I love smoking a chuck roast low and slow. It’s economical, versatile and in my opinion, a very underrated cut of beef for bbq.
For my burnt ends, I used some W sauce for the binder and seasoned heavily with my AP rub. It went on the @webergrills kettle with the new @kingsford low and slow briquettes, set for around 250 degrees for about 3-4 hours.
While those were on, I prepped the sweet and spicy bbq sauce. Next, cube up the chuck roast and toss it in a foil pan with the sauce. Cover with foil and back on the grill for another hour or so, until they are fork tender. Remove the foil during the last 30 minutes to allow the sauce to thicken up.
And that’s it! Plate it up and you have some delicious chuck roast burnt ends.
#grillinwithdad #burntends #chuckroast #bbq #easyrecipe #foodie #eeeeats #nomnom #protein
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Never understood why after being foiled most put it back in the smoker or grill. U no longer receive the benefits from the smoke or charcoal. At the point of wrapping I just sous vide, but the oven would also work or in the case of this, a slow cooker.
He looks like Leonardo Dicaprio
Ingredient plz
Man, I cant wait for this point in my life… the pitmaster dad
Wow, cook it twice, just like South of the border! can't do it right the first time. Just use better meat….
This is just a way to flavor that sauce with meat.
Amazing!
Those look so 🔥🔥🔥
🙋♂️hi. Burnt ends usually implies ends/tips of the ribs, right?