Smoked Chuck Roast Burnt Ends w/ Cherry Street BBQ Sauce
If you’ve ever craved the melt-in-your-mouth, caramelized magic of traditional burnt ends but didn’t have the time (or budget) to smoke a whole brisket, you’re in luck. These Poor Man’s Burnt Ends deliver all the tenderness, smokiness, and sticky-sweet barbecue goodness in a fraction of the time and cost. Using a humble chuck roast, paired with the rich flavors of Hi-West St. Louis Brown Sugar Rub and the award-winning tang of Cherry Street Bar-B-Que Sauce from our "Pulled Perfection" BBQ box, this recipe is proof that great barbecue doesn’t have to break the bank.
What makes this recipe so approachable is the cut of meat. Chuck roast, often overlooked in barbecue, is loaded with marbling when chosen carefully. As it smokes low and slow, the intramuscular fat slowly renders, basting each cube of beef from the inside out. The result? Juicy, bite-sized cubes of beef that pack a punch of flavor in every mouthful. Once tossed with butter and Cherry Street’s signature sauce, the beef takes on a sticky, candy-like texture that rivals the best burnt ends you’ve ever had.
Beyond the flavor, the beauty of this recipe lies in its versatility. Whether you’re cooking for a small weekend gathering, tailgating, or just want to treat your family to a backyard feast, these burnt ends will become a crowd favorite. Serve them as an appetizer with toothpicks, pile them high on a sandwich, or simply enjoy them straight out of the pan with nothing but your fingers and a big grin. Either way, this recipe transforms a budget cut into barbecue gold—and your guests will never guess it wasn’t brisket.
