Make burnt ends the star of the show with this recipe for sweet, sticky and garlicky chuck roast burnt ends so tender they’ll fall apart in your fingers. Bold Kansas City flavor is packed into each bite with a dry rub and barbecue sauce while a generous topping of butter and honey creates a beautiful glossy finish over the bark. Roll up your sleeves, get the napkins ready and dive in.About the cut: Beef chuck is a naturally dense and tough cut of meat taken from the strong muscles and connective tissue at the shoulders of the cow. A long, slow cook makes the meat tender and brings out the rich, beefy flavor of this cut.This recipe was created by our partner Lauren Nagel of Bon Appeteach who made the dish on our Bronco Drum Smoker, but you can make it on your grill or smoker.
