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Chuck Roast Burnt Ends Recipe

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★★★★★

4.7 from 50 reviews

This recipe for Chuck Roast Burnt Ends transforms a simple beef chuck roast into tender, smoky, and flavorful bite-sized pieces with a caramelized glaze. Slow-smoked on the grill over indirect heat, these burnt ends are coated in a savory BBQ rub, then basted with butter, honey, and barbecue sauce for a delectable finish. Perfect as a hearty main dish or a crowd-pleasing appetizer, these burnt ends pair wonderfully with classic Southern sides like coleslaw and mac and cheese.

Ingredients

Scale

Meat

  • 3 to 4 pounds chuck roast, cut into 1.5-inch cubes

Rub

  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder

Glaze and Finishing

  • 5 tablespoons unsalted butter, cut into small cubes
  • ¼ cup honey
  • ½ to ¾ cup barbecue sauce (favorite or homemade)

Instructions

  1. Prepare the grill: Light a full chimney of charcoal. When the coals are ashed over, push them to one side of the grill to create a hot zone, leaving the other side empty for indirect heat. Aim to maintain the grill temperature between 225-250°F by adjusting vents with the lid closed. For gas grills, turn on one side of the burners to medium heat and leave the other side off, preheating similarly.
  2. Set up moisture pan: Place an aluminum pan filled with water on the cool side of the grill to maintain humidity and stabilize temperature during cooking, preventing the meat from drying out.
  3. Prepare and season beef: Cut the chuck roast into evenly sized 1.5-inch cubes to ensure uniform cooking. Generously coat all cubes with the BBQ rub made from kosher salt, garlic powder, black pepper, smoked paprika, and chili powder.
  4. Smoke the beef cubes: Position the seasoned beef cubes on the cooler indirect heat side of the grill, ideally on a cookie rack placed over the grill grates to prevent pieces from falling through. Close the lid and smoke at 225-250°F for about 2 hours until the cubes develop a dark, smoky crust and an internal temperature of 160-170°F.
  5. Add glaze and continue cooking: Transfer the smoked beef cubes into an aluminum foil pan. Add 5 tablespoons of butter cubes, ¼ cup honey, and at least ½ cup barbecue sauce. Cover the pan tightly with foil and return it to the cool side of the grill. Cook for another 1.5 to 2 hours until the meat is probe tender and registers 200-205°F internally.
  6. Rest the burnt ends: Remove the foil pan from the grill while still covered and let the meat rest for 20 to 30 minutes to allow juices to redistribute and keep the meat tender. After resting, uncover and gently stir the meat with the accumulated juices.
  7. Final glaze and serve: For an extra glossy finish, brush a final layer of barbecue sauce over the burnt ends. Return the pan to the grill uncovered for 5-10 minutes to set the glaze. Serve the burnt ends hot directly from the pan, excellent alongside coleslaw, mac and cheese, or in a sandwich.

Notes

  • Use a meat thermometer to accurately check internal temperatures for perfect tenderness.
  • Maintaining consistent grill temperature between 225-250°F is key to slow smoking and tender results.
  • Using a water pan increases moisture in the cooking environment, preventing the beef from drying out.
  • Placing cubes on a cookie rack over the grill grates helps to avoid loss of meat pieces while smoking.
  • Resting the burnt ends before final glazing enhances juiciness and tender texture.
  • If you prefer a spicier profile, add cayenne pepper to the rub for extra heat.

Keywords: Chuck Roast Burnt Ends, smoked beef, BBQ burnt ends, grilled burned ends, smoked chuck roast, barbecue recipe

Find it online: https://recipeswithmia.com/chuck-roast-burnt-ends-recipe/