Rabble Co. Seasonings  ·  Smoker & Grill Series

Broke Boy Burnt Ends

Smokestack Black  ·  Beef Chuck  ·  Smoker or Grill

Wood Recommendation

Oak or hickory is the right call for chuck. Both stand up to the bold pepper and coffee in Smokestack Black without getting lost. Cherry works if you want extra color on the bark — use it alone or blend 50/50 with oak.

Pat the chuck roast completely dry with paper towels. Coat the entire surface with yellow mustard as a binder — it won't taste like mustard when it's done. Season generously on all sides with Smokestack Black and press the rub in with your hands. You want solid, even coverage.

Rest uncovered at room temp 30–45 minutes before cooking. Cold meat straight from the fridge stalls your cook faster.

Preheat your smoker or set up your grill for indirect heat at 250°F. Add oak or hickory wood and let the temperature fully stabilize. Place chuck fat-side up directly on the grates and insert a probe thermometer into the thickest part.

Smoke uncovered until internal temp reaches 165–170°F. This is where you build bark and smoke penetration. Do not wrap yet. Keep the lid closed as much as possible.

Butcher's Tip

The bark needs to be fully set before wrapping — deep mahogany color, firm to the touch. Wrapping too early steams it soft and you lose the whole point of the smoke phase.

When the chuck hits 165–170°F wrap tightly in butcher paper or foil. Butcher paper preserves more bark — foil is faster. Both are valid. Return to the smoker at 250°F and cook until probe tender — internal temp 200–205°F.

The thermometer should slide in with zero resistance — like pushing into warm butter. This is non-negotiable. Pull it early and it won't cube or eat right. Rest the wrapped chuck 30–45 minutes before cubing.

Unwrap and transfer to a cutting board. Cut into 1.5-inch cubes — roughly golf ball size. Don't stress perfect uniformity. Variation gives you different textures and that's a good thing. Transfer cubes to a disposable aluminum pan or cast iron skillet.

Pour your favorite BBQ sauce over the cubed meat and toss to coat. Scatter the brown sugar and butter pats across the top. The butter and sugar melt into the sauce and create a sticky, lacquered glaze. Leave the pan uncovered and crank your cooker to 275°F.

Return the pan to the smoker uncovered. Cook 60–90 minutes tossing every 30 minutes. Done when the sauce clings to every piece and the edges are caramelized and sticky.

Pull the pan and rest 5–10 minutes. Serve as-is or piled on toasted brioche buns with extra warm BBQ sauce on the side. These hold extremely well in a covered pan — they actually get better as the glaze sets.

This recipe is built around

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