Chuck Roast Kansas City Burnt Ends
If you cannot find a brisket point and do not want to buy a full brisket try this burnt end recipe using a chuck roast instead.
Ingredients
3 pounds chuck roast
2 Tablespoons yellow mustard
1 Tablespoon each coarse salt, ground black pepper, and garlic powder
½ cup of your favorite ketchup-based BBQ sauce
¼ cup brown sugar
2 Tablespoons brown sugar
Preparation
Preheat your smoker to 275 degrees F. Use hickory or oak wood chips for the most complementary smoke flavor.
Rub the chuck roast with yellow mustard then season liberally on all sides with equal parts salt, pepper, and garlic powder.
Place the seasoned roast in the smoker and smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker).
Remove the roast from the smokerl and wrap it in peach butcher paper. Return the roast to the smoker and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
Remove the wrapped roast from the grill and allow it to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
Place the pan in the smoker or oven for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the smoker or oven for just a few more minutes until everything is well incorporated. Serve hot as a main course or on buns with pickles and white onions.
Keywords: Main BBQ Beef
