When you think of smoked burnt ends, most folks don't think of using chuck roast but I tried it and I can tell you that it is just as good as brisket in my opinion.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutesminutes
Cook Time 10 hourshours
Total Time 10 hourshours10 minutesminutes
Servings 6-8
Author Jeff Phillips
Ingredients
3lbchuck roast x 2find ones that are uniform and even in thickness for best results
Lidded container for marinating meat
16ouncesWorcestershire sauce
½cupJeff's original rub
¼cupJeff's original barbecue sauce
Instructions
Place the chuck roast into a lidded container. Pour 4-6 ounces of Worcestershire sauce over the meat then Sprinkle 3-4 TBS of Jeff's original rub evenly and generously onto all sides of the meat.
Use a sharp knife to make cuts through the top into the center of the meat. Drizzle on the rest of the Worcestershire so it can seep down into the holes/cuts.
Place a lid on the container and let the meat marinate overnight in the fridge.
Preheat your smoker to 240°F (116°C) using indirect heat. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the meat in the smoker and let it smoke cook for about 8 hours or until it reaches 190°F (88°C) in the thickest part as indicated by a meat thermometer.
Place the smoked chuck roast onto a cutting board or flat surface and slice it into bite size cubes that are about one inch square or the size that you prefer. Place the cubes into a foil pan. Add about ¼ cup of Jeff's original sauce and ¼ cup of Jeff's original rub onto the meat then stir it around well, making sure it is well coated.
Place the pan of meat back into the smoker at 240°F (116°C) for about 2 hours stirring every 30 minutes. When the color is right and the sauce/rub is caramelized, they are done.
Serve and enjoy!
Notes
Smoke the chuck roast in a foil pan to contain the juices or you can cook it directly on the smoker grate if you prefer.For the final cook stage, you can also place the meat on the grill over high heat or in the oven on broil stirring every few minutes to get it done much quicker.