Season the chuck roast

• Coat the chuck roast with olive oil as a binder.
• Season generously all over with the barbecue rub.

Smoke low and slow

• Fire up the smoker with pecan wood and set it to 250 °C indirect heat.
• Place the roast in the smoker and cook until the bark is set and the internal temperature reaches 175 °C.

Cube the meat

• Cut the smoked roast into bite-sized cubes.

Add butter, honey and sauce

• Place the cubes in a pan and add the butter, hot honey, barbecue sauce and brown sugar.
• Mix everything together until the cubes are well coated.

Finish covered on the smoker

• Cover the pan with foil.
• Return it to the smoker and cook until the sauce is bubbly and the meat reaches about 205 °C.

Serve

• Serve the burnt ends hot, straight from the pan.