Teriyaki Burnt Ends
Maple Wood Bisquettes
Cube up your chuck roast and season it with salt, pepper, and garlic.
Put the beef into your smoker, and smoke it at 220°F or 105°C for about 2 hours. Optional: You can smoke it with maple bisquettes for additional smoke flavour.
After 2 hours, place the meat in a foil pan and mix in a generous amount of teriyaki sauce.
Place the foil pan back in the smoker for an additional 2 hours at 270°F or 135°C.
Let it rest for an additional 10 minutes before garnishing it with green onions and sesame seeds.
Recipe by: Miguel’s Cooking With Fire