Poor Man’s Burnt Ends + Video
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These Poor Man’s Burnt Ends are next level!! Juicy, caramelized cubes of chuck roast are slow roasted to perfection, then blasted at high heat until they’re charred and crispy on the outside. A simple dry rub really packs in the flavor, and each piece is buttery and dripping with barbecue sauce.
Chuck roast burnt ends have that irresistible combination of sweet, savory, and smoky that comes straight out of a legit BBQ pit… but it all happens in your oven!
Table of Contents
Poor Man’s Burnt Ends
If you’ve ever had burnt ends from a BBQ joint and thought, “HOW do they make it taste that good???” this is your answer.
This is my go-to recipe when I want full-on BBQ flavor without firing up the smoker. I mean, don’t get me wrong, I love my smoker, but this oven version??? It’s magic.
I first made these on a rainy day during one of our meat-smoking marathons in 2020, and let’s just say they’ve become a permanent fixture on our menu.
RECIPE VIDEO
Watch us make poor man’s burnt ends from start to finish in the video down below!
They’ve got that bark, that melt-in-your-mouth tenderness, and that sticky-sweet BBQ glaze that makes you lick your fingers between bites.
We devour these chuck burnt ends straight off the sheet pan. I’ve even caught Chad sneaking cubes while they’re still too hot to touch.
Serve with mac and cheese or potato salad and you’re basically a backyard hero. {wink}
Popularized in Kansas City and a staple of Texas barbecue, burnt ends have become popular across the US.
But what are burnt ends? Traditionally, they are crispy, flavorful pieces of meat from the point end of a brisket.
This cut has a higher percentage of fat, and the longer cooking time allows the pieces to get crispy and charred.
Not everyone has an outdoor kitchen or a pellet smoker. We get that… which is how this recipe was born!
And with budget-friendly chuck roast rather than brisket, poor man burnt ends deliver all the flavor without hitting your wallet too hard.
INGREDIENT NOTES
- Chuck Roast: Look for good marbling (white lines and flecks of fat), which helps keep the meat tender.
- Spice Rub: This one’s got all the savory, smoky, and tangy favorites. I like to double the amounts and store the rest for other meats. It’s a flavor powerhouse!!
- Barbecue Sauce: Sweet Baby Ray’s is a go-to, but homemade or other store-bought favorites shine just as well.
- Salted Butter: Adds richness and helps crisp the meat during the final roast.
VARIATIONS
Spicy Style: Add more cayenne or use a spicy BBQ sauce.
Honey BBQ: Stir 2 tablespoons of honey into the sauce for sweet and sticky magic.
Smokehouse Version: Use smoked salt or smoked paprika for even more depth.
Garlic Butter Glaze: Add ½ teaspoon of garlic powder to the butter before dotting the pan.
Keto-Friendly: Use a sugar-free BBQ sauce (Sweet Baby Ray’s is great!) for a low-carb recipe.
Tex Mex Twist: Toss finished burnt ends with chipotle sauce and serve over nachos.
CHUCK ROAST BURNT ENDS FAQ
Kind of. Roast and cube the meat ahead, then finish with the sauce and butter just before serving.
The texture will be best if it’s all cooked on the same day, but tackling the first part the night before is fine too.
Sure! Set your grill to indirect cooking and follow the instructions for smoking poor man burnt ends in the Donna’s Notes section of the recipe card.
Poor man’s burnt ends made with beef chuck roast are good for up to 5 days in the refrigerator or up to 3 months in the freezer.
Reheat (thawed) leftovers gently in the microwave or oven with extra BBQ sauce.
I’ve tested these poor mans burnt ends every way you can imagine: smoker, oven, grill, you name it.
What I’ve learned is that chuck roast is the secret weapon. It’s affordable, easy to find, and when cooked low and slow, it transforms into tender, flavorful perfection.
The spice rub builds a deep flavor base, the high heat at the end creates those signature crispy edges, and the BBQ sauce + butter combo? Literal gold.
Whether you’re smoking them outdoors or crisping them up in the oven, these chuck roast burnt ends always deliver that next level BBQ bite.
DONNA’S PRO TIPS
- Roast low and slow. Let the beef break down and get tender before you even touch the BBQ sauce.
- Watch the temperature. Cook the roast for about 1 hour per pound, but always aim for an internal temp of 190°F.
- Use a wire rack. This helps air circulate and gives better bark.
- Rest the roast for 10 minutes before cubing. It stays juicier!
- Line your pan with foil. That sticky BBQ glaze is worth it, but it’s also a beast to scrub.
- Finish hot. That 450°F blast at the end brings the char, don’t skip it!!!
- Store extra rub for later. This spice rub recipe makes approximately 4 tablespoons, which is enough for 2 roasts.
TOOLS NEEDED
- Rimmed sheet pan
- Wire rack
- Sharp knife and cutting board
- Foil (for easy cleanup)
- Mixing bowls
- Measuring spoons
Enjoy!
With love, from our simple kitchen to yours.
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Poor Man’s Burnt Ends + Video
Ingredients
BBQ Spice Rub Ingredients:
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried mustard
- 1 teaspoon coarse black pepper
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
Burnt Ends Ingredients:
- 3 pounds chuck roast
- 2 tablespoons spice rub
- 1-2 cups barbecue sauce, I use Sweet Baby Rays
- 8 tablespoons salted butter (1 stick), cut into 1-tablespoon pats
Instructions
- Make the Rub: In a small bowl, whisk together all spice rub ingredients. Measure out 2 tablespoons for the recipe. Store remaining rub in an airtight container.
- Preheat the Oven: Preheat oven to 275°F. Line a rimmed sheet pan with foil and place a wire rack on top.
- Season the Meat: Rub the entire chuck roast with 2 tablespoons of the spice blend. Use your hands to press the seasoning into all sides of the meat.
- Roast Low and Slow: Place the seasoned roast on the wire rack and bake for about 3 hours.
- Cube and Sauce: Remove the roast from the oven. Cut it into 1-inch cubes and spread the pieces directly on the foil-lined sheet pan. Toss with barbecue sauce to coat.
- Add Butter and Finish: Dot the meat with pats of butter. Return to the oven and bake at 450°F for 30 minutes, stirring halfway through, until the meat is caramelized, crisp around the edges, and deeply charred.
- Serve: Serve immediately with extra barbecue sauce if desired.
Video
Donna’s Notes
Rub roast with spice blend. Smoke at 275°F until internal temp reaches 165°F. Wrap in foil and continue to 195°F. Cut into cubes, toss with BBQ sauce and butter in a foil pan. Smoke 1 to 2 more hours, stirring occasionally, until crispy and tender.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2022, updated and republished August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love that you can make this recipe Keto! I just started the Keto diet and had a hard time finding recipes that I would actually like. This one was awesome and will be a staple moving forward with my diet.
This recipe was amazing! The burnt ends were tender and full of flavor. Easy to follow too!
Hi Amanda!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn
Good grief! This was so good!! My husband and boys LOVED IT! This will definitely be on my rotation! Thank you 😊! I used a low carb barbeque sauce because we watch our sugars. Yum, Yum, Yum!