I'm doing my first non-brisket burnt ends today using a couple of chuck roasts from Costco. I've been going back and forth on whether to use rub on them or just S&P, but I decided to use some Worcestershire as the base (instead of mustard) and use my go-to basic BBQ rub. Of course, looking back on it now, since I had two roasts, I should've rubbed one and S&P on the other...oh well, live and learn - I rubbed them at 1AM. I just popped them in the Smokin'-It #3D smoker with some hickory and cherry chunks. No pics yet...but coming soon.
Here's a question though - I'm smoking them today but not going to eat them until lunch tomorrow (I have guests coming to stay a few days but won't be arriving until after dinner tonight)...so what temp should I take them to before I pull them, cut them in cubes and toss in the fridge? I was thinking about 175* to make sure they make it through the stall...thoughts?
Here's a question though - I'm smoking them today but not going to eat them until lunch tomorrow (I have guests coming to stay a few days but won't be arriving until after dinner tonight)...so what temp should I take them to before I pull them, cut them in cubes and toss in the fridge? I was thinking about 175* to make sure they make it through the stall...thoughts?
