Spicy Chuck Roast Burnt Ends – Cuso Cuts

Ingredients

• Chuck roast, cut in 3”x3” cubes
• Frank’s Red Hot Sauce
• Cuso’s Gravel Seasoning
• Cuso’s Spicy Garlic Buffalo Seasoning
• 2 sticks butter
• ½ jar pickled jalapenos (with juice)
• 1 can light beer
• ¼ cup honey
• ½ cup barbecue sauce (your choice)
• Green onions (garnish)
• Preheat the smoker to 275F.
• Coat the cubes in hot sauce evenly
• Toss with Cuso’s Gravel (great for texture) and Cuso’s Spicy Garlic Buffalo.
• Place the chuck roast into the smoker until it reaches an internal temperature of 160 (approximately 2 hours)
• Transfer the meat to a disposable aluminum pan
• Add two sticks of butter, ½ cup buffalo sauce, pickled jalapenos, beer, honey, and barbecue sauce to the pan
• Increase the temperature of the smoker to 300F
• Cover the meat and seasonings with foil
• Return to the smoker for 2-3 more hours until falling-apart tender.
• Place on a serving platter garnished with green onions.