How To Make Chuck Roast Burnt Ends
This four-ingredient chuck roast burnt ends recipe yields a meaty dish with layers of flavor. It's smoked for hours for a mouthwatering meal.
Place chuck roast into a lidded container. Pour Worcestershire over the meat.
Sprinkle some of rub onto the top of the meat.
Use a sharp knife to make cuts through the top into the center of the meat. Drizzle on more Worcestershire so it can seep down into the holes.
- Place a lid on the container and let the meat marinate overnight.
Preheat smoker to 240 degrees F using indirect heat and cherry wood for smoke.
Smoke the chuck roast in a foil pan to contain the juices or cook it directly on the smoker grate. Let the meat smoke cook for about 8 hours or until it reads 190 degrees F in the thickest part.
Cut the chuck roast into bite size cubes. Place the cubes in a foil pan. Add barbecue sauce and rub onto the meat, making sure it is well coated.
Place the meat back into the smoker at 240 degrees F for about 2 hours, stirring every 30 minutes.
- When the color is right and the sauce/rub is caramelized, they are done.
- Calcium: 59mg
- Calories: 423kcal
- Carbohydrates: 4g
- Cholesterol: 156mg
- Fat: 26g
- Iron: 6mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 2g
- Potassium: 904mg
- Protein: 44g
- Saturated Fat: 11g
- Sodium: 369mg
- Sugar: 2g
- Trans Fat: 2g
- Vitamin A: 44IU
- Vitamin C: 2mg
Have your own special recipe to share? Submit Your Recipe Today!