This was a cook from a couple weeks ago I forgot to post. I started out with about a 4 pound chuck roast. I couldn’t decide if I wanted burnt ends or slices so I did half and half.
I hit it with my beef rub that has a little heat to it.
I had my UDS setup with B&B charcoal briquettes and some cherry and pecan chunks maintaining about 250 degrees. Here it is at the 3 hour mark.
At 4 hours it was around 170 degrees. I split it into halves. This half got cubed up for burnt ends with some brown sugar, butter, bbq sauce, a little splash of cola, and a few chunks of fresh pineapple just for the heck of it.
This half got wrapped up and put back on the smoker.
At about 5.5 hours it was probing tender and ready to come off.
I gave it a 15 min rest then sliced it up. It was juicy, and passed the knife test and brisket pull test.
After 1.5 hours I drained the juices off the burnt ends and then sauced. I let them setup unwrapped for 30 minutes. Here is the outcome. These really were melt in your mouth goodness.
I was more than happy with how everything turned out. The slices were tender with a little peppery heat to them, and even a nice little smoke ring! The burnt ends were my favorite part. I love those tender juicy nuggets of heaven lol. Even my wife loved them, and she was skeptical before she tried them. I can’t wait to make more. Hope you enjoy the Q views.
I hit it with my beef rub that has a little heat to it.
I had my UDS setup with B&B charcoal briquettes and some cherry and pecan chunks maintaining about 250 degrees. Here it is at the 3 hour mark.
At 4 hours it was around 170 degrees. I split it into halves. This half got cubed up for burnt ends with some brown sugar, butter, bbq sauce, a little splash of cola, and a few chunks of fresh pineapple just for the heck of it.
This half got wrapped up and put back on the smoker.
At about 5.5 hours it was probing tender and ready to come off.
I gave it a 15 min rest then sliced it up. It was juicy, and passed the knife test and brisket pull test.
After 1.5 hours I drained the juices off the burnt ends and then sauced. I let them setup unwrapped for 30 minutes. Here is the outcome. These really were melt in your mouth goodness.
I was more than happy with how everything turned out. The slices were tender with a little peppery heat to them, and even a nice little smoke ring! The burnt ends were my favorite part. I love those tender juicy nuggets of heaven lol. Even my wife loved them, and she was skeptical before she tried them. I can’t wait to make more. Hope you enjoy the Q views.
