Poor Man’s Burnt Ends (Print-Friendly Version)
Chuck roast burnt ends slow-smoked and sauced, yielding sweet, smoky, and tender BBQ bites perfect for gatherings.
# What You’ll Need to Make This:
→ Beef and Marinade
01 -
900–1350 g chuck roast, cut into 4–5 cm cubes
02 -
2 tablespoons olive oil
→ Dry Rub
03 -
2 tablespoons brown sugar
04 -
1 tablespoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon chili powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Sauce
10 -
240 ml barbecue sauce
11 -
2 tablespoons honey or brown sugar
→ Other
12 -
Foil pan or heavy-duty aluminium foil
# How to Prepare:
01 -
Preheat smoker or grill to 120°C, setting for indirect cooking.
02 -
Slice chuck roast into 4–5 cm cubes and coat evenly with olive oil.
03 -
In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper; massage the mixture thoroughly onto beef cubes.
04 -
Arrange seasoned beef cubes in a single layer on the smoker or on the indirect heat side of the grill. Cook uncovered for 2.5–3 hours, or until beef develops a dark crust and reaches an internal temperature of 74°C.
05 -
Transfer beef cubes to a foil pan, toss with barbecue sauce and honey or additional brown sugar, cover tightly with foil, and return to grill.
06 -
Continue cooking for 60–90 minutes, covered, until the beef is fork-tender and internal temperature reaches approximately 93–96°C.
07 -
Remove foil cover and cook an additional 15–20 minutes, stirring occasionally, until sauce thickens and meat is glazed and caramelised.
# Extra Tips:
01 -
Select a barbecue sauce with balanced sweetness and tang for classic burnt end character.
02 -
Serve with sides such as coleslaw, pickles, or on slider buns.
03 -
Slow cooking at low temperatures is crucial for optimum tenderness.