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Sweet Heat Smoked Chuck Burnt ends

Sweet Heat Smoked Chuck Burnt Ends

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6

Equipment

  • Smoker A pellet grill works beautifully for a hands-off approach; ideal for poor man's burnt ends pellet grill style.
  • Aluminum pan For braising the burnt ends in sauce during the second half of cooking.
  • Meat Thermometer Crucial for tracking internal temps.
  • Sharp knife & cutting board To cube up that roast like a pro.
  • Spray bottle (optional) For keeping the meat moist with apple juice or vinegar.

Ingredients
  

  • 1 3–4 lb chuck roast – well-marbled for best results
  • 2 tbsp yellow mustard – acts as a binder for the rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper – for that sweet heat kick
  • ½ cup BBQ sauce – your favorite sweet or spicy blend
  • 2 tbsp honey
  • 2 tbsp unsalted butter cut into small pieces
  • Optional: A splash of apple cider vinegar or apple juice for spritzing

Instructions
 

Prep the chuck roast

  1. Trim excess fat and cube the chuck roast into 1.5-inch chunks. These will shrink and caramelize beautifully as they cook.

Season generously

  1. Toss the cubes in mustard, then coat evenly with the dry rub mixture (brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne). Let it rest for 15–20 minutes while you heat your smoker.

Smoke 'em low and slow

  1. Set your smoker to 250°F. Place the seasoned meat cubes directly on the grate. Smoke for about 3 hours or until they develop a rich bark and reach an internal temperature of 165°F.

Wrap and sauce

  1. Transfer the meat to an aluminum pan. Add BBQ sauce, honey, and butter. Cover tightly with foil and return to the smoker for another 2 hours or until the internal temp hits around 200°F and the meat is fork-tender.

Caramelize the finish

  1. Uncover and cook for 30–45 more minutes to reduce the sauce and get that sticky, sweet heat glaze. Stir occasionally so all sides get coated.

Serve hot

  1. Let the meat rest for a few minutes, then serve while the bark is crispy and the center is melt-in-your-mouth tender.