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![Teriyaki Burnt Ends](http://www.bradleysmoker.com/cdn/shop/articles/Screen-Shot-2021-07-30-at-1.25.52-PM_ed518f14-b9de-47b4-ad58-94cd8e9e0997.png?v=1675739362&width=1500)
Teriyaki Burnt Ends
Ingredients
Chuck roast
Teriyaki sauce
Salt
Pepper
Garlic powder
Green onions
Sesame seeds
Optional:
Maple Wood Bisquettes
Preparation
Cube up your chuck roast and season it with salt, pepper, and garlic.
Put the beef into your smoker, and smoke it at 220°F or 105°C for about 2 hours. Optional: You can smoke it with maple bisquettes for additional smoke flavor.
After 2 hours, place the meat in a foil pan and mix in a generous amount of teriyaki sauce.
Place the foil pan back in the smoker for an additional 2 hours at 270°F or 135°C.
Let it rest for an additional 10 minutes before garnishing it with green onions and sesame seeds.
Recipe by: Miguel’s Cooking With Fire
Maple
Wood
![Maple Wood Bisquettes](http://www.bradleysmoker.com/cdn/shop/files/Maple_48_angle.png?v=1694151824&width=533)
With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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