Description
Deliciously smoky and tender Chuck Roast Burnt Ends made by slow-smoking cubed chuck roast with a flavorful dry rub, then braising in butter, honey, and barbecue sauce. Perfect for BBQ lovers craving rich, melt-in-your-mouth burnt ends with a sweet and tangy glaze.
Ingredients
Meat
- 3 to 4 pounds chuck roast, cut into 1.5-inch cubes
Rub
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
Sauce and Glaze
- 5 tablespoons unsalted butter, cut into small cubes
- ¼ cup honey
- ½ to ¾ cup barbecue sauce (your favorite or homemade)
Instructions
- Prepare the Grill: Light a full chimney of charcoal. Once the coals are ashed over, push them to one side to create a hot zone. Leave the other side empty for indirect heat (cool zone). Close the grill lid and adjust vents to maintain a temperature between 225-250°F. For gas grill users, turn on one side of burners to medium heat and leave the other side off. Preheat the grill to 225-250°F.
- Set Up Moisture Pan: Place an aluminum pan filled with water on the grill to help maintain moisture and stabilize temperature throughout the long cooking process, preventing the meat from drying out.
- Cube and Season Meat: Cut the chuck roast into uniform 1.5-inch cubes to ensure even cooking. Generously sprinkle the dry rub mixture (kosher salt, garlic powder, black pepper, smoked paprika, chili powder) all over each cube, ensuring full coverage.
- Smoke the Meat: Arrange the seasoned cubes on the cool side of the grill using a cookie rack placed on the grill grates to prevent them from falling through. Close the lid and smoke at 225-250°F for about 2 hours until the meat develops a dark smoky crust and reaches an internal temperature of 160–170°F.
- Braise the Burnt Ends: Transfer the smoked meat cubes into an aluminum foil pan. Add the cubed unsalted butter, honey, and ½ cup (or more) of barbecue sauce. Cover the pan tightly with aluminum foil and place it back on the cool side of the grill. Continue cooking for another 1.5 to 2 hours until the meat is probe-tender and internal temperature reaches 200–205°F.
- Rest the Meat: Remove the pan from the grill and keep it covered to rest for 20 to 30 minutes. This resting phase helps juices redistribute and keeps the meat tender.
- Glaze and Serve: Uncover the pan, gently stir the burnt ends with their juices. For an extra glossy glaze, brush on additional barbecue sauce and return the pan uncovered to the grill for 5 to 10 minutes. Serve hot directly from the pan, paired wonderfully with coleslaw, mac and cheese, or inside sandwiches.
Notes
- Using a cookie rack while smoking the cubes helps prevent the meat from falling into the grill.
- Maintaining a steady low temperature (225-250°F) is key for tender, flavorful burnt ends.
- Adjust the amount of barbecue sauce during braising and glazing to your taste preference.
- Resting the meat after cooking ensures juicier, more tender results.
- This recipe works on both charcoal and gas grills as long as indirect smoking is possible.
- Leftovers can be refrigerated and reheated gently for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
