Timber 2 Table - Chuck Roast Burnt Ends

Grill a chuck roast burnt-end style and get the toothpicks ready

Chuck Roast Burnt Ends

15 Min

Prep Time

540 Min

Cook Time





Here at Timber2Table, we're all about wild game. But that doesn't mean we don't enjoy good beef now and then. Some of the best beef available comes from E3 Meat Co. in Fort Scott, Kansas. Its black and red Angus cattle are grass fed, grain finished, given ample room to roam, and never subjected to antibiotics, steroids, or added hormones. This results in some of the best beef you will ever eat with a perfect blend of lean and marbling.

Toothpicks make a quick and easy serving method for burnt ends.

We cooked these on our Traeger grill using some of our favorite Myron Mixon rubs and sauces. The results rival any brisket burnt ends you'll ever try.

Season the roast well on all surfaces before smoking.


1 E3 chuck roast

Myron Mixon Butter Bite Steak Seasoning

Myron Mixon Steak Seasoning

Sure Shot Sid's BBQ Rub

Myron Mixon Hickory BBQ Sauce

4 tablespoons butter

Cooking Instructions

Start by applying a liberal amount of all three rubs to all surfaces of the roast.

Myron Mixon Butter Bite is the perfect finishing seasoning for burnt ends.

Wrap the roast in foil. Return it to the grill and turn the temperature up to 275 degrees. Continue cooking an additional 2 to 3 hours or until the roast reaches 200 degrees internal temperature. Remove the roast from the grill and unwrap, reserving the accumulated liquid from the foil.

Smoke the roast open on the smoker to 165 degrees, then wrap in foil and bring to 200 degrees for tenderness.