I had a craving for Burnt Ends, but since it is just me and the dog for now I was not going to buy a whole brisket. A quick internet search turned up a great idea, burnt ends using chuck roast.
From my butcher - nice and marbled:
Covered with a favorite rub and thrown in the fridge for the night:
Going with a combo of Oak and Pecan. Wapiti gets the call:
Temp where it needs to be, see you in about 8 hours!
While the roast was cooking away, I made up some sauce from a few different ingredients. Shooting for Tangy, Spicy, Sweet
Pulled it at 190. Let it rest for 1 hour, then cut it into pieces. Covered it with the sauce and left it in the fridge for 4 hours to marinate.
Pulled the pan from the fridge, heated up Bisbee with half a chimney of Royal Oak, and let it all simmer and caramelize for 30 minutes:
Well, I started at 5:00 AM and ate around 7:00 PM. It was perfect - tender moist meat wrapped in crunchy bark with a thick, caramelized sauce. I wanted no distractions (salad, etc), and chose to put it over a couple of pieces of toast. The payoff:
I have leftovers in the fridge for tomorrow. A lot of effort, but spending the day with the Weber(s) is always worthwhile.
Winz