Ingredients

Bison Chuck Roast
BBQ Sauce
Black & Tan Steak Rub
1 Can of Beer
Sriracha
1/2 stick of butter

Directions

Preheat smoker to 275 degrees. We used hickory smoked pellets.

While your smoker is preheating, you will begin to prep your chuck roast. Cut your chuck roast into 1-2 inch squares. Once cut, apply sriracha liberally to all pieces as a binder. You may also use mustard if you don’t want the extra spice.

Grab your Black & Tan Steak rub and season generously until all pieces look black.

Once your smoker reaches 275 degrees you will then add the 1-2 inch chuck roast pieces directly on the grate.

You will want to smoke for about 2 hours or until the internal temperature is about 175 degrees which ever comes first.

Every 45 mins or so go ahead and open and spray your burnt ends with your beer, turning every so often.

You will then remove the burnt ends from the grate and transfer to a tin foil tray. Once transferred you will add your BBQ sauce and have a stick of butter.

Cover with tin foil and cook for an additional 1-2 hours. Make sure the sauce is either bubbling or meat is pull apart tender. Take out and let rest.

Serve and Enjoy!