Well after seeing several threads on this including Jeff's newsletter, I had to give it a try.
I wouldn't call it poor mans burnt ends, because chucks are way more expensive than brisket.
At least down here they are. But I figured it's only Judy & I so I don't need a 15 lb. piece of meat & a small chuck for experimenting will work fine.
So here we go. I started with a 2 1/2 lb chuck roast.
Lately I have been injecting everything with Creole butter, so why not try it with the chuck.
By the way the Creole butter was ice cold from the fridge.
After injecting it, I rubbed it down with my rub, yes pork rub. I'm experimenting, right?
Next, into a vac bag. I found that if you make the bag a little long, when you vacuum it the liquid doesn't get to the seal.
Into the fridge for a couple of days.
I like to smoke my stuff in pans with some kind of liquid. This time it's French onion soup.
Not a lot, but enough to cover the bottom of the pan.
I tied a string around the chuck because I wanted it to be tight together, so it would cook more evenly.
Into the Lang, which was running about 275 when I put it in.
It wanted to run around 250-260 the whole day so I just let it stay there.
It took 3 hours to get to 190. So I let it rest for 15 minutes.
Then cubed it up.
And coated it with BBQ sauce & more rub. Tossed it real well.
Back into the smoker.
It's still holding at 250. I flipped the burnt ends over every half hour, and took a sample taste.
It took 3 more hours before they were melt in your mouth tender.
Judy just ate hers with a fork with the bun on the side, we also had some linguine with broccoli on the side.
I had to have mine in a sammie.
All in all they were very good.
I think if I had a choice between burnt ends from brisket or a chuck, I would choose the brisket.
I wish I could just buy a brisket point around here, but I can't & these are about as close as you can get.
Thanks for looking,