Get ready to elevate your barbecue game with the most mouthwatering, tender, and flavor-packed dish that will make your taste buds dance with joy! These Smoked Pot Roast Burnt Ends are not just a recipe; they're a culinary adventure that transforms an ordinary chuck roast into crispy, caramelized bites of pure smoky perfection. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this recipe will turn you into a BBQ legend that will have everyone begging for your secret technique.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup beef broth
- BBQ sauce for glazing
Instructions
- Remove the beef chuck roast from refrigerator 1 hour before cooking to allow it to come to room temperature. Pat the meat dry thoroughly with paper towels to ensure proper seasoning adherence.
- In a small bowl, mix salt, black pepper, garlic powder, and onion powder to create a uniform dry rub seasoning.
- Generously coat the entire roast with olive oil, then liberally apply the dry rub mixture, ensuring complete coverage on all surfaces of the meat.
- Preheat your smoker to 250°F (120°C), using wood chips like hickory or oak for robust smoky flavor.
- Place the seasoned roast directly on the smoker grates and cook until internal temperature reaches 165°F (74°C), approximately 4-5 hours.
- Remove roast from smoker, wrap tightly in butcher paper or aluminum foil, and return to smoker. Continue cooking until internal temperature reaches 195-205°F (90-96°C), which typically takes an additional 1-2 hours.
- Once tender, remove roast and cube into 1-inch pieces. Transfer cubes to a foil pan and generously brush with BBQ sauce.
- Return cubes to smoker at 275°F (135°C) and cook for 30-45 minutes, turning occasionally and adding more BBQ sauce, until edges become crispy and caramelized.
- Remove burnt ends from smoker, let rest for 10-15 minutes, then serve hot with additional BBQ sauce on the side.
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure precise internal temperatures for perfect tenderness.
- Wood Chip Selection: Experiment with different wood chips like hickory, oak, or apple to customize your smoky flavor profile.
- Patience Pays Off: Low and slow cooking is crucial - resist the urge to rush the process.
- Moisture Matters: Wrapping the meat in butcher paper or foil helps retain moisture during the long cooking process.
- BBQ Sauce Technique: Apply BBQ sauce gradually during the final stage to prevent burning and achieve a perfect caramelized exterior.
- Resting is Essential: Always let the meat rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Serving Suggestion: Pair with creamy coleslaw, cornbread, or pickles to complement the rich, smoky flavors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
