Name: Chuck Roast Burnt Ends Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3 to 4 pounds chuck roast, cut into 1.5-inch cubes; 3 tablespoons kosher salt; 2 tablespoons garlic powder; 2 tablespoons black pepper; 1 tablespoon smoked paprika; 1 teaspoon chili powder; 5 tablespoons unsalted butter, cut into small cubes; ¼ cup honey; ½ to ¾ cup barbecue sauce (favorite or homemade)

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Introduction

Chuck Roast Burnt Ends are a smoky, tender delight that transforms a simple cut of beef into a flavorful barbecue treat. Slow-cooked to perfection, these bite-sized morsels are packed with rich, caramelized flavor that’s perfect for any gathering or cozy meal.

A close-up image of a silver foil tray filled with chunks of dark brown, grilled meat covered unevenly with glossy orange-brown barbecue sauce, topped with five dollops of creamy white butter. The tray rests on a round charcoal grill with grey and white charcoal underneath, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 or 2 chuck roasts (totaling 3 to 4 pounds, cut into 1.5-inch cubes)
3 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons black pepper
1 tablespoon smoked paprika
1 teaspoon chili powder
5 tablespoons unsalted butter (cut into small cubes)
¼ cup honey
½ to ¾ cup barbecue sauce (favorite BBQ sauce or homemade)

Instructions

Step 1: Light a full chimney of charcoal. When the coals are ashed over, dump them on one side of the grill to create a hot zone. Leave the other side empty for indirect heat (cool zone). Close the lid and adjust vents to maintain a temperature of around 225–250°F.
Step 2: For gas grills, turn on one side of the burners to medium heat, leaving the other side off. Close the lid and preheat to about 225–250°F.
Step 3: Place an aluminum pan filled with water on the grill to help maintain moisture and stabilize temperature, preventing the meat from drying out during cooking.
Step 4: Cut the chuck roast into 1.5-inch cubes, keeping sizes consistent for even cooking. Sprinkle the kosher salt, garlic powder, black pepper, smoked paprika, and chili powder evenly over the meat cubes.
Step 5: Arrange the cubes on the cool side of the grill (indirect heat). Close the lid and smoke the meat at 225–250°F for 2 hours. The meat should develop a dark, smoky crust and reach an internal temperature of 160–170°F.
Step 6: (Optional) Place the meat on a cookie rack set on the grill grates to prevent cubes from falling through.
Step 7: Transfer the meat cubes to an aluminum foil pan. Add butter cubes, honey, and ½ cup (or more) of barbecue sauce. Cover tightly with foil and return to the cool side of the grill. Cook for another 1.5 to 2 hours, or until probe tender and internal temperature reaches 200–205°F.
Step 8: Remove the pan from the grill and let it rest, covered, for 20 to 30 minutes to allow juices to settle. Then uncover and gently stir the meat with the juices.
Step 9: For extra glaze, spread a final layer of barbecue sauce over the burnt ends and return to the grill uncovered for 5 to 10 minutes. Serve hot directly from the pan with your favorite sides.

Tips & Variations

Use a meat thermometer to monitor internal temperature for perfect tenderness.
Try different barbecue sauces to customize the flavor, from spicy to sweet.
Adding a bit of liquid smoke to the sauce can enhance the smoky flavor if you’re using a gas grill without wood chips.
Serve burnt ends with classic sides like coleslaw, mac and cheese, or on a sandwich for extra indulgence.

Storage

Store leftover burnt ends in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 300°F covered with foil to retain moisture, or heat in a pan over low heat. Avoid microwaving to maintain the texture and flavor.

How to Serve

A white bowl filled with many pieces of dark brown glazed beef burnt ends, each piece shiny with a sticky, rich barbecue sauce covering them evenly. Surrounding the main bowl are several smaller white dishes: one with thick reddish barbecue sauce, one with baked beans showing light brown beans in a thick orange sauce, one with sliced green pickles, and one with creamy coleslaw showing white and light pink shredded vegetables. To the bottom right is a white plate with four slices of soft white bread stacked neatly. The scene is set on a white marbled surface with a red and white checkered cloth on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for burnt ends?

Chuck roast is preferred for its marbling and tenderness, but brisket can also be used if cut into cubes. Pork shoulder is another option for a similar burnt ends style.

How do I keep the meat from drying out during the long cook?

Maintaining a steady low temperature and using an aluminum pan with water helps keep the grill environment moist. Wrapping the meat with butter, honey, and barbecue sauce also adds moisture and flavor during the second phase of cooking.