She knows me well. The "Go **** yourself" look she gave was an obvious, "please, go buy stuff that allows you to not **** up 'easy to cook beef' and make us look bad at the party/bar". Or that's how I interpreted the look...

That being said, I'm going to work with the folks (yeah, I know the folks well) at American Fire, and they'll get me a 'setup' that will allow me to not have to be a You, Pablo, or KCUnited to turn out great dishes.

I’d blame the butcher and the beef all day. And good work cashing in on this most unfortunate mistake

Thanks, but I'm not in the league with those guys.

I've seen pay-for straight porn that's not as good as what you grill, don't sell urself short!

Going to do poor man’s burnt ends with a chuck roast.

Correct me if I’m missing something.

Coat with rub and smoke roughly 5 hours at 250 until internal temp 165. Remove and cube. Place in tray with BBQ sauce, brown sugar, honey to coat. Back on 1.5 hours at 250.

I have never done chuck roast ends, but that process seems sound.

Only thing I would ask yourself is how close your tray is going to be to the heat source? There's a pretty fine line between burnt and scorched when using sauce, brown sugar, and honey.

I know from having to chisel ends out of an aluminum pan once...maybe twice.

I'd add that the total run time will be ~5 hours, but the temps look about right.

And when you tray them, make sure there's a good seal around the tray, you're trying to effectively do a wrap.

And make sure they roast has plenty of marbling in it.

:thumb:

I did it once. I left the sugar and honey out and added beef stock. Memory is fuzzy, but I think it is 2 parts sauce 1 part stock. Objective is to braise, so you need some liquid in there IMO.

I've never done burnt ends on a brisket, I'm always too chicken shit to do anything outside of what I know works with EXPENSIVE ASS brisket.

The chuck roasts I've been able to get ahold of have had a lower fat content than a brisket point, so I'd shoot for getting some braise action in there even if your brisket burnt ends approach isn't to braise to loosen/moisten a little more. Maybe you've got better chuck roasts than I can get ahold of. The chili I made for christmas braised a chuck roast, and my **** that meat was good. My HUMBLE opinion is to get some liquid in there. Not a ton of experience but that's the direction I'd go.

The other thing I'd add is after you cube it throw some more rub in there before applying the sauce.

The how to BBQ right guy did some by cubing it first. I've never done it that way, but he hasn't ever led me astray. As my wife says, "He's fat. He's got to know what he's doing." ROFL

<iframe width="560" height="315" src="https://www.youtube.com/embed/qHLTtExMzr4" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Cover with foil after cubing and putting back in the smoker? Keeps the moisture in right?

I'm with Buehler on the beef broth addition. Adds moisture and acts as a safeguard against the potential scorching of the pan that I mentioned earlier.

Vertical electric smoker so I can move the pan away from the heat source. I’ll add some beef broth though too.

Yep, and really gives them time to become tender.

I'm 100% going to do this next time.

Should I cover with rub and put in refrigerator for 24 hours before cooking?

I would now. But I didn’t when I did it.