Barrel Smoked
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DIRECTIONS: (for Barrel-style smokers)
Cut slits in the top of your chuck roast to about half way through. Insert garlic cloves into each slit. Place roast in container large enough to hold the roast and 2.5 cups of liquid. Pour beef broth over the meat then sprinkle rub on both sides of the roast. Slowly pour the Worcestershire over the top of the meat. Tightly cover and refrigerate for 4 hours, flipping the meat half way through.
Heat wood lump charcoal in barrel smoker to 250°F; drain wood chips and toss on top of coals. Insert grate into smoker and place meat on top of grate. Cover smoker and cook for about 4 hours or until internal temperature of meat is 190°F. (You don't want the meat too tender at this point because you will be cutting it into cubes.)
Allow meat to rest, uncovered, until cool enough to handle. Cut into 1.5" cubes, toss with a sprinkling more of Gusto's Georgia rub and enough barbecue sauce to coat. Place the meat onto a smoker-safe tray over soaked cherry wood chips and cook for an additional 1-2 hours or until most of the barbecue sauce has "glued" itself onto the chuck cubes (think caramelized!) making the cubes almost candy-coated. (If you're short on time, place the tray of barbecue-covered cubes onto the grill heated to medium-high, turning the meat occasionally until they are heated through and look perfectly caramelized.)
These burnt ends make a great addition on a pulled pork sandwich, as an appetizer served with an ice cold beer, or served threaded onto large wooden picks with fresh cherry tomatoes.
Cut slits in the top of your chuck roast to about half way through. Insert garlic cloves into each slit. Place roast in container large enough to hold the roast and 2.5 cups of liquid. Pour beef broth over the meat then sprinkle rub on both sides of the roast. Slowly pour the Worcestershire over the top of the meat. Tightly cover and refrigerate for 4 hours, flipping the meat half way through.
Heat wood lump charcoal in barrel smoker to 250°F; drain wood chips and toss on top of coals. Insert grate into smoker and place meat on top of grate. Cover smoker and cook for about 4 hours or until internal temperature of meat is 190°F. (You don't want the meat too tender at this point because you will be cutting it into cubes.)
Allow meat to rest, uncovered, until cool enough to handle. Cut into 1.5" cubes, toss with a sprinkling more of Gusto's Georgia rub and enough barbecue sauce to coat. Place the meat onto a smoker-safe tray over soaked cherry wood chips and cook for an additional 1-2 hours or until most of the barbecue sauce has "glued" itself onto the chuck cubes (think caramelized!) making the cubes almost candy-coated. (If you're short on time, place the tray of barbecue-covered cubes onto the grill heated to medium-high, turning the meat occasionally until they are heated through and look perfectly caramelized.)
These burnt ends make a great addition on a pulled pork sandwich, as an appetizer served with an ice cold beer, or served threaded onto large wooden picks with fresh cherry tomatoes.
