This tender, melt-in-your-mouth smoked chuck roast is a BBQ lover’s dream! Infused with aromatic flavors and smoked to perfection, this Poor Man’s Burnt Ends is amazing!
The flavor of this chuck roast will elevate your BBQ game. It is absolutely delicious.
This smoked chuck roast recipe AKA Poor Man’s Burnt Ends is tender, juicy, and bursting with smoky BBQ flavor. It’s sure to impress your guests.
Ingredients for Smoked Chuck Roast
Premium chuck roast, aromatic spices, smoky wood chips, a touch of love, and a dash of excitement come together to create the perfect smoked chuck roast
Main ingredients
- Chuck Roast: The chuck roast is a key ingredient in this recipe as it is known for its flavorful and marbled meat. It provides the base for the smoky and tender result of the smoked chuck roast.
- Mustard: Mustard acts as a flavor enhancer and a binder. It helps to add a tangy and slightly spicy note to the chuck roast while also helping the spice rub adhere to the meat, resulting in a well-seasoned and delicious outer crust. I use Grey Poupon but you can use any brand or style you prefer. If you are not a fan of mustard, you may omit it and simply use oil to coat the meat before applying the rub.
- Garlic Powder: Garlic powder adds a distinct and savory flavor to the chuck roast. It infuses the meat with a rich garlic taste during the smoking process, enhancing the overall depth and aroma of the dish.
- Salt: Salt is a crucial ingredient that helps to season the chuck roast, bringing out its natural flavors. It also aids in the tenderization process by drawing out moisture and allowing the meat to become more tender and juicy.
- Pepper: Ground pepper adds a subtle heat and depth of flavor to the smoked chuck roast. It complements the other spices and ingredients, enhancing the overall taste profile and providing a pleasant spiciness to the meat.
- BBQ sauce: Barbecue sauce is an essential component in this recipe as it adds a layer of flavor, richness, and tanginess to the smoked chuck roast. It gives the meat the “burnt end” flavor we are looking for with this recipe.
Best Wood Chips for Poor Man’s Burnt Ends (Smoked Chuck Roast)
When it comes to choosing wood chips for smoking chuck roast, you have several options that can add unique flavors to enhance the overall taste. We smoked this roast with a combination of Cherry and Pecan for a delicately sweet and tangy flavor. Here are five popular choices:
- Hickory: Hickory wood chips are a classic choice for smoking meat. They provide a strong and bold flavor that pairs well with the richness of chuck roast, adding a slightly sweet and smoky taste.
- Mesquite: Mesquite wood chips offer a robust and intense smoky flavor. They are ideal for those who enjoy a stronger smokiness in their meat. Mesquite imparts a distinct flavor that can complement the beefy flavors of the chuck roast.
- Oak: Oak wood chips provide a balanced and versatile flavor that works well with various types of meat, including chuck roast. They offer a mild and smooth smokiness that enhances the natural flavors of the meat without overpowering it.
- Pecan: Pecan wood chips impart a slightly sweet and nutty flavor to the smoked chuck roast. They add a subtle and delicate smokiness that complements the beef, resulting in a well-rounded and enjoyable taste.
- Cherry: Cherry wood is known for its mild and fruity flavor profile, which lends a subtle sweetness to the food being smoked. The cherry smoke infuses the food with a delicate and slightly tangy aroma, enhancing its overall taste.
Ultimately, the choice of wood chips depends on personal preference. Feel free to experiment and combine different wood chips to create your own unique flavor profile for the smoked chuck roast.
How to Make Poor Man’s Burnt Ends (Smoked Chuck Roast)
Prepare the chuck roast, infuse it with smoky flavors, and slow-smoke it to tender perfection. Be prepared to absolutely crave this smoked chuck roast recipe!
Recipe Tips and Kitchen Tricks:
- Use a digital meat thermometer to ensure the chuck roast reaches the desired internal temperature.
- Let the chuck roast rest for at least 10 minutes after smoking to allow the juices to redistribute.
- Soak wood chips in water for at least 30 minutes before adding them to the smoker for a longer-lasting smoky flavor.
- Experiment with different spice rubs or marinades to personalize the flavor profile of your smoked chuck roast.
- For an extra smoky flavor, mix different types of wood chips, such as hickory and mesquite.
Recipe Variations:
- Asian-Inspired Twist: Marinate the chuck roast in soy sauce, ginger, and garlic marinade before smoking.
- Tex-Mex Flavor Burst: Season the chuck roast with chili powder, cumin, and smoked paprika for a Southwestern flair.
- Sweet and Tangy Glaze: Baste the chuck roast with a homemade Sweet & Tangy BBQ sauce during the smoking process for a sticky and delicious finish.
- Mediterranean Herb Infusion: Rub the chuck roast with a blend of rosemary, thyme, and oregano for a fragrant and aromatic twist.
- Spicy Kick: Add cayenne pepper or crushed red pepper flakes to the spice rub for those who enjoy a bit of heat.
Serving Suggestions
- Serve the Poor Man’s Burnt Ends with classic BBQ sides like Potato Salad, Coleslaw, or Air Fryer Fried Corn on the Cob.
- Pair the chuck roast with Roasted Carrots for a wholesome and flavorful meal.
- Turn leftovers into tasty tacos by shredding the smoked chuck roast and serving it with tortillas, salsa, and your favorite toppings.
- Add smoked chuck roast to a hearty tossed salad with mixed greens, cherry tomatoes, avocado, and a tangy vinaigrette for a refreshing twist.
Frequently Asked Questions (FAQs):
Q: How long should I smoke the chuck roast? A: It depends on the size of the roast, but as a general guideline, plan for approximately 1 to 1.5 hours of smoking time per pound of meat at a temperature of 250°F (107°C).
Q: Can I smoke the chuck roast in an oven instead of a smoker? A: I do not personally recommend this option. However, you can smoke the chuck roast in an oven by using a roasting pan [paid link] with a rack and adding wood chips for the smoke, and cover with aluminum foil. You would follow the same temperature and cooking time guidelines. There’s one major caveat to this – make sure your stove exhaust fan is vented to the outside so you do not fill your house with smoke.
Q: Should I trim the fat from the chuck roast before smoking? A: It’s generally recommended to leave a thin layer of fat on the chuck roast to enhance flavor and moisture during the smoking process. However, you can trim excessive fat if desired.
Q: Can I use a gas grill for smoking the chuck roast? A: Yes, you can use a gas grill for smoking by setting it up for indirect heat. Place the chuck roast on the unlit side of the grill and add soaked wood chips in a smoker box or aluminum foil packet for smoke. Follow the same temperature and cooking time guidelines.
Q: How do I know when the smoked chuck roast is done? A: Use a meat thermometer to check the internal temperature of the chuck roast. It should reach an internal temperature of 195°F (90°C) for tender, pull-apart meat. Insert the thermometer into the thickest part of the roast without touching the bone.
Wine & Cocktail Pairings
Wine Pairings:
- Red Wine: Pair the smoky flavors of the chuck roast with bold and robust red wine like Cabernet Sauvignon or Syrah.
- Zinfandel: The fruity and peppery notes of Zinfandel complement the rich flavors of the smoked chuck roast.
- Malbec: The velvety tannins and dark fruit flavors of Malbec create a harmonious pairing with the smoky and savory chuck roast.
Cocktail Pairings:
- Whiskey Sour: The tangy and citrusy flavors of a Whiskey Sour balance the richness of the smoked chuck roast.
- Smoky Margarita: A Smoky Margarita made with mezcal adds a smoky element that complements the flavors of the chuck roast.
- Moscow Mule: The refreshing and ginger-spiced Moscow Mule provides a zesty contrast to the smoky and savory notes of the chuck roast.
Smoked Chuck Roast – Poor Man’s Burnt Ends
Equipment
- BBQ Smoker, or Grill
Ingredients
- 3 lb Chuck roast , well-marbled
- 2 tbsp Mustard
- 1/2 cup BBQ Sauce divided
- Wood Chips See Note 1
Dry Rub Ingredients
- 1 tbsp Salt , more or less t o taste
- 2 tsp Ground Pepper . more or less to taste
- 1 tbsp Garlic Powder
- 1 tsp red chili flakes , optional
Instructions
- Prepare the Meat: Bring the chuck roast to room temperature on the kitchen counter for about 2 hours before smoking. This helps with uniform cooking in the smoker.
- Prepare the Smoker: Preheat the smoker to 250 degrees F
- Prepare the Dry rub: Mis all the dry rub ingredients together.
- Add the Binder: Brush the meat on all sides with the mustard. If not using mustard, rub the meat with oil. Apply the dry rub on all sides of the meat.
- Smoke: Place the chuck roast into the smoker and add wood chips. Smoke for about 3 hours, adding wood chips as necessary.
- When the meat reaches an internal temperature of 165 degrees F, remove it from the smoker and wrap it in butcher paper or aluminum foil. Place the meat back into the smoker until the internal temperature is 195 degrees F; about 3 hours.
- Remove the meat from the smoker and let it rest for 10 minutes before cubing it into 1-inch pieces. Place this is a small baking pan or aluminum ban and coat in 1/4 cup of BBQ sauce. Return to the smoker for about 30 to 45 minutes for the sauce to thicken and caramelize on the outside of the meat cubes.
- For extra saucy burnt ends, toss them in an additional 1/4 cup BBQ before serving.