Smoked Chuck Roast Burnt Ends
Ingredients:
For the Chuck Roast:
1 chuck roast (approximately 3-4 pounds)
2 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
For the Brown Sugar Glaze:
1 cup brown sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Salt and black pepper to taste
Instructions:
Prepare the Chuck Roast:
Preheat your smoker to 225-250°F (107-121°C).
Season the Chuck Roast:
Rub the chuck roast with olive oil to help the seasoning adhere.
In a small bowl, mix together kosher salt, black pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the chuck roast.
Smoke the Chuck Roast:
Place the seasoned chuck roast directly on the smoker grates.
Smoke the chuck roast for about 4-6 hours, or until it reaches an internal temperature of 160°F (71°C).
Cut into Cubes:
Once the chuck roast reaches 160°F, remove it from the smoker and cut it into 1.5-inch cubes.
Make the Brown Sugar Glaze:
In a saucepan over medium heat, combine brown sugar, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper.
Simmer the glaze for about 10 minutes, stirring occasionally, until it thickens slightly.
Coat the Burnt Ends:
Place the chuck roast cubes in a large bowl and coat them with the brown sugar glaze.
Return to Smoker:
Return the glazed cubes to the smoker and continue smoking for an additional 1-2 hours or until the burnt ends are caramelized and tender.
Serve:
Once done, remove the smoked chuck roast burnt ends from the smoker and serve immediately.
Tips:
You can serve the burnt ends on their own as a delicious appetizer or on a sandwich.
Adjust the sweetness and spiciness of the glaze to your liking by modifying the amount of brown sugar or adding more smoked paprika.
Consider using a fruitwood like apple or cherry for added sweetness in the smoke.