Smoked Chuck Roast Burnt Ends with BBQ Sauce

Prep: 10 minCook: 3 hr 30 min4 servingsmediumAmerican BBQ
Smoked Chuck Roast Burnt Ends with BBQ Sauce

Tender smoked chuck roast cubes finished low and slow in butter and tangy BBQ sauce. This riff on traditional burnt ends uses affordable chuck instead of brisket, smoked at 250°F then braised at 325°F until the meat reaches 203-205°F internal temperature. Caramelized edges and juicy interior make this a backyard barbecue favorite.

Ingredients

4 servings
  • Lane's Brisket Rub
    homemade dry rub with paprika, garlic, salt, pepperequalrub

    store-bought yields consistent results

  • Smoked Sweetness Rub by Rainier Foods
    brown sugar-based dry rubequalrub

    adds sweetness without this brand

  • Chicago Blue BBQ Sauce by Old Southern BBQ
    favorite BBQ sauceequalsauce

    flavor profile changes

  • 6 lb chuck roast, cut into 3-inch cubes
    brisket flatequalprotein

    traditional burnt ends meat

    Full guide →
  • 1 stick butter
    ghee or oil1:1fat

    3

    Full guide →
  • wood or charcoal

Instructions

  1. 1

    Preheat smoker or grill to 250°F with wood or charcoal.

  2. 2

    Cut chuck roast into 3-inch cubes.

  3. 3

    Arrange cubes on a baking rack about 1/2 inch apart.

  4. 4

    Season both sides with Lane's Brisket Rub and Smoked Sweetness Rub.

  5. 5

    Smoke the cubes.

  6. 6

    Transfer smoked cubes to a grill-safe baking dish or foil pan.

  7. 7

    Increase grill temperature to 325°F.

  8. 8

    Add butter and BBQ sauce to the pan.

  9. 9

    Cover with foil and continue smoking until internal temperature reaches 203-205°F.

  10. 10

    Remove from heat and cool before serving.

Tips

Tip 1

Cut cubes to consistent size for even cooking.

Tip 2

Space cubes on the rack to allow smoke penetration.

Tip 3

Use a meat thermometer to confirm doneness at 203-205°F internal temperature.

Good to Know

Storage

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently to avoid drying out.

Make Ahead

Prepare rub mixture the night before. Cut and season chuck roast up to 2 hours ahead; smoke when ready to cook.

Serve With

Serve hot with extra BBQ sauce on the side. Pairs with coleslaw, cornbread, or baked beans.

Common Mistakes

Watch

Do not skip the cooling step to avoid handling unsafe temperatures.

Watch

Do not crowd cubes on the rack to avoid uneven smoke exposure.

Watch

Do not exceed 205°F internal temperature to avoid dried-out meat.

Substitutions

chuck roast
brisket flatequalprotein

traditional burnt ends meat

Full guide →
Lane's Brisket Rub
homemade dry rub with paprika, garlic, salt, pepperequalrub

store-bought yields consistent results

butter
ghee or oil1:1fat

3

Full guide →
Smoked Sweetness Rub by Rainier Foods
brown sugar-based dry rubequalrub

adds sweetness without this brand

Chicago Blue BBQ Sauce by Old Southern BBQ
favorite BBQ sauceequalsauce

flavor profile changes

Find more substitutions →