Chuck Roast Burnt Ends?

[jasonjax]

Saw a thread earlier about burnt ends made from chuck roast which I knew I had to do!

I purchased two two-pack chuck roasts from Costco and plan to do them tomorrow.

Anyone do these regularly and have any tips? I'm thinking low and slow to ~190ish internal, pull cut into burnt-end cubes, sauce etc. like I would brisket burnt ends, and back on the smoker for a couple more hours.

I imagine there's some texture difference between chuck roast and brisket so I want to make sure I adjust for that temp wise.

I plan to take some pics along the way and document this experiment.

 

[T&S BBQ]

Post the results, I do a lot of chuckies for pepper stout beef. Love the cut. Would love to do the burnt ends

 

[jasonjax]

I just put them in a beef base wosty/beer marinade with a light jaccard until tomorrow morning. Will definitely post some pics and results.

 

[Dr. Weld]

I tried making chuck burnt ends two weeks ago. The Queen loved them, but I thought they were overly dry. So I think a shorter cook for me next time. I was spraying my chucks with a combo of a Smore's beer and worsty sauce, that was a good combo. I used black ops rub on them too.

I wish you luck and I'm eager to see your results.