Pecan-Smoked Beef Burnt Ends

By Sprig Originals ✓ · cooked up in Sprig

Cubes of chuck roast smoked low and slow over pecan wood until they wear a dark peppery bark, then braised in butter and barbecue sauce until they hit 203°F and go completely tender. All the payoff of brisket burnt ends from a cheap supermarket roast, with a rub you shake together from the spice rack.

Ingredients

• 3 lb boneless beef chuck roast
• 2 tbsp yellow mustard
• 3 tbsp light brown sugar
• 1 tbsp kosher salt
• 1 tbsp coarsely ground black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder

• 3 chunks pecan wood (or 2 cups pecan chips)
• 4 tbsp unsalted butter, cut into pats
• 3/4 cup barbecue sauce
• 2 tbsp honey

Instructions

1. Set up your smoker for indirect cooking at 250°F (120°C) and add the pecan wood chunks once the fire is settled and the smoke runs thin and blue. If using chips in a gas or electric smoker, fill the chip box and top it up every hour for the first 3 hours.
2. Trim any thick, hard fat from the chuck roast and cut the meat into roughly 1 1/2-inch cubes. Toss the cubes with the yellow mustard until lightly coated.
3. Stir together the brown sugar, salt, black pepper, smoked paprika, garlic powder and onion powder, then toss the cubes in the rub until every side is coated. Arrange them on a wire rack, spaced about 1/2 inch apart.
4. Set the rack in the smoker and cook at 250°F for 3 to 3 1/2 hours, until the cubes are deep mahogany with a firm bark and read 165°F (74°C) internally. Do not open the smoker for the first 90 minutes.
5. Pile the cubes into a disposable foil pan or small roasting tray. Scatter the butter pats over the top, drizzle with the barbecue sauce and honey, toss gently, then cover tightly with foil.
6. Return the covered pan to the smoker and cook 1 1/2 to 2 hours more, until a probe slides into a cube with no resistance and the internal temperature is 203°F (95°C).
7. Uncover and cook 15 to 20 minutes longer so the sauce tightens and clings, then rest 10 minutes off the heat and toss once more in the pan juices before serving.

Chef's tips

Nutrition (per serving, estimated)

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