delicious flavor without the long cook time or higher price of a whole brisket.
In this guide, we’ll show you how to make chuck roast burnt ends using a foolproof recipe that delivers rich, smoky bites every time.
Why Use a Chuck Roast?
Beef chuck roast is a versatile cut of meat with excellent fat content, making it a perfect substitute for traditional brisket in burnt ends recipes.
While the point end of brisket is known for its marbling and tenderness, a well-marbled chuck roast provides a similar texture and delicious flavor at a fraction of the cost. Plus, its smaller size means a quicker cook time while still delivering the same great flavor.
Ingredients for Smoked Chuck Roast Burnt Ends
Here’s what you’ll need to get started:
- 3-pound beef chuck roast (well-marbled)
- 2 tbsp SPG blend (salt, black pepper, garlic powder)
- 1 tbsp active charcoal rub (for a smoky, rich flavor)
- 3 tbsp brown sugar
- 3 tbsp butter
- 3 tbsp honey
- ½ cup barbecue sauce (your favorite BBQ sauce for that sweet and tangy kick)
- Barrel-aged beer (for spritzing)
Step-by-Step Instructions for Smoked Chuck Roast Burnt Ends
1. Preheat Your Smoker
Set your smoker to 250°F and use pecan wood to infuse the meat with a sweet, mild flavor.
Low temperature is key to rendering the fat and achieving a tender texture. Smoking at a low temperature also helps create a nice bark, a key characteristic of traditional burnt ends.
2. Prepare the Chuck Roast
Start by cutting the chuck roast into 1.5 x 1.5-inch cubes using a sharp knife. These smaller cubes ensure even cooking and allow the seasoning to penetrate each piece.
Cutting the roast into 1.5 inch cubes also reduces the cook time compared to leaving it whole.

3. Season the Meat
Coat the cubes with a light layer of yellow mustard. This acts as a binder, helping your dry rub stick to the meat.

Next, generously season all sides of the cubes with an SPG blend and active charcoal rub.
For easy transportation, place the cubes on a wire rack. A good seasoning blend is essential to mimic the flavor of traditional burnt ends from an entire brisket.

4. Smoke the Meat
Place the cubes on the grill grates of your smoker and let them smoke for 3 hours.
Spritz the meat every hour with barrel-aged beer to keep it moist and enhance its flavor. Spritzing not only maintains moisture but also contributes to building that nice bark.

Use a meat thermometer to monitor the internal temperature, aiming for 165°F before the next step.
5. Braise the Burnt Ends
Once the cubes reach 165°F, transfer them to a disposable aluminum pan. Add butter, honey, and barbecue sauce to the pan, coating the meat thoroughly.

Cover the pan with aluminum foil and return it to the smoker for an additional 90 minutes.

This step ensures the cubes absorb all the flavors, mimicking the braising process used in traditional Kansas City burnt ends.
6. Caramelize and Finish
After 90 minutes, remove the foil and stir the cubes to ensure they are evenly coated with the sauce. Let them smoke uncovered for another 30 minutes until the internal temperature hits 205°F.
This step helps develop a nice bark on the meat while caramelizing the sauce for a sticky, flavorful glaze.

7. Serve and Enjoy
Serve your chuck roast burnt ends hot, straight from the smoker. Pair them with classic sides like potato salad or coleslaw for a complete Kansas City-inspired barbecue feast.
The rich, smoky bites are sure to be the best bites of the meal!

Tips for Perfect Smoked Chuck Roast Burnt Ends
Choose the Right Cut of Meat
Look for a chuck roast with good marbling. The fat content is crucial for tender, juicy bites. While it’s not the point end of a brisket, a well-marbled chuck roast delivers great flavor and texture.
Use Your Favorite BBQ Rub and BBQ Sauce
Experiment with different rubs and sauces to find your perfect flavor profile. A combination of SPG and a specialty rub like active charcoal adds depth to the meat.
Your favorite BBQ rub and BBQ sauce can make all the difference in achieving a unique and delicious flavor.
Don’t Skip the Spritz
Keeping the meat moist during the initial smoking phase is essential for preventing it from drying out. Barrel-aged beer adds a subtle richness that complements the smoky flavor and helps the rub adhere to the meat.
Monitor the Temperature
A meat thermometer is your best friend in barbecue. Hitting the right internal temperatures—165°F for braising and 205°F for the final product—ensures tender, flavorful burnt ends.
Use Aluminum Foil and a Disposable Pan
Wrapping the roast in aluminum foil or using a disposable aluminum pan during the braising phase helps lock in moisture and infuse the meat with flavor. The combination of butter, honey, and barbecue sauce creates a luscious glaze that coats each piece.
Using a foil pan also makes cleanup a breeze, especially when working with sticky barbecue sauce and rendered fat.
What Makes Burnt Ends Special?
Traditional burnt ends come from the point end of brisket and are prized for their intense beefy flavor and caramelized exterior.
Chuck roast burnt ends replicate this experience with smaller cubes of meat, a shorter cook time, and a more budget-friendly approach.
Whether you’re smoking an entire brisket or trying out a chuck roast, burnt ends are undeniably one of the best bites in barbecue.
Perfect Pairings for Chuck Roast Burnt Ends
Serve your burnt ends with traditional barbecue sides like:
- Potato salad
- Baked beans
- Coleslaw
- Cornbread
- Smoked Macaroni and cheese
These sides enhance the smoky, savory flavors of the burnt ends and create a well-rounded meal. Burnt ends are also a great way to add a smoky element to your plate, especially when paired with these classic dishes.
Conclusion
Chuck roast burnt ends, often called “Poor Man’s Burnt Ends,” are a great way to enjoy the magic of barbecue without the commitment of cooking a whole brisket.
With the right seasoning, a low and slow cooking process, and some patience, you can create bites that rival traditional burnt ends in both flavor and texture.
Whether you’re hosting a backyard barbecue or simply satisfying your craving for smoky goodness, this recipe is sure to impress. Grab your smoker, some yellow mustard, butcher paper, and your favorite BBQ rub, and get ready to make the ultimate chuck roast burnt ends!
For those who want to explore further, consider trying this recipe alongside a traditional brisket for a comparison of textures and flavors. Either way, these burnt ends are guaranteed to be the best bites at your next gathering!
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Smoked Chuck Roast Burnt Ends
Smoked Chuck Roast Burnt Ends are one of the best bites of BBQ you can make! Smoky, saucy and packed with a ton of flavor!
- Total Time: 5 hours 15 minutes
- Yield: 10–12 servings 1x
Ingredients
- 3 pound chuck roast (well marbled)
- 2 tbsp SPG blend
- 1 tbsp Active charcoal rub (Black & Tan works)
- 3 tbsp butter
- 3 tbsp honey
- 3 tbsp brown sugar
- ½ cup BBQ sauce
- Barrel aged beer for spritzing
Instructions
- Preheat the smoker to 250° F using pecan wood for sweet, mild flavor
- Take a well marbled chuck roast then cut it up into 1.5 x 1.5 inch cubes with a sharp knife.
- Coat the cubes with a light coat of yellow mustard. This will serve as a binder and help the seasoning stick to the meat.
- Season the meat on all sides with SPG and an active charcoal rub then place the cubes on a wire rack to help transport to and from the smoker.
- Place the cubes on the smoker for 3 hours and spritz every hour with the barrel aged beer.
- When the internal temperature reaches 165° F remove them from the smoker then place the cubes in a foil pan with butter, honey and BBQ sauce.
- Cover the pan then place it back on the smoker for an additional 90 minutes.
- Remove the foil then mix everything together and let it smoke for an additional 30 minutes.
- Once the meat reaches 205° F, serve it hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 hours