🔥Chuck burn ends are an affordable alternative to high-priced brisket burn ends.
👨🍳Cube beef chuck roast into bite-sized pieces for the burn ends.
🧂Create a simple rub using black pepper, kosher salt, granulated garlic, and a touch of brown sugar.
🔥Smoke the cubed chuck pieces at around 275-300 degrees for 4 hours to achieve a crispy bark.
🍖Submerge the smoked chuck pieces in rendered beef tallow for 3 hours to enhance tenderness and beefy flavor.
Can I reuse the rub after it has been in contact with raw meat?
—Yes, you can reuse the rub. Remove any meat chunks, sift it, and store it in the fridge or freezer for future use.
How can I make beef tallow at home?
—To make beef tallow, save beef fat scraps, render them down by melting and evaporating the fat, then strain out the crispy bits to obtain the pure tallow.
Can I cook these chuck burn ends in the oven instead of on a smoker?
—Yes, you can cook the chuck burn ends in your home oven. Maintain a temperature of around 250 degrees to achieve the desired tenderness and flavor.
Should I add barbecue sauce to the chuck burn ends?
—Adding barbecue sauce is optional. You can leave the burn ends as they are or toss them in sauce for a sticky glaze.
How can I enhance the smoky flavor of the chuck burn ends?
—For an extra smoky flavor, use smoked beef tallow instead of regular beef tallow when submerging the chuck pieces.
00:00In this video, Bradley Robinson from Chud's BBQ shows how to make affordable and delicious smoky chuck burn ends.
01:00Bradley explains that chuck roast is a great alternative to expensive brisket for making burn ends.
02:00He cubes the chuck roast into bite-sized pieces and prepares a simple rub using black pepper, kosher salt, granulated garlic, and brown sugar.
03:00The cubed chuck pieces are smoked at around 275-300 degrees for 4 hours to achieve a crispy bark.
07:00Bradley submerges the smoked chuck pieces in rendered beef tallow and continues cooking them for 3 hours to enhance tenderness and beefy flavor.
