burnt ends

Ingredients

• Beef chuck

  Clod roast, separable lean only, trimmed to 1/4" fat, all grades, raw

  5 lb or 2.27kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic powder

  Spices

  1 tbsp or 10g

• KC BBQ Rub

  Weber

  6 tsp or 21g

• Butter

  Unsalted

  3 tbsp or 43g

• Honey

  3 tbsp or 63g

• Sweet Baby Rays Barbecue Sauce

  Meijer

  2 oz or 57g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. get smoker to 250
2. cut chuck roast into 1”x1” cubes and season with salt, pepper, and garlic powder then with a spicy bbq rub
3. place the cubes into the smoker and spritz every 30-45 mins with a mixture of water and beef broth
4. once the internal temp of the meat reaches 165-175 remove from the smoker and wrap in aluminum along with slices of butter and honey drizzle
5. place the foil pack of meat back into the smoker until the meat temp reaches 205 and is tender
6. open the foil to add bbq sauce, mix everything together, seal the foil back up and let the meat rest off the heat for 30 mins