DivotMaker
New member
Picked up a 2-pack of chuck roasts from Sam's today (7.5 lbs total weight). Today, I injected them with a new Tony Checherie's "Honey Bacon & BBQ" injectable marinade. Gave them a rub with Jim Baldridge's Secret Seasoning (my favorite on brisket & beef in-general), then wrapped in plastic for an overnight rest in the fridge - "Happy time!"
I plan on smoking @ 225 with hickory until they hit 195, then wrap/rest, just like a brisket.
They will then be cubed, and re-smoked as burnt ends, using this method:
Brisket Burnt Ends
I'll smoke the roasts early, then let them cool before cutting (makes it easier), then use mesquite for the burnt ends.
Updates to follow!
I plan on smoking @ 225 with hickory until they hit 195, then wrap/rest, just like a brisket.
They will then be cubed, and re-smoked as burnt ends, using this method:
Brisket Burnt Ends
I'll smoke the roasts early, then let them cool before cutting (makes it easier), then use mesquite for the burnt ends.
Updates to follow!