We had a chuck roast we picked up on clearance and with more snow in the forecast, I decided to do some smoking today. I also smoked a corn beef for pastrami, but my focus is on the chuck. Got the WSM going with hickory and a small amount of apple. Had both pieces of meat seasoned (pepper for the chuck, pastrami seasoning for the corn beef), and took the pastrami off at IT 165 (that’s for later this week). When the chuck hit 185, I took it off, let it rest, and the split it in two. One part was wrapped with butter and seasoning and put back on until it was 195. At that point, I checked it for tenderness, and it was like warm butter. That portion was sliced and tasted delicious AND was juicier than my last try. This was as good as brisket. It was tender and juicy. Wrapping it with the butter and checking for tenderness made a huge difference. THANK YOU GUYS for the guidance. I know last time many of you said chuck is as expensive or more as brisket, but this was clearance, and maybe I’m looking in the wrong places, but other than Walmart sometimes, brisket is almost as much as a nice cut of steak. I’m I looking at the wrong times of year? I’m in central PA, and the two primary grocery stores around (Weis & Giant) want $7-8/lb for brisket. Is it this part of the country? Any suggestions would be appreciated. The second portion was my burnt ends experiment. I’ve never eaten nor prepared them so this small portion was a trial run. Cut up my pieces, coated them with seasoning and Sweet Baby Rays and back on the smoker for 1/2 hour. Pulled them off and they almost tasted like little pieces of rib meat. I think I want to play around with different combinations of rubs and sauces with this, but they were good. I know I’m long winded today, but it was a lot and nothing on the pastrami yet. Thanks for looking!