Chuck roast burnt ends with peach bbq sauce

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Chuck roast burnt ends with peach bbq sauce

Normally you would make burnt ends from brisket and especially from the point. But brisket is quite expensive meat at the moment, so I came up with an alternative.

I use a 1.5 kg chuck roast instead of brisket. Much cheaper and more than enough for the family. I made the sauce for the burnt ends from fresh peaches.

Ingredients

  • 1.5 kg chuck roast

For the dry rub

  • 1 part table salt
  • 1 part ground black pepper
  • 1/2 part paprika powder
  • 1/2 part onion powder
  • 1/4 part garlic powder
  • 1/2 part dried oregano
  • 1/2 part dried parsley

For the peach bbq sauce

  • 1 kg of peaches
  • 75 grs of butter
  • 100 grs of raw cane sugar
  • 100 ml of ketchup
  • 1 tbsp of Worcestershire sauce

How to

  1. Mix the ingredients for the dry rub and sprinkle an even and heavy layer on the meat. Make sure to cover all sides.
  2. Fire up your grill with an indirect heat of 140°C (284F) and a chunk of smoke wood.
  3. Place the chuck roast on the grates. Stick a thermometer in the meat and close the lid. We smoke the meat to a core temperature of 70°C (158F).
  4. When the meat reached the desired core temperature, we take it out off the grill and wrap it in butcher paper. Then, put it back in on the grill and let it cook to a core temperature of 94°C (201F). In the meantime, we make the peach bbq sauce.
  5. Deseed the peaches and cut them fine. Put a pan over low heat and melt the butter, then add the peaches.
  6. Let the peaches cook until they become soft, and Then you grind them down with an immersion blender.
  7. Put the pan back on the fire and add the sugar, ketchup and Worcestershire sauce. Cook it until you see a syrupy bubble appear.
  8. To make sure the chuck roast is done, you stick a toothpick in the meat. When it goes in without any resistance and comes out, clean the roast is done.
  9. Unwrap the meat and save the juices that are in the butcher paper.
  10. Cube the meat into big chunks and put it in a large aluminium tray. Pour the saved juices over the cubes and then the peach bbq sauce.
  11. Put the tray back on the grill, and the burnt ends are ready when the sauce sticks to the meat.

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BBQ gear used

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