Smoked Chuck Roast Burnt Ends

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

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Smoked Chuck Roast Burnt Ends

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.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

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

1 tablespoon beef broth or water
1 teaspoon apple cider vinegar

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