Article by Maloree Murphy

Photos by Lovely Hitchcock

These are guaranteed to disappear fast! These bourbon burnt ends might just become Dad’s new signature dish.

Prep: 15 minutes | Cook: 7 to 9 hours | Serves: 6 to 8 | Temperature: 225°F to 275°F 

What You’ll Need 

• 3 Pounds chuck roast, cut into 1½-inch cubes 
• 2 Tablespoons yellow mustard 

For the rub: 

• 2 Tablespoons kosher salt 
• 2 Tablespoons cracked black pepper 
• 1 Tablespoon smoked paprika 
• 1 Tablespoon garlic powder 
• 1 teaspoon cayenne 

For the glaze: 

• 1 Cup bold barbecue sauce 
• 3 Ounces bourbon (use cherry juice if you want to be N/A)  
• 2 Tablespoons brown sugar 
• 1 Tablespoon butter 
• 1 Tablespoon apple cider vinegar 

How to Make It 

Season and rest 

Coat the chuck roast cubes with yellow mustard, then press the rub onto all sides. Refrigerate overnight, or for at least 2 hours if you are short on time. The longer the rest, the deeper the flavor. 

Smoke low and slow 

Preheat your smoker to 225°F. Arrange the cubes on the grate with space between each piece. Smoke uncovered until the internal temperature reaches 165°F, about 4 to 5 hours. The outside should be dark and caramelized. 

Glaze and braise 

In a saucepan, combine the barbecue sauce, bourbon, brown sugar, butter, and apple cider vinegar. Simmer for about 8 minutes, until slightly thickened. Transfer the meat to a foil pan, pour the glaze over the top, and toss to coat. Cover tightly with foil. Increase the smoker temperature to 275°F and return the pan to the smoker for 2 more hours. 

Uncover and finish 

Remove the foil and let the burnt ends cook uncovered for 30 to 45 minutes more. This final step helps the sauce caramelize and cling to the meat. 

Rest and serve 

Let the burnt ends rest for 10 minutes before serving. Pile them into a cast-iron skillet, set them on the table, and watch them go. 

Simply Local Tip 

If the meat seems to stall around 160°F, don’t worry. That pause is normal and happens as moisture evaporates during the smoking process. Keep the temperature steady and let it do its thing. Good barbecue is worth the wait. 

Originally printed in the June 2026 issue of Simply Local Magazine

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