Burnt Ends Recipe

🔥 Burnt Ends: The Ultimate BBQ Treat for Smoked Meat Lovers 🍖

These meaty morsels will melt in your mouth and keep you coming back for more.

Burnt ends are traditionally made with the point or fatty end of brisket, but this recipe uses chuck roast. Brisket can be expensive and a little intimidating, but chuck roast is economical, easy to manage, and makes for wonderfully tender and delicious burnt ends.

To do it right you will need a smoker but you could impart some smoke flavor by using the foil pack method on a gas grill. Oak is my go to wood for smoking but you can use what ever hard wood you prefer. Hickory is a great chaoice and will add a complimentary flavor to this dish.

I like to use mesquite lump charecole as the base of my fire when smokeing. I use a propaine tourch to lit the charcoal and once the coles are going I place my hard wood of choice on top of the coals to create the smoke. You can spray the wood down with your apple cider and water solution so it does not burn as fast if you like but this is not nesisary.

Smoke the burnt ends for longer if you like more smoke flavor, but when your done smoking the burnt ends you will need to add the sauce, cover the pan very tightly to retain the moisture and continue cooking at 200 degrees for 2-4 hours to allow the connective tissues to breakdown and create that decedent juiciness you want in a burnt end. You will know when the burnt ends are done when you squeeze one between your fingers, and it breaks apart easily.

Burnt ends can be made ahead of time by smoking them until they are almost done. Let them cook and store in the fridge for up to 3 days. When you’re ready to eat them, just place them back in the oven at 200 degrees Fahrenheit for one hour, and bam, you have tender and juicy burnt ends. These finished burnt ends can be stored in an air-tight container in the fridge for up to a week.

If you want to change the flavor of this recipe you can try using diffent sesonings like lowrey’s or even just salt and pepper. Remember you are the one who will be enjoying this dish so feel free to make it your own and try new and unque flavers to find what you like.

This dish works well as an apitizer or an main course served with roasted carrots.

Burnt Ends Recipe

Difficulty Level: 4 Meatballs

Prep Time:  10 Minutes

Cook Time:  4 Hours

Servings: 6

• 3 pounds of chuck roast
• 1 tablespoon of stone ground mustard
• 1 tablespoon of yellow mustard
• 2 tablespoons of Montreal steak seasoning
• ¼ cup of apple cider vinegar
• ¼ cup of filtered water
• 1/4 cup of beef broth
• 1 tablespoon of Worcestershire sauce
• 1/4 cup BBQ sauce (your favorite brand/recipe)

Preheat your smoker to 250 degrees F.

Cut the chuck roast into 1-inch cubes on a cutting board.

Cover the meat cubes with both types of mustards and mix to coat each piece.

In a half-size foil pan, spread out half of the Montreal steak seasoning.

Add your meat cubes to a pan and cover with the rest of the Montreal steak seasoning, then mix the meat cubes with your hands to evenly coat each piece with seasoning.

When your smoker is to temperature, place the pan in the smoker for 1 hour.

Tend the fire, flip the burnt ends, spray with half apple cider vinegar and water, and continue to smoke for one more hour.

Preheat oven to 200 degrees Fahrenheit.

Remove from smoker and spray two sprits of the apple cider vinegar and water mixture onto the burnt ends.

Add the beef broth, Worcestershire sauce, and BBQ sauce to the burnt
ends and mix.

Cover the pan with foil and bake at 200 degrees F for about 2-4 hours. Remove the pan from the oven and allow it to rest for 15-20 minutes.