This inspired me to give it a shot. Unfortunately I couldn't find an intact brisket yesterday...only a flat.
So I researched it on here and found this "poor mans burnt ends" idea. A local meat market practically gave me two pieces of what he called chuck roast....but I'd call chuck steaks. Each is about 2 pounds and about 1-1/2" thick. Will these work for these poor man's burnt ends?
I'm doing them at the same time as my brisket flat. I have the smoker running at about 220-230 pretty consistently.
Does anyone have any idea how long these "steaks" may take to get to where I want them to be for burnt ends? What kind of IT am I looking for? And when I pull them do I foil wrap and let sit for a while?