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Ingredients

• ✓ barbecue dry rub
• beef chuck roast
• bbq sauce
• sandwich roll
• cheese whiz
• cheese
• onion
• pickled pepper
• green onion

Instructions

1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ barbecue dry rub
• fruit wood
• wood pieces
• pork belly
• brown sugar
• honey
• butter
• barbecue sauce
• apple juice
• apple jam

Instructions

1. 1 Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
2. 2 Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
3. 3 Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
4. 4 Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
5. 5 Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
6. 6 Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
7. 7 Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
8. 8 Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
9. 9 Remove from the smoker and serve immediately.

By Adrian Miller