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Flavorful Smoked Beef Chuck Burnt Ends Recipe with Kansas City Glaze

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This smoked beef chuck burnt ends recipe features tender, smoky beef chunks glazed with a sticky, sweet Kansas City-style sauce, perfect for BBQ fans seeking authentic flavors.

Ingredients

Scale
  • 4 to 5 pounds beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder (optional)
  • 1 cup ketchup
  • 1/2 cup unsulfured molasses
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Hickory or oak wood chips, soaked in water for 30 minutes
  • Optional: butter or beef broth for spritzing during smoking

Instructions

  1. Trim excess fat from beef chuck roast and cut into 1.5-inch cubes (about 15 minutes).
  2. Mix all rub ingredients (smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder) in a bowl.
  3. Toss beef cubes in the rub until well-coated, massaging the rub into the meat (10 minutes).
  4. Preheat smoker to 225°F (107°C). Soak wood chips in water for 30 minutes, then add to smoker box or coals (30 minutes soak + 15 minutes heating).
  5. Arrange beef chunks on smoker grate in a single layer with space between pieces. Insert meat thermometer into a larger cube.
  6. Smoke beef for 2.5 to 3 hours until internal temperature reaches 165°F (74°C), spritzing every 45 minutes with beef broth or apple juice to keep moist.
  7. While smoking, combine all glaze ingredients (ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper) in a saucepan over medium heat. Stir occasionally until sugar dissolves and glaze thickens, about 10-15 minutes. Remove from heat.
  8. Transfer smoked beef chunks to an aluminum pan. Pour Kansas City glaze over meat and gently toss to coat all pieces.
  9. Return pan to smoker and cook for another 1 to 1.5 hours at 225°F (107°C) to caramelize glaze and tenderize burnt ends. Check for tenderness without falling apart.
  10. Remove burnt ends from smoker and let rest for 10 minutes before serving. Serve hot with extra glaze if desired.

Notes

If glaze starts to burn, reduce heat or tent pan with foil to avoid charring. Soaking wood chips is essential for gentle smoke. Spritz meat every 45 minutes to keep moist and develop bark. The glaze can be made a day ahead and warmed before use. For gluten-free, use gluten-free Worcestershire sauce and check ketchup label.

Nutrition

Keywords: smoked beef burnt ends, Kansas City glaze, BBQ recipe, smoked beef chuck, burnt ends recipe, backyard BBQ, smoked meat

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