Beef burnt ends are traditionally made from a brisket point. They are delicious but also expensive to make. A great alternative is using a chuck roast widely known as the Poor mans burnt ends. It’s cheaper, more readily available and tastes just as delicious. These Burnt Ends in Beer BBQ Sauce took traditional BBQ to a new level with the beer marinated meat and homemade Beer BBQ sauce.
Love BBQ food as much as I do? Make these Baby Back Ribs in a Dr. Pepper Sauce, the viral BBQ shotgun shells or my simple and easy method to smoking the perfect tender brisket.
What are BBQ burnt ends?
Burnt ends are made of cubed smoked meat covered in sticky sweet sauce with a caramelized crust. A BBQ food staple, this recipe is usually made from brisket, pork belly or a chuck roast. These bite sized cubes are rich and tender making them the perfect BBQ entertaining food.
For traditional burnt ends, try my perfectly smoked Brisket Burnt Ends recipe. Looking for fattier option, then you have to try my Tequila and Lime Burnt Ends. You get the fattiness from the pork belly but also a lightness from the limes and tequila unlike a traditional heavy and sweet BBQ sauce.
Are pork belly burnt ends and poor mans burnt ends the same?
The short answer is NO. Pork belly burnt ends are made of, well, pork belly. These are fattier because of the location of the cut. Poor mans burnt ends are made from beef using a chuck roast, unlike the more expensive brisket. While the flavors and proteins are different, both have a rich BBQ flavor from the smoked meat, sweet and buttery BBQ sauce. Poor mans burnt ends have a lot more meat on them making them more enjoyable, in my opinion.
Ingredient List for Burnt Ends in Beer BBQ Sauce
Beef Chuck Roast: cheaper and leaner option vs. a pork belly or brisket. Strong beefy flavors and perfect for low and slow smoking.
Beer: I used Miller Lite as the beer of choice. It’s smooth with a light to medium body and a crisp, clean finish.
Seasoning: I used an all purpose rub after beer braising the chuck roast.
Ketchup: this is the base for any tomato based BBQ sauce.
Yellow mustard: provide acidy and tanginess to the sauce.
Honey: adds natural sweetness and shine.
Brown sugar: adds caramelization to the sauce when brushed on meats.
Apple cider vinegar: creates a tangy balance to the sweetness from the brown sugar and molasses.
Hot sauce: adds a little kick and breaks up the sweetness of the sauce. Adjust heat levels to your liking.
Worcestershire sauce: adds a savory and umami flavor the BBQ sauce.
Start by prepping the Chuck Roast
As I mentioned earlier, the star of this recipe is the beef chuck roast. You can find these at almost every grocery store, butcher shop and club store. When picking one up, try to find one with plenty of intramuscular fat. Those are the thin white lines running through the meat. As they cook down they will add plenty of flavor and juice to our burnt ends.
Unlike the traditional burnt ends route, this Burnt Ends in Beer BBQ Sauce recipe requires the chuck roast to first marinated in beer.
Take a large and deep container, place the beef cut inside and fully submerge with your beer of choice. If you have been following me for a while, you know I’m a huge fan of Miller Lite. It’s the perfect light and crisp beer not only to drink but to use in marinades and sauces.
Place the container into the refrigerator for at least 1 hour. The beer will penetrate into the meat adding flavor and tenderizing the meat as it marinates.
Once the chuck roast has marinated, remove it from the liquid, pat dry and season with Dad’s All Purpose rub. It’s the perfect blend of savory bbq flavors that are ideal on any smoked meat.
Dad’s Seasonings
Must have grillin seasonings!
How to smoke a chuck roast
After the chuck roast is seasoned, it’s time to start the grill. Low and slow is the name of the game here. Preheat the grill to 250 degrees and set it for indirect heat. We’re not grilling here, we’re smoking the chuck roast. We want to cook it low and slow so it can absorb as much of that delicious smokey flavor as possible. it also needs plenty of time to get it tender.
Depending on what grill or smoker you are using, feel free to add a few wood chunks to the charcoal. Place the seasoned chuck roast directly on the grate, close the grill and let the smoke roll. We’re not shooting for any specific internal temperature, the goal is to create a beautiful bark on the outside. This will usually take anywhere from 3-5 hours, depending on the grill you are using.
Make a Beer BBQ Sauce
The star of this Burnt Ends in Beer BBQ Sauce recipe is the sauce itself. Nothing beats a homemade sauce. Once you make once batch, you will never go back to the store bought options. It’s easy to make, easy to store and enjoyed all week long!
There are many recipes for good BBQ sauces. I have worked on many iterations myself to perfect the flavor profile I enjoy most. My Sweet and Tangy BBQ sauce is the base of any sauce I make. It has the perfect balance of tanginess and smokey sweet flavors that I expect out of a sauce. Goes well on anything and everything! It’s a classic grilling sauce that you should have in the fridge at all times.
In a sauce pan, add ketchup, yellow mustard, brown sugar, Dad’s Taco Seasoning, Worcestershire sauce, apple cider vinegar. I left out molasses and hot sauce for this recipe since I wanted to make it milder and less sweet. Instead, I poured in half a can of Miller Lite. This beer adds a nice touch of hoppy and savory notes that are perfect for this Chuck Roast in Beer BBQ Sauce recipe.
Simmer on the store top over low heat until the sauce starts to thicken. Be sure to whisk it every few minutes to ensure nothing burns to the bottom. You want to make sure that all the ingredients are well incorporated together.
Recipe Tip
Adjust heat levels with hot sauce. Traditional BBQ sauce is on the sweeter side, adding hot sauce breaks up the sweetness and adds a little punch at the end.
Adjust smokey levels with smoked paprika. Instead of adding liquid smoke, add natural flavoring through spices.
How to store leftover BBQ sauce.
One of the benefits of making BBQ sauce at home is you can make it in advance. I like to store my sauce in air tight mason jars. Simply pour the sauce in the jar, close the top and pop it in the fridge. Store this delicious homemade BBQ sauce in the fridge for up to 2 weeks.
Enjoy your labor of love every day for lunch and dinner. This is also a great holiday gift idea for those foodies in your family or the avid BBQ’er.
Time to sauce the Chuck Roast in Beer BBQ Sauce
When the chuck roast is ready, remove it from the grill and cube it up. Yes, it will still be pretty tough. Don’t worry, we’ll get it melt it your mouth tender. Place the cubed up chuck roast pieces in a foil pan and add the homemade Beer BBQ Sauce.
Mix in the sauce with the chuck roast making sure everything is evenly covered. Cover the pan with aluminum foil and put it back on the grill at 250 degrees for another 2-3 hours until the meat is probe tender. This means the temperature probe goes into the meat without any resistance. I told you we’d get it tender! I like to remove the foil during the last 30 minutes to let the sauce tack up a bit and get sticky.
When everything is ready, remove the pan from the grill and let it rest for 15-20 minutes. These deliciously savory Burnt Ends in Beer Sauce need to cool down first.
For a pop of color and burst of flavor, sliced a jalapeno into evenly thick rings. Place one ring of each burnt, serve and enjoy!
Frequently Asked Questions:
Can you make burnt ends using a chuck roast? Burnt ends made of chuck roast are also called the poor man’s burnt ends. The roast is a perfect cut of meat for this type of cook because of the beefiness in flavor, cook time and leaner option. Additionally, vs. traditional brisket burnt ends, chuck roast is a more economical cut making it more accessible.
What type of wood or wood chunks should I use? For beef I like using stronger flavored woods, like hickory or oak.
Are chuck roasts good for smoking? Chuck is perfect for smoking low & slow as it breaks down the fat and tenderizes the meat for that fall-apart doneness. When wrapped in foil, it traps the moisture delivering tender, smokey and delicious burnt ends.
What happens to beer when cooked? Cooking with beer can improve the flavor food. More importantly it can tenderize meat, add depth and complexity to sauces and marinades. Brining beer to a boiling point will cook off the alcohol content making it safe to consumer by children.
If you tried this Burnt Ends in Beer Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Burnt Ends in Beer BBQ Sauce
These Burnt Ends in Beer BBQ Sauce took traditional BBQ to a new level with the beer marinated meat and homemade Beer BBQ sauce.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword burnt ends in beer sauce, chuck roast, smoked burnt ends, chuck roast burnt ends, low and slow, beer sauce, beer, miller lite, bbq sauce, smoker, homemade sauce, grillin with dad, grilling with dad.
Prep Time 1 hour hour
Cook Time 6 hours hours
Servings 6 People
Calories 621kcal
Burnt Ends Ingredients
- 3 lbs Beef Chuck Roast
- 4 cans Lite beer
- 2 tbsp All Purpose Rub
- 1 Jalapeno
Beer BBQ Sauce Ingredients
- 1/2 can Lite beer
- 1/2 cup Ketchup
- 1/2 cup Brown Sugar
- 2 tbsp Yellow Mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Honey
- 1 tbsp Taco seasoning
Start by placing the beef chuck roast into a deep and large container. Pour 4 cans of beer to cover the entire cut of beef. Place it in the ridge for 1 hour.
Remove the marinated chuck roast from the liquid and pat dry. Season with all purpose seasoning.
Preheat the grill to 250 degrees indirect heat.
Smoke the seasoned chuck roast directly on the grates for about 3 hours.
For the sauce, in a sauce pan add beer, ketchup, yellow mustard, red wine vinegar, Worcestershire sauce, brown sugar, honey and taco seasoning. Simmer over low heat until the sauce thickens. Set aside.
Remove the chuck roast off the grill and cube it up into bite size pieces.
Place the chunks into an aluminum pan and coat it heavily with the homemade beer BBQ sauce.
Cover the pan with aluminum foil and put it back on the grill at 250 degrees for another 2-3 hours until the meat is probe tender.
Let it rest for 10 minutes to cool off. Place a sliced jalapeno ring on top, serve and enjoy!
Use chuck roast for burnt ends. Make sure to wrap in foil after the initial smoking process. This captures all the moisture inside and tenderizes the meat.
Adjust heat and tanginess of the BBQ sauce based on your preference. Calories: 621kcal | Carbohydrates: 38g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 545mg | Potassium: 983mg | Fiber: 1g | Sugar: 29g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 7mg
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https://manstuffnews.com/backyard-grilling/grilled-tomahawk-with-cajun-butter
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