[GloryDayz]

Originally Posted by Buehler445

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."

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