Saturday, July 5, 2014

How to make Burnt Ends - The Wolfe Pit


  • 3lb - Boneless Chuck Roast
  • 3 TBS - Worcestershire Sauce
  • 1/2 Cup - Wolfe Rub Bold BBQ Seasoning
  • 1/2 Cup - Sweet Baby Rays BBQ Sauce (or your favorite)
  • 1/2 Cup - Apple Cider Vinegar
  • Set up grill for indirect cooking with cherry wood and preheat to 250º.
  • Moisten roast with Worcestershire sauce and rub very liberally with Wolfe Rub Bold.
  • Place roast onto the grill and smoke at 250º for approximately 6 hours or until you can slide a meat probe in and out with just a slight bit of resistance.  Meat temp will be around 190º-195º.
  • Remove meat and let rest wrapped in foil for 30 minutes to 2 hours.  
  • Slice roast into 1" chunks, transfer to a pan and mix with BBQ sauce and vinegar.
  • Foil the pan and put back onto the grill or in the oven for 30 minutes to simmer until the meat is fork tender, but NOT falling apart.
  • Serve  by themselves, on Texas Toast or a Hearty Roll.

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