Cooked - R3's Korean Chuck Roast Burnt Ends Recipe

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R3's Korean Chuck Roast Burnt Ends Recipe

1.0

1 chuck roast 3lbs

4 TBSP Korean Magic Dust BBQ Rub

1 Cup Galbi Sauce

½ Cup beef broth

Korean Magic Dust BBQ Rub (scale as needed)

¼ Cup ground cumin

2 TBSP mustard powder

½ Cup smoked paprika

¼ Cup brown sugar (packed)

2 TBSP cayenne

¼ Cup sea salt (finely ground)

¼ Cup garlic powder

2 TBSP black pepper

½ Cup gochugaru (or crushed red pepper flakes)

Galbi Sauce

½ cup soy sauce

¼ cup brown sugar

3 TBSP mirin

3 TBSP sesame oil

1 Asian pear (peeled, cored, and chopped (apple or Bosc pear are good substitutes))

6 cloves garlic (minced)

1 TBSP minced ginger

Salt and pepper to taste

Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
Cut chuck roast into 1”x1” cube portions. Season with 4 TBSP Korean Magic Dust BBQ Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.
Place the racks in the smoker and cook for 1 ½ – 2 hours.
Place all Galbi sauce ingredients into a blender and process.
Remove burnt ends from pit and arrange in aluminum ½ size pan. Apply Galbi sauce to burnt ends and pour beef broth into foil pan. Place foil over pan and return to pit
Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
Remove from pan and serve.
Garnish with sliced green onions and sesame seeds.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meat Dish

Cuisine🇰🇷Korean

Occasions🍗Barbecue🎉Celebration

Season🔁Year-round

DifficultyMedium ⏰ 4h

Created 84 weeks ago

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