Wednesday, March 30, 2016

Chuck Roast Burnt Ends | White Thunder BBQ

Mix the ground pepper, garlic powder and kosher salt in a small bowl. Slice the meat and heavily apply the rub. While the beef is coming up to room temperature, light the fire in the smoker.

Add the apple, maple and hickory wood to the charcoal. Smoke the meat for around 6 hours at 250 F. When internal temperature reaches 170 F, pull the meat off the grill. Let it rest for 10 minutes.
 Cut the meat in 1 inch cubes. In a bowl or dish, add 1/2 C Yellow Gold BBQ Sauce, and 1/2 C of your favorite BBQ sauce. Mix well, until all of the meat is covered in both sauces. Cover the dish and put it back on the grill until the meat is very tender ~205 internal, maybe higher.  Chuck is a very stubborn cut of meat.

1 t Freshly Ground Pepper
2 t Garlic Powder
1 t Kosher Salt
Apple, Maple and hickory wood.

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Full Video Instructions in Video Link Below

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