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burnt ends on a wood cutting board coated in BBQ sauce

Poor Man's Wet Burnt Ends

Tender and juicy, this recipe will make you the talk of your next gathering. Best of all it uses only a few ingredients. These burnt ends will leave your friends and family asking for more.
5 from 1 vote
Prep Time 10 mins
Cook Time 9 hrs
Marinating 12 hrs
Total Time 21 hrs 10 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine BBQ
Servings 6 people


  • 3 pound chuck roast
  • 3 tablespoons mustard

Dry Rub

  • 1 tablespoon salt
  • 1/2 tablespoon ground pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon celery seeds
  • 1 teaspoon smoked paprika

BBQ sauce

  • 1 cup BBQ sauce, divided
  • 4 tablespoons salted butter (half a stick)
  • 1/4 cup brown sugar


Prepare the Chuck Roast

  • Place the chuck on a prep surface and cover with mustard
  • Evenly sprinkle the dry rub on the roast
  • Place chuck roast in a sealed container and put it in the fridge for 12 hours or overnight.


  • Prepare Big Green Egg for indirect cooking for 8+ hours and bring up to 250 degrees F.
  • Add catch pan under the grill grate.
  • Insert in-BBQ thermometer into chuck roast, place in Big Green Egg (BGE)
  • Close BGE lid and cook until internal temperature reaches 150-160 degrees F. At that time there should be a nice chocolate-colored bark
  • Once it has reached 150-160 degrees F, pull the chuck roast and wrap tightly in the (2) aluminum foil pieces.
  • Pull the chuck roast once it reaches 195-205 degrees F and place it on the counter.
  • Rest the wrapped chuck roast for 30 minutes
  • Bring BGE up to 350 degrees F
  • Cube the chuck roast into bite-sized pieces. Place in an aluminum pan, add BBQ sauce and brown sugar
  • Place your Poor Man's Wet Burnt Ends back on the BGE with the lid closed. Wait 30-35 minutes to allow the caramelization of the sugar and setting of the sauce.
  • Serve and enjoy!
Keyword barbecue, Big Green Egg, Burnt Ends, chuck roast, Poor Man's Burnt Ends, Wet Burnt Ends