Smoked Chuck Roast Burnt Ends

Name: Smoked Chuck Roast Burnt Ends
Prep time: 20 min
Cook time: 360 min
Total time: 390 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cumin; 1 tsp chili powder; 2 tsp kosher salt; 1 tsp black pepper; 4 lb boneless chuck roast; 2 tbsp yellow mustard (binder); 1/2 cup BBQ sauce; 2 tbsp honey; 2 tbsp unsalted butter, cubed

390 min 8 servings Medium

All Recipes

Tender, caramelized cubes of smoked chuck roast glazed in a sweet and savory BBQ sauce — brisket burnt ends flavor without the brisket price tag.

Prep

20 min

Cook

360 min

Total

390 min

Servings

Difficulty

Medium

Chuck roast burnt ends are the budget-friendly way to enjoy the rich, smoky, candy-like flavor of traditional brisket burnt ends. The heavily marbled chuck breaks down beautifully during the long smoke, and the final glaze creates irresistible sticky, caramelized cubes of beefy goodness.

Instructions

Season the roast

Coat the chuck roast with a thin layer of yellow mustard. Mix all rub ingredients and apply generously to every surface of the meat.

Set up the smoker

Preheat smoker to 250°F using hickory or oak wood. Place a water pan in the smoker to maintain moisture.

Pro tip: Hickory gives the most authentic brisket-like flavor for this cook.

Smoke the roast

Place the seasoned chuck roast directly on the grate. Smoke for 3-4 hours until the bark is set and internal temperature reaches 165°F.

Wrap and continue

Remove the roast and cut into 1.5-inch cubes. Place the cubes in an aluminum pan. Drizzle with BBQ sauce and honey, then dot with butter cubes. Cover tightly with foil.

Braise the cubes

Return the covered pan to the smoker. Cook for another 1.5-2 hours at 275°F until the cubes are tender and probe like butter.

Caramelize

Remove the foil and toss the cubes gently in the braising liquid. Increase smoker temp to 300°F and cook uncovered for 15-20 minutes to caramelize the glaze.

Serving Suggestions

Serve these as an appetizer with toothpicks, pile them on a bun for sliders, or plate them up with mac and cheese and pickles for a full BBQ meal.

Nutrition per serving

420

Calories

38g

Protein

24g

Fat

Massive plate ribs with a peppery bark smoked until the meat trembles on the bone — the most impressive thing you can pull off a smoker.

Hard480 min

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