I posted pork belly burnt ends the other day, s wanted to share some chuck roast burnt ends. Which kind do you prefer?

I posted pork belly burnt ends the other day, so wanted to share some chuck roast burnt ends I’ve made as well. Recipe will be in the text. Which kind do you prefer?

I’ll attach the link to the recipe in the comments for saving for those interested

Ingredients

• 3-4 lbs. chuck roast
• 1:1 Salt & Pepper mix + more salt to taste
• 1 ½ C apple cider
• ½ C apple cider vinegar
• ¼ C brown sugar
• 1/3 C ketchup
• 2 T Mustard
• 1 T Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp chili powder
• ½ stick butter

For the Apple Cider BBQ Sauce:

1. Add the apple cider plus the next 8 ingredients to a skillet over medium high heat and bring to a simmer, stirring well. Reduce the heat to low and allow the sauce to reduce by 1/3. Set aside until ready to use.
   For the Burnt Ends:

2. Preheat your smoker to 275 degrees. Meanwhile, trim the chuck roast of any excess fat and season liberally on all sides with your favorite BBQ rub or salt/pepper.

3. Once the smoker has come up to temperature, add the chuck roast. After 3 hours, spritz the chuck roast with liquid of choice (I often use water). Continue doing so every hour until the roast registers 180-190 degrees. At this point, remove the chuck roast from the smoker.

4. Slice the chuck roast into 1-inch cubes and place in a foil pan. Lightly pour the prepared BBQ sauce over the burnt ends with the butter and toss until all sides of the burnt ends are well coated. Cover the pan with foil and return the burnt ends to the smoker.

5. Allow the burnt ends to smoke until the internal temperature of the burnt ends reaches about 200-205 degrees.

6. Allow the burnt ends to cool for 10-15 minutes then serve. Enjoy!