Get ready to transform a humble chuck roast into tender, smoky, and caramelized burnt ends that pack all the flavor of a classic BBQ dish, with a fraction of the cost and effort!
Smoked Chuck Roast Burnt Ends are a budget-friendly twist on the BBQ classic, delivering melt-in-your-mouth bites packed with bold, smoky flavor. Perfectly seasoned, smoked low and slow, then caramelized in a rich BBQ sauce, these tender chunks of beef are the ultimate crowd-pleaser for your backyard cookout.
Feeds 4-6 people
Prep time 15 minutes
Cook time 4-5 hours
Why Chuck Roast Burnt Ends Work
Budget-Friendly Alternative: Chuck roast is a more affordable cut of beef compared to brisket, making it an economical way to enjoy the rich, smoky flavors of burnt ends without breaking the bank.
Tender and Flavorful: When smoked low and slow, the marbled fat in chuck roast breaks down, resulting in incredibly tender and juicy bites packed with beefy flavor.
Quick to Cook: Unlike traditional brisket burnt ends, chuck roast cooks faster, allowing you to enjoy a BBQ favorite in less time while still achieving that perfect bark and caramelization.
Versatile and Crowd-Pleasing: These burnt ends are perfect for serving as an appetizer, main course, or party snack, making them a hit at any gathering or backyard BBQ.
Ingredients:
- Olive oil
- 2 chuck roasts(The roasts in this recipe weighed around 2 pounds each)
- 2 tablespoons BBQ seasoning
- 1 tablespoon salt, pepper, garlic seasoning
- ½ cup bbq sauce
- 1 ½ sticks butter
- 1 ½ cups beef broth
Instructions
Prepare the Chuck Roast: Start by coating your chuck roasts with olive oil. It’s simply used as a binder to help the seasoning stick better.
Season Generously: Apply your favorite BBQ & salt, pepper, garlic seasoning to the chuck roasts, making sure to coat all sides evenly for maximum flavor.
Set Up the Smoker or Oven: Preheat your smoker or oven to 250°F (121°C). Once ready, place the seasoned chuck roasts inside.
Spritz for Moisture: After one hour, begin spritzing the roasts with water or apple juice every 30 minutes. This keeps the meat moist and enhances the smoky flavor.
Monitor Internal Temperature: Once the roasts reach an internal temperature of 165°F–170°F (74°C–77°C), carefully remove them from the smoker or oven.
Cube the Roast: Slice the chuck roast into 1 ½-inch cubes and place the pieces into an oven-safe dish.
Add Flavorful Ingredients: Drizzle your favorite BBQ sauce over the cubes, then add pads of butter evenly throughout the dish. Add ¼ cup of beef broth & dust the burnt ends with a light layer of BBQ seasoning for an extra kick of flavor.
Braising Process
Braise the Burnt Ends: Cover the dish tightly with aluminum foil and return it to your smoker or oven, increasing the temperature to 300°F (149°C).
Check for Doneness: Allow the burnt ends to braise until they become probe tender. This step usually takes around 60-90 minutes but may vary.
Serve and Enjoy: Once done, transfer the burnt ends to a serving plate. Add a light drizzle of BBQ sauce on top for a final burst of flavor, and enjoy these smoky, caramelized bites of perfection!
By following these steps, you’ll create irresistible chuck roast burnt ends that will have everyone coming back for seconds!
This recipe can be replicated for Pork Belly Burnt Ends & Pork Butt Burnt Ends
Another game day appetizer i like to make is Smoked Italian Sausage Dip
