How to Make Chuck Roast Burnt Ends

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.

Season the chuck roast with your favorite beef rub, ensuring even coverage.

Trim any excess hard fat from the chuck roast if necessary.

Set up the Oklahoma Joe's Bronco drum smoker by removing the heat deflector and filling the charcoal basket with briquettes.

Light the fire lighters and open the vents to let the briquettes catch fire.

Once the briquettes are lit, add a chunk of black walnut wood for smoking.

Replace the heat deflector and cooking grate in the smoker.

Stabilize the smoker temperature at around 275 degrees Fahrenheit (135 degrees Celsius) by adjusting the intake vent to number one.

Place the seasoned chuck roast in the smoker and let it cook for a couple of hours until a good bark forms.

After about two hours, spritz the meat with apple cider vinegar to keep it moist.

Continue cooking until the internal temperature reaches around 160 degrees Fahrenheit (70 degrees Celsius).

Wrap the chuck roast in foil with a little bit of butter and return it to the smoker.

Cook until the internal temperature reaches about 195 degrees Fahrenheit (90 degrees Celsius).

Remove the chuck roast from the foil and dice it into burnt end-sized pieces.

Return the diced pieces to the smoker until they probe like butter at around 205 degrees Fahrenheit (96 degrees Celsius).

Check the burnt ends after about 30 minutes; if they are tender, remove them from the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens