Smoked Chuck Roast Burnt Ends Recipe | recteq

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.

Pick up two chuck roasts from Sam's Club, weighing a little over 5 lbs total.

Do not trim the chuck roasts; leave the fat cap and hard fat intact.

Pour virgin olive oil on both sides of the chuck roasts and massage it in.

Prepare an SPG (salt, pepper, garlic) mixture: 2 tablespoons of black pepper, 1 tablespoon of kosher salt, and 1 tablespoon of garlic powder.

Sprinkle the SPG mixture on both sides and the edges of the chuck roasts, ensuring a good coating for bark.

Set the smoker to 180 degrees Fahrenheit on extreme smoke.

Place the chuck roasts in the center of the smoker at 3:05 AM and let them smoke for a couple of hours.

After 2 hours, increase the smoker temperature to 225 degrees Fahrenheit.

Check the internal temperature of the chuck roasts after about 5 hours; they should be around 159-164 degrees Fahrenheit.

Wrap the chuck roasts in aluminum foil when they reach around 162 degrees Fahrenheit.

Continue cooking until the internal temperature reaches probe tenderness, between 195-203 degrees Fahrenheit, checking for tenderness at 206-208 degrees Fahrenheit.

Once tender, wrap the chuck roasts again in aluminum foil and place them in a cooler for about 1 hour.

After resting, unwrap the roasts and save the juices.

Cut the chuck roasts into 1 to 1.5 inch cubes.

Place the cubes back into a half pan and drizzle rib candy sauce over them.

Serve the burnt ends with rib candy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens