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When you think of smoked burnt ends, most folks don't think of using chuck roast, but I can tell you that chuck roast burnt ends are just as good as brisket in my opinion, if not better.
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 and sauce took them to that final gooey, delicious, burnt end goodness.
Wanna see every burnt end recipe on this website? Here they are
- Prep Time: 10 minutes
- Marinate Time: 8-12 hours
- Cook Time: 8 hours + 2 hours*
- Smoker Temp: 240°F (116°C)
- Meat Finish Temp: 190°F (88°C)
- Recommended Wood: Cherry
*8 hours to smoke cook the chuck roast then 2 additional hours to cube it up and turn the pieces into burnt ends.
- 3 lb chuck roast x 2 (find ones that are uniform and even in thickness for best results)
- Lidded container for marinating meat
- 1 large bottle of Worcestershire sauce
- Jeff's original rub
- Jeff's original barbecue sauce
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.
Place the chuck roasts into a lidded container.
Pour about 8 ounces of Worcestershire sauce over the top of the meat.
Add a good sprinkling of Jeff's original rub to the all sides 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 another 8 ounces 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 (116°C) 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.
By the way, if you're using a pellet smoker, here's 9 of my best tips to help you out.
Smoke the meat for 7-8 hours or until a thermometer inserted into the thickest part of the meat reads about 190°F (88°C).
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 that are about 1-inch square or the size that you prefer.
Place the cubes 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.
Now sprinkle ¼ cup of Jeff's original rub all over the top of the meat, and once again, use a spatula to turn them over a few times to 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:
Option 1: Use the Smoker
Place the pan back into the smoker for about 2 hours at 240°F (116°C) stirring the meat every 30 minutes.
You can add more smoke if you like and the flavor will be really good.
Option 2: 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.
Option 3: Use the Broiler on the Oven
Yeah, yeah– it works so why not!
This 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 smoked 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.
Speaking of smoked appetizers, here's all of the smoked appetizers on this website.
The sky's the limit with these bad boys!
Smoked Chuck Roast Burnt Ends
- Place the chuck roast into a lidded container. Pour 4-6 ounces of Worcestershire sauce over the meat then Sprinkle 3-4 TBS of Jeff's original rub evenly and generously onto all sides of the meat.
- Use a sharp knife to make cuts through the top into the center of the meat. Drizzle on the rest of the Worcestershire so it can seep down into the holes/cuts.
- Place a lid on the container and let the meat marinate overnight in the fridge.
- Preheat your smoker to 240°F (116°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Once the smoker is ready, place the meat in the smoker and let it smoke cook for about 8 hours or until it reaches 190°F (88°C) in the thickest part as indicated by a meat thermometer.
- Place the smoked chuck roast onto a cutting board or flat surface and slice it into bite size cubes that are about one inch square or the size that you prefer. Place the cubes into a foil pan. Add about ¼ cup of Jeff's original sauce and ¼ cup of Jeff's original rub onto the meat then stir it around well, making sure it is well coated.
- Place the pan of meat back into the smoker at 240°F (116°C) for about 2 hours stirring every 30 minutes. When the color is right and the sauce/rub is caramelized, they are done.
- Serve and enjoy!