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.
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.