Go Back
Print

Poor Man’s Burnt Ends in the Oven

These Poor Man’s Burnt Ends are everything you love about classic BBQ burnt ends without the smoker or expensive brisket. Tender chunks of chuck roast are seasoned with a sweet and smoky dry rub, slow roasted until fork tender, then coated in a rich homemade Hennessy BBQ sauce and baked until perfectly caramelized. The result is juicy, melt-in-your-mouth burnt ends that are perfect for family dinners, game day, or your next backyard cookout.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 People

Ingredients

Burnt Ends

  • * 2-3 lbs chuck roast cut into 1-inch cubes
  • * 1 packet McCormick 15 Minute Brown Sugar Bourbon Marinade Mix
  • * BBQ Dry Rub recipe below
  • * Hennessy BBQ Sauce recipe below
  • * 3 tablespoons butter

BBQ Dry Rub

  • * 1 tablespoon light brown sugar
  • * 3 teaspoons Cajun seasoning
  • * 2 teaspoons garlic powder
  • * 1 teaspoon smoked paprika
  • * 1 teaspoon onion powder
  • * 1 teaspoon chili powder
  • * 1 teaspoon cayenne pepper

Hennessy BBQ Sauce

  • * 1½ cups Sweet Baby Ray’s Original BBQ Sauce
  • * ¼ cup Hennessy
  • * ⅓ cup light brown sugar
  • * ⅓ cup apple juice
  • * 1 teaspoon onion powder
  • * 1 teaspoon garlic powder
  • * ½ teaspoon cayenne pepper

Instructions

Make the Dry Rub

  1. Combine the brown sugar, Cajun seasoning, garlic powder, smoked paprika, onion powder, chili powder, and cayenne pepper in a small bowl. Mix well and set aside.

Make the BBQ Sauce

  1. Add the BBQ sauce, Hennessy, brown sugar, apple juice, onion powder, garlic powder, and cayenne pepper to a saucepan. Stir to combine.
  2. Bring to a gentle simmer over medium heat.
  3. Reduce the heat to LOW, cover, and simmer for 30 minutes, stirring occasionally.

Make the Burnt Ends

  1. Preheat the oven to 300°F.
  2. Place the chuck roast cubes into a large bowl.
  3. Add the Brown Sugar Bourbon Marinade Mix and the prepared dry rub.
  4. Toss until every piece is evenly coated.
  5. Let the meat rest at room temperature for 15-30 minutes.
  6. Arrange the beef cubes on a wire rack set over a baking sheet.
  7. Cover tightly with aluminum foil.
  8. Bake for 2 hours and 30 minutes.
  9. Transfer the cooked beef to a baking dish.
  10. Pour the prepared BBQ sauce over the meat and gently toss to coat.
  11. Dot the top with the butter.
  12. Increase the oven temperature to 350°F.
  13. Bake uncovered for 30 minutes, or until the sauce has thickened and the beef is fall-apart tender.
  14. Serve immediately with extra BBQ sauce if desired.

Recipe Notes

Notes

* A well-marbled chuck roast will give you the most tender results.
* Cooking the meat on a wire rack allows the heat to circulate evenly.
* Covering the meat during the first bake keeps it moist and tender.
* For extra caramelization, broil the burnt ends for 2-3 minutes at the end, watching closely.
* The Hennessy adds depth of flavor, but you can substitute apple juice or beef broth if preferred.
* Leftovers taste even better the next day.

⸻

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months.

Reheat covered in a 325°F oven until warmed through or microwave in 30-second intervals.