Poor Man's Budget Burnt Ends Recipe Is Priceless (5 Ingredients) Beef Grilling Dinner Budget Recipes High Protein Recipes Gluten-free Entertaining

OK, you don't have to be poor, but have you seen the price of briskets at the store lately? Geez. They are out of control. But if you love burnt ends like me, you will find a way to enjoy them. This easy burnt ends recipe is made with a chuck roast, which is considerably less expensive than brisket.

You will need some special equipment for this high-protein beef recipe: a smoker, food spray bottle, butcher paper or heavy duty aluminum foil, and a meat thermometer. Spraying the meat as it cooks keeps it moist (my husband sprays his brisket with apple cider vinegar mixed with a little brown sugar). A smoker is a fun investment. You can smoke roasts, pork butts, briskets, sausage, chickens and so much more.

Here is your short shopping list for this poor man's burnt ends recipe: a chuck roast, garlic powder, butter, beef broth or apple juice and barbecue sauce. That's it!

Burnt ends can be served with your favorite side dishes like cole slaw, beans, cornbread, potato salad or piled onto a bun for an incredible barbecue sandwich. Make extra because they'll go fast.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 1/2 hours (approximately)
Total Time: 3 to 4 hours
Servings: 8

Ingredients

• 1 chuck roast (3 to 4 pounds), cut into 1-inch pieces
• 1 teaspoon garlic powder (or to taste)
• 4 tablespoons butter, cut into pieces
• beef broth or apple juice (fill up a food spray bottle)
• barbecue sauce

Here's how to make it: 

1. Season the roast pieces with kosher salt and coarse-ground pepper. Sprinkle with the garlic powder. 
2. Put the meat into a preheated 250-degree F smoker. Cook, spraying the meat every 30 minutes with beef broth or apple juice, until it reaches an internal temperature of 175 degrees F, about 2 hours. 
3. Remove the meat and put it onto a sheet of aluminum foil or butcher paper. Cover with the butter pieces and seal. Put the meat back into the smoker and cook for another 1 1/2 hours or until meat is around 205 degrees F. 
4. Take the meat out of the smoker. Pour some barbecue sauce over the meat and toss. (Use your favorite style of barbecue sauce for this recipe.)
5. Let the meat rest about 10 minutes before serving. Store the burnt ends in an airtight container in the fridge for up to four days.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.