I've probably labored more this year over what to cook for our New Year's Dinner much more than I have in a while. Looking back over the last 5 years I've done rib roasts either on rotisserie or on the Summit, mostly for the fun and taking advantage of the usual 9.99/lb sale at Publix. This year I looked at them more than once, went to Costco and looked for a small brisket (hard to fine something under 18lbs here lately) at least 3 times and bought nothing. I decided to take inventory of our freezer and found a chuck roast we bought a couple months back in a two pack. I decided to cook what we have and try my hand at chuck roast burnt ends.
I cooked it brisket style - to 160F, wrap in pink butcher paper with added beef tallow to 203F, rest for an hour, cube and add mix of bbq sauce, w sauce, bbq rub, butter and honey. Into a foil pan, back to the smoker covered with foil for an hour at 275F, uncover and back to the smoker for another hour. These were delicious! I highly recommend if you have the taste for a brisket and don't want to bother with trimming and 16 hours of cooking. Probably the easiest and most fun I've had in a while. I also had plenty of time to work on a couple of locomotives from the holiday display.
Cheers!
Good looking plate of food! Happy New Year!
Looks great!
And Crystal sauce for the win! ;)
Very nice ! ! !
I usually go Pepper Stout with my Chuckies, but this looks a very nice change of pace.