Start off by preheating your smoker for indirect grilling at 250 degree F. I like to use hickory or apple wood for a nice smokey flavor.

Be sure your chuck roast is room temp and patted dry. From here, apply yellow mustard as a binder. Have the dry rub made beforehand and then season the chuck roast generously on all sides.

When your smoker is up to temperature, place your chuck roast on the smoker and on the opposite side add a water pan. Smoke the chuck roast until an internal temp of 165 degrees F (about 4-5 hours). You are looking for a decent bark formed on the exterior of your chuck roast.

Remove from the smoker and wrap with butcher paper. I like to spritz the butcher’s paper with apple cider vinegar prior to wrapping. Place it back into the smoker and let it go until an internal temp of 195 degrees F (about another hour).

Remove from the smoker and rest for about 20 minutes. Cut into 1” cubs and place in a medium sized aluminum pan, 3” in depth.

Add the 4-6 tablespoons of unsalted butter, sprinkle about a tablespoon of the dry rub on the burnt ends and pour the Sweet Bourbon BBQ Sauce. Toss gently and cover with foil.

Place it back into the smoker for another 1 ½ hours, or until the sauce is glazed on the chuck roast and the burnt ends are super tender, or probe tender.

Remove and rest for 30 minutes, leaving them covered. Serve and enjoy with family and friends!