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Beef Chuck Burnt Ends

Beef Chuck Burnt Ends

Servings 4
Prep Time 2 hours
Cook Time 4 hours 30 minutes
Total Time 6 hours 30 minutes

Equipment

  • Z Grills Pellet Smoker

Ingredients

Ingredients for the BBQ Burnt Ends 

  • ½ stick of butter
  • ⅛ cup honey
  • ¼ to ½ cup BBQ sauce
  • ¼ cup Brown sugar

Ingredients for SPG 

  • 1/4 kosher salt
  • 2 coarse ground black pepper
  • 1 ¼ granulated garlic

Instructions

Seasoning

  • Season your chuck roast with kosher salt, coarse black pepper, and granulated garlic.
    season the chuck roast
  • Tip: Seasoning with coarse ingredients makes sure you get a nice crusty bark after preparation.

Set up the grill

  • Put the smoker on the smoke setting for one hour. (If you don't have a smoke setting on your grill, set the temperature to anywhere between 250 to 275℉.)
    set up the smoker
  • Tip: When you start your pit and notice the presence of dirty smoke, keep the hood open until all the smoke dissipates. After which, you can shut the hood.

Smoke

  • Adjust the smoker temperature to 250-275℉ (In the video, we set it to 275℉ to get the cooking done faster).
  • Run the chunk to a roast straight through with no water pan for 2 hours.
    Run the chunk to a roast straight
  • Tip: You can place a thermometer on each side to monitor the temperature of the pit. 

After 2 hours in

  • Touch the sides of the chuck to ascertain whether the rub comes off.
  • You can now add the water pan to maintain the moisture.
    add the water pan to maintain the moisture
  • Spritz on all sides.
  • Tip: Hit it with Apple cider water (50-50 mixture of apple cider vinegar and water)

After 3 hours in

  • The internal temperature of the chuck roast reaches 180℉ at this point. It's time to take it out and wrap it.
    ATTACHMENT DETAILS The-internal-temperature-of-the-chuck-roast-reaches-180℉-1.jpg July 3, 2022
  • Spritz again, but this time with little moisture.
  • Wrap it with butcher paper.
    Wrap it with butcher paper
  • Insert a grill thermometer into the roast.
    Insert a grill thermometer into the roast

After 4 hours in

  • The thermometer inserted into the chuck roast now reads 200℉. Poke the meat with a probe to ensure it's toothpick tender. Keep smoking to tighten the meat up.

After 4 hours 30 minutes in

  • Unwrap the chuck
    Unwrap the chuck

Now it's time to cube and sauce

  • Cut the chuck into little 1× 1 inch cubes.
    cut the meat
  • Add the ingredients above and combine well.
    Add the ingredients above and combine well
  • Foil and put back into the grill.
  • Cook for about 4 hours.
  • Bring it out and dig into the deliciousness.
Course: Main Course
Cuisine: American
Keyword: BBQ, Meat