Poor Man’s Burnt Ends Recipe
These “Poor Man's Burnt Ends” are easy to make and absolutely delicious! This is a great option if you don’t have the time to smoke an entire brisket.
As featured in our "Smoke + Spice" BBQ box!
Ready to graduate to brisket? Our Boss of Burnt Ends box has the rub, the sauce and the recipe.
The Boss of Burnt Ends Meat Candy Box
5.0 out of 5 from 18 reviews.
Burnt ends earned the nickname meat candy honestly, and the flavor comes from what goes on before and after the smoke. This box matches the rub to the sauce for you, so the sweet and the smoke land where they should.
- Two rubs: Palisade Peach by The Spice Guy for pork belly, Lane's Brisket Rub for beef.
- Two sauces: Lane's Pineapple Chipotle and Kinder's Hickory Brown Sugar.
- The spritz bottle that keeps color building without washing the rub off.
- A recipe card with both cooks, pork belly and brisket, and the timing.
Free U.S. shipping. Rather build your own? Browse all brisket rubs and sauces.
4-6
10 minutes
3.5 hours
These “Poor Man's Burnt Ends” are easy to make and absolutely delicious! This is a great option if you don’t have the time to smoke an entire brisket.
Featuring products from our "Smoke + Spice" BBQ box!
Directions
Preheat your smoker or grill to 250 °F using wood or charcoal of choice.
Preparing the chuck roast: Slice chuck roast into easy to work with sections. Slice chuck roast into 3 inch by 3 inch cubes.
On a baking rack, place chuck roast cubes about 1/2 inch apart. Season with Lane's Brisket Rub and Smoked Sweetness Rub by Rainer Foods.
Smoke for 3 hours, then remove and add to a grill safe baking dish or foil pan.
Increase grill temperature to 325 °F.
Add butter and 1/4 cup Chicago Blue BBQ Sauce by Old Southern BBQ.
Cover with foil and continue to smoke until about 203 - 205 °F internal temperature.
Remove and let cool before serving. Enjoy!
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