Poor Man’s Burnt Ends

Poor Man's Burnt Ends are a budget-friendly alternative to the traditional burnt ends dish, typically made from the point of beef brisket. It involves using a different, more affordable cut of meat, such as chuck roast or beef belly, to mimic the flavor and texture of burnt ends.

While Poor Man's Burnt Ends may not have the exact same texture and flavor as traditional burnt ends made from beef brisket, they can still be incredibly delicious. The use of different cuts of meat creates a unique taste profile that many people enjoy. Majority of my family prefers the taste of chuck roast over brisket when making burnt ends. It's a budget-friendly option that provides a similar experience to traditional burnt ends without breaking the bank.

To make Poor Man's Burnt Ends, you start by seasoning the chosen meat cut with your preferred rub or spices. Then, you smoke the meat low and slow until it reaches a tender and juicy consistency. Finally, you dice the meat into bite-sized pieces and coat them in a savory BBQ sauce, honey, and more rub before returning them to the smoker for additional caramelization.

While beef brisket is traditionally used for burnt ends, you can use more economical cuts like chuck roast or beef belly for Poor Man's Burnt Ends. These cuts have a good amount of marbling and connective tissue, which contribute to the tender and flavorful end result.

The smoking time for Poor Man's Burnt Ends can vary depending on the size and type of meat you're using. Generally, you'll want to smoke the meat at a low temperature (around 225-250°F or 107-121°C) for 6 to 8 hours. The time will be shorter if wrapping in foil or butcher paper once it reaches the stall. It's important to monitor the internal temperature of the meat with a meat thermometer to ensure it reaches the desired doneness.