Beef Chuck Burnt Ends
Z Grills Pellet Smoker
Ingredients for the BBQ Burnt Ends
stick of butter
¼ to ½
Ingredients for SPG
ground black pepper
Season your chuck roast with kosher salt, coarse black pepper, and granulated garlic.
Seasoning with coarse ingredients makes sure you get a nice crusty bark after preparation.
Set up the grill
Put the smoker on the
for one hour. (If you don't have a smoke setting on your grill, set the temperature to anywhere between 250 to 275℉.)
When you start your pit and notice the presence of dirty smoke, keep the hood open until all the smoke dissipates. After which, you can shut the hood.
Adjust the smoker temperature to 250-275℉ (In the video, we set it to 275℉ to get the cooking done faster).
Run the chunk to a roast straight through with no water pan for 2 hours.
You can place a thermometer on each side to monitor the temperature of the pit.
After 2 hours in
Touch the sides of the chuck to ascertain whether the rub comes off.
You can now add the water pan to maintain the moisture.
Spritz on all sides.
Hit it with Apple cider water (50-50 mixture of apple cider vinegar and water)
After 3 hours in
The internal temperature of the chuck roast reaches 180℉ at this point. It's time to take it out and wrap it.
Spritz again, but this time with little moisture.
Wrap it with butcher paper.
Insert a grill thermometer into the roast.
After 4 hours in
The thermometer inserted into the chuck roast now reads 200℉. Poke the meat with a probe to ensure it's toothpick tender. Keep smoking to tighten the meat up.
After 4 hours 30 minutes in
Unwrap the chuck
Now it's time to cube and sauce
Cut the chuck into little 1× 1 inch cubes.
Add the ingredients above and combine well.
Foil and put back into the grill.
Cook for about 4 hours.
Bring it out and dig into the deliciousness.