Poor Man's Burnt Ends - Chuck Roast
5 lb Chuck Roast
Montreal Steak Seasoning
1/2 C BBQ sauce
1/4 C Brown sugar
1/4 C Coca Cola, beer, apple juice, beef broth, your choice
Procedure:
1. Preheat your oven/smoker at 225 degrees F. If smoking, hickory wood works well, pecan may be better.
2. Apply liberally the rub. When the temperature is right, place the roast on the grill and close the lid.
3. Cook until the internal temp is 165 degrees F. This took two hours on my Traeger smoker at 275 and they weren't quite as tender as I wanted at the end, so I'm recommending the longer, slower cook at 225 degrees F. for the next time. Continue cooking until 195 degrees, either exposed, or after wrapping in foil. Back on smoker for another hour/give or take until . . .
4. At 195 degrees F. remove the roast and let rest for 15 - 20 minutes. Cut into 3/4 inch cubes and place in a foil baking pan. Add 1/4 C brown sugar and drizzle with most of the BBQ sauce. The original recipe does not call for any other additions, but I'm thinking to add 1/4 to 1/2 cup Coca Cola (never diet coke), or beef broth, apple juice, or whatever you like, to keep the meat moist. Cover with foil.
5. Place the pan on the grill, close the lid and cook for an additional 60 - 90 minutes, until the sauce is bubbly and the cubed bits are falling apart tender.
6. Add 2 tablespoons brown sugar and the remaining BBQ sauce, stir and return to the grill for just a few more minutes until everything is well incorporated.
Serve hot as a main course.
Recipe modified from on found at https://heygrillhey.com
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