Hot Honey Burnt Ends

If you’re looking for the kind of smoky, caramelized meat that makes people close their eyes and say “Mmm,” you’ve just found it. These Hot Honey Burnt Ends take chuck roast to the next level with a bold rub, low and slow smoking, and a final glaze in sweet, spicy honey sauce that caramelizes perfectly. Whether you’re serving these at a backyard BBQ, tailgate, or weekend dinner, get ready for them to disappear fast!

🧂 Ingredients

For the Meat:

3–4 lb chuck roast, trimmed

2 tablespoons yellow mustard (used as a binder)

Dry Rub:

2 tablespoons coarse kosher salt

2 tablespoons coarse black pepper

1 tablespoon garlic powder

1 tablespoon smoked paprika

For the Glaze (Hot Honey Sauce):

½ cup honey

2 tablespoons hot sauce (like Frank’s RedHot or your favorite brand)

1 tablespoon butter

1 tablespoon apple cider vinegar

½ teaspoon crushed red pepper flakes (optional, for extra heat)

🔧 Equipment Needed

Smoker or grill with indirect heat

Meat thermometer or probe

Aluminum pan or foil

Sharp knife

Tongs

Foil for wrapping

🔥 Instructions

1. Prep the Meat

Trim any excess fat from the chuck roast. You want a good mix of meat and fat, but remove any thick, hard fat caps that won’t render.

Rub the roast all over with yellow mustard—this helps the seasoning stick and adds a subtle tang. Don’t worry, you won’t taste the mustard in the final product.

2. Apply the Dry Rub

In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Coat the roast generously on all sides with the rub. Pat it in well—this will form that signature bark as it smokes.

3. Smoke the Chuck Roast

Preheat your smoker to 250°F (121°C). Add your favorite wood chips or chunks—oak, hickory, or cherry work beautifully here.

Place the chuck roast directly on the grates. Smoke until the internal temperature reaches 165°F (74°C). This will take about 3–4 hours, depending on your smoker and roast size.

4. Wrap and Tenderize

Once it hits 165°F and develops a nice bark, remove it from the smoker. Wrap it tightly in foil or butcher paper and return to the smoker. Continue smoking until it reaches an internal temp of 195–203°F (90–95°C)—this is when the connective tissues break down and it becomes buttery tender.

This second phase usually takes another 1.5–2 hours.

5. Rest and Cube

Remove the roast from the smoker and let it rest for 30 minutes while still wrapped. This helps the juices redistribute.

After resting, cut the meat into 1–1.5 inch cubes. The outside should be barky and dark, and the inside juicy and tender.

6. Toss in Hot Honey Sauce

In a saucepan over medium-low heat, combine:

½ cup honey

2 tbsp hot sauce

1 tbsp butter

1 tbsp apple cider vinegar

Optional: ½ tsp crushed red pepper flakes

Simmer for 2–3 minutes, stirring often until smooth and slightly thickened.

Place your cubed burnt ends into an aluminum pan. Pour the hot honey sauce over the top and toss to coat well.

7. Final Caramelization

Put the pan back in the smoker (uncovered) for 30–45 minutes, stirring occasionally. The sauce will thicken and coat each cube, forming that sweet, sticky, slightly spicy glaze everyone loves.

Once they’re glossy and caramelized, they’re done!

💡 Tips & Tricks

Choose a well-marbled chuck roast – Fat is flavor and helps keep the meat juicy.

Customize the heat – Want it hotter? Add cayenne or habanero hot sauce. Milder? Dial back the hot sauce and flakes.

No smoker? Use your oven with wood chips in a foil packet for a smoky vibe. Roast at low temps and finish under a broiler to mimic caramelization.

🍽️ How to Serve

These Hot Honey Burnt Ends are incredibly versatile:

Serve as an appetizer with toothpicks and napkins (you’ll need ‘em!)

Plate with mac and cheese, cornbread, and collard greens for a Southern feast

Pile onto slider buns or Hawaiian rolls for spicy-sweet mini sandwiches

Use leftovers (if you have any!) in a loaded baked potato, taco, or nacho topping

🧊 Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze in sauce for up to 2 months.

Reheat: Reheat in a pan over medium-low heat or in a 300°F oven until warm and saucy.

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❤️ Why You’ll Love This Recipe

Budget-friendly: Chuck roast is affordable compared to brisket or ribs.

Big flavor: That hot honey glaze is irresistible—sweet, spicy, smoky.

Crowd-pleaser: Whether it’s a game day or family cookout, these never last long.

Final Thoughts

Hot Honey Burnt Ends are the perfect combination of smoky, sweet, and spicy with melt-in-your-mouth texture and sticky, caramelized edges. They’re a twist on classic BBQ that’s easy enough for beginners but impressive enough to wow seasoned pitmasters. Light the smoker, prep your roast, and get ready for one of the most delicious BBQ bites you’ll ever make. 🔥🐮🍯

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