Chuck Roast Faux Burnt Ends
Servings 4 People
Ingredients
- Chuck Roast 3-4 pounds
- Salt
- Pepper
- BBQ Rub
- 2 Cups Beef Broth
- BBQ Sauce
Instructions
- Season the roast liberally with salt and pepper. Or add garlic powder or a bbq rub. Work the seasonings into the chuck roast well and return to refrigerator for an hour or overnight.
- Prepare your Weber kettle to smoke at 250-275 degrees F.
- Place chuck roast in the Weber kettle and smoke until the internal temperature reaches 165 degrees F or a nice bark has developed. (4-5 hours – adjust smoking time as needed.)
- Place the roast in a foil pan and add a couple of cups of pre-warmed beef broth to the pan. Cover with aluminum foil and return to smoker until the internal temperature reaches 195 degrees F.
- Remove from smoker and allow the roast to rest for 15-20 minutes. Cut into small cubes, return to foil pan and toss with BBQ sauce and some of the reserved broth.
- Place the pan on the grill , and cook uncovered for up to 2 more hours. Near the end of the cook, move the pan directly over the coals, and stir occasionally to get crispy edges and caramelize the sauce mixture.