Craving Burnt Ends? Try This Budget-Friendly Recipe

Poor Man's Burnt Ends are burnt ends made from chuck roast instead of the traditional brisket burnt ends. They are called poor man's burnt ends because of the price of a chuck roast. Even though in 2024, chuck roast is more expensive per pound than brisket, chuck roast is much smaller in total weight so overall it is cheaper.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[gb]

This is why I do longer duration smokes at work. If I did them at home, I'd be trashed by the end of it and would probably just throw my finished product in the 'fridge, continue drinking beer and eat peanut butter off a spoon for dinner.

[gerryhenning]

“I’ve got 45 minutes, what can I do?” Get a half a jag on via Miller Latte’s?! lol 🤣🤣🤣 great video MP!

[Pugmeyer]

Matt being tipsy and slurring a bit was the best part of the video 😂

[jc]

In my area, yes, they are rich man burnt ends. I paid $4.19/lb for brisket where you're lucky to get chuck for $5.99/lb. If you split your point from the flat, and save the flat to cook another day, then the cost for the piece of meat is just as cheap for the cook. The other advantage of doing it this way is you get scraps for sausage and plenty of fat to render to make tallow.

[benparker]

The 45 minutes of being beer busy was classic. I can’t wait to try these.

[jamesmccabe]

“Blanco is for everything” with the miller lite is top tier comedy.

[FreeBirdTwo]

Blanco is my new favorite... chose some lower cost steak from the grocery, velveted it with baking soda and then washed and layered on the Blanco.... tender, tasty, incredible!

[SnarkySolarGuy]

Considering brisket is $10/lb here in CA, I have been doing these kinds of burnt ends for a while! I love your take, Matt!

[atx]

Looks in freezer and realizes what to do with Australian Wagyu chuck roast. Thank you for the idea.

[JBSmoke]

Matt, I cooked this a couple of days ago and followed your cook. It totally rocked! Thank you for posting this, and I will do this again!

[jamesp]

Can’t put a number on how many cuts of meat I have smoked using Meat Church Seasonings. Never fails to keep the family fat/happy. Except we drink real beer at our table😂 Yuengling is all we buy🍻

[TheBeertruck]

the sense of humor at the end is great! Thank you for taking the time to share some information with us.

[brucevriezen]

This is the best recipe ever. Thank you, Matt. we have made, this several times and it comes out great. We hate going out for dinner now.

[martinolson]

Love how you roll Matt! I'll rock these burnt ends soon. First I need to order some Blanco seasoning... Thanks!

[HalfUnder]

Just recently retired as a chef, moved to TX, got my brand new Timberline XL the other day and have been loving life. I'm gonna have to make it up to the shop one of these days Matt. Thanks for everything you do brother. Saw some Post Oak pellets at HEB the other day, I was hesitant to pick them up but I think I'm gonna have to give them a whirl.

[gregvetter]

These look great!
My wife and I do this quite often execpt I give it about 1 1/2 on the Big Chief smoker (salt, pepper, garlic powder) then my wife cubes it up, sauces it and then 20 minutes in a pressure cooker. They are the smokiest, tenderest, sauciest little bites of heaven.
Peace!

[chrisb]

I discovered the Meat Mitch BBQ sauce last summer. It is my favorite BBQ sauce.

Keep posting this amazing content.

[jajones]

They were great. All i used was salt pepper and the gospel. Season overnight and smoked with apple wood. Finished in sweet baby rays. They don't sell the blanco here yet. I am on the look out for it. Also drink something other than Miller lol.

[chasesimmons]

I ain’t mad at it!
Always original, always relatable. Thanks for what you do!

[jerrylong]

Made them many time they are great my family loves them. Also have used the chuck roast to make French dips and is amazing.