Burnt ends and pig shots!

[1911Ron]

I took kabob size chunks of a chuck roast and experimented making burnt ends, I did them at 250 for 2 1/2-3 hours,I then put them in a pan with bbq sauce (one bottle was close to being gone so I swished some whiskey in it) covered the pan with foil and back in the smoker.
The good, flavor was great (salt pepper and garlic) Blues hog original sauce. Lesson learned make sure that all the pieces are of the same size as some were over cooked and not tender.


The pig shots were fantastic!

 

[1911Ron]

I've decided to do the burnt ends differently next time, more than likely I'll do a chuck roast brisket style and then cut it up.
Pig shots were fantastic as I said but will figure something out to keep them from tipping over.

 

[Stingerhook]

Lookin' great Ron.

 

[ronbrad62]

I'd go for both of those.

 

[Smoking Piney]

They both look great, Ron!