Chuck roast burnt ends are otherwise known as the poor mans burnt ends because of the cheaper and smaller cut of meat compared to a brisket. They may not taste exactly the same, but they are just as delicious. Chuck roast burnt ends are also less fatty than traditional burnt ends made from pork belly making them more appealing to most people. The recipe is very simple recipe, but it does take time and patience. It’s a delicious savory snack on those cold fall days or tailgating parties.
Grill the beef.
To start off, coat the chuck roast with yellow mustard. This will work as a binder for the seasoning. Next, season it with your choice of beef rub. For this recipe, I only used Hardcore Carnivore products. The seasoning was Hardcore Carnivore Black.
Time to get the grill going. Heat up the Big Green Egg to 250 degrees indirect heat. Once the temperature is reached, throw the seasoned chuck roast directly on the grates for about 3 hours.
Add in the sauce!
After 3 hours, remove the chuck roast off the grill and cube it up into bite size pieces. Place the chunks into an aluminum pan and coat it heavily with the new Hardcore Carnivore Burnt Ends Sauce. The beauty about using this sauce, is there is no need to add any butter, honey or sugar as you would traditionally do with burnt ends. This sauce is a one and done! Convenient and practical. Mix in the sauce with the chuck roast bites making sure everything is evenly covered.
Cover the pan with aluminum foil and put it back on the grill at 250 degrees for another 2-3 hours until the meat is probe tender. This means the temperature probe goes into the meat without any resistance.
Let the chuck roast burnt ends cool down and serve. Enjoy!
Printer friendly recipe below:
Chuck Roast Burnt Ends
- 3 lbs Beef chuck roast
- 2 tbsp Yellow mustard
- 2 tbsp Beef Seasoning
- 2 cups BBQ sauce
- Coat the chuck roast with yellow mustard.
- Season it with your choice of beef rub.
- Heat up the Big Green Egg to 250 degrees indirect heat.
- Throw the seasoned chuck roast directly on the grates for about 3 hours
- Remove the chuck roast off the grill and cube it up into bite size pieces.
- Place the chunks into an aluminum pan and coat it heavily with your choice of BBQ sauce.
- Cover the pan with aluminum foil and put it back on the grill at 250 degrees for another 2-3 hours until the meat is probe tender.
Check out the Recipes Page for other tasty ideas!