Chuck Roast Burnt Ends

Season with beef rub generously and refrigerate overnight
Pre-Heat smoker to 225-250 degrees F and set it up for indirect heat cooking.
Add the beef and smoke until internal temp reaches 160 degrees. Cook time will vary and depend on size of the roast and average cooking temperature so using a meat thermometer is best bet.
Remove beef from smoker and wrap in butcher paper. Add back to the smoker and cook until temp reaches 190 degrees.
Remove and let rest at least 10 minutes.
Cut the brisket into thick slices and then cut those slices into cubes. I reserve any overly fatty ones and use to flavor other recipes like cabbage or beans.
Place the cubes in a square foil pan and set aside.
Heat the Big Red soda in a saucepan and reduce significantly (by at least half). Add the BBQ sauce and maple syrup mixing well.
Pour the sauce over the beef cubes then stir so all cubes are generously covered.
Return beef back to the smoker and cook at 250 degrees F. Cook until sauce is reduced and the burnt ends are sticky. This should be about 2 hours.