Smoked Bourbon Peach Burnt Ends
Chuck roast cubes smoke with fresh peaches, then finish in a bourbon peach glaze and smoked peach purée.
1. Cube and Season
Cut chuck roast into 1–1½-inch pieces. Coat with tallow and season with SPG and BBQ rub.
2. Smoke Beef and Peaches
At 275°F, smoke the chuck roast and peach halves; remove peaches after about 1 hour when softened.
3. Blend the Peach Purée
Blend smoked peaches smooth, adding peach nectar if needed.
4. Build the Bark
Continue smoking chuck roast until it reaches 165–170°F and has good bark.
5. Glaze and Cover
Simmer glaze ingredients 10–15 minutes. Put beef in an aluminum pan, add glaze, cover tightly and smoke until probe tender.
6. Caramelize and Serve
Cook uncovered 15–30 minutes until the sauce thickens. Serve with smoked peach purée.
Smoked Bourbon Peach Burnt Ends
These burnt ends turned out unreal. Tender, sticky, with a kiss of smoke. Fresh peaches smoke right alongside the beef, then get blended into a smoked peach purée and spooned over the top before serving.
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