Chuck Roast Burnt Ends

Chuck Roast Burnt Ends

I have heard this dish called “poor man” burnt ends because this cut of meat is so cheap. But…YOU GUUUUYS…Chuck Roast Burnt Ends aren’t ANYTHING like peasant food!

A wonderful friend of mine recently bought half a cow and gave me a brisket and chuck roast.

She, of course, got her fair share of these burnt ends in a pretty good trade/exchange 😉

Totally was not sure what I was going to do with this cut of meat.

But I thought you really can’t go wrong with burnt ends, which are NOT burnt at all.

They are a Kansas City BBQ favorite and really should just be called “meat candy”!

How to Make Chuck Roast Burnt Ends

Obviously starting with a chuck roast, this one is almost 4 pounds.

Trim most of the fat and cut it into 1 to 2 inch cubes.

chuck roast before cutting

Put the cubes into a bowl or gallon size plastic bag (for easy clean up, of course).

Add 1/4 cup olive oil, 1 cup brown sugar, and half cup BBQ seasoning (or any seasoning blend of choice), kosher salt, and pepper.


ingredients for burnt end marinade

With the whole cup of brown sugar you can see why I call this “meat candy” 😉

Once everything is added just toss until evenly mixed.

seasoning cubes of chuck roast


It takes a few minutes and I didn’t want to waste the heat while placing them.

Once they were all on the grill grate, set the temperature to 225 degrees and let them go low and slow for 2 hours.

cubes of steak on smoker before cooking

After 2 hours, remove them and place in a foil pan.

Again, foil pan for easy clean up (apparently I’m lazy 😉 ).

cubes of steak on smoker after cooking

Don’t turn that smoker off just yet… we still have some smoking to do!

To the foil pan add a cup of BBQ sauce and 1/4 cup honey…

adding honey to steak

And 2 Tablespoons butter cut into smaller cubes.

Then cover the pan in foil and back onto the 225 degree smoker for 1 1/2 to 2 hours.

adding butter to steak

If you need a moment to appreciate Chuck Roast Burnt Ends before digging in, I don’t judge 😉

Like…holy cow (literally…sorry, not sorry)…

Little nuggets of sweet, tender meat candy (yes, I said meat candy yet again, and while drooling).

Enjoy as is or put them on tacos or sandwiches or nachos or quesadillas or…the possibilities are endless!

Chuck Roast Burnt Ends


Chuck Roast Burnt Ends


Chuck Roast Burnt Ends


Chuck Roast Burnt Ends

If you like Chuck Roast Burnt Ends, you might also like these smoker recipes…

Homemade Smoked Pastrami

This is is seriously worth the labor of love!

Homemade Smoked Pastrami

BBQ Pulled Pork

A perfect recipe for the smoker that feeds a crowd!

BBQ Pulled Pork

Smoked Peach Chicken Thighs

So flavorful and juicy, my family devours these!

Smoked Peach Chicken Thighs

Burnt End Street Tacos made with Chuck Roast Burnt Ends

That’s right, this is basically a meal made from leftovers.

Burnt End Street Tacos

Best Traeger Grill and Smoker Recipes

Best Blackstone Griddle Recipes

Best Blackstone Griddle Recipes


Follow me on:

And join my Grilling and Smoking Facebook Group!

Chuck Roast Burnt Ends

Chuck Roast Burnt Ends could also be known as little nuggets of "meat candy", enjoy as is or as tacos or sandwiches

Course Main Course
Cuisine American
Keyword Burnt Ends, Cheap Meal, Chuck Roast, Easy, Recipe, smoked, Smoker Recipes, TikTok, Traeger
Prep Time 20 minutes
Cook Time 4 hours
Servings 4 pounds
Calories 1304 kcal
Author Cheri Renee


  • 4 pound chuck roast
  • 1/4 cup olive oil
  • 1 cup brown sugar
  • 1/2 cup BBQ seasoning of choice
  • kosher salt, pepper
  • 1 cup BBQ sauce
  • 1/4 cup honey
  • 2 Tbsps butter


  1. Trim some of the thicker pieces of fat from the chuck roast and cut into 1 to 2 inch cubes.

  2. Put the chuck roast cubes in a large bowl and add the olive oil, brown sugar, BBQ seasoning, kosher salt, and pepper. Toss until evenly coated.

  3. Set the smoker to 225 degrees, place the chuck roast bites on the smoker grates for 2 hours, flipping them halfway through.

  4. Remove the chuck roast bites and place in a 9×13 foil pan. Add the BBQ sauce, honey, and butter. Toss until evenly combined and cover with foil.

  5. Place the covered foil pan back onto the smoker at 225 degrees for 1 1/2 to 2 more hours.

My new cookbook is now available, check it out HERE!

Hey Can I Get That Recipe Cookbook

Visit for all your griddle, smoker, and grilling recipes!