Sticky, smoky-sweet beef chuck roast burnt ends.  This is an easy, inexpensive way to make delicious BBQ burnt ends without a brisket. This version, aka “poor man’s burnt ends”, is made with beef chuck roast and smothered in sticky honey BBQ sauce.

This recipe was specifically designed to pair with the award-winning brown ale, “Lost in Translation” from Pinter. You can make this beer at home with zero experience using Pinter’s all-in-one homemade beer maker. For a limited time, use my coupon code “RYANCARTER” for $50 off a new Pinter or Co-Pinter: pinter.com/

Pair these Honey BBQ Burnt Ends with Pinter’s “Lost in Translation” Brown Ale or a roasty, malt-forward beer like Porter or Stout.

INGREDIENTS

3-4 beef chuck roast, 1-inch cubes
1 TBSP Garlic powder
1 TBSP Sea salt, coarse
1 TBSP Black pepper, coarse
1/2 C beef broth
1 C butter, cubed
1/2 tsp cayenne powder
1/3 C honey
2/3 C BBQ sauce
1/2 C apple juice
1 disposable aluminum pan (1/2 sheet)
Aluminum foil


STEP 1: SEASON
Liberally season the chuck roast cubes with garlic powder, black pepper, and sea salt. Preheat the smoker to 275F.

STEP 2: SMOKE
Add the chuck roast to an oiled wire rack and smoke at 275F for about 2 hours until they reach an internal temperature of 160-170F. After 1 hour, spray the burnt ends with apple juice as needed to ensure the exterior stays moist.

STEP 3: BRAISE
Remove the burnt ends from the smoker and transfer to the aluminum pan. Combine the beef broth, cayenne, honey, and BBQ sauce and pour over the burnt ends. Mix to combine. Evenly distribute the cubed butter around the pan and then cover with aluminum foil. Return to the smoker for another 2-3 hours until the burnt ends are tender and easily break apart with little pressure. Remove the burnt ends from the pan and enjoy (caution while opening the foil! Hot steam will burn!).