Smoked Beef Chuck Roast and Burnt Ends


  • 3lbs. beef chuck roast
  • 2 cups beef stock
  • 3 Casanova's Competition Rub
  • 3 Rossarooski's Honey Rib Rub
  • 3 tbsp Ben's Heffer Dust 


  • Trim beef chuck roast of excess fat.
  • Inject the roast with the beef stock.
  • Season liberally with a base layer of Casanova's Competition Rub, then Rossarooskis, and lastly Ben's Heffer Dust.
  • Allow the roast to rest in the fridge for 4-6 hours.
  • Preheat recteq to 225°F and smoke the roast until an internal temperature of 160°F is reached.
  • Tightly wrap the roast in either peach butchers paper or foil, and continue to cook until an internal temperature of 203°F is reached.
  • Allow the roast to rest for 30-45 minutes and slice.


  • If cooking burnt ends, cube the roast after the rest and add an additional 2 tbsp of Rossarooski's Honey Rib Rub.
  • Add 1/2 cup recteq Gourmet BBQ Sauce.
  • Place back on the recteq on a grill mat and cook until the sauce has tacked up (30-45 minutes).