I have heard this dish called “poor man” burnt ends because this cut of meat is inexpensive. But honestly, Chuck Roast Burnt Ends are far from peasant food.
A friend recently bought half a cow and gave me a brisket and chuck roast. She got her fair share of the finished burnt ends in exchange 😉
I wasn’t sure what I would do with the chuck roast at first, but you really can’t go wrong with burnt ends — and they aren’t burnt at all. This Kansas City BBQ favorite deserves a better name: “meat candy.”
How to Make Chuck Roast Burnt Ends
Begin with a chuck roast — mine was almost 4 pounds. Trim most of the thick fat and cut the roast into 1 to 2 inch cubes.
Place the cubes in a large bowl or a gallon-size plastic bag for easy cleanup. Add 1/4 cup olive oil, 1 cup brown sugar, 1/2 cup BBQ seasoning (or your preferred rub), and season with kosher salt and black pepper.
The full cup of brown sugar is what gives these bites their candy-like quality. Toss the cubes until they are evenly coated.
Once seasoned, place the cubes on the smoker grate. Set your smoker to 225°F and cook low and slow for about 2 hours, flipping halfway through to promote even cooking.
After 2 hours, transfer the cubes to a foil pan. I use foil pans for easier cleanup.
Don’t turn off the smoker yet — we’ll finish them in the pan. Add 1 cup BBQ sauce, 1/4 cup honey, and 2 tablespoons of butter cut into small pieces to the pan. Toss gently so the sauce coats the meat.
Cover the pan tightly with foil and return it to the smoker at 225°F for another 1½ to 2 hours. During this time the sauce will reduce, the sugar will caramelize, and the meat will become tender and sticky.
A Moment to Appreciate Chuck Roast Burnt Ends
When they come out, you’ll be greeted by small nuggets of sweet, tender meat — truly meat candy. Serve them right away as-is, or use them on tacos, sandwiches, nachos, or quesadillas. They’re versatile and delicious.
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Chuck Roast Burnt Ends
Chuck Roast Burnt Ends are little nuggets of “meat candy.” Enjoy them on their own or use them in tacos, sandwiches, or nachos.
Ingredients
- 4 pound chuck roast
- 1/4 cup olive oil
- 1 cup brown sugar
- 1/2 cup BBQ seasoning of choice
- kosher salt, pepper
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 Tbsps butter
Instructions
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Trim excess fat from the chuck roast and cut into 1 to 2 inch cubes.
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Place the cubes in a large bowl. Add olive oil, brown sugar, BBQ seasoning, kosher salt, and pepper. Toss until evenly coated.
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Set the smoker to 225°F and place the cubes on the grates for about 2 hours, flipping halfway through.
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Transfer the cubes to a foil pan. Add BBQ sauce, honey, and butter, then toss to coat. Cover tightly with foil.
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Return the covered pan to the smoker at 225°F for another 1½ to 2 hours until the meat is tender and the sauce is caramelized.
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