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- 1
Fire up the smoker
Get your smoker steady at 275 degrees F before the meat goes on. Hickory or oak is what you want here — both stand up to beef without turning bitter. Don't cheat it with a lower temp; 275 gives you bark and renders the fat in a reasonable window.
- 2
Slather and season
Coat the chuck roast all over with the yellow mustard. That's your binder — you won't taste it, it just holds the rub. Season liberally on every side with the salt, black pepper, and garlic powder. Don't be shy; a 3-pound roast can take all of it.
- 3
Smoke to 165
Set the roast on the grate, close the lid, and leave it alone. Smoke until the internal temp hits 165 degrees F — figure around 5 hours, but cook to temperature, not the clock. By now you'll have a dark, set bark on the outside. That bark is the whole point, so let it build.
- 4
Wrap and push to 195
Pull the roast and wrap it tight in butcher paper or foil. Butcher paper is my preference — it holds moisture without steaming the bark soft. Back on the smoker until it reaches 195 degrees F, about another hour. This is where the connective tissue starts giving up.
- 5
Rest and cube
Rest the wrapped roast 15 to 20 minutes — don't skip this, it lets the juices settle back in. Then cut it into 3/4-inch cubes and pile them into a foil pan.
- 6
Sauce and toss
Sprinkle 4 tablespoons of the brown sugar over the cubes and drizzle with most of the barbecue sauce, holding back a couple tablespoons. Toss gently so every piece gets coated.
- 7
Finish in the pan
Set the pan back on the smoker, lid closed, for another 1 1/2 to 2 hours — until the sauce is bubbling and the cubes are falling-apart tender. Hit them with the last 2 tablespoons of brown sugar and the reserved sauce, stir, and give it a few more minutes to glaze. Serve hot, straight up or piled on white bread with pickles and raw onion.
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Poor Man's Burnt Ends (Smoked Chuck Roast)
Created by: SmokeRingSteve
Ingredients
- 3 lb beef chuck roast
- 2 tbsp yellow mustard
- 1 tbsp coarse salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1/2 cup barbecue sauce
- 6 tbsp brown sugar
Instructions
- Fire up the smokerGet your smoker steady at 275 degrees F before the meat goes on. Hickory or oak is what you want here — both stand up to beef without turning bitter. Don't cheat it with a lower temp; 275 gives you bark and renders the fat in a reasonable window.
- Slather and seasonCoat the chuck roast all over with the yellow mustard. That's your binder — you won't taste it, it just holds the rub. Season liberally on every side with the salt, black pepper, and garlic powder. Don't be shy; a 3-pound roast can take all of it.
- Smoke to 165Set the roast on the grate, close the lid, and leave it alone. Smoke until the internal temp hits 165 degrees F — figure around 5 hours, but cook to temperature, not the clock. By now you'll have a dark, set bark on the outside. That bark is the whole point, so let it build.
- Wrap and push to 195Pull the roast and wrap it tight in butcher paper or foil. Butcher paper is my preference — it holds moisture without steaming the bark soft. Back on the smoker until it reaches 195 degrees F, about another hour. This is where the connective tissue starts giving up.
- Rest and cubeRest the wrapped roast 15 to 20 minutes — don't skip this, it lets the juices settle back in. Then cut it into 3/4-inch cubes and pile them into a foil pan.
- Sauce and tossSprinkle 4 tablespoons of the brown sugar over the cubes and drizzle with most of the barbecue sauce, holding back a couple tablespoons. Toss gently so every piece gets coated.
- Finish in the panSet the pan back on the smoker, lid closed, for another 1 1/2 to 2 hours — until the sauce is bubbling and the cubes are falling-apart tender. Hit them with the last 2 tablespoons of brown sugar and the reserved sauce, stir, and give it a few more minutes to glaze. Serve hot, straight up or piled on white bread with pickles and raw onion.