BBQ Poor Man’s Burnt Ends | The Legend of the Hawaiian Paniolo Cowboys

When you think of cowboys, dusty trails and the American West might come to mind — but did you know Hawaii has its own rich cowboy culture? The Paniolo, Hawaiian cowboys, have been herding cattle since the late 1700s, bringing a unique blend of island traditions and ranching skills. And what better way to honor their spirit than with a hearty plate of BBQ Poor Man’s Burnt Ends? Traditionally, burnt ends come from the flavorful point of a smoked beef brisket. But for a budget-friendly twist, this recipe uses chuck roast — a cut that’s cheaper, faster to cook, and still delivers that irresistible smoky-sweet flavor. Slow-smoked and then caramelized in BBQ sauce, these tender bites are a taste of pure comfort. How to Make BBQ Poor Man’s Burnt Ends: Season & Smoke: Rub a 3–4 lb chuck roast with your favorite BBQ seasoning. Smoke at 250°F (120°C) for 3–4 hours, or until it reaches about 165°F (74°C) internally. Cube & Sauce: Cut into bite-sized pieces, toss in BBQ sauce, and return to the smoker or oven. Caramelize: Cook for another 1–2 hours until the sauce is sticky and the edges are beautifully charred. Pair them with rice, Hawaiian macaroni salad, or cornbread for a cowboy-approved feast. BBQ poor man’s burnt ends, Hawaiian Paniolo cowboys, chuck roast burnt ends, smoked beef recipe, budget BBQ recipe, Hawaiian cowboy history Just like the Paniolo adapted cowboy traditions to their island home, Poor Man’s Burnt Ends adapt a classic BBQ dish for everyday cooks. It’s a tribute to resourcefulness, flavor, and a culture that knows how to work hard — and eat well. #PoorMansBurntEnds #HawaiianPaniolo #BBQRecipe #SmokedMeat #ChuckRoastBurntEnds #HawaiianBBQ #CowboyCooking #BudgetBBQ #IslandFlavors #BBQLovers