Smoked Chuck Roast Burnt Ends

Course Get-R-Smoked/Grilled, Meals, Recipes


Season/Marinate the Meat

  • Place the chuck roast into a lidded container.
  • Pour about 3/4 cup of Worcestershire sauce over the top of the meat.
  • Add a good sprinkling of Get-R-Smoked Sweet & Spicy Southern Rub onto the top of the meat.
  • Use a sharp knife to carefully make cuts into the meat down to about the center. - This will pull some of the rub down into the meat along with the liquid.
  • Carefully drizzle about another 3-4 cup of Worcestershire sauce onto the top of the meat. Do it slowly so as to not wash the rub away.
  • Place the lid on the container and place it in the fridge overnight or for at least 4 hours if possible.

Smoke the Meat

  • When you are ready to start smoking the chuck roast, remove the meat from the fridge but don't rinse it or do anything to it. It will come out of the plastic container and go into the smoker as is.
  • Preheat your smoker to 240°F using indirect heat. - If your smoker has a water pan, fill it up.
  • You will need enough wood chips to produce smoke for at least 4 hours but longer is ok as long as the smoke is light.
  • Once the smoker is ready, place the chuck roast on a Bradley rack or similar to make it easy to take it out to the smoker.
  • Smoke the meat for 7-8 hours or until a thermometer inserted into the thickest part of the meat reads about 190°F. - Much more than this and the meat may be too tender to cut into cubes.
  • DONOT WRAP - if you wrap the meat in foil it will mess with the crust formation -The chuck roast should have nice dark, deep mahogany crust when it is finished cooking.

Sauce, Rub and Sizzle!

  • Lay the chuck roast on the cutting board.
  • Cut it into bite sized cubes.
  • Add some Get-R-Smoked Smoked Fig Balsamic BBQ Sauce. - Don't hold back, sauce it up!
  • Use a spatula to turn the cubes of meat over and over a few times to get the sauce onto every square inch of surface area.
  • Sprinkle Get-R-Smoked Sweet & Spicy Southern Rub all over the top of the meat and once again, use a spatula to turn them over a few times and make sure they are well coated. - Add more rub if you need it. Every piece should have a fair amount on it.
  • This sauce and rub combination becomes your crust and is essential to the final product.

You have options:

    Use the Smoker

    • Place the pan back into the smoker for about 2 hours at 240°F stirring the meat every 30 minutes - You can add more smoke this way if you like and the flavor will be really good.

    Use the Grill

    • Place the pan of of cubed meat onto the grill over high heat and stir around every few minutes until the outside of the pieces are as dark and caramelized as you like.

    Use the Broiler on the Oven

    • Works just like the grill except it cooks them from the top down rather than from the bottom up.
    • Stir them around every few minutes and when they get to the desired color and are deeply caramelized, they are done.. get them out of there!

    Finish and Serve

    • Serve as an appetizers and letting folks just grab and eat but they also work great as a main entree with a couple of sides or you can pile them high on a bun with your favorite toppings.


    Prep Time: 10 minutes
    Marinate Time: 8-12 hours
    Cook Time: 8 hours
    Smoker Temp: 240°F
    Meat Finish Temp: 190°F
    Recommended Wood: Cherry
    Keyword Chuck Roast
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