Smoked Chuck Roast Burnt Ends

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Meat Mopper
Original poster
Jun 17, 2016
South Alabama
After seeing all these posts here and Jeff's a while back on burnt ends I just had to give it a try and I am glad I did! It was a small 2.35lbs but plenty for my wife and I.

Just about every recipe I seen said to keep it simple so I did. Hit it with some Worcestershire and then sprinkled on some Jack Daniels beef rub and let it sit in the fridge overnight.

Filled the wood chip tray with half Cherry and Jack Daniels chips and set the temp at 225. There's nothing really to do to them but let it sit in there for 7 hours.

Pulled it out when it hit 195 let it rest for about 15-20 minutes then cut it up and added a light coating of Jack Daniels spicy BBQ sauce and rub. Back in the smoker at 250 for 30 minutes.

Served them up with some mashed potatoes and corn it was delicious!

Today for lunch I just had to have leftovers on a sammie, warmed them up in a cast iron skillet. Onion bun with a slice of cheddar with barbecue sauce on top and an onion it doesn't get any better than that!

Thanks guys for the comments and points!

This was a lot easier than I thought it would be.

Can't wait to try brisket and pork burnt ends!

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