When you think of smoked burnt ends, most folks don't think of using chuck roast but I can tell you that it is just as good as brisket in my opinion. I couldn't stop eating them as they were getting finished. Let's just say I ended up with a lot less than I started with 😉
The cool thing about smoked chuck roast burnt ends is that you have multiple opportunities to add layers of flavor throughout the process. I used my original rub on the chuck roast during the marinating process and then once they were finished and cut into cubes, adding more of my original rub recipe and sauce recipe took them to that final gooey, delicious, burnt end place of goodness.
Get the Recipes for Jeff’s Rub and Sauce
One of the things that makes burnt ends so good is the barbecue sauce and seasoning combination on the outside and how that gets caramelized on all sides. Don't settle for anything less than my very own original rub and barbecue sauce on these. Trust me when I say your taste buds will thank you again and again!I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate download + email download
- Prep Time: 10 minutes
- Marinate Time: 8-12 hours
- Cook Time: 8 hours
- Smoker Temp: 240°F
- Meat Finish Temp: 190°F
- Recommended Wood: Cherry
- 3 lb chuck roast x 2 (find ones that are uniform and even in thickness for best results)
- Lidded container for marinating meat
- Worcestershire sauce
- Jeff's original rub (purchase recipes here)
- Jeff's original barbecue sauce (purchase recipes here)
I selected and purchased (2) chuck roasts that were about 3 lbs each and had even thickness and were nicely marbled with fat.
This a great size to work with for this purpose.
Place the chuck roasts into a lidded container.
Pour about 1 cup of Worcestershire sauce over the top of the meat.
Use a sharp knife to carefully make cuts into the meat down to about the center.
This will pull some of the rub down into the meat along with the liquid.
Carefully drizzle about another ½ cup of Worcestershire sauce onto the top of the meat. Do it slowly so as to not wash the rub away.
The Worcestershire will seep down into the holes we just made and that's a good thing!
Place the lid on the container and place it in the fridge overnight or for at least 4 hours if possible.
When you are ready to start smoking the chuck roast, remove the meat from the fridge but don't rinse it or do anything to it. It will come out of the plastic container and go into the smoker as is.
Preheat your smoker to 240°F using indirect heat.
If your smoker has a water pan, fill it up.
You will need enough wood chips to produce smoke for at least 4 hours but longer is ok as long as the smoke is light.
Smoke the meat for 7-8 hours or until a thermometer inserted into the thickest part of the meat reads about 190°F.
Much more than this and the meat may be too tender to cut into cubes.
I did not at any time wrap the meat in foil. You can if you like but it does mess with the crust formation and to me that is a very important part.
The chuck roast should have nice dark, deep mahogany crust when it is finished cooking.
At this point, you could slice the chuck roast and eat it but why do that when you can make burnt ends out of them!
Carry on, stay focused and your patience will reward you greatly!
Lay the chuck roast on the cutting board.
Cut it into bite sized cubes.. bite sizes may vary.
Into a pan..
Go head and get happy with it.. don't hold back.
Use a spatula to turn the cubes of meat over and over a few times to get the sauce onto every square inch of surface area.
Add more rub if you need it. Every piece should have a fair amount on it.
This sauce and rub combination becomes your crust and is essential to the final product.
Here is where you have a few options:
Use the Smoker
Place the pan back into the smoker for about 2 hours at 240°F stirring the meat every 30 minutes or you can use the grill or oven on high heat.
You can add more smoke this way if you like and the flavor will be really good.
Use the Grill
Place the pan of of cubed meat onto the grill over high heat and stir around every few minutes until the outside of the pieces are as dark and caramelized as you like.
Use the Broiler on the Oven
Yeah, yeah.. it works so why not!
Works just like the grill except it cooks them from the top down rather than from the bottom up.
Stir them around every few minutes and when they get to the desired color and are deeply caramelized, they are done.. get them out of there!
I love just sitting these on the table as appetizers and letting folks just grab and eat but they also work great as a main entree with a couple of sides or you can pile them high on a bun with your favorite toppings.
The sky's the limit with these bad boys!
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Get Cooking Supplies and More at Amazon
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
- Place chuck roast into a lidded container.
- Pour 4-6 ounces of Worcestershire over the meat.
- Sprinkle some of Jeff's original rub onto the top of the meat.
- Use a sharp knife to make cuts through the top into the center of the meat.
- Drizzle on more Worcestershire so it can seep down into the holes.
- Place a lid on the container and let the meat marinate overnight.
- Preheat smoker to 240 °F using indirect heat and cherry wood for smoke.
- Place chuck roast directly on smoker grate.
- Let the meat smoke cook for about 8 hours or until it reads 190°F in the thickest part.
- Cut the chuck roast into bite size cubes.
- Place the cubes in a foil pan.
- Add Jeff's original sauce and original rub onto the meat making sure it is well coated.
- Place the meat back into the smoker at 240 °F for about 2 hours stirring every 30 minutes.
- Note: you can also place the meat on the grill over high heat or in the oven on broil stirring every few minutes to get it done much quicker. When the color is right and the sauce/rub is caramelized, they are done.