• 2-3 lb. Chuck Roast (1" cubes)
• 5 tbsp. KC Combo (divided)
• 1-2 tbsp. Lowcountry Gold
• ⅓ c. The All-American
• 16 oz. Cream Cheese (whipped)
• 3 oz. Sour Cream
• 1 tbsp. White Lightning
• 1/2 c. Sharp Cheddar (shredded)
• 4 oz. Green Chili (canned)
• 4 oz. Beer 
• ¼ c. Green Onion
• Pretzel Bites

1. Preheat smoker to 250F. While preheating, cut CHUCK ROAST into 1” cubes. Coat cubes with LOWCOUNTRY GOLD. Season with 3tbsp. KC COMBO. Once smoker is preheated, place all cubes onto smoker.
2. While smoking, put together the “dip” part. Mix together: CREAM CHEESE, SOUR CREAM, WHITE LIGHTNING, SHARP CHEDDAR, GREEN CHILI, BEER, and GREEN ONION. Mix until evenly incorporated. Place in fridge until needed.
3. Smoke cubes until 165-170F. Pull them from the smoker and toss in THE ALL-AMERICAN. Wrap them in foil and place back on smoker. Smoke until cubes are around 203F. Should fall apart when squeezed and be “probe tender” when checking temp. 
4. When probe tender, pull from smoker and rest for about 10 minutes. 
5. You can do 1 of 2 things here: 1) Pull dip out of fridge, break Burnt Ends into “edible” pieces and mix in. MUNCH! or 2) Pull dip out and put a sauce pan on a burner set to medium. Melt and then mix in Burnt Ends.
6. Either way, serve with those B-E-A-UTIFUL PRETZEL BITES!
7. MUNCH, MUNCH, MUNCH!

• You can make these in the oven, as well.
• Don't like Sour Cream? Replace with mayo!
• Don't like cheddar? Grow up

1. What does probe tender mean?

When you insert the temp probe into a piece of meat, the probe goes into the meat like “butter”.

2. I've always heard 225F is better. Why 250F?

Both work super well! It will not change the recipe, but 250F will cook them faster.