Burnt Ends with Mac and Cheese

• 9 hrs
• 8 SERVINGS
• 850 Cal
• 41 g Protein

Ingredients:

• 1 boneless Beef Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 2-inch pieces
• 1/2 cup Burnt Ends Rub
• 2 cups barbecue sauce
• 1 cup water
• 1/4 cup red wine vinegar
• 1/4 cup molasses
• 1/4 cup butter

• 1/2 pound wagon wheel pasta
• 1-1/2 tablespoons beef tallow or butter
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup milk
• 3/4 cup evaporated milk
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon nutmeg
• 1 dash hot pepper sauce
• 1 cup shredded Cheddar cheese
• 1/4 cup shredded Parmesan cheese

Cooking:

1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
2. Sprinkle rub evenly across all surfaces of beef Chuck Roast pieces.
3. Set timer for 2 hours depending on smoke flavor. Smoke 2 hours. Let rest for 10 minutes.
4. Preheat oven to 350°F. Spray 13x9-inch baking dish or aluminum pan with cooking spray. Combine barbecue sauce, water, vinegar and molasses in dish. Add beef; toss to coat. Cover and bake 1 hour or until meat thermometer registers 195°F.  
5. Uncover; bake an additional 30 minutes or until meat thermometer registers 203°F. Remove from oven; add butter.
6. Meanwhile, prepare mac and cheese. Heat beef tallow in a saucepan over medium heat. Carefully whisk in flour; cook 2 to 3 minutes or until lightly browned, whisking constantly. Whisk in heavy cream and milks; cook 3 to 5 minutes or until thick, whisking constantly. Add Worcestershire sauce, salt, pepper, nutmeg and hot sauce; cook 3 to 5 minutes or until sauce thickens. Remove pan from heat and stir in 3/4 cup Cheddar cheese, Parmesan cheese and cooked pasta.
7. Preheat broiler to high. Place mixture in 8x8-inch baking dish sprayed with cooking spray. Add pasta mixture; sprinkle top with remaining Cheddar cheese. Place dish so surface is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts.  
8. Serve 'burnt end' pieces with mac and cheese.