Chuck Roast Burnt Ends Recipe

Chuck Roast Burnt Ends Recipe


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.

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins


  • 3 lbs chuck roast, (2 pieces)
  • 4 oz worcestershire sauce, (up to 6 ounces)
  • spice rub
  • barbecue sauce


  1. Place chuck roast into a lidded container. Pour Worcestershire over the meat.

  2. Sprinkle some of rub onto the top of the meat.

  3. 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.

  4. Place a lid on the container and let the meat marinate overnight.
  5. Preheat smoker to 240 degrees F using indirect heat and cherry wood for smoke.

  6. 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.

  7. 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.

  8. Place the meat back into the smoker at 240 degrees F for about 2 hours, stirring every 30 minutes.

  9. When the color is right and the sauce/rub is caramelized, they are done.


  • Sugar: 2g
  • :
  • 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
  • Trans Fat: 2g
  • Vitamin A: 44IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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