Malcom Reed’s Chuck Roast Burnt Ends
Ingredients
1 chuck roast 3lbs
2 Tablespoons BBQ rub of choice
2 Tablespoons salt and pepper BBQ rub of choice
1 cup BBQ Sauce of choice
1/2 cup beef broth
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Wire Cooling Rack
- Aluminum Pan
- Aluminum Foil
Directions
- Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor.
- Cut chuck roast into 1”x1” cube portions. Season with rubs of choice. Place each piece of chuck roast on raised cooking rack allowing space around each piece.
- Place the racks in the smoker and cook for 1 1/2 – 2 hours.
- Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine BBQ sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit.
- Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
- Remove from pan and serve.
