Poor Man's Burnt Ends

Directions

• Fire up your Pit Boss Smoker and set the temperature to 275°F.
• Season your chuck roast liberally on all sides with Pit Boss Sweet Rib Rub. Insert a temperature probe into the thickest part of the chuck roast and place the roast on the smoker.
• Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the internal temperature is 195°F, about 1 hour.
• Remove the wrapped roast from the smoker and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a disposable aluminum pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Pit Boss St. Louis Hickory & Brown Sugar BBQ Sauce, reserving a couple of tablespoons for later. Toss to coat all the burnt ends with the sauce.
• Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is thickened and the burnt ends are tender. Remove from the smoker and serve.