Hickory Molasses Peppercorn Burnt Ends

When the weather cools down and you’re craving something rich, smoky, and deeply satisfying, these Bold & Braised Peppercorn Burnt Ends from our "Bold & Braised' BBQ box deliver in a big way. This recipe takes a humble chuck roast (or brisket point if you’re feeling classic) and transforms it into steakhouse-inspired bites with a peppery bark, melt-in-your-mouth interior, and a sticky, smoky-sweet glaze that clings to every cube. It’s comfort food with serious BBQ attitude.

The magic starts with Roasted Garlic Peppercorn Seasoning by Char Crust, which builds a bold, aromatic crust layered with cracked pepper and savory depth. A light coating of Creamy Garlic Mustard Sauce by Terrapin Ridge Farms (or try our Sticky Situation BBQ Box) acts as the perfect binder, helping the seasoning adhere while adding a subtle tang that balances the richness of the beef. After a low-and-slow smoke, the cubes develop that signature dark, peppery bark that burnt ends are known for—intense, crusty, and packed with flavor.

But this is where the recipe separates itself from standard burnt ends. Instead of simply saucing and finishing, these cubes take a braising bath in Northwoods Original BBQ Sauce (or a sauce from our Sticky Situation BBQ Box), beef broth, and butter. The result? Ultra-tender beef that absorbs smoky-sweet molasses notes while the butter enriches every bite. As they return to the grill uncovered, the glaze tightens into a glossy, sticky coating that makes these almost candy-like in texture—savory, sweet, smoky, and just a little bit indulgent.

Serve them straight from the pan as a crowd-pleasing appetizer, stack them onto toasted slider rolls, or spoon them over mashed potatoes or creamy polenta for the ultimate cold-weather BBQ plate. However you serve them, these peppercorn burnt ends prove that great barbecue isn’t just about smoke—it’s about layering flavor, building texture, and finishing strong with a sauce that makes you reach for just one more bite.

BBQ|

Grill or Smoker

Hickory Molasses Peppercorn Burnt Ends

Author:

Gary - Grill Masters Club

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Servings

4-6

Prep Time

15 minutes

Bold, smoky, and packed with steakhouse flavor, these peppercorn beef burnt ends deliver a crave-worthy crust, juicy interior, and a sticky, smoky-sweet glaze. This is cold-weather BBQ comfort at its best.

Ingredients

• 4 Tbsp Roasted Garlic Peppercorn Seasoning by Char Crust
• 1 Cup Northwoods Original BBQ Sauce
• Creamy Garlic Mustard Sauce by Terrapin Ridge Farms (optional binder)
• 4–5 lb Beef Chuck Roast (preferred) or 3–4 lb Brisket Point
• 1/2 Cup Beef Broth
• 2–3 Tbsp Unsalted Butter, Cut Into Small Pats

Directions

1. Prep the Beef: Pat beef dry and trim excess hard fat, leaving some marbling intact. Cut into 1.5–2" cubes for classic burnt ends.

2. Season Generously: Toss beef cubes with Creamy Garlic Mustard Sauce by Terrapin Ridge Farms to lightly coat as a binder, then season heavily on all sides with Roasted Garlic Peppercorn Seasoning by Char Crust, pressing seasoning into the meat. Let rest at room temperature 30–45 minutes while your cooker heats.

3. Smoke Low & Slow: Smoke at 250°F using oak or hickory or grill indirectly at 275°F with lid closed, cooking uncovered for 2.5–3 hours until bark is dark and peppery and internal temperature reaches 165–170°F.

4. Braise in BBQ Sauce: Transfer beef cubes to a foil pan, add beef broth, 1 cup Northwoods Original BBQ Sauce, and butter pats, toss gently to coat, and cover tightly with foil.

5. Cook Until Tender: Return pan to smoker or grill and cook an additional 1.5–2 hours, until beef is probe-tender and reaches about 200–205°F.

6. Set the Glaze: Remove foil, drain excess liquid if needed, brush with remaining Northwoods Original BBQ Sauce, and cook uncovered 20–30 minutes until glaze tightens and cubes look sticky and glossy.

7. Rest & Serve: Rest burnt ends 10–15 minutes before serving.