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Poor Man’s Burnt Ends

Easy on the wallet but rich in flavor, “Poor Man’s Burnt Ends” are made from a chuck roast instead of the brisket. In half the cooking time, you’ll have tender, juicy, bite-sized pieces of perfection.

Poor Man’s Burnt Ends

Photo and recipe by Crowd Cow Ambassador @chadwicks_life


  • Chuck roast
  • Espresso Rub (@chadwicks_life used rub from Four 41 South)
  • Duck Fat Spray
  • 1 ½ c BBQ sauce
  • 1 stick of butter
  • ⅓ c brown sugar
  • Honey


  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.

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