I remember my first burnt end… It was a crunchy cube of meat that tasted like smoke, sugar, and butter. Classic burnt ends come from the fatty point of a brisket, but a chuck roast delivers the same sweet bark for less money and with easier shopping.
At five in the morning, I placed a three-pound chuck roast in my WSM smoker at 225°F. A wireless probe sent temperatures to my phone so I could watch the numbers climb while I sipped coffee. Around 160°F, the meat “stalled.” The temperature sat there for what felt like forever. Instead of turning up the heat, I just waited it out after wrapping it. I have learned from fiddling with it before that time does the work; it is just water evaporating, they say. They all say. Totally normal. Nothing is wrong. I am not panicked. Are you panicked? I’m not. Who am I talking to?
When the internal temperature reached about 200°F, I cut the roast into two-inch cubes, coated the pieces with sauce, honey, and melted butter, and put them back in the smoker. After another hour, the edges turned dark and sticky. The burnt ends were almost burnt ends.
Why Burnt Ends Work
- Fat plus time equals tenderness: Chuck roast is rich in fat and collagen. Cooking at a steady low temperature lets fat render and collagen turn into soft gelatin.
- Bark builds flavor: A simple rub of salt, pepper, and brown sugar forms a crust. That crust holds smoke and keeps the inside juicy.
- The stall is normal: Evaporation cools the meat surface and slows heating. Wrapping the meat helps push past the stall without drying it out.
Step-By-Step Cheat Sheet
- Rub: Season with equal parts kosher salt and coarse black pepper, plus two tablespoons brown sugar per pound. This is a little different than my Trademark BBQ Rub. I use sugar when I am aiming for burnt ends.
- Smoke at 225°F: Place the roast fat side up. Use oak and cherry wood for solid smoke flavor.
- Wrap at 160°F: Wrap tightly in butcher paper. Continue cooking until 200°F internal.
- Cube and sauce: Cut into two-inch cubes. Toss with half a cup of barbecue sauce, two tablespoons of honey, and two tablespoons of melted butter per pound.
- Finish at 275°F: Return cubes to the smoker in a single layer, uncovered, for sixty to ninety minutes. Look for deep brown edges and a sticky glaze.
- Rest: Let the cubes cool for 30 minutes.
- Reverse rub: Just before you serve, sprinkle a light dusting of the dry rub over the top. The fresh spices bloom in the heat and give every bite a final pop of flavor. ALso, I like to serve them on butcher paper with a side of pickles.
I learned the reverse rub from Andy Husbands’ Overnight Brisket Class. This has been in my bag of tricks ever since. Just don’t go too far with the rub.
Have you tried the read-deal burnt ends before? Have you tried the poor man’s version? Do you really care which is better? What tricks do you want to share?