It’s no secret that Missouri wines have a well-deserved place at your barbecues, gatherings and celebrations. They also have a place included in your recipes, too. If you enjoy smoking meats, then try including a Missouri wine the next time you put on that “Grill Master” apron. This burnt ends recipe, made with a sweet red wine and chuck roast, will have your family and friends begging for seconds.

Prep time: 20 minutes

Resting time: 15 minutes

Approximate cook time: 8 hours

Total time: 8-9 hours

Serves: 6

Ingredients

3 – 4 lb chuck roast

1/4 c beef rub – we used Plowboys BBQ Bovine Bold Barbeque Rub (a Kansas City Award-Winning favorite)

1 c beef stock, optional

1/2 c sweet red wine, divided – we used Pirtle Winery’s 2021 Mellow Red

1/2 c BBQ sauce – we used a local Missouri option, Blues Hog Raspberry Chipotle

1/4 c brown sugar

Other materials:

Smoking wood chips, pellets or chunks depending on smoker type

Aluminum foil

Aluminum baking pan or other smoker-safe dish

Spray bottle (optional)

Instructions

1.Preheat smoker to 250°F. In the meantime, thoroughly season chuck roast on all sides until well coated.

2.Once smoker has reached desired temperature, smoke the roast until the internal temperature reaches 165°F. Use a spray bottle to periodically spritz roast with beef stock, if desired. This step will take 4-5 hours depending on the smoker.

3.Remove roast from smoker and brush on 1/4 cup of wine then wrap tightly with aluminum foil. Return roast to smoker until the internal temperature reaches 195-200° F. This will take 1 – 2 hours depending on the smoker.

4.Remove the roast and allow it to rest for 15 minutes before cutting into 3/4 - 1 inch cubes and transfer to baking dish. Drizzle with BBQ sauce and wine, sprinkle brown sugar, and toss together until pieces are coated.

5.Place the dish in smoker and cook for 1-2 hours until sauce is bubbly and fragrant.

6.Serve hot with a glass of chilled wine and await the countless compliments for this delicious dish.

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