Make the BEST Pellet Grilled BBQ Burnt Ends with this delicious recipe!
If you enjoy cooking on the Pellet Grill as much as we do then you will love these BBQ Burnt Ends. These can be made on any smoker that you choose as well.
What are burnt ends?
Burnt Ends are typically going to be cut from a brisket; however, in the case of this recipe, we will be using Chuck Roast. Some may refer to that as “poor man’s” burnt ends, but really it’s delicious either way!
These are cut into cubed chunks, making them easy to eat and serve. They are also very tender.
They also have a great smoked flavor.
Tips for Making Pellet Grill BBQ Burnt Ends:
When making these on the pellet grill, the pellets you use will affect the flavor of the meat. We like to use a variety of pellets; however, you can use any that you prefer.
The grill will need to be warmed up to 250*F, this recipe also has many steps and is a process, so be sure to read through it carefully before beginning.
The actual process begins the day before you cook the burnt ends, so be sure to plan accordingly with time. It’s best to let the meat sit overnight with the rub.
A meat thermometer or probe is absolutely necessary to ensure you get to the right temperatures for the meat.
This recipe is the wet version of burnt ends, so they are very tender and juicy. If you have leftovers, they are great to serve in a salad or over pasta too. They can be stored in the fridge in an airtight container for 3-5 days.
Use your favorite sauce or this Homemade Barbecue Sauce!
Recipes to serve with Burnt Ends:
Pellet Grill Recipes
Make some of the BEST and easiest recipes on your Pellet Grill with this great list of recipes, sides, desserts, and more!
BBQ Burnt Ends
- 3 Pounds Chuck Beef Roast
- 3 Tbsp Yellow Mustard
- 1 Tbsp Salt
- 1/2 Tbsp Ground Black Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tsp Celery Seeds
- 1 Tsp Paprika
- 4 Tbsp Salted Butter, Diced
- 1 Cup BBQ Sauce, Divided (See Instructions)
- 1/3 Cup Light Brown Sugar
Day Before Cooking:
- Place the chuck roast on a plate, then pat dry with a paper towel.
- Coat the roast with mustard, set aside.
- In a small mixing bowl, mix together the dry rub ingredients, salt, ground pepper, garlic powder, onion powder, celery seeds, and paprika.
- Sprinkle the rub over the roast and pat down into the roast to fully coat. Be sure to cover all sides.
- Place in a plate or tray, it's best to wrap in an airtight container. This can be done with a 9×13 pan, wrapped with foil or plastic wrap.
- Let it rest in the fridge overnight or at least 12 hours.
Day of Cooking:
- Prepare for 8+ hours of cooking time.
- Bring the grill to 250*F, this can be done with a charcoal smoker or a pellet grill.
- Once the temperature has been reached, place the chuck roast on the grill, close the cover and let it cook until it reaches about 150-160*F. This normally takes about 4 hours, but it's best to check the temperature throughout the cooking time.
- Once the temperature is reached, cut aluminum foil to wrap around the roast.
- Place the roast on top of the foil, then brush it with bbq sauce (pour about 1/4 cup of the bbq sauce into a small dish and brush with this, then discard) Add the diced butter right on top.
- Wrap up the chuck roast tightly then place it back on the grill/smoker.
- Continue to cook now until the internal temperature reaches at least 190-205*F.
- Once this temperature has been reached, carefully remove and let it rest on a cutting board for about 30 minutes.
- While the meat is resting, increase the temperature of the smoker or grill to 350*F.
- Unwrap the roast carefully and dispose or any liquid in the foil. Cut it into bite size pieces about 3/4inch cubes.
- Place it in an aluminum pan.
- Pour the remaining bbq sauce on and sprinkle with brown sugar.
- Very carefully mix this in, the meat will be tender so mix carefully.
- Once the smoker or grill has reached 350*F, place the foil pan back on the grill.
- Cook for an additional 30-40 minutes.
- Remove and Serve.