Ingredients:

  • 3.5 lbs beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 2 tbsp coarse black pepper
  • 1.5 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp granulated monk fruit
  • 0.5 cup low-sugar BBQ sauce
  • 0.25 cup unsalted grass-fed butter
  • 2 tbsp apple cider vinegar
  • 0.5 cup beef bone broth

Instructions:

  1. Trim any excessively thick hard fat caps from the chuck roast, ensuring you leave the internal intramuscular marbling intact.
  2. Slice the roast into uniform 2.5 cm cubes to ensure even cooking and gelatin conversion across all pieces.
  3. Lightly coat the beef cubes with avocado oil, which serves as a high-smoke point binder.
  4. In a large bowl, toss the cubes with coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and monk fruit until every side is evenly encapsulated.
  5. Place the cubes on a wire cooling rack over a baking sheet or directly on smoker grates. Cook at 120°C until an internal temperature of 74°C is reached and a mahogany bark has formed.
  6. Transfer the beef cubes into a disposable aluminum pan. Add the unsalted butter, apple cider vinegar, and beef bone broth.
  7. Cover the pan tightly with heavy-duty aluminum foil. Return to the heat and braise until the internal temperature reaches 93°C-96°C and the meat is probe-tender.
  8. Remove the foil and toss the cubes with the accumulated juices and low-sugar BBQ sauce. Heat for an additional 20-30 minutes to allow the glaze to become tacky.