Smoked Chuck Roast Burnt Ends
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Smoked Chuck Roast Burnt Ends
Report
Get all the classic BBQ flavor of burnt ends in this easy-to-make Chuck Roast Burnt Ends recipe. Slow-smoked beef is seasoned with a simple rub, then braised in a sweet, sticky sauce with a hint of spice and black pepper kick.
Share:
Ingredients
- 3 pounds chuck roast
- 2 tablespoons avocado oil
- ½ cup BBQ sauce
- 3 tablespoons butter
- 2 tablespoons honey or sugar
Dry Rub
- 2 teaspoons kosher salt
- 2 teaspoons coarse ground black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon chili powder
- 1 teaspoon Coriander
Spritz
- 1 tablespoon beef broth or water
- 1 teaspoon apple cider vinegar
Instructions
- Preheat smoker to 250 degrees F using Oak or Hickory wood pellets.
- Cut the chuck roast into 1 and 1/2 inch cubes. Removing any excessively hard pieces of fat, but be sure to leave all the soft fat, this will make the meat nice and tender. Put the cut meat into a cast iron dish or in a square disposable baking tin.
- Combine the ingredients for the dry rub in a small bowl or jar and mix together.
- Mix the broth or water with the vinegar and pour into a small spray bottle.
- Drizzle the oil over the meat and sprinkle with the seasoning mix. Use your hands to mix together and ensure the meat is evenly coated with the rub.
- Place the tray with the meat in the smoker and close the lid. Cook at 250 degrees F for 1 hour, then open the smoker and spritz. Continue cooking and spritzing every 20-30 minutes until the meat reaches an internal temperature of 165 degrees. This will take about 1-1.5 hours.
- Once the meat reaches 165 degrees F remove the tray from the smoker. Drizzle with the BBQ sauce and honey. Stir to coat the meat in the sauces. Add the butter in slices on top. Cover with foil and place back on the smoker to continue cooking an additional 2 hours or until the meat is tender and 203 degrees F.
- When the meat is at 203 degrees F, remove the tray from the smoker. Keep the foil on and let the meat sit covered to rest for 15-20 minutes before serving.
Equipments used:
Notes
- Chuck Roast:
- This is an economical cut of beef nicely marbled with fat. When slow-cooked, it breaks down the tough connective tissues and becomes ultra tender.
- Oil:
- choose a high smoke point oil like avocado oil. This is used as a binder to hold the seasoning on the meat during cooking.
- Spritz:
- spraying with vinegar and water or beef broth helps retain moisture and build a nice bark.
- BBQ Sauce:
- use your favorite store-bought or
- homemade BBQ sauce
- .
- Honey:
- can be substituted with light brown or white sugar.
- Granulated Garlic:
- use this coarser version of powdered garlic to stick to the meat better for more flavor.
- Chili Powder:
- use a mild chili powder.
- Storage & Reheating:
- Chuck Roast: This is an economical cut of beef nicely marbled with fat. When slow-cooked, it breaks down the tough connective tissues and becomes ultra tender.
- Oil: choose a high smoke point oil like avocado oil. This is used as a binder to hold the seasoning on the meat during cooking.
- Spritz: spraying with vinegar and water or beef broth helps retain moisture and build a nice bark.
- BBQ Sauce: use your favorite store-bought or homemade BBQ sauce.
- Honey: can be substituted with light brown or white sugar.
- Granulated Garlic: use this coarser version of powdered garlic to stick to the meat better for more flavor.
- Chili Powder: use a mild chili powder.
- Storage: store leftovers in a sealed container in the refrigerator for 2-3 days.
- Freezing: allow the meat to cool completely. Then place in a freezer safe container or bag. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight. Then reheat according to directions.
- Reheating: Wrap the meat in foil and bake in the oven at 350 degrees for 20-35 minutes until warmed.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
17g
(6%)
Protein
44g
(88%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
172mg
(57%)
Sodium
1265mg
(53%)
Potassium
838mg
(24%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
357IU
(7%)
Vitamin C
0.3mg
(0%)
Calcium
53mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 17g | 6% |
| Protein | 44g | 88% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 172mg | 57% |
| Sodium | 1265mg | 53% |
| Potassium | 838mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
