Burnt Ends | How to make Burnt Ends on a budget | Meat Candy Time

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade sauce can be lower in sugar and preservatives.

chuck roast

🥗Healthier: brisket

💰Cheaper: chuck eye roast

Chuck eye roast is often less expensive and similar in flavor.

Choose uniform chuck roasts, avoiding varying thicknesses.

Open and dry off the chuck roasts, then cut into uniform cubes of about 1.5 inches to 2 inches.

Remove any hard fat from the chuck roasts, keeping the marbled fat.

Place the cubed chuck in a bowl and add the barbecue rub, mixing thoroughly for even coverage.

Lay the seasoned chuck cubes on a wire rack to maximize surface area for smoking.

Sprinkle with kosher salt and black pepper before cooking.

Preheat the Halo Prime 1500 pellet grill to 275°F using Manchester five-star blend pellets.

Place the wire rack with the chuck cubes in the middle of the grill and cook for 1 hour without opening the grill.

After 1 hour, spritz the cubes with water or a 50/50 mix of water and apple cider vinegar.

At the 2-hour mark, check the internal temperature; it should be around 160°F to 170°F.

Transfer the cubes to a tin, add brown sugar, barbecue sauce, butter, and honey, mixing well.

Cover the tin tightly with foil and return it to the grill, increasing the temperature to between 275°F and 300°F.

Cook for approximately 2 hours or until the cubes are toothpick tender, checking for doneness.

Uncover the foil carefully to avoid steam, and check the texture of the burnt ends; they should be tender and fall apart easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens