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 (Purchase original rub recipe | Purchase bottled 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 place of goodness.
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 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!
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 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.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
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.
3lbchuck roast x 2(((find ones that are uniform and even in thickness for best results)))
Lidded container for marinating meat
Jeff’s original rub recipe
Jeff's original barbecue sauce
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.
Smoke the chuck roast in a foil pan to contain the juices or you can cook it directly on the smoker grate if you prefer. 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.
When the color is right and the sauce/rub is caramelized, they are done.
For the final cook stage, 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.