Burnt Beef Tips

Smoked chuck roast, cut into cubes and cooked down in a pan with BBQ sauce, brown sugar, honey and butter until every bite is tender, smoky and sticky. These are like brisket burnt ends, but they’re easier, cheaper and a better size for a family dinner.

Note: the photo on this page is an AI-generated illustration of the dish.

Burnt Beef Tips

Smoked chuck roast cut into cubes, then cooked in a pan with BBQ sauce, brown sugar, honey and butter until tender and sticky. Like brisket burnt ends, but easier and cheaper.

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Prep Time 20 minutes mins

Cook Time 5 hours hrs 45 minutes mins

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Beef

• 3-4 lb beef chuck roast look for a thick, well-marbled roast
• 1 tablespoon yellow mustard optional, helps the rub stick

Rub

• 1 tablespoon kosher salt Diamond Crystal; use 2 teaspoons if Morton
• 1 tablespoon coarse black pepper
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder or ½ teaspoon cayenne for more heat

Pan

• 1 cup BBQ sauce your favorite, divided
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 3 tablespoons butter cut into pieces

Smoke

• 2-3 chunks of hickory, oak, or cherry wood fist-sized

Method

 

1. Trim off any hard fat and silverskin on the outside, but leave the marbling inside. Pat the roast dry. Rub on a thin coat of mustard if using, then mix the rub and season all sides. For the best flavor, refrigerate uncovered overnight. Otherwise let it sit 30 to 60 minutes while the smoker heats.
2. Bring your smoker to 250–275°F with the wood chunks on the coals. On a charcoal grill, set up a two-zone fire (coals on one side), put the wood on the coals, and cook the meat on the empty side with the lid on.
3. Smoke the roast 3 to 4 hours, until it reaches about 165–170°F inside and has a dark crust that doesn’t rub off when you touch it.
4. Move the roast to a cutting board and cut it into 1-inch cubes. Use tongs or gloves; it’s hot.
5. Put the cubes in a disposable aluminum pan. Sprinkle with the brown sugar, drizzle with the honey and ½ cup of the BBQ sauce, and toss gently. Dot the butter over the top and cover the pan tightly with foil.
6. Put the covered pan back on the smoker for 1½ to 2 hours, until a probe or skewer slides into the cubes like soft butter (about 200–205°F).
7. Uncover the pan, add the rest of the BBQ sauce, and toss gently. Cook uncovered 15 to 20 minutes more, until the sauce thickens and turns sticky.
8. Let them rest about 10 minutes before serving. They’re great on their own, on a bun, or over mashed potatoes.

Notes

Why chuck roast? Classic burnt ends are made from the point end of a whole brisket. A chuck roast gives you the same rich, beefy bites for a lot less money and time, and it’s a good size for a family. If you do have a brisket point, use the same steps.

No room on the smoker? After the cubes go in the pan, you can finish steps 6 and 7 in a 275°F oven. The smoke flavor is already in from the first part.

Leftovers keep 3 to 4 days in the fridge. Warm them covered in a 300°F oven with a splash of broth or sauce so they don’t dry out.