Preheat your grill or smoker to a temperature of 275 degrees. Add a few chunks of your favorite wood (like hickory) if you like.

Season the chuck roast very liberally on all sides with your favorite BBQ seasoning.

Insert a probe thermometer into the thickest part of the chuck roast, and put the roast on your charcoal grill or smoker.

Smoke the beef chuck roast at 275 degrees until the internal temp reaches 160-165 degrees. This should take between 3-5 hours, depending on the size of your roast.

Once the roast reaches 165 degrees, take it off the grill and wrap it with peach paper or aluminum foil.

Put the wrapped roast back on the grill, and cook until the meat reaches 195 degrees, about 1.5 hours.

While the roast is cooking, pour 1 cup beef stock into a small sauce pan. Reduce the beef stock on the stove until it equals about 1/4 cup by cooking uncovered on medium high.

Take meat off the grill and allow it to rest for about 30 minutes. While the beef is resting, adjust the coals in your charcoal grill or smoker and raise the grill temp to about 325 degrees.

Cut your chuck roast into 3/4 - 1 inch cubes.

Add the chuck roast cubes, reduced beef stock, and 1 cup of BBQ sauce to the foil roasting pan and toss to combine. Sprinkle with BBQ seasoning and mix to combine.

Place the foil roasting pan on the grill, and cook uncovered for 1 to 1.5 hours, or until the meat is incredibly tender.

Take your Poor Man's Burnt Ends off grill and allow to cool. The sauce will thicken up.