Poor Man’s Burnt Ends with a Mexican Twist

Ohhh now that’s a vibe — Poor Man’s Burnt Ends meet bold, zesty Mexican flavors? Yes, please.  Traditionally, poor man’s burnt ends are made with chuck roast instead of brisket, slow-cooked to tender, smoky perfection. We’re taking that and flipping it with a Mexican twist — think smoky, spicy, saucy, and totally taco-worthy.

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Mexican-Style Poor Man’s Burnt Ends

Ingredients:

For the Meat:

• 3–4 lbs chuck roast, cut into 1.5–2 inch cubes

• 2 tbsp olive oil

• 1 tbsp chili powder

• 1 tbsp smoked paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp chipotle powder (or cayenne for extra heat)

• Optional: a squeeze of lime juice over the meat before smoking

For the Mexican-style BBQ Sauce:

• ½ cup BBQ sauce (your favorite, smoky base)

• ¼ cup chipotle in adobo (chopped finely)

• ¼ cup enchilada sauce or tomato sauce

• 2 tbsp honey or brown sugar

• 1 tbsp lime juice

• 1 tsp cumin

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Instructions:

1. Prep the Meat:

   • Toss cubed chuck roast with oil and all spices.

   • Let sit for 15–30 mins (or overnight for deeper flavor).

2. Cook Low & Slow:

   • Smoker Method: Smoke at 250°F for 3–4 hours until internal temp hits about 165–175°F.

   • Oven Method: Bake uncovered on a wire rack over a foil-lined tray at 275°F for 2.5–3 hours.

   • You want a smoky bark forming on the outside.

3. Sauce & Finish:

   • Combine sauce ingredients in a saucepan and simmer for 5–10 mins to thicken slightly.

   • Toss meat cubes in the sauce and place in a foil tray or dish.

   • Cover with foil and return to smoker or oven for another 1.5–2 hours, until super tender.

   • Remove foil and cook another 15–20 mins to caramelize the sauce.

4. Garnish & Serve:

   • Hit it with fresh lime juice, chopped cilantro, maybe even a sprinkle of cotija cheese.

   • Serve in tacos, burrito bowls, nachos, or just straight-up with a fork.

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 Pro Tips:

• Add some pickled onions or jalapeños for that acidic pop.

• Want it next level? Serve with elote (Mexican street corn) on the side.

• Great for meal prep — store the meat + sauce separately and reheat low and slow.

Want me to write this out as a printable recipe card or build a full menu around it?