Chuck Roast Burnt Ends

Grill a chuck roast burnt-end style and get the toothpicks ready

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-8
serves
Easy
difficulty

Here at Timber2Table, we’re all about wild game. But that doesn’t mean we don’t enjoy good beef now and then. Some of the best beef available comes from E3 Meat Co. in Fort Scott, Kansas. Its black and red Angus cattle are grass fed, grain finished, given ample room to roam, and never subjected to antibiotics, steroids, or added hormones. This results in some of the best beef you will ever eat with a perfect blend of lean and marbling. 

Toothpicks make a quick and easy serving method for burnt ends.

Speaking of marbling, for both beef and wild game bloggers, fat equals great flavor. But when it comes to beef, that fat needs to be interspersed evenly throughout the meat for consistent flavor and texture. That’s what makes these E3 chuck roasts perfect for this recipe. Instead of large pockets of fat in an otherwise lean piece of meat, these roasts contain countless tiny pockets of fat spaced evenly throughout the cut. That makes it perfect for long, slow cooking processes like these brisket-style burnt ends. 

E3 Meat Co. chuck roast has the perfect amount of marbling for burnt ends.

We cooked these on our Traeger grill using some of our favorite Myron Mixon rubs and sauces. The results rival any brisket burnt ends you’ll ever try. 

Season the roast well on all surfaces before smoking.

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Ingredients

 

1 E3 chuck roast

Myron Mixon Butter Bite Steak Seasoning

Myron Mixon Steak Seasoning

Sure Shot Sid’s BBQ Rub

Myron Mixon Hickory BBQ Sauce

4 tablespoons butter

Cooking Instructions

Start by applying a liberal amount of all three rubs to all surfaces of the roast.

Myron Mixon Butter Bite is the perfect finishing seasoning for burnt ends.

Place it on your Traeger grill set at 200 degrees. Smoke directly on the grate, uncovered, for 7 to 8 hours or until the internal temperature reaches 165 degrees. 

Slow smoke the roast, unwrapped, until it hits 165 degrees internal temperature.

Wrap the roast in foil. Return it to the grill and turn the temperature up to 275 degrees. Continue cooking an additional 2 to 3 hours or until the roast reaches 200 degrees internal temperature. Remove the roast from the grill and unwrap, reserving the accumulated liquid from the foil.

Smoke the roast open on the smoker to 165 degrees, then wrap in foil and bring to 200 degrees for tenderness.

Cut the roast into roughly 1.5-inch bites. Place the meat in an aluminum pan and lightly season again with Myron Mixon Butter Bite seasoning. Pour over the accumulated juice from the foil and add enough BBQ sauce to evenly coat the meat. Gently toss to coat all sides with sauce. Dot the meat evenly with sliced butter. Place the pan, uncovered, back on the smoker for 1 more hour to set the sauce. I like to serve the bites as an appetizer by placing a toothpick in each piece of meat to make serving and eating a breeze.

Cut the roast into cubes, then season and coat with sauce before returning to the smoker.

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