“Burnt Ends” in the Slow Cooker

For Super Bowl 2020, I wanted to make a dish that ‘honored’ Kansas City, and a beef bbq dish seemed perfect. The nice thing about this recipe though is you can easily use chuck here so that you can get it easily and at an affordable price! It ended up being the first dish that was wiped out at the Super Bowl partied, so you may need to make a lot if you make it too!

To see the “Chief’s” appetizer competition, click link for New England (Patriots) Clam Chowder Dip.

Ingredients:

Large chuck roast (or brisket)
1/4 cup dry bbq seasoning
1 cup BBQ sauce of your choice
2 tbsp liquid smoke (if you don’t have this, that’s ok.)

Directions:

Coat beef with dry rub and place in slow cooker. Set for low and cook until tender, about 6 hours.

Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.

Mix BBQ sauce with beef juice and liquid smoke.

Slice the beef into 1-inch chunks. Remove and discard any large pieces of fat. Spread the beef on a jelly roll baking sheet and pour the sauce over the meat.

Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Put back in slow cooker with beef juices. Serve warm.