Poor Man’s Burnt Ends
Tennessee Smoke Seasoning
Apple Cider Vinegar
Salt to taste
Prep the Meat
Cube your chuck roast into 1” size cubes and place in a bowl. Lather with canola oil and then season with Tennessee Smoke Seasoning. Place the cubes onto a baking tray with about ½” separation between each cube. Place in the fridge for 1 hour to set, then let come to room temperature 15 minutes before cooking.
Prep the Grill
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.
Smoke the Beef
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.
Add the Sauce
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.
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!