Chuck's Burnt End
(Poor mans burnt ends)

Ingredients

• two - beef chuck roast - hard fat and silver skin trimmed. Cut into 1 1/2"  chunks.

• yellow mustard

• your favorite beef dry rub (I like Kosmos Cow Cover)

• 1 stick butter

• 1/2 c brown sugar

• honey

• large tin disposable roasting pan (convenient because cleaning this pan will be a bitch)

Preparation

Day before, trim the roasts and cut up into 1 1/2" chunks.

Put in a bowl and toss with yellow mustard. This is used to make the dry rub stick. So just work in enough to get a coat on all sides of the chunks.

Apply the dry rub to all sides of the chunks and place on a rack in a baking sheet.  Place uncovered in refrigerator overnight. This will help to add a bark. 

Place on preheated 250 deg F smoker and cook up to 165 deg F internal (about 2 1/2 hrs) 

Remove and place a single layer in a tin pan, sprinkle with brown sugar and pads of butter. Then drizzle with honey and toss.  

Cover with foil and return to smoker to let simmer for about an hour. 

Remove foil, toss the chinks and sprinkle them again with more dry rub and then back to the smoker to cook open in the pan. Should be ready at internal temp of 205 deg F but can go higher, just check them for desired tenderness. The ones pictured below went to 215 deg F.

Urban Cowgill
July 2023 (updated Sept 2024)