Chuck Roast Burnt Ends
Rated 5.0 stars by 1 users
Category
BBQ, Main Entree
Cuisine
American - Southern BBQ
Servings
15-20
Prep Time
30 minutes
Cook Time
5 hours
Looking for that melt-in-your-mouth BBQ experience without the high price tag or 12-hour smoke time of a full brisket? These Smoked Chuck Roast Burnt Ends often affectionately called "Poor Man's Burnt Ends" are your ultimate backyard BBQ hack. By cubing a rich, marbled chuck roast and smoking it low and slow before braising it in a decadent bath of butter, brown sugar, and maple syrup, you get sticky, sweet, and savory bites of beefy perfection.
They boast a beautifully crispy, smoky bark on the outside while remaining incredibly tender and juicy on the inside. Serve them straight off the smoker to appreciate their complex, salty-sweet flavor profile, or toss them in a glaze of your favorite GYAO BBQ sauce. They might just ruin traditional brisket burnt ends for you forever!
Ingredients
-
2 chuck roasts, cut into about 2” long, 1” diameter (Remove silver skin, set aside)
-
Ma Deuce Steak Seasoning
-
2 blocks Kerrygold unsalted butter, cut into pats
-
Worcestershire sauce (approximately ¼ c)
-
Maple syrup (approximately ¼ c)
-
Brown sugar (approximately ½ c)
-
Hellfire Honey Habanero BBQ Sauce
Directions
Prep the smoker.
Cut the chuck roasts into 2” long, 1” diameter, keeping the chunks of meat as consistent as possible, and place the meat in a tray. Be sure to remove the silver skin and set aside in a separate tray.
Cover all sides of each chunk of meat with the GYAO Ma Deuce Steak Seasoning.
Place both trays on the smoker on indirect heat. (The temp should be 250F - 275F.) Check on them in about 1 hour.
Once the meat begins to get a good, crispy bark and the fat is rendered, pull the trays from the smoker. Place the meat chunks onto the rendered fat.
Add the Kerrygold unsalted butter (in pats) evenly on top of the meat. Add the splashes of Worcestershire sauce as evenly as possible. Drizzle the maple syrup, then sprinkle the brown sugar on top of the meat chunks. (Add a little more or less as needed.)
Cover the tray with foil, and set it on the smoker to braise the meat for about 1 - 2 hours or until the meat is tender. (Gently stir occasionally.)
Once the meat is tender, pull the tray off the smoker and let it cool.
ENJOY as is, or pair with your favorite GYAO BBQ sauce!
Recipe Video
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