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Poor Man’s Burnt Ends

Savory Poor Man's Burnt Ends: A Budget BBQ Delight

Poor Man’s Burnt Ends are a budget-friendly BBQ delight, turning chuck roast into succulent, mouthwatering nuggets that impress everyone.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chuck Roast
  • 3 pounds Chuck Roast Budget-friendly cut providing flavor and texture
For the Dry Rub
  • 1 tablespoon Yellow Mustard Acts as a binder; can substitute with Dijon
  • 1 tablespoon Salt Kosher or sea salt recommended
  • 1 tablespoon Black Pepper Freshly cracked preferred
  • 1 teaspoon Garlic Powder Can substitute with fresh minced garlic
  • 1 teaspoon Onion Powder Fresh onion can be a substitute
  • 1 teaspoon Celery Seeds Can be excluded if unavailable
  • 1 tablespoon Smoked Paprika Regular paprika can be used in a pinch
For Cooking and Finishing
  • 4 tablespoons Salted Butter Enhances richness and moisture
  • 1 cup BBQ Sauce Choose your favorite brand or homemade
  • 1/4 cup Light Brown Sugar White sugar can be used as an alternative

Equipment

  • Grill
  • thermometer
  • Aluminum Foil
  • Airtight Container

Method
 

Step-by-Step Instructions for Poor Man’s Burnt Ends
  1. Prepare the meat by patting the chuck roast dry with paper towels. Coat the surface with yellow mustard for adhesion.
  2. Make the dry rub by combining salt, black pepper, garlic powder, onion powder, celery seeds, and smoked paprika in a bowl.
  3. Apply the rub generously to the chuck roast, massaging it into all sides.
  4. Marinate the rubbed roast in an airtight container or wrapped in plastic wrap in the fridge for at least 12 hours.
  5. Preheat the grill for indirect cooking at 250°F.
  6. Cook the marinated chuck roast on the grill for about 4 hours until the internal temperature is 150-160°F.
  7. Remove the roast and wrap it in foil, adding BBQ sauce and butter before sealing. Cook until the temperature reaches 190-205°F.
  8. Let the wrapped roast rest for at least 30 minutes after cooking.
  9. Unwrap and cut the roast into bite-sized pieces. Toss with additional BBQ sauce and brown sugar, then return to the grill for 30-40 minutes.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Allowing the meat to rest is crucial for juicy Poor Man's Burnt Ends. Use a thermometer for perfect doneness and experiment with different woods for added flavor.

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