Smoked Chuck Roast Burnt Ends Recipe with Macleans Outdoor Hickory Pellets

Smoked Chuck Roast Burnt Ends Recipe with Hickory Pellets

Smoked chuck roast burnt ends are a delicious treat that take a little time to prepare but are well worth the effort. Using hickory pellets from MacLean’s Outdoor adds a rich, smoky flavor to the meat. Here’s how to make them:

Ingredients For the Chuck Roast:

- 2–3-pound chuck roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar

For the Glaze:

- 1/2 cup barbecue sauce (your favorite brand)
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce

Equipment Needed

- Smoker
- Hickory pellets (from MacLean's Outdoor)
- Meat thermometer
- Aluminum foil
- Sharp knife for cutting

Instructions

1. Prepare the Chuck Roast:
- Start by trimming excess fat from the chuck roast if necessary.
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. This will be your rub.
- Rub the olive oil over the meat, then coat it evenly with the spice rub. Make sure to cover all sides.

2. Preheat the Smoker:
- Preheat your smoker to 225°F (107°C). Fill the wood pellet hopper with hickory pellets from MacLean's Outdoor.

3. Smoke the Chuck Roast:
- Place the seasoned chuck roast directly on the smoker grate.
- Smoke the roast for approximately 4-5 hours or until it reaches an internal temperature of about 165°F (74°C). This is where the meat starts to stall.

4. Wrap the Roast:
- Once the roast hits 165°F, remove it from the smoker and wrap it tightly in aluminum foil. This helps to lock in moisture and continues cooking it.
- Return the wrapped roast to the smoker and continue cooking until it reaches an internal temperature of 195-205°F (90-96°C). This usually takes another 2-3 hours.

5. Rest the Meat:
- Once the desired temperature is reached, carefully remove the foil wrap and let the chuck roast rest for about 30-45 minutes. This allows the juices to redistribute.

6. Cut into Burnt Ends:
- After resting, use a sharp knife to cut the chuck roast into 1-inch cubes.

7. Prepare the Glaze:
- In a mixing bowl, combine the barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce. Mix well.

8. Glaze the Burnt Ends:
- Place the cubed meat into a large mixing bowl and pour the glaze over them. Toss to coat evenly.
- Return the glazed burnt ends to the smoker. Cook for another 1-2 hours, allowing the glaze to caramelize and the burnt ends to develop a rich, smoky flavor.

9. Serve and Enjoy:
- After the final cooking time, remove the burnt ends from the smoker and let them cool slightly.
- Serve as a delicious appetizer or main dish, and enjoy the smoky, sweet, and savory flavors!

 Tips
- Feel free to adjust the spice rub to suit your taste preferences.
- Pair the burnt ends with coleslaw, pickles, and your favorite sides for a complete meal.
- Leftovers can be stored in the refrigerator for a few days or frozen for longer storage.

Enjoy your delicious smoked chuck roast burnt ends with the irresistible flavor of Macleans Outdoor hickory pellets!