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–+ servings
Finished chuck roast burnt ends with sticky caramelized glaze in a foil pan

Chuck Roast Burnt Ends

Smoky, sticky, fall-apart tender chuck roast burnt ends braised in BBQ sauce and brown sugar. All the flavor of brisket burnt ends in half the time.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lbs chuck roast cut into 1-inch cubes
  • Your favorite BBQ seasoning
Braising Sauce
  • 1 cup BBQ sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
Smoke
  • Apple wood chunks or chips

Equipment

  • Smoker or charcoal grill
  • Foil Pan
  • Aluminum Foil
  • Instant-Read Thermometer
  • Tongs

Method
 

  1. Cut the chuck roast into 1-inch cubes. Season generously on all sides with your favorite BBQ rub.
  2. Preheat smoker to 275°F with apple wood. Place seasoned cubes directly on the grates with space between each piece.
  3. Smoke for 2-3 hours until the meat develops a deep, dark bark on all sides.
  4. Transfer smoked cubes to a foil pan. Add 1 cup BBQ sauce, 1/2 cup brown sugar, and 1/4 cup water. Toss to coat evenly.
  5. Cover tightly with foil. Return to the smoker at 300-315°F. Braise for 1-2 hours until the meat is fall-apart tender.
  6. Remove foil, toss the meat in the sauce, and return uncovered for 15-20 minutes until the sauce becomes a sticky glaze. Give one final toss and serve hot.

Notes

Marbling matters: Choose a chuck roast with visible white flecks of intramuscular fat for the juiciest burnt ends.
The squeeze test: Pick up a cube with tongs and squeeze gently. If it breaks apart easily without crumbling, it's done.
Don't rush the bark: Wait for a deep mahogany color on all sides before moving to the braise step.

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