Poor Mans Burnt Ends - Smoked Chuck Roast on the Weber Kettle

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

hot dogs

🥗Healthier: turkey hot dogs

💰Cheaper: pork hot dogs

Turkey hot dogs are leaner.

Start with a 3 lbs chuck roast.

Do not trim the roast; season with salt at about 1/2 teaspoon per pound.

Let the salted roast sit in the fridge until the salt is absorbed.

After absorption, season the roast with garlic powder and black pepper, coating all sides.

Preheat the smoker to 250°F, using a slow and sear setup for low and slow cooking.

Place the chuck roast on the cooler side of the grill, adding chunks of wood every 30-45 minutes for smoke.

Monitor the roast, cooking for about 6 hours until the internal temperature reaches 180°F.

Continue cooking until the internal temperature reaches about 197°F without wrapping the roast.

After 9 hours, remove the roast from the smoker and cut it into 1 inch cubes, removing any large pockets of fat.

Place the cubed meat into an aluminum foil tray and add barbecue sauce, mixing well.

Return the tray to the smoker for an additional 2 hours to meld the flavors together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens