I’ve been dealing with some health issues and haven’t used my new smoker, until today. Since I’m rusty I decided to turn a pot roast into burnt ends. My rub was simple I just used Montreal steak seasoning with some avocado oil and gave it a good smoke over hickory wood. I wrapped the roast and finished the dish in some bbq sauce for the last 30 minutes. I hope you like it.

1 6-7 pound chuck roast
1/4 cup avocado oil
3 tablespoons Montreal steak seasoning
1 quart beef stock
2 cup favorite bbq sauce
2 tablespoons Worcestershire

You will need a smoker for best results.

Bring roast out of refrigerator let it sit out for 30 minutes.

Coat all sides of roast with oil.

Sprinkle all sides with Montreal seasoning.

Heat smoker to 300 degrees. I used hickory blocks for the smoke.

Cook roast for 2 hours or an internal temperature of 165.

Heat beef broth to a simmer and add to an aluminum pan.

Add roast to the pan cover with foil and return to smoker.

Smoke for an additional 2 hour or until internal temperature is 195.

Let rest for 1 hour then cut roast into 1 1/2 cubes.

Add sauce and toss.

Add to aluminum pan and return to oven for 20 minutes.

Serve.