Dish Info
Ingredients
11
servings
4
5
hours
Ingredients
Chuck Roast
3-4
lbs
2
tbsp
Tennessee Smoke Seasoning
Canola Oil
Ketchup
¾
cup
½
Bourbon
Apple Cider Vinegar
Hot Sauce
4
oz
Brown Sugar
1
tbsp
1.5
tbsp
1
tbsp
Garlic Paste
½
tbsp
Salt to taste
Worcestershire
2
tbsp
cup
Pre-Preparation
Step 1
Preheat a grill or smoker using a two zone fire with Cowboy Charcoal to 275F. Add some hickory chunks or chips for added smoke flavor.
Step 2
Place the beef onto the smoker to cook for about 1.5 hours until they begin to soften. As the beef smokes, heat up a medium-high fire for the BBQ Sauce. Add a skillet with the bourbon to simmer for 30 seconds. Next, add the rest of the ingredients for the BBQ sauce and let simmer until thickened. Once thickened, remove from heat and set aside.
Step 3
After 1.5 hours on the smoker, pull the beef off and place into a medium size foil bin. Top the burnt ends with the BBQ sauce and mix around. Cover the bin with aluminum foil and place back on the smoker to cook for another 2.5 hours. Add additional sauce if needed.
Step 4
Once the burnt ends are tender and can easily break apart, pull them off and let cool for 10 minutes. Toss in additional sauce. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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