Spicy Chuck Roast Burnt Ends

  • By: Jack Mancuso

Spicy Chuck Roast Burnt Ends - Cuso Cuts

This recipe is right up your alley if you enjoy pork burnt ends. Chuck roast burnt ends come out delicious with a crunch on the outside and tender, juicy meat within. You must set aside some time for this recipe, but the results are well worth it.


  • Chuck roast, cut in 3”x3” cubes
  • Frank’s Red Hot Sauce
  • Cuso’s Gravel Seasoning
  • Cuso’s Spicy Garlic Buffalo Seasoning
  • 2 sticks butter
  • ½ jar pickled jalapenos (with juice)
  • 1 can light beer
  • ¼ cup honey
  • ½ cup barbecue sauce (your choice)
  • Green onions (garnish)


  1. Preheat the smoker to 275F.
  2. Coat the cubes in hot sauce evenly
  3. Toss with Cuso’s Gravel (great for texture) and Cuso’s Spicy Garlic Buffalo.
  4. Place the chuck roast into the smoker until it reaches an internal temperature of 160 (approximately 2 hours)
  5. Transfer the meat to a disposable aluminum pan
  6. Add two sticks of butter, ½ cup buffalo sauce, pickled jalapenos, beer, honey, and barbecue sauce to the pan 
  7. Increase the temperature of the smoker to 300F
  8. Cover the meat and seasonings with foil
  9. Return to the smoker for 2-3 more hours until falling-apart tender.
  10. Place on a serving platter garnished with green onions.

PitMaster’s Memo: Other Types of Beef for Burnt Ends

If you can’t find chuck roast, you have other options:

  • Bottom Round is a leaner cut of meat that’s less tender than chuck roast. The process of making burnt ends takes care of that.
  • Brisket for a rich, beefy taste. The slow cooking for burnt ends ensures tenderness.
  • Cross Rib Roast, which has good marbling and flavor.
  • Rump Roast. Slice against the grain when cutting your cubes to improve tenderness in the finished product.
  • Short Ribs have great marbling and are a tasty alternative to chuck roast.
  • Shoulder Roast is another well-marbled cut with good flavor. 


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