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Get all the classic BBQ flavor of burnt ends in this easy-to-make Chuck Roast Burnt Ends recipe. Slow-smoked beef is seasoned with a simple rub, then braised in a sweet, sticky sauce with a hint of spice and black pepper kick.

Smoked chunks of beef served with a cup of bbq sauce on a piece of brown parchment paper.


 

“Poor Man’s Burnt Ends”

You may already be familiar with burnt ends, usually prepared using smoked brisket. However, if you’re new to burnt ends, this chuck roast version is a cost-efficient way to introduce them into your life, and I’ll bet they’ll become a regular.

This recipe is hands-off and foolproof and always results in meltingly tender, slow-smoked beef bites with a sweet, sticky sauce.

Chunks of beef are slow-smoked in a simple rub and then braised in a rich, dark sauce that’s sweet with a black pepper bite.

What you need for Smoked Chuck Roast Burnt Ends

Ingredients needed to make smoked chuck roast burnt ends laid on the counter, a tray of chopped chuck roast, bbq sauce, dry rub, honey, oil, spritz, and butter.
  • Chuck Roast: This is an economical cut of beef nicely marbled with fat. When slow-cooked, it breaks down the tough connective tissues and becomes ultra tender.
  • Oil: choose a high smoke point oil like avocado oil. This is used as a binder to hold the seasoning on the meat during cooking.
  • Dry Rub: Using my favorite beef BBQ rub that we use for our Smoked Brisket and chuck Roast, a combination of salt, black pepper, garlic, coriander, and chili powder.
  • Spritz: spraying with vinegar and water or beef broth helps retain moisture and build a nice bark.
  • Butter: helps to create the finger-licking sticky sauce on our burnt ends.
  • BBQ Sauce: use your favorite store-bought or homemade BBQ sauce
  • Honey: adds a hint of sweetness and can be substituted with light brown or white sugar. Or completely omitted if you would prefer.

Best Meat Cut

Burnt ends are made from the fattiest portion of brisket, so when making them from chuck roast purchase a roast that has the most white flecks and marbling.

Smoking the Chuck Roast

Cutting the meat into chunks before smoking allows the smoke to coat each piece giving us more smoky flavoring in each bite.

Aluminum tin filled with chopped chuck roast, before and after seasoning is added.
  1. Drizzle the meat with oil and sprinkle with the dry rub.
  2. Stir or use your hands to evenly coat the meat with the seasoning mix.
  3. Smoke the roast at 250 degrees F for 1-1.5 hours until the internal temperature reaches 165 degrees F.
  4. Spritz after the first hour, every 15-30 minutes to help maintain moisture and build bark.

Sauce & Braising

The secret to incredibly tender, flavorful chuck roast burnt ends is finishing off with a bbq sauce braise.

Aluminum tin filled with chopped chuck roast that has been smoked, then pads of butter added on top with honey and bbq sauce to braise.
  1. After the bites of meat have come to 165 degrees F, remove them from the smoker.
  2. Top with bbq sauce, honey, and pads of butter.
  3. Cover with foil and cook for approximately 2 hours, until meat reaches 203 degrees F and the meat is so tender it shreds apart when pressed between your fingers.

Internal Temperature

Meat should always be cooked to internal temperature instead of time. Times can vary depending on how consistent the cooking temperature is maintained and how thick the cut of meat is.

Up close image of smoked chuck roast coated in sticky, sauce for poor man's burnt ends.

How to Serve Chuck Roast Burnt Ends

  • Serve these tantalizing bites as a main dish alongside your favorite BBQ side dishes. Our favorites include: Southern Potato Salad, Macaroni and Cheese, and Creamy Coleslaw.
  • Stack up some of these juicy bites on a burger bun and serve as a BBQ Sandwich. Drizzle with some extra BBQ sauce and top with pickles and onions.
  • Add these chunks of meat into a dish of baked beans for the ultimate BBQ side dish!
  • Go the Tex Mex BBQ route, and layer the burnt ends on warm flour tortillas for a Burnt End Taco.
Smoked chuck roast burnt ends spread out on a piece of parchment paper with a cup of bbq sauce.

What to do with leftovers

  • Storage: store leftovers in a sealed container in the refrigerator for 2-3 days.
  • Freezing: allow the meat to cool completely. Then place in a freezer safe container or bag. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight. Then reheat according to directions.
  • Reheating: Wrap the meat in foil and bake in the oven at 350 degrees for 20-35 minutes until warmed.

Smoked Chuck Roast Burnt Ends

5 from 3 votes
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings: 6
Author: Serene
Get all the classic BBQ flavor of burnt ends in this easy-to-make Chuck Roast Burnt Ends recipe. Slow-smoked beef is seasoned with a simple rub, then braised in a sweet, sticky sauce with a hint of spice and black pepper kick.
Smoked chunks of beef served with a cup of bbq sauce on a piece of brown parchment paper.

Ingredients  

  • 3 pounds chuck roast
  • 2 tablespoons avocado oil
  • ½ cup bbq sauce
  • 3 tablespoons butter
  • 2 tablespoons honey or sugar

Dry Rub

  • 2 teaspoons kosher salt
  • 2 teaspoons coarse ground black pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon coriander

Spritz

Instructions 

  • Preheat smoker to 250 degrees F using Oak or Hickory wood pellets.
  • Cut the chuck roast into 1 and 1/2 inch cubes. Removing any excessively hard pieces of fat, but be sure to leave all the soft fat, this will make the meat nice and tender. Put the cut meat into a cast iron dish or in a square disposable baking tin.
  • Combine the ingredients for the dry rub in a small bowl or jar and mix together.
  • Mix the broth or water with the vinegar and pour into a small spray bottle.
  • Drizzle the oil over the meat and sprinkle with the seasoning mix. Use your hands to mix together and ensure the meat is evenly coated with the rub.
  • Place the tray with the meat in the smoker and close the lid. Cook at 250 degrees F for 1 hour, then open the smoker and spritz. Continue cooking and spritzing every 20-30 minutes until the meat reaches an internal temperature of 165 degrees. This will take about 1-1.5 hours.
  • Once the meat reaches 165 degrees F remove the tray from the smoker. Drizzle with the BBQ sauce and honey. Stir to coat the meat in the sauces. Add the butter in slices on top. Cover with foil and place back on the smoker to continue cooking an additional 2 hours or until the meat is tender and 203 degrees F.
  • When the meat is at 203 degrees F, remove the tray from the smoker. Keep the foil on and let the meat sit covered to rest for 15-20 minutes before serving.

Notes

  • Chuck Roast: This is an economical cut of beef nicely marbled with fat. When slow-cooked, it breaks down the tough connective tissues and becomes ultra tender.
  • Oil: choose a high smoke point oil like avocado oil. This is used as a binder to hold the seasoning on the meat during cooking.
  • Spritz: spraying with vinegar and water or beef broth helps retain moisture and build a nice bark.
  • BBQ Sauce: use your favorite store-bought or homemade BBQ sauce.
  • Honey: can be substituted with light brown or white sugar. 
  • Granulated Garlic: use this coarser version of powdered garlic to stick to the meat better for more flavor.
  • Chili Powder: use a mild chili powder.
Storage & Reheating: 
  • Storage: store leftovers in a sealed container in the refrigerator for 2-3 days.
  • Freezing: allow the meat to cool completely. Then place in a freezer safe container or bag. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight. Then reheat according to directions.
  • Reheating: Wrap the meat in foil and bake in the oven at 350 degrees for 20-35 minutes until warmed.

Nutrition

Calories: 568kcal | Carbohydrates: 17g | Protein: 44g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1265mg | Potassium: 838mg | Fiber: 1g | Sugar: 14g | Vitamin A: 357IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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