How to Turn Chuck Roast into Delicious Burnt Ends

🔥Turning chuck roast into burnt ends creates a tender and flavorful alternative to traditional brisket point burnt ends.

🍖Cubing the chuck roast before smoking allows for a more even development of bark on all sides of the burnt ends.

🔪Adding a mixture of beef broth and barbecue sauce during the cooking process provides moisture and enhances the flavor of the burnt ends.

🔥Cooking the burnt ends in a covered pan after smoking helps break down the meat and further develop their tender texture.

👨‍🍳The chuck roast burnt ends have a texture similar to beef ribs and are packed with smoky, savory, and sweet flavors.

Can I use a different type of meat?

—While the recipe focuses on using chuck roast, you can experiment with other cuts of beef, such as brisket or beef ribs, to create variations of burnt ends.

What is the recommended smoking temperature?

—A temperature of 275 degrees Fahrenheit is recommended for smoking the chuck roast burnt ends, as it allows for a good balance between flavor development and tenderness.

How long should I cook the burnt ends in the covered pan?

—Cooking the burnt ends in the covered pan for approximately 1 hour and 30 minutes helps break down the meat and achieve the desired tender texture without drying them out.

Can I use a different type of wood for smoking?

—While pecan wood is recommended in the video, you can use other hardwoods, such as oak or hickory, to achieve a different smoky flavor profile.

What sauce can I use for the beef glaze?

—The recipe suggests using barbecue sauce, but you can experiment with different flavors and brands to customize the taste of the beef glaze according to your preference.

00:00Malcolm Murray introduces viewers to his experiment of turning a chuck roast into burnt ends that rival brisket point burnt ends.

03:17Malcolm cubes the chuck roast and seasons it with barbecue rub and coarse salts, ensuring an even distribution of flavor and developing bark on all sides during smoking.

05:47After approximately 2 hours of smoking, Malcolm transfers the burnt end cubes to an aluminum pan and adds a mixture of beef broth and barbecue sauce, which will provide moisture and further enhance their flavor.

07:28The burnt end cubes are cooked in the covered pan for approximately 1 hour and 30 minutes, allowing them to become tender and develop a caramelized exterior.

08:03Malcolm tastes the final product, noting that while the chuck roast burnt ends are not the same as brisket point burnt ends, they are still delicious, with a texture similar to beef ribs.