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  Poor Man’s Burnt Ends

  

• 1

  Preheat the Traeger with the lid closed to 225°F. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Season the chuck roasts generously all over with some Traeger Rub followed by Prime Rib Rub.

• 3

  Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the middle thickest part of one of the roasts. Place the roasts directly on the grill grate and smoke until the internal temperature reaches 170°F, 2 to 3 hours. The time will vary depending on the size of the roast, your grill, and the weather.

  225 ˚F / 107 ˚C

  170 ˚F / 77 ˚C

  Super Smoke

• 4

  Have ready a double layer of foil large enough to wrap each roast. Transfer the roasts to the foil and wrap tightly. Return the meat to the grill and cook until exceedingly tender with an internal temperature of 203°F, 1 to 1 1/2 hours.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

• 5

  Transfer the roasts to a cutting board, open the foil and let the roasts rest for at least 15 minutes. (If you like reserve and defat the juice to use another time; you can freeze it in small batches.)

• 6

  Cut the roasts into 1-inch cubes. Transfer the cubes to a large roasting pan or a disposable aluminum pan. Add the BBQ sauce, maple syrup, and sugar, and toss to coat evenly. Season with a little more of the Traeger Rub and the Prime Rib rub and toss to coat.

• 7

  If necessary, preheat the Traeger with the lid closed to 225°F. Use Super Smoke if available. Place the pan on the grates and cook until the sauce has reduced and caramelized and the meat is so tender that an inserted toothpick slides right out instead of lifting the meat, 1 to 2 hours. Let cool a bit before serving sprinkled with a little more of the rubs, if you like. Enjoy!

  225 ˚F / 107 ˚C

  01:00

  Super Smoke