Smoked Chuck Roast Burnt Ends

2 mins read

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.


“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

  • 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.

  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.

  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.


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.

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.