Go Back
Poor Man's Burnt Ends in a sauce.

Smoked Pot Roast Burnt Ends

Crank up your smoker! Made from a more economical beef chuck roast, instead of an expensive brisket, Smoked Pot Roast Burnt Ends hand out the savory, rich flavor we all yearn for. Smoker burnt ends from a chuck roast come out extremely tender, with good bark and great smoke.
Servings: 6 servings
Chef Alli
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

Ingredients
 

  • 3-4 lb. chuck roast, rested at room temperature for 1-2 hours so the roast isn't ice cold
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/2 cup ketchup
  • 1/3 cup red wine vinegar
  • 3 oz. whiskey or bourbon
  • 1 tsp. chipotle sauce or minced chipotles
  • 1 Tbs. brown sugar
  • 1 tsp. granulated garlic
  • 1 Tbs. Worcestershire sauce
  • Kosher salt and ground black pepper to taste

Instructions
 

  • Pat the surface of the roast dry with paper towels.
  • In a small bowl, combine the kosher salt and black pepper. Using your fingertips, season the roast on all sides with the salt and pepper mixture, pressing the seasoning into all the nooks and crannies of the meat.
    **If time allows, season the chuck roast (as directed above) the day before you want to make the burnt ends. Let the seasoned roast rest in the fridge for 18-24 hours, UNCOVERED. Letting the roast rest uncovered will greatly enhance it's ability to make a really good charred crust over the exterior of the roast.
  • When you are ready to smoke the roast, preheat the smoker to 275 degrees.
  • While the smoker is preheating, sear the exterior of the roast in your favorite cast iron skillet.
    Over medium high heat, add a good drizzle of olive oil. When the oil is nicely hot, add the seasoned chuck roast, searing it until deeply browned on both sides.
  • Remove the seared roast from the skillet, placing it directly onto the rack of the preheated smoker. Smoke the roast, uncovered, until it reaches 165 degrees F. internal temperature at the center.
    **This step will take approx. 4-5 hours, depending on the size of your roast and the temperature of the roast when it goes to the smoker.
  • Once the chuck roast reaches 165 degrees F. at the center, remove it from the smoker, wrapping it tightly in foil. Return the roast to the smoker, letting it smoke until the internal temperature at the center reaches 195 degrees F.
    **This step should take about 1 hour.
  • While the roast is smoking, prepare the sauce by combining all the ingredients in a saucepan over medium high, whisking until smooth. Lower the heat and simmer the sauce until it is nicely thickened.
  • Remove the wrapped chuck roast from the smoker, letting it rest for 15 minutes. Unwrap the roast, placing it onto a large cutting board. Cut the roast into 1-inch or 1 1/2-inch cubes (burnt ends), placing them into a disposable aluminum baking pan.
  • Pour half of the prepared sauce over the burnt ends, gently tossing together to be sure all the them are coated with the sauce.
  • Place the pan of sauced burnt ends onto the smoker rack and cook for another 2 hours or so, until the chunks of roast are very fork-tender when tested.
  • Serve the burnt ends with the remaining sauce (warm), as desired. Enjoy!

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.

Nutrition

Calories: 482kcalCarbohydrates: 9gProtein: 44gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 1051mgPotassium: 861mgFiber: 1gSugar: 7gVitamin A: 180IUVitamin C: 1mgCalcium: 52mgIron: 5mg
Tried this recipe?Let us know how it was!