Best Chuck Roast Burnt Ends
Learn to make the best smoked chuck roast burnt ends, with amazing bark in each succulent bite. I share my secrets that turn cubed chuck roast into true meat magic. This poor man’s burnt ends recipe creates tender and juicy bite-sized pieces of beef with incredible bark and mouthwatering deep, rich BBQ flavor. It’s an easy smoker recipe that makes phenomenal burnt ends on a budget.
Servings: 6 servings
Calories: 425kcal
Ingredients
- 4 pounds chuck roast cut into 1.5 inch x 1.5 inch cubes
- ½ cup barbecue sauce I use this No-Cook BBQ Sauce recipe
- ⅛ cup beef broth or use this homemade bone broth
- ⅓ cup dry rub I like to use my Homemade BBQ Rub or Beef Rub recipe
- ¼ cup yellow mustard use olive oil for AIP
- apple cider vinegar just enough for your spray bottle
- water to mix with the apple cider vinegar
Instructions
NEW:
- Whether you are marinating overnight or not (see Notes), preheat your smoker to 180°F when you are ready to start cooking.
- Add the beef and mustard to a large bowl and toss until all sides of the cubes are coated.
- Season the cubes with your favorite dry rub.
- Optional: Place uncovered in the refrigerator from one hour to overnight to marinate.
- Place the cubes on a rack and place in the smoker (see Expert Tips in Notes). It’s best to space them out as much as possible so they’re not touching. This ensures the heat and smoke penetrates all the surfaces, for the best bark.
- Smoke for 1 hour at 180°F.
- Combine a 50/50 solution of water and apple cider vinegar in a food-safe spray bottle. Spritz the pieces until just damp (see Expert Tips in Notes).
- Increase the temperature in the smoker to 250°F. Close the lid and smoke for 1 hour at 250°F.
- Spritz again, and smoke for 30 minutes at 250°F.
- Combine the broth and BBQ sauce in a small bowl.
- Transfer the chuck pieces to a foil baking pan, pour the BBQ sauce mixture over the beef and stir until each piece is coated in sauce.
- Cover with foil and return to the grill for an additional 90 minutes at 250°F.
- Temp several pieces with a meat thermometer. Internal temperature should be between 200-210°F for maximum tenderness.
Notes
Nutritional information will vary based on marbling of the roast, BBQ sauce and rub used.
Optional, but recommended: Marinate overnight
Like any steak or roast, I like to marinate the cubes in the refrigerator, uncovered, overnight so the meat gets infused with flavor. This is an optional step, but I have found the flavor to be superior to just applying the rub and placing the meat on the grill. If you don’t want to prep the day before, letting the cubes marinate even an hour or two makes a difference.Expert Tips:
- Putting the pieces on a rack on the grill is optional. I do this so I can put them onto and remove them from the grill all at once and not lose as much heat in the smoker.
- Spritzing smoked beef with a mix of apple cider vinegar and water helps keep the meat moist and aids in the creation of the best bark.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 0g | Protein: 45g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 990mg | Potassium: 625mg | Fiber: 0g | Sugar: 0g | Net Carbs*: 0g
https://radfoodie.com/chuck-roast-burnt-ends/
