POOR MAN’S BURNT ENDS

Step 1

Turn your smoker to 265 degrees F.

Step 2

Take your chuck roast and pat dry. Squeeze some yellow mustard over the chuck roast and rub it in. The mustard acts like a binder, you will not taste it at the end.

Step 3

Mix the salt and pepper together and place all over the chuck roast, making sure you get the sides as well.

Step 4

Place the meat directly onto the grill and let smoke for 3 hours, or until internal temperature equals 165 degrees F. (You can optionally spray the meat down with equal parts apple cider vinegar and water starting at hour 2 if you like).

Step 5

Once the meat reaches 165 degrees F, remove from grill to wrap. You can wrap in aluminum foil or butcher paper.

Step 6

To wrap, take the chuck roast and place it on the foil or paper. Place 2 "dollops" of butter or ghee on top of the meat and then wrap it up nice and tight.

Step 7

Place back onto the smoker and smoke until internal temperature reaches 195-200 degrees.

Step 8

Remove again from grill and un wrap. Let it rest for 5 minutes so you can touch it to cut it up. While it's resting turn the smoker up to 325 degrees F.

Step 9

Cube your chuck roast into 1 inch pieces and place into an aluminum pan. Pour the barbecue sauce over the top and the remaining pieces of butter or ghee.

Step 10

Stir to combine, then place back onto the smoker, uncovered for another 30 minutes.

Step 11

Remove and toss a little more barbeque sauce over it and enjoy!