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Bison Burnt Ends

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Smoked
Servings 8 servings

Ingredients
  

For the Bison Burnt Ends

  • 3 lbs. bison chuck roast
  • ½ cup Headwaters BBQ Baldy Mountain Beef Rub
  • ½ cup Hot Dr. Pepper Sauce recipe below
  • 2 TBSP brown sugar

For the Hot Dr. Pepper BBQ Sauce

  • 12 oz Dr. Pepper
  • 2 cups ketchup
  • ½ yellow onion finely diced
  • ½ TBSP unsalted butter
  • 1 cup brown sugar
  • 1 TBSP Worcestershire Sauce
  • ½ tsp The Taste of Montana Smoky Heat Rub
  • 1 tsp Arthur Wayne Mango Habanero

Instructions
 

For the Bison Burnt Ends

  • Heat the smoker to 275°F.
  • Rub the bison chuck roast liberally on all sides with the Headwaters BBQ Baldy Mountain Beef Rub.
  • Add hickory wood chunks to the smoke and get that delicious smoke rolling.
  • Place the seasoned roast on the smoker and shut the lid.
  • Smoke the bison roast until the internal temperature reaches 165°F (roughly 3 to 4 hours). A heavy, dark bark will form on the exterior of your roast at this point.
  • Wrap in either butcher paper or foil and return to the grill until the internal temperature hits 195°F.
  • Remove the smoked bison roast and allow it to rest for 20 minutes.
  • Cut into 1-inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with Hot Dr. Pepper BBQ Sauce (see below). Toss gently to coat all of the pieces in a little of the sauce.
  • Place the pan on the still-hot smoker, and cook for an additional 1 to 1½ hours.
  • Serve immediately and get your face ready for some flavor!

For the Hot Dr. Pepper BBQ Sauce

  • Over medium heat in a large saucepan, add the butter and yellow onion, and sautè the onions until softened.
  • Add the remaining ingredients and whisk to combine.
  • Stir often until the mixture just starts to bubble.
  • Reduce to a simmer and cook another 5 minutes.
Keyword bison