Poor Man's Burnt Ends
Easy on the wallet, rich in flavor — burnt ends made from chuck roast in half the brisket cooking time.
Easy on the wallet but rich in flavor, these burnt ends start with a chuck roast instead of brisket — tender, juicy, bite-sized pieces in half the cook time.
Method
Directions
-
1
Rub Chuck Roast with duck fat spray and espresso seasoning.
-
2
Using pecan wood, smoke at 250°F over indirect heat until 190°F, spritzing with sweet tea every hour after the first two hours.
-
3
Remove from heat and let rest.
-
4
Slice into 1-inch cubes and add to aluminum foil pan. Evenly drizzle with BBQ sauce and honey, sprinkle with brown sugar, and top with pads of butter.
-
5
Braise, uncovered, on smoker until tender (roughly 203°F degrees or more internal temp).
-
6
Finish with additional sauce and enjoy.
From farm to your kitchen
Bring this recipe to life
Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
Shop Beef →More recipes
More beef recipes
Steak Fajita Kabobs
Cubes of top sirloin in a fajita marinade, threaded with bell peppers and onions, then grilled until charred and juicy.
Easy Beef Birria
A slow-cooked Mexican stew built on chuck roast, chiles in adobo, and warm spices, simmered until shreddable.
Dutch Oven Beef Pot Roast with Potatoes
A classic, cozy one-pot dinner: well-marbled chuck roast slow-braised with potatoes, carrots, and herbs until fork-tender.
Technique
Master the method
Pan temp for thin wagyu portions
Cast iron at 450°F+, no oil, 60 seconds per side — and how to know the pan is actually ready.
Read the guide →
How to Cook Picanha
Score the fat cap, salt heavily, and cook over fire — three methods for the Brazilian classic.
Read the guide →
How To Cook Seasoned Wagyu Meatloaf
Bake pre-seasoned Wagyu meatloaf at 350°F for 45-55 minutes, until the internal temperature reaches 165°F.
Read the guide →
Browse more in:
beef