Chuck Roast Burnt Ends Recipe – Smoky BBQ with Hot Honey Sauce

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Method

  1. Trim excess fat from chuck roast and apply yellow mustard as binder. Season generously with salt, pepper, garlic powder, and smoked paprika.
  2. Preheat smoker to 250°F with oak or hickory wood. Smoke chuck roast uncovered until internal temperature reaches 165°F (3-4 hours).
  3. Wrap tightly in butcher paper or foil and continue smoking until probe-tender at 200-205°F (1.5-2 hours more).
  4. Combine BBQ sauce, hot honey, butter, vinegar, and Worcestershire in saucepan. Simmer until thickened, about 5 minutes.
  5. Rest wrapped roast for 20-30 minutes, then cube into 1-1.5 inch pieces. Toss cubes with sauce in aluminum pan.
  6. Return to smoker uncovered for 30-45 minutes, stirring every 15 minutes until sauce caramelizes and becomes sticky.
  7. Serve with extra hot honey drizzle. Perfect as main dish or appetizer with pickles and bread.

Notes

Chuck roast provides similar flavor to brisket at a lower cost. Maintain steady 250°F temperature throughout cooking. Probe-tender means thermometer slides in easily with no resistance.

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