This tender, melt-in-your-mouth smoked chuck roast is a BBQ lover's dream! Infused with aromatic flavors and smoked to perfection, this Poor Man's Burnt Ends is amazing!
Prepare the Meat: Bring the chuck roast to room temperature on the kitchen counter for about 2 hours before smoking. This helps with uniform cooking in the smoker.
Prepare the Smoker: Preheat the smoker to 250 degrees F
Prepare the Dry rub: Mis all the dry rub ingredients together.
Add the Binder: Brush the meat on all sides with the mustard. If not using mustard, rub the meat with oil. Apply the dry rub on all sides of the meat.
Smoke: Place the chuck roast into the smoker and add wood chips. Smoke for about 3 hours, adding wood chips as necessary.
When the meat reaches an internal temperature of 165 degrees F, remove it from the smoker and wrap it in butcher paper or aluminum foil. Place the meat back into the smoker until the internal temperature is 195 degrees F; about 3 hours.
Remove the meat from the smoker and let it rest for 10 minutes before cubing it into 1-inch pieces. Place this is a small baking pan or aluminum ban and coat in 1/4 cup of BBQ sauce. Return to the smoker for about 30 to 45 minutes for the sauce to thicken and caramelize on the outside of the meat cubes.
For extra saucy burnt ends, toss them in an additional 1/4 cup BBQ before serving.