burnt ends on pit boss butcher paper next to pit boss sweet rib rub

Poor Man's Burnt Ends

Poor Man's Burnt Ends

Rated 4.00 by 3 users
Category Beef BBQ Dinner Kid Friendly Smoke Game Day July 4th
Servings 6
Prep Time 15 minutes
Cook Time 8 Hours

Have a craving for burnt ends but don't have time for a brisket? These Poor Man's Burnt Ends are perfect to fulfill that barbecue craving in half of the cook time! Made with chuck roast, these delicious Burnt Ends are juicy, tender and smoky and something the whole family will love!

Author:
Pit Boss Kitchen
burnt ends on pit boss butcher paper next to pit boss sweet rib rub

Ingredients

Special Tools
  • Knife

Directions
  1. Fire up your Pit Boss Smoker and set the temperature to 275°F.
  1. Season your chuck roast liberally on all sides with Pit Boss Sweet Rib Rub. Insert a temperature probe into the thickest part of the chuck roast and place the roast on the smoker.
  1. Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the internal temperature is 195°F, about 1 hour.
  1. Remove the wrapped roast from the smoker and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a disposable aluminum pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Pit Boss St. Louis Hickory & Brown Sugar BBQ Sauce, reserving a couple of tablespoons for later. Toss to coat all the burnt ends with the sauce.
  1. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is thickened and the burnt ends are tender. Remove from the smoker and serve.