Love burnt ends, but don't have the brisket? Try it with our Chuck Roast! These burnt ends taste every bit as good and are a sure crowd-pleaser.
1. Season your chuck roast with your favorite BBQ Beef Rub (we used Kinder’s Wood-fired garlic) and allow the roast to get to room temperature.
2. Preheat your smoker to 225 and throw on the chuck roast once it reaches temperature. Monitor the internal temperature of the roast until it reaches 165 degrees, then pull from the smoker and wrap in either butcher paper or foil. Crank the smoker up to 275 and returned the wrapped chuck roast until the internal temperature reaches 205.
3. Allow a minimum of 30 minutes rest time after pulling from the smoker, and turn the smoker up to 350 degrees. Cube up the chuck roast in even chunks (1” x 1”) and place them in a tin foil pan, and add your favorite BBQ sauce over the burnt ends covering the pan with a sheet of tin foil. Place it back on your smoker set to 350 degrees for 45 minutes – 1 hour. After the covering time has passed, peel off the sheet of tin foil and allow the ends and the BBQ sauce to tack up and get really sticky. This usually takes roughly 30 minutes. Then you're ready to eat!