Thought I would try my hand at faux burnt ends with a 3.7 lb chuck roast. Smoked it at 170 degree for an hour and then upped it to 240 degrees. Chuck roast must have had a lot of connective tissue or marbling because after 8 hours it was only at 175 degree IT. So I took it in the house in our convection oven to take it to 190 degrees IT. Then I cubed it, dumped some BBQ sauce and more rub on it and stuck it under the broiler for a few minutes.
Tasted great and the wife really enjoyed. I think next time I might cut it in cubes first. That should quicken things.