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I love smoking a chuck roast low and slow. It’s economical, versatile and in my opinion, a very underrated cut of beef for bbq. For my burnt ends, I used some W sauce for the binder and seasoned heavily with my AP rub. It went on the @webergrills kettle with the new @kingsford low and slow briquettes, set for around 250 degrees for about 3-4 hours. While those were on, I prepped the sweet and spicy bbq sauce. Next, cube up the chuck roast and toss it in a foil pan with the sauce. Cover with foil