Malcom Reed’s Chuck Roast Burnt Ends

This recipe turns a chuck roast into tender, bite-sized burnt ends by cubing the meat and smoking it over pecan wood until it develops a good bark. The cubes are then combined with BBQ sauce and beef broth, covered, and returned to the smoker to continue cooking until they’re tender enough to almost squeeze in half — a classic sign that burnt ends are ready.

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Pecan Wood Chunks
• Cutting Board
• Sharp Knife
• Wire Cooling Rack
• Aluminum Pan
• Aluminum Foil

• 1 chuck roast, 3 lbs
• 2 Tablespoons BBQ rub of choice
• 2 Tablespoons salt and pepper BBQ rub of choice
• 1 cup BBQ Sauce of choice
• 1/2 cup beef broth

1. Preheat the Smoker

Preheat the smoker to 275°F and add pecan wood chunks for smoke flavor.

2. Cube and Season

Cut the chuck roast into 1″x1″ cube portions. Season with rubs of choice. Place each piece of chuck roast on a raised cooking rack, allowing space around each piece.

3. Smoke the Cubes

Place the racks in the smoker and cook for 1 1/2–2 hours.

4. Add the Sauce

Remove the burnt ends from the pit and arrange them in a half-size aluminum pan. Combine BBQ sauce and beef broth and pour over the burnt ends. Place foil over the pan and return it to the pit.

5. Continue Cooking to Tenderness

Continue to cook for 2 hours, or until the burnt ends are tender. Use your fingers to squeeze a couple — when you can almost squeeze them in half, they’re done.

6. Remove and Serve

Remove from the pan and serve.

1. Cut the cubes to an even size

Keeping the chuck roast pieces uniform helps them cook and develop bark at a similar pace.

2. Leave space between the pieces on the rack

Spacing the cubes out allows smoke and heat to circulate evenly around each piece.

3. Judge doneness by feel, not just time

Since cook times can vary by smoker and fire management, squeezing a piece to check for tenderness is a more reliable way to know when they’re ready.

4. Cover tightly during the braising stage

Sealing the pan well with foil helps the burnt ends braise in the sauce and broth rather than drying out.

5. A reliable charcoal and fire starter make it easier to hold steady heat

Since this is a multi-stage cook, quality charcoal and firestarters help maintain consistent smoker temperature throughout.