Chuck Roast Burnt Ends

Instructions

• Step 1: Trim beef chuck roast of excess fat.
• Step 2: Mix water and recteq Beef Injection in shaker bottle until fully combined. Inject the roast with the beef stock.
• Step 3: Season liberally with a base layer of Rossarooski's Honey Rib Rub, followed by a layer of Ben's Heffer Dust.
• Step 4: Allow the roast to rest in the fridge for 4-6 hours.
• Step 5: Preheat recteq to 225°F and smoke the roast until an internal temp of 160°F is reached.
• Step 6: Tightly wrap the roast in foil, continue to cook until an internal temp of 203°F is reached.
• Step 7: Allow to rest for 30 minutes.
• Step 8: Cut the rested chuck roast into cubes. (Bite sized, but not too small) and place in aluminum half pan.
• Step 9: Season the cubed chuck roast with 2 additional tablespoons of Rossarooski's Honey Rib Rub. Then, add the BBQ sauce and coat the burnt ends.
• Step 10: Place back onto the recteq and cook for 30-45 minutes until the sauce has become tacky. Enjoy!