Chuck Roast Burnt Ends

Preheat your smoker to 250°F

Coat the chuck roast in a thin layer of yellow mustard

Combine the salt, pepper, and garlic in a bowl and then season the chuck roast liberally on all sides with that mixture

Place the chuck roast on the smoker and let it smoke for 3-4 hours, or until it reaches an internal temperature of 165°F and the bark is firm and set

Lay down a 24” sheet of Reynolds Kitchens^® Butcher Paper and add the rendered beef tallow

Place the chuck roast on top of the beef tallow and wrap tightly in the butcher paper

Place back on the smoker for 2 more hours or until it reaches 200°F internal

Remove the roast, unwrap it, and cut it into cubes about 1-½” thick

Transfer the cubes to a clean sheet of butcher paper and top with the butter, brown sugar, and barbecue sauce

Wrap the cubes tightly and place back on the smoker for 1 more hour to braise

Let rest for 15-20 minutes then serve immediately alongside more barbecue sauce for dipping