The Best Homemade Burnt Ends Recipe
What You’ll Love About This Recipe
These homemade burnt ends are perfect for any barbecue lover, combining rich flavors with a tender, melt-in-your-mouth texture. You’ll love how simple it is to create this smoky masterpiece at home. Bold flavors shine through with a savory-sweet glaze that’s irresistible, making it a crowd-pleaser for any gathering. Plus, the slow-cooking process guarantees every bite is packed with a juicy, caramelized crust that’s worth the wait. And with just a few basic ingredients, you’ll feel like a pitmaster without the fuss!
Recipe
Burnt ends are a barbecue delicacy, traditionally made from the fatty point of a brisket. This recipe transforms a chuck roast into tender, flavorful burnt ends that are perfect for any barbecue gathering.
Ingredients:
- 3 to 4 pounds chuck roast
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 cup barbecue sauce (your favorite brand)
- 1/4 cup apple cider vinegar
- 1/4 cup honey
Instructions:
- Preheat your smoker to 250°F (120°C).
- Trim excess fat from the chuck roast and cut it into 1.5-inch cubes.
- In a bowl, mix the salt, pepper, brown sugar, paprika, garlic powder, onion powder, and chili powder to create the rub.
- Season the cubed meat generously with the rub, making certain each piece is fully coated.
- Place the meat on the smoker and smoke for 3 hours, or until the internal temperature reaches 165°F (74°C).
- In a separate bowl, mix the barbecue sauce, apple cider vinegar, and honey.
- Transfer the smoked meat to a foil pan and pour the sauce mixture over the top. Cover the pan with foil.
- Return the pan to the smoker and cook for an additional 2 hours, or until the meat is tender and reaches an internal temperature of 200°F (93°C).
- Remove the foil and let the meat rest for 10 minutes before serving.
Notes:
- Use a digital meat thermometer to confirm accurate internal temperatures.
- Adjust the amount of chili powder based on your spice preference.
Equipment:
- Smoker
- Foil pan
- Digital meat thermometer
Time:
- Prep time: 20 minutes
- Cooking time: 5 hours
Cuisine:
American
Serving:
6-8 servings
Nutrition
Nutritional values are based on a single serving size.
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 15g |
| Fiber | 1g |
| Sugar | 10g |
| Sodium | 800mg |
What To Serve With It
I love pairing my homemade burnt ends with classic sides like creamy coleslaw or baked beans, which balance the rich, smoky flavor perfectly. For drinks, I usually go for a cold beer or sweet iced tea to complement the meal without overpowering it. What’s your favorite way to round out a plate of burnt ends?
Side Dishes
When I’m serving up a plate of smoky, tender burnt ends, I always think about what sides will balance the meal perfectly. Creamy coleslaw is my go-to, as its crunch and tanginess cut through the richness of the meat. I also love pairing it with cornbread—it’s slightly sweet and perfect for soaking up any leftover sauce. Roasted vegetables, like Brussels sprouts or carrots, add a earthy touch. For something comforting, baked beans or mac and cheese never disappoint. These sides complement the bold flavors of burnt ends without overshadowing them, creating a meal that’s complete and satisfying.
Beverage Pairings
Even though burnt ends are the star of the meal, the right drink can really take it to the next level. I love pairing them with a cold, crisp beer—something like an amber ale or a lager—that balances the rich, smoky flavors. If you’re into cocktails, a bourbon-based drink, like an Old Fashioned, works wonders with the sweetness of the burnt ends. For non-alcoholic options, I’d go with sweet tea or a tangy homemade lemonade to cut through the richness. Trust me, the right beverage not only complements the dish but also makes every bite even more satisfying.
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