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Sticky, smoky-sweet beef chuck roast burnt ends. This is an easy, inexpensive way to make delicious BBQ burnt ends without a brisket. This version, aka “poor man’s burnt ends”, is made with beef chuck roast and smothered in sticky honey BBQ sauce.
Pair these Honey BBQ Burnt Ends with a roasty, malt-forward beer like our American Brown Ale or Oatmeal Stout.
WHAT YOU'LL NEED (scroll to full ingredient list)
Beef chuck roast
Garlic powder
Sea salt, coarse
Black pepper, coarse
Butter
Apple juice
Beef broth
Cayenne powder
Honey
BBQ sauce (your choice)
DIRECTIONS
STEP 1: SEASON
Liberally season the chuck roast cubes with garlic powder, black pepper, and sea salt.
Preheat the smoker to 275F.
STEP 2: SMOKE
Add the chuck roast to an oiled wire rack and smoke at 275°F for about 2 hours until they reach an internal temperature of 160-170°F.
After 1 hour, spray the burnt ends with apple juice to ensure the exterior stays moist.
STEP 3: BRAISE
Remove the burnt ends from the smoker and transfer to the aluminum pan . Combine the beef broth, cayenne, honey, and BBQ sauce and pour over the burnt ends.
Mix to combine.
Evenly distribute the cubed butter around the pan and then cover with aluminum foil.
Return to the smoker for another 2-3 hours until the burnt ends are tender and easily break apart with little pressure.
Remove the burnt ends from the pan and enjoy
CAUTION Hot steam will burn! Be careful when removing the foil.
INGREDIENTS
Makes 4-5 servings
3-4 beef chuck roast, 1-inch cubes
1 TBSP Garlic powder
1 TBSP Sea salt, coarse
1 TBSP Black pepper, coarse
1 C butter, cubed
1/2 C apple juice
SAUCE
1/2 C beef broth
1/2 tsp cayenne powder
1/3 C honey
2/3 C BBQ sauce (your choice)
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