Chuck Roast Burnt Ends

Poor Man Burnt Ends from a Chuck Roast – How to turn Chuck Roast into Burnt Ends

#chuckroastburntends #burntends #howtobbqright

Chuck Roast Burnt Ends

WHAT MALCOM USED IN THIS RECIPE:

For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different.

I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides.

Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier.

They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender.

Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours.

At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure.

Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter.

These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end.

Chuck Roast Burnt Ends Ingredients
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth

Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub.
Place each piece of chuck roast on raised cooking rack allowing space around each piece.
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours.
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
6. Remove from pan and serve.

Connect With Malcom Reed:

[loseerich]

Changed it ever so slightly & was rockstar good. I kept a cookie sheet in place under the meat that was placed on the cooling rack. When it was time to pull off the smoker & into a pan I poured the juices the pan collected over the meat along with the beef stock. I then finished it for close to 2 hours in the kitchen oven vs continuing to burn through wood pellets. HUGE hit with the 4 other people that tried it. Easy/Inexpensive & fast cooking. This is 100% going into our food rotation from now

[dalin]

“...they cooled off as long as i can stand!” YEEESSS!

[ישראלגוטגולד]

Even with all the craziness in the world, hearing Malcom talk about BBQ let's me know that everything is gonna be alright.

[flitcroftLA]

I made this today and it was fantastic. 2 hours of smoke then 2 hours covered in foil with 50:50 bbq sauce and chicken broth (we were out of beef broth). Everything about it was spot on the results were delicious.

[Dave-rquk]

Absolutely love your honesty! Are they as good as a brisket burnt end? No, but that’s ok! I respect that a lot.

[BoogerEaterBare]

I love when a recipe I'm looking for has a video by Malcolm. My favorite videos to watch.

[SilentKiller-fxqj]

Click immediately when I see a new video from Malcolm

[djmench]

This is the only version of poor man's burnt ends I have seen on YT where the meat is cubed up before the smoke, instead of smoking the roast whole, then cubing. No idea why people don't make the extra effort to do it this way. Much more bark and flavor.... Well done!

[edwardguzik]

This was on the table tonight!! Both My wife and I went face down. Anyone reading this try it, it's good use his seasoning or a seasoning you like, you can't go wrong.

[kingtut]

I recently bought an electric smoker and just started to learn how to smoke. I followed this recipe and they came out great! Thanks for the video.

[raymondz]

Thank you for your honest comments about the Bar-B-Q that you made today. I feelso many other YouTube people put stuff out and say this is the best when it really isn't your honesty was a breath of fresh air.

[dixienormous]

Malcolm, you're the man seriously. Absolutely love the passion, technique and creativity. I think this exact method and flavors would work great with a pork butt shoulder all diced up. Cheers brother.

[beholdfishboy]

This is crazy! Myself and my business partner are trying to start a BBQ business here in the UK my farmer/butcher has been talking about chuck and I said it looked like it might work for burnt ends! Love your channel dude!

[eastsidebadger]

Bought some of Malcoms rub at Ace Hardware..surprised Ace had it.

[robertweber]

Poor man burnt ends! I do similar, but cut it into 1.5 in strips, then cube. Seasoning I just use SPG. My "Go to" when cooking for a crowd.

Never did the beef broth. I use beer, butter, BBQ sauce, worchestershire and honey, but ya nailed it Malcom!!

[antwonlewang]

This has gotta be one of the coolest recipes I’ve seen in awhile... I’m going for this

[JustAnotherDayToday]

Malcom, either put together a cookbook or start a restaurant—either way I’m there.

[richieschuler]

I’ve never posted on a YouTube video in my life. Been a member for 10+ years. Just like watching good barbecue, and learning how to do things better when I’m at home. All I want to say to Malcom is this, thank you for not promoting your own seasonings too much. You always say whatever taste you like, use it. As a nobody in the barbecue world that just likes cooking, I appreciate that. Use what you like and make good food. Thanks Malcolm. I’ll continue watching your videos. They’re really good.

[grizzle]

Hey Malcolm. I watched this an hour ago but had to return to pay my appreciation for this recipe. Im gonna try it this weekend. It may not be burnt ends, but it'll be the best chuck roast crispy bits.

[kaboy]

Made these Sunday for Father's Day.They were delicious. The family was impressed.