Smoked Chuck Roast Burnt Ends

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Smoked Chuck Roast Burnt Ends

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.

Helpful Information
  • 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
What You’ll Need
Season/Marinate the Chuck Roast(s)

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.

Add a good sprinkling of Jeff's original rub onto the top of the meat.

(Purchase original rub recipe | Purchase bottled rub)

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.

Smoke the Meat

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.

Once the smoker is ready, place the chuck roast(s) on a Weber grill pan, Bradley rack or cooking rack to make it easy to take it out to the smoker.

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 recommend a digital probe meat thermometer such as the “Smoke” by Thermoworks to monitor the temperature of the meat while it cooks.

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!

Sauce, Rub and Sizzle!

Lay the chuck roast on the cutting board.

Cut it into bite sized cubes.. bite sizes may vary.

Into a pan..

Add some of my delicious, better than any sauce you've ever tasted original barbecue sauce (Purchase formula here | Purchase bottled sauce).

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.

Now sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) all over the top of the meat and once again, use a spatula to turn them over a few times and make sure they are well coated.

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.

You can add more smoke 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!

Finish and Serve

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!

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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Printable Recipe

Smoked Chuck Roast Burnt Ends
Prep Time
10 mins
Cook Time
8 hrs
When you think of smoked burnt ends, most folks don't think of using chuck roast but I tried it and I can tell you that it is just as good as brisket in my opinion.
Course: Entree
Cuisine: Hot Smoking
Servings: 6 -8
Author: Jeff Phillips
What You'll Need
  • 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 recipe
  • Jeff's original barbecue sauce
  1. Place chuck roast into a lidded container.
  2. Pour 4-6 ounces of Worcestershire over the meat.
  3. Sprinkle some of Jeff's original rub onto the top of the meat.
  4. Use a sharp knife to make cuts through the top into the center of the meat.
  5. Drizzle on more Worcestershire so it can seep down into the holes.
  6. Place a lid on the container and let the meat marinate overnight.
  7. Preheat smoker to 240 °F using indirect heat and cherry wood for smoke.
  8. Place chuck roast directly on smoker grate.
  9. Let the meat smoke cook for about 8 hours or until it reads 190°F in the thickest part.
  10. Cut the chuck roast into bite size cubes.
  11. Place the cubes in a foil pan.
  12. Add Jeff's original sauce and original rub onto the meat making sure it is well coated.
  13. Place the meat back into the smoker at 240 °F for about 2 hours stirring every 30 minutes.
  14. 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.


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2018-11-30T16:14:34+00:00By |23 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Rick Hughes December 1, 2018 at 12:02 pm - Reply

    If I bu6nyour book does include rub & sauce recipe.

    • Jeff Phillips December 3, 2018 at 2:52 pm - Reply

      Rick, The (2) recipes that I sell on the website and in the newsletter are not included in the book. We have opted to keep them separate since so many people have purchased them prior to the book being published.

      I do offer a coupon to book owners for 20% off the purchase of the recipes. Simply send me proof of purchase (amazon invoice, picture of you holding the book, etc.) and I will send you the coupon code.

      Please let me know if you have further questions about the book or the recipes.

  2. Rickey Brown July 21, 2018 at 8:03 pm - Reply

    To all apartment people, take bbq pit away from building out in parking lot.
    There’s no city ordinance I know of anywhere says you can’t bbq in parking lot. Just tell manager what your gonna do for party whatever maybe in pool area also.
    If apartment says no I’d move but can always use side of street and cook next to apartment on right if way. Then it’s cops judgement call. They don’t care usually if your making bbq to feed family that’s ridiculous anyway. People need to mind own business until their apartment is on fire then they can complain.

  3. Mary Moore January 4, 2018 at 12:48 pm - Reply

    Can you cook this in oven if don’t have smoker?

  4. John August 19, 2017 at 12:27 pm - Reply

    Now a family favorite. Simple and taste better than any burnt ends I get near me.

  5. Michael May 30, 2017 at 10:11 am - Reply

    I was so happy with how this turned out that I was HAPPY to purchase the rub/sauce recipes to help support the site. OUTSTANDING. I can’t wait to make these again this week.

    Thanks, Jeff!!

  6. Evan Thomas September 17, 2016 at 6:57 am - Reply

    I followed the recipe as directed and I smoked them at 225. At the 6th hour the internal temp read 170. I felt that the meat was drying out. I pulled them,rested and cut into cubes. The flavor was outstanding, but the meat seemed dry and very chewy. What did I do wrong?

    • Jerry K July 22, 2018 at 2:27 pm - Reply

      You pulled them too soon. As Jeff mentions, they need to be pulled at 190 so they’re not TOO soft to cut into cubes. By putting them back on the smoker/grill/oven after cubing, the temp increases a few more degrees, approaching 200 and becoming even more tender.

  7. Brian September 4, 2016 at 6:55 pm - Reply


  8. Randy August 17, 2016 at 7:17 am - Reply

    Do you think that these can be made a day ahead of time? I would like to smoke the chuck, cube it, then let it sit in the fridge overnight. I would then use the grill to reheat and caramelize the next day.

  9. Big Al August 14, 2016 at 1:32 pm - Reply

    Chuck roast Burnt ends were the bomb I had to make a second batch because We couldn’t stop eating them before I got the sauce on them. But either way they are delicious and thanks for sharing the recipe.

  10. Mike August 9, 2016 at 9:46 am - Reply

    I’ve been smoking the meat for an hour and 15 at 240* and it’s already at 167*. The recipe says take it off at 190 or 8 hours. Will the temp stall or should I expect a shorter cook time?

  11. Troy July 27, 2016 at 7:17 pm - Reply

    I have made this twice now, very tasty

  12. John Limberg July 16, 2016 at 5:49 pm - Reply

    Very easy on prep and cook. I injected instead of puncturing. Great crust, flavor. Very tender. Turned out beautifully. Great way to make burnt ends without hassling with the flat. Thanks for the recipe.

  13. Sam Frazier July 11, 2016 at 3:16 pm - Reply

    Unfortunately i live in an apartment complex, an apartment complex that just recently decided that i can no longer use my electric smoker on my cement patio…. i was wondering if you could still use most of these recipes when cooked in the oven? obviously i won’t get the awesome smokiness but if i throw some liquid smoke in maybe i can get something kind of close?

    • Jeff Phillips July 12, 2016 at 2:00 pm - Reply

      Yes.. just follow the same cooking temperatures and the recipes will still work.

  14. Ryan G July 9, 2016 at 5:05 pm - Reply

    Did one 3 lb’er – cut ingredients in half…cooked 6 hours at 225 in smoker and 1 in the oven at 320 (not wrapped, just in the same pan). Crust was fantastic!

    Great ideas, Jeff! Keep them coming

  15. BRIAN July 2, 2016 at 7:08 am - Reply

    Turned out great Thank you for all your recipes Jeff.

  16. Mark June 24, 2016 at 11:19 am - Reply

    Love the recipe, much as I (and the whole family!!) do love your pork burnt ends recipe.

    But I’m confused…why not just treat the chuck in the same manner as the pork butt, that is: cube, rub, smoke, sauce, smoke, rub, serve.

    The short question is: why are the chuck roasts smoked whole and not as cubes?

    That being said: keep up the good work, your creativity has been an inspiration!

  17. Brad June 23, 2016 at 2:23 pm - Reply

    Jeff- you make my mouth water just looking at the pics. I never thought of smoking a chuck roast, but will this weekend!!! I love everything about this website. Keep up the great work, and thank you for the endless opportunities you give us each and every week!

  18. Jon June 23, 2016 at 1:13 pm - Reply

    Looks awesome, just want to confirm that you only season one side before smoking.

    • Andrew July 8, 2016 at 2:49 pm - Reply

      Making it this weekend. I’m going to flip it after i just put a little warshwarsh on the top, rub, stab, flip then do again. I dont see it doing anything but good things by doing this..

      I’ll come back and comment!

    • Janine July 23, 2016 at 9:32 am - Reply

      I seasoned both sides and used a fork to puncture instead of cutting slits.

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