"Kanday" Poor Man's Burnt Ends

If you’re gonna make burnt ends, poor man’s burnt ends are the way to go. These sweet, sticky, and tender beef chunks are a great alternative to classic burnt ends.

For those of you who don't know, burnt ends are the crispy, flavorful bits of meat that come from smoking a beef brisket. They're usually only found on the pricier cuts of meat, like prime rib or wagyu beef. However, there is a way to get that same flavor without spending a fortune - chuck roast burnt ends.

Related Beef Posts:

• Smoked Beef Brisket
• Smoked Beef Ribs
• Beef Suya Skewers

Chuck roast is a much cheaper cut of meat, but if it's cooked properly, it can be just as delicious as its more expensive counterparts.

Chuck roast burnt ends are a delicious, budget-friendly alternative to traditional brisket burnt ends. To make them, simply trim the chuck roast and cut it into 1-inch cubes. Season the cubes with your favorite BBQ rub, then cook in a smoker or oven until tender. Once they're cooked, toss the cubes in your favorite BBQ sauce and return them to the smoker or oven for a few minutes to caramelize. Serve immediately and enjoy!

The key is to cook it low and slow until it's nice and tender, then finish it off with a quick sear to get that crispy outer layer. Serve it with your favorite BBQ sauce and you've got yourself a cheap and delicious meal that rivals anything you'd find at a fancy steakhouse.

Brisket burnt ends are the standard, but not everybody wants to pay brisket prices. Enter smoked chuck roast which is much cheaper, but doesn’t skimp on taste and flavor.

People rave about smoked beef brisket, but in my opinion burnt ends, whether from brisket, chuck roast, or even pork belly are what it’s all about. 

What are burnt ends?

Burnt ends used to be the leftover pieces cooked during an extended period. Traditional burnt ends are a staple in Kansas City BBQ. In essence they are the fatty ends of the point end of a brisket that have been cut away, cubed, and then glazed and smoked additionally. The process results in tender, crunchy, and smoky fatty pieces of beef that some describe as meat candy. The term poor man refers to cheaper less desirable cut of meat.

Beats and Eats (music to pair with burnt ends)

My goal with these burnt ends was to make these sweet and sticky almost candy-like. I wanted a candy flavor and a bit of candy color like watermelon now and laters.

LL Cool J's song "Kanday" pairs well with poor man's burnt ends for several reasons, creating a cohesive and enjoyable sensory experience:

"Kanday" has a nostalgic, old-school hip-hop feel that evokes memories of simpler times and classic vibes.

Poor man's burnt ends, made from more affordable cuts like chuck roast, are a comforting, hearty dish reminiscent of traditional, home-cooked BBQ. Both the song and the dish evoke a sense of nostalgia and comfort.

LL Cool J's smooth flow and laid-back style in "Kanday" create a warm, relaxed listening experience.

Poor man's burnt ends, when cooked properly, are tender and packed with flavor, offering a similarly satisfying and smooth eating experience.

"Kanday" is relatable, with lyrics that tell a story many can connect with.

Poor man's burnt ends are an accessible, budget-friendly version of a BBQ classic, appealing to a wide audience. Both the song and the dish have an everyman appeal that resonates with a broad demographic.

Poor Man’s Burnt Ends Ingredients

• Beef Chuck Roast 
• Kosher Salt
• Black Pepper
• Smoked Sweet Paprika
• Garlic Powder
• All Spice
• Mustard Powder
• Coriander
• Cinnamon
• Big Red Soda
• BBQ Sauce or your favorite BBQ sauce
• Maple Syrup (brown sugar can be substituted as a sweetener if needed)

How To Make Burnt Ends with Chuck Roast

Mix the dry rub spice seasonings in a mixing bowl and set aside.

Season with beef rub generously and refrigerate overnight

Pre-Heat smoker to 225-250 degrees F and set it up for indirect heat cooking.

Add the beef and smoke until internal temperature reaches 160 degrees. Cooking time will vary and depend on the size of the roast and average cooking temperature so using a meat thermometer or temperature probe is the best way to determine doneness.

Remove beef from smoker rack and wrap it in peach butcher paper. Add the wrapped roast back to the smoker and cook until temp reaches 190 degrees.

Remove the chuck roast from the smoker and let it rest at least 10 minutes

Using a sharp knife and a cutting board cut the roast into thick slices and then cut those slices into cubes. I reserve any overly fatty ones and use to flavor other recipes like cabbage or beans.

Place the cubes in a square aluminum foil pan and set aside.

Heat the Big Red soda in a saucepan and reduce it significantly (by at least half). Add the barbecue sauce and maple syrup mixing well.

Pour the sauce over the beef cubes then stir so all cubes are generously covered.

Return beef iin the aluminum pan back to the smoker and cook at 250 degrees F. Cook until sauce is reduced and the burnt ends are sticky. This should be about 2 hours of slow cooking but cook time can vary depending on size of beef and cooking temperature.

What To Serve With Burnt Ends

Burnt ends, known for their rich, smoky flavor and tender texture, are a BBQ favorite that pair well with a variety of sides. Here are some ideas for what to serve with burnt ends to create a balanced and delicious meal:

1. Coleslaw: The crisp, refreshing texture and tangy flavor of coleslaw provide a nice contrast to the rich, smoky burnt ends.
2. Baked Beans: The sweetness and heartiness of baked beans complement the deep flavors of the burnt ends.
3. Macaroni and Cheese: The creamy, comforting nature of mac and cheese balances the smoky, intense flavor of burnt ends.
4. Cornbread: The sweetness and texture of cornbread make it a perfect companion to BBQ meats.

5. Grilled Vegetables: Adds a fresh element to the meal, balancing the richness of the burnt ends.
6. Green Salad: A simple salad provides a refreshing contrast and helps cut through the heaviness of the BBQ.

7. Potato Salad: The creamy texture and mild flavor of potato salad pair well with the robust taste of burnt ends.
8. Collard Greens: The savory and slightly bitter taste of collard greens complements the smoky sweetness of burnt ends.
9. Corn on the Cob: The natural sweetness and crunch of corn complement the smoky, tender burnt ends.
10. Biscuits: Biscuits are perfect for sopping up any extra sauce and adding a comforting, homey touch to the meal.

Chuck Roast Burnt Ends Cooking Tips and Considerations

Feel free to keep the dry rub for the chuck roast simple. Salt and Pepper is sufficient, but definitely go with coarse grain for both.

There is a lot of variability with cook times so I recommend using a meat thermometer to determine doneness unless you’re a pro at the eye or touch tests.

Definitely use aluminum foil over butcher paper in this recipe. The latter works fine with brisket, but foil does better with chuck roast.

Start with good beef chuck roast. You want to choose a good marbled chuck roast

Make your own sweet homemade bbq sauce or choose a BBQ sauce that's not spicy. Sweet is good with these.

Make sure you have enough bbq sauce to coat the burnt ends fully. More is better with these bad boys.

If you're making these properly things are going to get messy, so make use of those disposable foil pans.

Serve these with slaw, potato salad, or stewed okra. Check out my full list of 27 of the best bbq sides for a more comprehensive list of options.

I treat these tasty morsels as a starter. My main dish is usually something like grilled cedar plank salmon or BBQ shrimp.

Frequently Asked Questions For Making Burnt Ends With Inexpensive Chuck Roast

Is pot roast the same as chuck roast?

The simple answer is no! Chuck roast is an actual cut of beef, but pot roast refers to a cooking method. Chuck comes from the shoulder part of a cow, whereas pot roast is a method of preparing a cut of meat via slow braising in liquid.

Can chuck roast burnt ends be made ahead of time?

Yes! Chuck roast burnt ends can be made up to three days in advance. Simply store them in an airtight container in the fridge until you're ready to serve.

How do I make sure my chuck roast is tender?

The key to making tender chuck roast burnt ends is to cook them slowly. You'll want to smoke your chuck roast for several hours until it's nice and tender. Then, you can either finish it on the grill or in the oven.

What type of wood is best to make burnt ends?

I prefer to use cherry wood chunks or wood chips. Apple is another preferred fruitwood and occasionally I'll use hickory or oak.

What type of grill or smoker do you use?

I used a Traeger pellet smoker for this recipe, but also use my Kamado Joe Smoker for these as well. The pellet smoker is a bit more convenient as it's sort of a hybrid between gas grill and typical smoker.

Similar Recipes

Smoked Brisket

Smoked Tri-Tip

Smoked Jerk Chicken

Beef Neck Bones Sandwich

Smoked Rib Tips

Smoked Butternut Squash

For more burnt ends recipes try these Pork Belly Burnt Ends.

making this recipe

So, if you’re looking for an amazing recipe with delicious flavor to try this weekend, we highly recommend these chuck roast burnt ends. They are absolutely delicious and will definitely impress your friends and family. Be sure to let us know how they turn out!

If you make this "poor man's" burnt ends recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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