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Beef burnt ends are traditionally made from a brisket point. They are delicious but also expensive to make. A great alternative is using a chuck roast instead of brisket. It’s cheaper, more readily available and it can make some amazing Chuck Roast Burnt Ends. The recipe is very simple to make, just takes a little bit of patience.
For more burnt ends recipes, check out my Easy Maple Bourbon Pork Belly Burnt Ends and Smoked Pork Shoulder Bites.
Table of Contents
Prep the chuck roast.
As I mentioned earlier, the star of this recipe is the beef chuck roast. You can find these at almost every grocery store, butcher shop and club store. When picking one up, try to find one with plenty of intramuscular fat. Those are the thin white lines running through the meat. As they cook down they will add plenty of flavor and juice to our burnt ends.
To start off, coat the chuck roast with yellow mustard. Dont’ worry, you won’t be able to taste it. The mustard will act as binder to help the seasoning stick to the meat. You can also use hot sauce or any other liquid here.
For the seasoning I used Hardcore Carnivore Black. It’s a very flavorful beef seasoning with a distinctive black look. Feel free to use whatever beef seasoning you like. A 50/50 mix of kosher salt and black pepper works great too. Don’t be shy with the seasoning. This is a big piece of meat. Be sure to coat all sides AND the edges.
After the chuck roast is seasoned, it’s time to start the grill. Low and slow is the name of the game here. Preheat the grill to 250 degrees and set it for indirect heat. We’re not grilling here, we’re smoking the chuck roast. We want to cook it low and slow so it can absorb as much of that delicious smokey flavor as possible. it also needs plenty of time to get it tender.
Depending on what grill or smoker you are using, feel free to add a few wood chunks to the charcoal. Place the seasoned chuck roast directly on the grate, close the grill and let the smoke roll. We’re not shooting for any specific internal temperature, the goal is to create a beautiful bark on the outside. This will usually take anywhere from 3-5 hours, depending on the grill you are using.
Add in the sauce!
When the chuck roast is ready, remove it from the grill and cube it up. Yes, it will still be pretty tough. Don’t worry, we’ll get it melt it your mouth tender. Place the cubed up chuck roast pieces in a foil pan and add your favorite BBQ sauce. I used the Hardcore Carnivore Burnt Ends Sauce but feel free to use whatever sauce you like.
Mix in the sauce with the chuck roast 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. I told you we’d get it tender! I like to remove the foil during the last 30 minutes to let the sauce tack up a bit and get sticky.
When everything is ready, remove the pan from the grill and let it rest for 15-20 minutes. The burnt ends need to cool down first. Plate them up, serve and enjoy!
Frequently Asked Questions:
You can but it won’t be the same. Burnt ends need to have that smokey flavor and you can’t get that from the oven. They will still be tasty and tender, just different.
For beef I like using stronger flavored woods, like hickory or oak.
Similar Low and Slow Recipe Ideas:
If you tried these Chuck Roast Burnt Ends or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Chuck Roast Burnt Ends
Ingredients
- 3 lbs Beef chuck roast
- 2 tbsp Yellow mustard
- 2 tbsp Beef Seasoning
- 2 cups BBQ sauce
Instructions
- Coat the chuck roast with yellow mustard.
- Season it with your choice of beef rub. Be sure to get all sides and edges.
- Preheat the grill or smoker to 250 degrees and set it for indirect heat.
- Place the chuck roast directly on the grates and smoke for 4-5 hours, until the outside starts to develop a nice bark.
- Remove the chuck roast off the grill and cube it up into bite size pieces and place them in a foil pan.
- Add 2 cups of your favorite bbq sauce and mix well. Cover the pan with aluminum foil and place it back on the grill at 250 degrees for another 2-3 hours, until the meat is probe tender. Remove the foil during the last 20-30 minutes to allow the sauce to tack up.
- Remove the pan from the grill and allow the burnt ends to rest for 20-30 minutes. Plate, serve and enjoy!
Notes
- I like using stronger woods like hickory or oak when smoking beef.
- Dont’ rush the first part of the cook. We want to chuck roast to get as much smoke as possible.
Nutrition
Check out the Recipes Page for other tasty ideas!
Easy and delicious! if you want to try making burnt ends, start with the recipe.
Can I make this recipe on my Traeger? If so should I modify the temp/time? Thanks!
Yes, any grill will work. Same time and temp.
Can I make this on my pellet grill? If so do I need to modify the temp/time?
Yes you can. No change in time or temp
This recipe came in handy while doing a freezer clean out. True, not like traditional burnt ends but a solid alternative. Added honey to make them stickier as the bbq sauce I had was on the more liquid side.
This was the first one I tried. Has turned out great eveytime. Pretty much the only way I cook chuck roast anymore.
The first recipe I did from you and it is amazing! My husband cannot get enough and one of the few things he will eat as leftovers
This is one of my families favorites, so easy to make comes out perfect Everytime