Chuck Roast Burnt Ends Recipes

POOR MAN'S BURNT ENDS RECIPE VIDEO - SMOKED CHUCK ROAST

Steps:

• Coat steaks in mustard
• Cover steaks with Big Tasty Steak Rub. Can substitute your favorite seasoning. Reserve 1 TBSP is you are making wet burnt ends (below)
• Heat Smoker at 225 - 250. You can run the temp as high as 275 if needed for time but no higher. Remember, to create a smoke chamber in a weber kettle (as shown in the video), you will need to build the fire only on one side of the pit (not the middle).
• I typically use a fruit wood like apple for smoking but use whatever you prefer.
• Place the Chuck Steaks on the side OPPOSITE the fire. You'll need indirect heat to create those crispy burnt ends.
• I place a grill safe probe in meat that monitors the temperature as it cooks.
• Will need to check fire and temp to maintain smoking temperature. I have this transmitter so I can know the temps from inside the house. Usually move wood or add chips every hour or so.
• Cook steaks until they reach an internal temperature of about 165 F. This will take about 1+ hours / lb.
• Remove steaks from the grill one they reach temp
• Next steps depend on whether you want your burnt ends "wet" with bbq sauce or "dry"
• DRY BURNT ENDS - SKIP STEPS 14 - 18!
• Wrap in foil and place back on the grill for another 1+ hours until it reaches an internal temperature of 205. You could place it in the oven instead (as shown in video).
• Remove after it reaches 205, cut into cubes and serve!
• WET BURNT ENDS - SKIP STEP 12 & 13
• Cut smoked Chuck Roast into cubes.
• Add big tasty steak rub, brown sugar, and bbq sauce. On grill another 1-2 hours.
• Little bit of sauce and brown sugar OR rub and little bit of sauce
• Return to heat another 1-2 hours, covered.
• Serve and enjoy!

CHUCK ROAST BURNT ENDS

Steps:

• Trim some of the thicker pieces of fat from the chuck roast and cut into 1 to 2 inch cubes.
• Put the chuck roast cubes in a large owl and add the olive oil, brown sugar, and BBQ seasoning. Toss until evenly coated.
• Set the smoker to 225 degrees, place the chuck roast bites on the smoker grates for 2 hours, flipping them halfway through.
• Remove the chuck roast bites and place in a 9x13 foil pan. Add the BBQ sauce, honey, and butter. Toss until evenly combined and cover with foil.
• Place the covered foil pan back onto the smoker at 225 degrees for 1 1/2 to 2 more hours.

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.