Candied Poor Man Burnt Ends

Name: Candied Poor Man Burnt Ends
Ingredients: 2 tbsp Lane’s Black Magic Rub; 2 tbsp Lane’s White Magic Rub; 2–3kg chuck roast, cut into 3–4cm cubes; 1 large onion, finely diced; 100g honey; 100g brown sugar; 2 tbsp balsamic vinegar; 1–2 tbsp whiskey (optional, but highly recommended); ½ tsp salt

Sep 9, 2025

By Jack Marchment

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Candied Poor Man Burnt Ends

Ingredients

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2 tbsp Lane’s Black Magic Rub
2 tbsp Lane’s White Magic Rub
2–3kg chuck roast, cut into 3–4cm cubes

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1 large onion, finely diced
100g honey
100g brown sugar
2 tbsp balsamic vinegar
1–2 tbsp whiskey (optional, but highly recommended)
½ tsp salt

Directions

Prep the Beef – Trim chuck roast if needed, then cut into large cubes. Season generously with Lane’s White Magic and Black Magic rubs, coating all sides.
Smoke – Preheat smoker to 125°C. Place cubes onto the smoker, leaving space between each piece. Smoke for 3–4 hours, until the beef reaches 65–80°C internal and has a nice bark forming.
Make the Candied Jam – While beef is smoking, place onion in a pan with honey, brown sugar, balsamic vinegar, salt, and whiskey. Simmer over medium-low heat, stirring often, until thickened into a sticky jam.
Braise – Transfer smoked beef cubes into a pan or foil tray. Pour the candied jam over the top, tossing to coat evenly. Cover and braise either back in the smoker or in an oven at 125°C until the beef reaches 95°C internal and is fork-tender (about 1.5–2 hours).
Serve – Uncover and let the sauce thicken slightly. Serve hot as a rich, sticky, sweet-and-smoky BBQ bite.