Chuck Roast Burnt Ends Recipe
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends – also called “Poor Man’s Burnt Ends”.
- 1 chuck roast 3lbs
- 2 Tablespoons Killer Hogs The BBQ Rub
- 2 Tablespoons Killer Hogs TX Brisket Rub
- 1 cup Killer Hogs The BBQ Sauce
- 1/2 cup beef broth
- Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
- Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.
- Place the racks in the smoker and cook for 1 1/2 – 2 hours.
- Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
- Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
- Remove from pan and serve.
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Chuck Roast Burnt Ends RecipeFor this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different. I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides. Each burnt end portion gets seasoned with a little Killer Hogs The BBQ Rub and Killer Hogs TX Brisket. Then I placed them on a wire Chicken Rack to make moving them around easier. They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender. Place each piece in an aluminum pan and cover with a mixture of 1 cup Killer Hogs The BBQ Sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours. At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure. Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter. These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Chuck Roast Burnt Ends
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I have a 3lb chuck raost in the fridge now that I was doing Wednesday I’m doing mine on the offset smoker I have.
Malcom, I have a PK grill, and this looks killer to me. Would I just set up for two zone cooking and keep an eye on them?
yeah – I setup my PK Grills for a two zone fire in this video – https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/
So Malcolm claimed this was not as good as regular burnt ends but I’ll take this over Brisket ones any day! Prep and cook time was easy and I made a double batch thinking it was about three days meals but served over toasted buns with dill pickles, horseradish mustard, and Japanese mayo, the double batch disappeared over night!
I also want to give a big shout out to Killer Hogs BBQ sauce. I never buy sauces or rubs, preferring to make them myself. But, I gave this a try and I can see why it has won awards. Just ordered another box o’ bottles!
These turned out absolutely amazing. They were falling apart as I removed them from the pan and the BBQ sauce/beef broth combo made gave them excellent flavor. My wife and I loved them. I highly recommend giving these a try.
Greetings, Do you think the same approach using stew meat is a viable option for a little snack type appetizer?
I would stay away from the pre-packaged stew meat. A lot of times the quality of meat is pretty low when is comes to stew meat. There most likely will be a lot of chewy fat that will not render. Plus in our area the stew meat is actually a little more expensive.
What about cubing up a few blade steaks? Would you think that would work also?
Malcom I’m doing a pulled chuck roast but at 225 degrees. I’m also doing your chuck roast burnt ends. Can I cook it at the same temp just increase the cooking time
Turned our great
I saved the GOODNESS juice from the pork belly burnt ends i made last week, and used in place of bbq sauce. Goodness being remnants of glaze + some renderings from the pork Damn!!!!!
Have you tried this recipe by cooking the same method as brisket? Cook to 195 or so, pull off and cube like regular brisket burnt ends? Wondering if that would give you a different result. I’ve got an American Waygu chuck roast I’m going to try that with tomorrow.
I made these on my Big Green Egg. I used mustard to get my rub to stick and used beer instead of beef broth. These came out very well and were enjoyed. This is a good option if you are only cooking for a couple of people and don’t want to work an entire brisket.
How did you setup your BGE? I am planning on making this too but I am curious about the setup.
I love that I didn’t have to get up with the sun to have burnt ends! My wife doesn’t like the fattiness with brisket and she thought these came out better. I’m not of that opinion but I’ll definitely make this again.
Turned out great. I tweaked the recipe a bit though. Malcom said that there just wasn’t as much “fat” compared to brisket, so I added a stick of butter into the aluminum pan for the last two hours. Definitely will do this one again!
My fake burnt ends came out tasty but very tough. I followed the recipe. What do you think I did wrong?
I am going to do these on my kamado, should I start them off using direct or indirect heat?
Hey we sell those Killer Hog Seasonings at the Piggly Wiggly i work at in Batesville Ms. My son (Matt)works for UPS and delivers to you give him some good cooking tips so we can try some of it
I want to try this recipe this week, but I see that some folks smoke the whole chuck roast to 165-195 internal and then cut it up into to cubes, as opposed to cutting up the raw meat. which approach is better?
I want to do the chuck roast burnt ends but don’t have a pit barrel smoker. Have a Weber Smoky Mountain smoker. Would there be much difference since mine has a water pan? Have a pellet smoker but want to try with wood chunks. Thanks for any help.
Love these. This is a great simple recipe and a true cost saver. Thanks Malcom!