Killer Hogs/Malcom Reed Poor Man’s Burnt Ends

INGREDIENTS:

• 3 pound chuck roast cubed into 1” squares

• Killer Hogs TX brisket rub or salt and course ground pepper.

• Killer Hog The BBQ Rub

• 1 cup BBQ sauce

• 1/2 cup beef broth

INSTRUCTIONS:

1. Cube chuck roast into 1” cubes

2. Place on cookie sheet and season all sides with The BBQ Rub and TX rub (or course pepper and salt)

3. Take cooling racks and spray with Pam so the chuck roast won’t stick.

4. Place cubes on cooling racks with space between to get bark on all sides.

5. Heat smoker to 275 degrees

6. Put cooling racks on cooking grate

7. Check after 2 hours to see if they have bark.

8. Place in an aluminum (turkey) pan. Keep space between them.

9. Mix 1/2 cup beef broth with 1 cup of your favorite BBQ sauce. Mix well. Treaeger ‘Que sauce, Killer Hogs The BBQ Sauce or Rufus Teague are all great options.

10. Drizzle broth and sauce over the cubed chuck roast.

11. Cover with aluminum foil.

12. Place back on the smoker for 1.5-1.75 hours. Check to see if they are completely tender.

13. Toss in the sauce mixture to coat well.

14. Set out to cool for five minutes.

15. Enjoy!

PREP TIME: 15 MIN
COOK TIME: 4 HRS