This recipe brings back the classic Kansas City burnt end flavor but keeps it affordable by using chuck steak instead of brisket or pork belly. Slow-smoked chuck steak cubes are basted in butter, syrup, and spices, then glazed with a homemade sweet-and-sour BBQ sauce. Juicy, sticky, and melt-in-your-mouth tender, these chuck steak burnt ends will become your new BBQ favorite.
Ingredients
For the beef
1.5 kg / 3 lb 5 oz chuck steak
- 2 tbsp PitmasterX Texas seasoning
2 tbsp butter
60 ml / 1/4 cup golden syrup
- 1 tsp PitmasterX beef seasoning
For the BBQ sauce
60 ml / 1/4 cup ketchup
60 ml / 1/4 cup lemon juice
15 ml / 1 tbsp Worcestershire sauce
60 ml / 1/4 cup golden syrup
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Season the chuck steaks generously on all sides with PitmasterX Texas seasoning. Set aside at room temperature while you fire up your BBQ to 140°C / 285°F. Add a chunk of smoke wood for flavor.
- Place the chuck steaks directly on the grill and smoke them for about 2 hours, until they develop a mahogany red color and crispy edges. Flip halfway through to dry the top side.
- In the meantime, prepare the BBQ sauce by combining ketchup, lemon juice, Worcestershire sauce, and golden syrup in a jar. Stir or shake until smooth and set aside.
- After 2–2.5 hours of smoking, cut the chuck steaks into bite-sized cubes, following the natural grain of the meat. Transfer the cubes to an aluminum pan.
- Add butter, golden syrup, and a sprinkle of PitmasterX beef seasoning to the pan. Mix gently so every cube is coated, then cover with foil and return the pan to the BBQ. Cook until the meat reaches 92°C / 198°F and is melt-in-your-mouth tender.
- Once tender, dip each cube individually into the prepared BBQ sauce and place them back on the grill rack. Close the lid and let them cook for another 5–10 minutes to set the glaze.
- Remove from the grill and let rest for a few minutes before serving. Enjoy the sticky, sweet, and smoky perfection of these chuck steak burnt ends.
