Chuck Roast Burnt Ends

My ultra lazy version for these is to cut the roast into long strips about 1.5 to 2 inches thick. You can also cube those. I smoke those on the pit for a while until they get a good bark. Pull them and cube the strips into a metal pan. I then pour some beef broth and 1/2 bottle of spicy bbq sauce mixed up. I normally use Franklin’s spicy bottle. Cover with foil and put back on the pit. When they are as tender as you want them, unwrap the foil, pour off any excess broth mixture, and add the rest of your spicy sauce. Put the pan back on the pit uncovered until the sauce gets tacky. I make a pan of these for pretty much every bbq get together. The leftovers are great on baked potatoes, on a piece of bread, or with ramen. Have a good time and experiment!

If you cook to 200° like a Brisket they will be dry. I pulled mine at 190°.

Not really , I sauce them , keeps em moist.