From KC Cattle Company

Wagyu Chuck Roast Burnt Ends AKA "the poor man's burnt ends"


  • Preheat your smoker to 275 degrees and add your pellets or wood chunks for smoke flavor.
  • Cut your Wagyu Chuck roast into approximately 1in x 1in cubes.
  • Season your chuck roast cubes with KC Cattle Company Wa-Gyu'd Steak Seasoning.
  • Put the pieces of seasoned chuck roast on a raised cooking rack without the pieces touching. Be sure to allow space around each piece.
  • Place the cooking racks on the smoker and cook for 1.5 to 2 hours.
  • Remove the now burnt ends from the smoker and place in an aluminum pan. We suggest a half size pan.
  • Combine Bravo Bravo Que BBQ sauce and the 1/2 cup of beef broth. We used KC Smoke, but Texas Black Pepper or Vinnie's Spicy Sauce would be delicious too!
  • Once sauce and broth are combined pour over burnt ends.
  • Wrap aluminum foil over the 1/2 pan with burnt ends and place back on the smoker.
  • Continue to cook for approximately 2 hours or until burnt ends feel tender to the touch and can almost be "cut" when squeezed. You can always taste test too for tenderness!
  • Remove from pan and serve!

Did ya try it? Let us know how it went!

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