Chuck Roast burnt ends recipe

This is a crowd favorite. I have done this several times over now. Every time we are left with nothing but an empty, sticky plate. So here is the recipe for all of you to start testing out and trying before the holidays make it here. You have plenty of time to get this down to perfection. It is not hard to accomplish or complicated. 

Chuck roast is perfect for this for a couple of reasons. Foremost, it is the roast you get the most of in any G Farms order. You can use any of the roast from your order to accomplish this incredible treat for guests.

Let's talk about what makes for good burnt ends. It is this right combination of the char (or bark), quality of meat rich in flavor, sauce, the amount of smoke, the rub, and the caramelizing.

The SMOKE - there are no shortcuts. Low and slow is key here to keep that meat as tender and rich in flavor as possible. Get your smoker up, going, and holding a 225 degree temp. 

While your smoker is getting up to temp, put your rub together. You can use any rub you like. Here is my goto

1 tbsp Cayenne Pepper
3 tbsp Onion Powder
3 tbsp Garlic Powder
3 tbsp Ground Cumin
6 tbsp Black Pepper
1/2 cup Salt
1/4 cup Paprika
1/3 cup Chili Powder
1 cup Granulated Sugar
1 cup Brown Sugar - or more if you like. This is the success to your caramelizing. I don't measure, but I know I use a lot here.

Get a solid coating of the rub all over your roast. Hold back about 1/2 cup of this rub set aside. Smoke your roast for several hours looking for the bark to appear and an internal temp of 185 degrees. To wrap or not to wrap after about 4 hours is up to you. I wrap.

Image result for burnt ends

Step by step

  1. Get your smoker up to and holding at 225°
  2. Generously cover your roast with the rub, but holding back about a 1/2 cup of the rub. You want all sides of the roast to be coated.
  3. Place the chuck roast into the smoker and let it smoke until internal temperature reaches 185°F. To wrap or not to wrap after about 4 hours is up to you. I wrap.
  4. Once the meat is up to team, pull it out of the smoker. Let it rest for 30 minutes.
  5. Slice the roast into bite size cubes
  6. Cover with your remaining 1/2 cup of the rub. Roll these cubes around ensuring a good coating over all the cubes.
  7. Place these cubes into a foil pan. Add your favorite BBQ sauce, just enough to lightly coat. 
  8. Place back on the smoker, now with the temp at 250°F for 1 hour or until you have good, candy-like flavor when you take your test bite

Image result for poor man's burnt ends

You know you have it right when you are left only with a sticky serving tray.

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