Maple-Bourbon Chuck Roast 'Poor Man's' Burnt Ends
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 5 hr 50 min
All the caramelized, pillowy magic of Kansas City brisket point burnt ends at half the price and half the time. Marbled beef chuck roast smoked at 250°F (121°C), cubed, and braised in a sticky maple-bourbon glaze.
Ingredients (9)
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Helpful tools for making Maple-Bourbon Chuck Roast 'Poor Man's' Burnt Ends:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Pull the wrapped roast at 195°F (91°C) rather than 203°F (95°C) before cubing; if it's already falling apart at 203°F (95°C), it will shred instead of cutting into neat squares.
- ✓Pro Tip 2: Cherry pellets impart a gorgeous ruby-red smoke ring and fruit-forward sweetness that pairs naturally with bourbon and maple.
- ✓Pro Tip 3: Clinical Nutrition Note: Using a reduced-sugar tomato-based BBQ sauce cuts glycemic load by 40% while still allowing the 2 tbsp of pure maple syrup to caramelize.
🧊 Storage, Freezing & Safe Reheating
Store cooled burnt ends in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat covered in a 325°F (163°C) oven for 20 minutes until 165°F (74°C) internally.
Frequently Asked Questions
Can I cube the chuck roast raw before smoking to save time?
While cubing raw chuck roast shaves an hour off the cook time, small raw cubes lose moisture rapidly in convection airflow. Smoking the roast whole to 195°F (91°C) first guarantees a juicy interior before caramelizing the exterior.
Does the alcohol in the bourbon cook off at 275°F?
Most of the alcohol evaporates during the 60-minute braise and glaze reduction at 275°F (135°C), leaving behind oak and vanilla notes, though you can easily swap in apple cider for a 100% alcohol-free dish.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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