Wagyu Chuck Roast Burnt Ends: “The Poor Man’s Burnt Ends” with Rich Flavor
You don’t need a brisket to win BBQ glory.
In fact, one of the best-kept secrets in the pitmaster world is this: chuck roast burnt ends. Often dubbed “The Poor Man’s Burnt Ends”, this recipe uses our marbled, flavor-packed Wagyu Boneless Chuck Roast to deliver all the bark, tenderness, and sweet smoky sauce you love — at a fraction of the cost.
Smoked low and slow, cubed, sauced, and braised to perfection, these burnt ends are the perfect backyard crowd-pleaser, tailgate hero, or just a weekend indulgence that doesn’t take all day.
Ingredients
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1 Wagyu Boneless Chuck Roast – approx. 2.5–3 lbs
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1 cup BBQ Sauce – try Bravo Bravo Que’s KC Smoke, Texas Black Pepper, or Vinnie’s Spicy Sauce
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½ cup KC Cattle Company Beef Broth (or any high-quality beef broth)
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KC Cattle Company Wa-Gyu’d Steak Seasoning – or your favorite beef rub
Step-by-Step Instructions
1. Prep Your Smoker
Preheat your smoker to 275°F. Add pellets or wood chunks for your preferred smoke profile (hickory and oak work great here).
2. Cube the Chuck
Trim and cut your Wagyu chuck roast into roughly 1-inch cubes. This allows for even smoking and bark development.
3. Season Liberally
Toss the cubes with Wa-Gyu’d Steak Seasoning, ensuring full coverage. Let them rest while your smoker heats up.
4. Smoke & Bark
Place the seasoned cubes on a raised wire rack, spaced apart so smoke can circulate fully. Smoke for 1.5 to 2 hours, or until a nice bark forms and internal temp hits ~165°F.
5. Sauce + Braise
Transfer the smoked cubes into a half-size aluminum pan. In a separate bowl, mix:
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1 cup of your favorite BBQ sauce
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½ cup beef broth
Pour the mixture over the cubes. Cover the pan tightly with foil.
6. Back to the Smoker
Place the foil-covered pan back in the smoker and continue cooking for another 1.5 to 2 hours, or until the cubes are:
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Tender to the touch
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“Cuttable” when gently squeezed
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And, of course, melt-in-your-mouth delicious
Taste test for doneness. Trust your instincts (and your appetite).
7. Serve & Devour
Remove from the smoker and let rest for 10 minutes. Serve straight from the pan, or plate up with pickles, sliced white bread, or creamy slaw.
Why Chuck Roast?
While brisket gets all the love, Wagyu chuck roast offers incredible marbling, beefy depth, and tenderness when cooked properly. And when it’s from KC Cattle Company, it’s not just chuck — it’s veteran-raised American Wagyu, ethically sourced and expertly trimmed.
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