Smoked Chuck Roast Burnt Ends

Step 1

Preheat smoker to 250 degrees F using Oak or Hickory wood pellets.

Step 2

Cut the chuck roast into 1 and 1/2 inch cubes. Removing any excessively hard pieces of fat, but be sure to leave all the soft fat, this will make the meat nice and tender. Put the cut meat into a cast iron dish or in a square disposable baking tin.

Step 3

Combine the ingredients for the dry rub in a small bowl or jar and mix together.

Step 4

Mix the broth or water with the vinegar and pour into a small spray bottle.

Step 5

Drizzle the oil over the meat and sprinkle with the seasoning mix. Use your hands to mix together and ensure the meat is evenly coated with the rub.

Step 6

Place the tray with the meat in the smoker and close the lid. Cook at 250 degrees F for 1 hour, then open the smoker and spritz. Continue cooking and spritzing every 20-30 minutes until the meat reaches an internal temperature of 165 degrees. This will take about 1-1.5 hours.

Step 7

Once the meat reaches 165 degrees F remove the tray from the smoker. Drizzle with the BBQ sauce and honey. Stir to coat the meat in the sauces. Add the butter in slices on top. Cover with foil and place back on the smoker to continue cooking an additional 2 hours or until the meat is tender and 203 degrees F.

Step 8

When the meat is at 203 degrees F, remove the tray from the smoker. Keep the foil on and let the meat sit covered to rest for 15-20 minutes before serving.