Poor Man's Burnt Ends with Chuck Roast
Ingredients:
- 3 pounds Riverbend Cattle Company beef chuck roast, cut into 1-inch cubes
- 5 tablespoons Kickin' Cowboy All American (or your favorite)
- 1 cup Kickin' Cowboy BBQ Sauce (or your favorite)
- 1/2 cup of your favorite beer (or substitute beef broth)
Instructions
- Note: Special Equipment Required: Pellet grill smoker, pellets, foil pan that fits inside your smoker, and foil to cover it.
- Prepare ingredients as directed. For best results, trim excess fat before cutting meat into cubes.
- Preheat smoker to 250°F.
- Toss the chuck roast cubes in the rub, coating all sides.
- Place cubes on smoker rack, leaving space between pieces. Smoke for 2 hours.
- In a bowl or cup, combine BBQ sauce with the beer (or beef broth).
- Turn the smoker up to 275°F.
- Remove the cubes from smoker and place them in the foil pan. Pour the sauce mixture over the meat and toss to coat.
- Cover pan tightly with foil and return to smoker until meat is tender, about 2–3 hours.
- Remove the pan from smoker and carefully pull back the foil, watching for steam. Serve hot.
Nutrition
Serving: 1 g | Calories: 814 kcal | Carbohydrates: 49 g | Protein: 56 g | Fat: 35 g | Saturated Fat: 14 g | Polyunsaturated Fat: 18 g | Trans Fat: 2 g | Cholesterol: 188 mg | Sodium: 253 mg | Sugar: 47 g
*Recipe courtesy RV Life
