How To Make Chuck Roast Burnt Ends Step By Step

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade sauce can be lower in sugar and preservatives.

chuck roast

🥗Healthier: brisket

💰Cheaper: chuck eye roast

Chuck eye roast is often less expensive and similar in flavor.

Heat 2 teaspoons of beef tallow in the microwave until liquefied.

Rub the beef tallow all over both sides of the chuck roasts as a binder.

Apply Malcolm Reed's Texas brisket rub on one chuck roast and Dink's Utter Madness rub on the other, covering all sides.

Preheat the smoker to 225°F.

Place the chuck roasts on a cookie sheet inside the smoker for easier cleanup.

Smoke the chuck roasts for 3 hours at 225°F, then increase the temperature to 275°F for the last hour.

Check the internal temperature of the roasts; they should reach 165°F.

Remove the roasts from the smoker and cut them into 1-inch cubes, removing excess fat as needed.

In a pan, combine 1/2 cup of beef broth, 1/2 cup of barbecue sauce, and 1 spoonful of beef tallow; mix well.

Pour the mixture over the cubed chuck roast and mix thoroughly.

Add a handful (about 1/2 to 1/3 cup) of brown sugar over the mixture and mix again.

Cover the pan with aluminum foil and return it to the smoker until the internal temperature reaches 195°F to 200°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens