Burnt ends are a time-honored BBQ tradition, and this version proves that you don’t need an expensive cut of meat to enjoy them. My Poor Man’s Burnt Ends recipe transforms a simple chuck roast into juicy, smoky bites of beef candy. These flavorful morsels are slow-cooked, seasoned to perfection, then braised and caramelized until they melt in your mouth. Whether you’re feeding a crowd or just craving something decadent on a budget, this recipe is a total winner.

Poor Man’s Burnt Ends | Heath Riles BBQ

I picked up a beautiful chuck roast for just over $12 and turned it into an unforgettable platter of smoky, tender bites. With a kiss of hickory smoke, a sweet and savory rub combo, and a rich butter-laced braising liquid, this recipe delivers restaurant-level flavor right from your backyard smoker.

The Ingredients

You don’t need fancy ingredients to make this recipe work—just a few pantry staples and your favorite rubs.

Chuck roast. This budget-friendly cut is loaded with marbling and big beef flavor. You’ll find them at most grocery stores, often on sale. Look for roasts with visible fat striations, and if you spot a chuck eye steak within the cut, you’ve hit the jackpot.

Olive oil. I used olive oil as a binder, but you can also use mustard, mayo, or even water—or skip the binder altogether if you prefer. I like the binder for helping the rub stick and develop better bark.

Heath Riles BBQ Beef Rub. This peppery blend enhances the beef’s natural flavor and gives the burnt ends a bold, savory edge.

Heath Riles BBQ Competition BBQ Rub. A sweet and savory blend that balances out the peppery punch of the Beef Rub. This rub adds great color and classic BBQ flavor to any meat.

Worcestershire sauce. Adds depth and umami to the braising liquid. A little goes a long way.

Beef broth. The base of our braising liquid, infusing each bite with beefy richness.

Heath Riles BBQ Sweet BBQ Sauce. A few spoonfuls of this sauce help glaze and caramelize the burnt ends during the final stage.

Butter. I added half a stick of butter to the pan for braising. It gives richness and helps tenderize the beef while adding a luscious mouthfeel.

The Smoker Setup

Here’s what I used for this cook. You’ll find more of my trusted grilling essentials in the Equipment and Tools section below.

Grill. I used the RecTeq Bullseye for this cook. It’s compact, versatile, and cranks out the heat when needed. Perfect for backyard cooks who want performance and portability.

Pellets. I fired up the grill with Royal Oak Charcoal Hickory Blend Pellets. These hardwood pellets offer the perfect balance of heat and smoke, adding that classic hickory note without overpowering the meat.

The Process for Making Poor Man’s Burnt Ends

Here’s a step-by-step breakdown of how I created these budget-friendly burnt ends from start to finish.

1. Prep the chuck roast.
I trimmed away any hard fat and separated out the marbled muscles, breaking the roast down into 1”–1.5” cubes. Some pieces looked good enough to throw on the grill as steaks—but today, we’re going all-in on burnt ends!

2. Add a binder and seasoning.
I drizzled the beef cubes with olive oil and tossed them in a generous amount of Heath Riles BBQ Beef Rub. Then I hit them with a layer of Heath Riles BBQ Competition BBQ Rub to add that signature sweet-savory BBQ balance. Be sure every piece is evenly coated.

3. Start smoking.
I placed the seasoned cubes directly on the grates (use a cooling rack if you prefer) and smoked them at 300ºF for about 1 hour 15 minutes using Royal Oak’s hickory-blend pellets. Once the bark had set and the color was deep mahogany, they were ready for the next step.

4. Make the braising liquid.
 In a bowl, I combined about 1.5 tablespoons Worcestershire sauce, ¼ cup Heath Riles BBQ Sweet BBQ Sauce, and just over 1 cup of beef broth. Then I added half a stick of butter in small pats. This mixture keeps the beef moist while infusing it with rich, savory flavor.

5. Braise the burnt ends.
I transferred the smoked beef cubes into an aluminum pan and poured the braising liquid over the top. Covered the pan with foil and returned it to the grill for 45 minutes. After a quick check, they weren’t quite fork-tender yet—so I gave them 20 more minutes (for a total cook time of about 2 hours and 15 minutes).

6. Glaze and tack up.
Once the meat was tender and bursting with flavor, I drained off the liquid, tossed the cubes with ⅓ cup of Heath Riles BBQ Sweet BBQ Sauce, and put them back on the grill for 5–10 minutes to tack up. The result? Deeply glazed, sticky, smoky bites of BBQ heaven.

The Results

These Poor Man’s Burnt Ends came off the grill with a deep color and that perfect tacky texture. Each bite was juicy, smoky, and full of flavor. The smaller cube size helped them cook faster and made them perfect for sharing. If you want to go with larger 2” cubes, just be prepared to add extra time to the smoke and braise.

The combination of the pepper-forward Beef Rub and savory Competition BBQ Rub created a dynamic flavor profile that hit all the right notes. You’d never guess this started with a $12 chuck roast!

Serving Suggestions

Poor Man’s Burnt Ends are incredibly versatile and pair beautifully with classic barbecue sides. Serve them as a crowd-pleasing appetizer, sandwich them between slider buns, or build the ultimate BBQ plate with one (or all!) of these delicious sides:

• Apple Pie Baked Beans: A smoky-sweet side that perfectly complements the savory richness of burnt ends.
  
• Creamy Coleslaw: Cool, crisp, and creamy—this slaw adds a refreshing crunch to every bite.
  
• Heath’s Potato Salad: A traditional side dish that brings comfort and balance to your BBQ spread.
  

You can also pile these burnt ends on top of mac and cheese, baked potatoes, or nachos for a more indulgent twist. However you serve them, they’re sure to steal the show.

Storing Leftovers

You can store leftover burnt ends in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, toss them in a little extra sauce and warm them in a 300ºF oven until heated through.

Equipment and Tools

RecTeq Bullseye Grill, Royal Oak Charcoal Hickory Blend Pellets, Disposable aluminum pan, Heath Riles BBQ Heat-Resistant Gloves, Cooling rack (optional), ThermoWorks Thermapen ONE, Disposable cutting board