I'm a smoker n00b and have never done a brisket, but these posts with folks doing burnt ends with chuck roasts made me go for it. Amazing and I'll be doing again. 230-ish for a little over 4 hours, pulled off, sauced with Sweet Baby Ray's orig and a little more rub, back on for 45 mins. Only thing I wish I would have done differently is have more bbq sauce. I only had about 1/4 cup.
It looks black but this wasn't burnt AT ALL. Fantastic bark.
Sliced and ready to go back on the smoker, sans more rub and sauce.
Pulled off and ready to eat. I might have eaten the entire roast myself.
Topic: Chuck roast burnt ends (Read 1702 times)
