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I wouldn’t recommend cubing them up first, it’s a lot harder to monitor the IT and they ended up overdone. Almost like jerky. Flavor was good but that didn’t make up for the toughness, haha.

Just put these guys on, cubed up chuck roast, rubbed with s&p, bacon on top for extra fatty goodness. Gonna smoke at 225ish for 2-3hrs then I’ll pan them up and add some butter, sauce and brown sugar, then a couple more hours of smoke. Hopefully these will be a close second to true burnt ends

Haha, thanks chile, I’ll probably just end up biting the bullet and getting up early

I got the idea from so many doing pork belly burnt ends this way, I’m trying to avoid the super early cook making me too tired to enjoy the game

I’m making some chuck roast burnt ends for the game Saturday (hook ‘em horns!). Since the game is at noon, I’m gonna cut the roast up first, smoke for an hour or so and then put them in a pan with some sauce and brown sugar to finish. My question is, since I won’t get the kind of slow fat render...

Yea I will probably try to find some cheap ones to use next time. The flat turned out really good, super tender. The point was a little tough, I think the higher heat from the top rack may have cooked it too fast and the low marbling of select wasn’t as forgiving

picked up a packer the other day, only 9 lbs but i wanted to make sure it would fit on my 14” WSM. Found out this morning when I was about to trim and separate it that I bought a select instead of choice. Rubbed with salt and pepper and put it on around 10:30, flat on the bottom rack and point...

I put the meatloaf right on the rack with foil on the lower rack to catch the grease

Turned out pretty good, not dry at all

had some 73/27 ground beef in the fridge so I mixed in a couple eggs, breadcrumbs, salt, pepper, sautéed onions and bell peppers. Put it in the 14” WSM at 210 for 3hrs over kbb charcoal and a stick of oak, then glazed with 1:1 bbq sauce/ketchup and cranked heat up to 250ish until it hit 160 IT...

Pulled the rest off after 4.5 hrs, gonna wrap up the pan and reheat for supper tonight

Had one rack already probe tender at 203, looks like I’ll get to sample

I’m cooking beef ribs for the first time today, do I need to let them rest just like brisket or will about 30 mins do?

I think I could get used to that fuel efficiency!

I will certainly do that, thanks Moto. I’ve heard they are very user friendly, unlike my OK Joe that took some getting used to

I just got a slightly used 14” WSM, is there anything I must know before getting my feet wet? Everything is pretty clean, guy said he only used it a couple times, but I still plan to clean it up before I fire it up.

I cooked up a choice packer (13lbs) from Walmart for the 4th and it turned out great. The meat was well marbled and ended up very juicy.

Nice spread George! Glad you were able to finish strong. Mine turned out about the same way, flat was not as juicy as I’d hoped but still awesome and the point was full of jiggly goodness

Sliced it after resting about 3 hrs, flat had a nice smoke ring, passed the pull test and had great flavor, slightly on the dry side though. Point was super moist and tender, like whoa. Was a little nervous since it was a quick cook, but it turned out great!

Good point Tom, that’s what I ended up using. I pulled it off right at 12hrs and wrapped in butcher paper. Gonna let it rest for a couple hours then I’ll slice and take some pics. I think I figured out my problem on the previous attempts, patience. Now I know I can do the overnight cook if need...