CHUCK ROAST AND

BURNT ENDS

Chuck Roast and Burnt Ends

INGREDIENTS:

INSTRUCTIONS:

  1. Trim beef chuck roast of excess fat.

  2. Inject the roast with the beef stock.

  3. Season liberally with a base layer of Casanova's Competition Rub, then Rossarooski's, and lastly Ben's Heffer Dust.

  4. Allow the roast to rest in the fridge for 4-6 hours.

  5. Preheat recteq® to 225°F and smoke the roast until an internal temperature of 160°F is reached.

  6. Tightly wrap the roast in either peach butchers paper or foil, and continue to cook until an internal temperature of 203°F is reached.

  7. Allow the roast to rest for 30-45 minutes and slice.

 

Burnt Ends:

  1. Cube the roast after the rest and add an additional 2 tbsp of Rossarooski's Honey Rib Rub.

  2. Add 1/2 cup recteq® Gourmet BBQ Sauce.

  3. Place back on the grill at 225°F with a grill mat and cook until the sauce has tacked up (30-45 minutes).  

Rossarooski's Honey Rib Rub
Ben's Heffer Dust
Casanova's Competition Rub
Gourmet BBQ Sauce
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL