Beef

Chuck Roast Burnt Ends

Prep Time: 30 min

Cook Time: 8 hrs, 40 min

Difficulty: Beginner

Sometimes called the poor man's burnt ends, this recipe yields a perfectly seasoned whole chuck roast; or cube it up as a bite-sized alternative. This easy-to-follow recipe will have everyone praising your impressive BBQ skills!

Instructions

Step 1: Trim beef chuck roast of excess fat.
Step 2: Mix water and recteq Beef Injection in shaker bottle until fully combined. Inject the roast with the beef stock.
Step 3: Season liberally with a base layer of Rossarooski's Honey Rib Rub, followed by a layer of Ben's Heffer Dust.
Step 4: Allow the roast to rest in the fridge for 4-6 hours.
Step 5: Preheat recteq to 225°F and smoke the roast until an internal temp of 160°F is reached.
Step 6: Tightly wrap the roast in foil, continue to cook until an internal temp of 203°F is reached.
Step 7: Allow to rest for 30 minutes.
Step 8: Cut the rested chuck roast into cubes. (Bite sized, but not too small) and place in aluminum half pan.
Step 9: Season the cubed chuck roast with 2 additional tablespoons of Rossarooski's Honey Rib Rub. Then, add the BBQ sauce and coat the burnt ends.
Step 10: Place back onto the recteq and cook for 30-45 minutes until the sauce has become tacky. Enjoy!

Ingredients

Serving Sizes

Burnt Ends

1 each (3 pounds) Beef Chuck Roast
¹/₄ cup(s) recteq Beef Injection
16 ounce(s) water
3 tablespoon(s) Rossarooski's Honey Rib Rub (for step 3)
3 tablespoon(s) Ben's Heffer Dust
2 tablespoon(s) Rossarooski's Honey Rib Rub (for step 9)
¹/₂ cup(s) Harry's Secret Sweet Sauce

Tools Needed

Step 1: Trim beef chuck roast of excess fat.
Step 2: Mix water and recteq Beef Injection in shaker bottle until fully combined. Inject the roast with the beef stock.
Step 3: Season liberally with a base layer of Rossarooski's Honey Rib Rub, followed by a layer of Ben's Heffer Dust.
Step 4: Allow the roast to rest in the fridge for 4-6 hours.
Step 5: Preheat recteq to 225°F and smoke the roast until an internal temp of 160°F is reached.
Step 6: Tightly wrap the roast in foil, continue to cook until an internal temp of 203°F is reached.
Step 7: Allow to rest for 30 minutes.
Step 8: Cut the rested chuck roast into cubes. (Bite sized, but not too small) and place in aluminum half pan.
Step 9: Season the cubed chuck roast with 2 additional tablespoons of Rossarooski's Honey Rib Rub. Then, add the BBQ sauce and coat the burnt ends.
Step 10: Place back onto the recteq and cook for 30-45 minutes until the sauce has become tacky. Enjoy!

Chef Pairings

We recommend serving this delightful Chuck Roast Burnt Ends with Grilled Potato Salad and corn on the cob, straight off the grill.