This is really a great recipe for a gameday appetizer, or side dish for the next cookout. A great part is that you can cook the meat the day before, and finish up the following day.
Burnt Ends
Course: Appetizers, SidesIngredients
2-4 lb Beef Chuck Roast of Brisket Point
1/4-1/2 c. Peppery rub like SuckleBusters 1836 Beef BBQ Rub
1/4 c. sweet and/or spicy BBQ sauce like Kosmos Q Cherry Habanero BBQ Sauce
1/8 c. Honey (Any honey is good, but our current preference is Mike’s Hot Honey
)
1/4 c. Brown Sugar
)Directions
- Preheat smoker at 225° F
- Remove beef from fridge and season liberally with rub
- Place meat on smoker and cook until an internal temperature of 155-165° is reached
- Remove meat from smoker, wrap in butcher paper, and place back onto smoker
- Continue cooking until an internal temperature of 200-205° is reached
- Remove and let meat rest, wrapped, for about 45 minutes to an hour
- Remove beef from paper and dice into 1-1.5″ cubes
- Place diced beef, along with the bbq sauce, brown sugar, and honey into an 8×8″ or larger disposable roasting pan and mix up until all of the beef is nicely coated.
- Place pan back on the smoker and let sauce mixture reduce for about an hour, stirring meat every 20-30 minutes or so.
- Remove from smoker and enjoy!