Chuck Roast Burnt Ends

Coat the chuck roast with 2 tablespoons of mustard.
3.5 LB Chuck Roast, 2 TBSP Yellow Mustard
Season it with salt, 16 mesh black pepper, and Dad Dust. Repeat on the other side and season the edges.
1 TBSP Salt, 2 TBSP Black Pepper, 16 Mesh, 2 TBSP Dad Dust
Refrigerate the seasoned roast while setting up the grill.
3.5 LB Chuck Roast

Clear the old ash into the ash drawer, then load the grill with charcoal and several large chunks of apple wood.
Install the grill expander rack to move the meat farther from the heat. Place a water pan underneath the cooking position.
Light the grill and set it to 275°F (135°C).
Put the chuck roast on the expander rack, insert the temperature probe, and close the lid.
3.5 LB Chuck Roast

Smoke the roast at 275°F (135°C). After about two and a half hours, check its color and bark.
3.5 LB Chuck Roast
When the probe reads 155°F (68°C), remove the water pan to encourage more bark development.
3.5 LB Chuck Roast
Just shy of five hours, when the roast has reached the stall and the bark looks better, place the roast in a foil boat.
3.5 LB Chuck Roast
Continue cooking until the internal temperature reaches 195°F (91°C).
3.5 LB Chuck Roast

Remove the roast and let it rest for 10 minutes.
3.5 LB Chuck Roast
Cut the roast into cubes and place them in a disposable aluminum pan.
3.5 LB Chuck Roast
Add a couple spoonfuls of brown sugar and one 15.5 ounce bottle of Kinder's BBQ Sauce. Toss thoroughly to coat every piece.
3 TBSP Brown Sugar, 15.5 OZ Kinder's BBQ Sauce
Return the pan to the grill for about one hour, until the sauce has set and the burnt ends look finished.
3.5 LB Chuck Roast, 3 TBSP Brown Sugar, 15.5 OZ Kinder's BBQ Sauce

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