@keto.healthy.weigh5407: BBQ Burnt Ends Ingredients — 3 lb For the meat beef chuck roast, cut into cubes 1 tbsp kosher salt, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp pepper 1 tbsp neutral oil, for cooking For the BBQ sauce / glaze 1/2 cup BBQ sauce, 2 tbsp honey, 2 tbsp beef stock, 1 tbsp Worcestershire sauce Instructions Prepare / season: Pat the meat dry. Combine the listed seasoning ingredients in a small bowl and coat the meat evenly. Let it stand for 15–30 minutes while the grill or oven heats. Cook: 275°F (135°C) 2 1/2 hours covered, then 45–60 minutes glazed. Arrange the meat in a single layer and turn as needed for even browning. Use a clean thermometer in the thickest piece; never rely on color alone. Glaze / finish: Whisk the BBQ sauce ingredients together. Brush the sauce on during the final stage of cooking, turning once or twice until glossy and lightly caramelized. If any sauce touched raw meat, discard it or boil it for at least 1 minute before serving. Rest and serve: Rest the cooked meat for 5–10 minutes (30 minutes for brisket or large roasts), then slice or pull as appropriate. Serve with extra warmed sauce and your favorite BBQ sides. Tip: Stir gently every 20 minutes during the final stage for even bark. Always keep raw and cooked utensils separate, and refrigerate leftovers within 2 hours.

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