8 pounds of Chuck, seasoned with dry rub, just went into the smoker.
I use an electric pellet smoker. It's what I have so its what I use. I know some purists demand firewood smokers. I'll stick with the convenience of my wood pellets and electric auger feed to control the temperature and smoke levels.
Today will yield Chuck Burnt Ends.
It's more traditional to make "Burnt Ends" out of brisket but we found a recipe for using Chuck and actually like it better than Brisket cut burnt ends. Its also a lot easier for me to find Chuck Roast at a good price ($2.99/pound) than it is to even get packer cut brisket, which for some reason, is hard to find in my area.
Been using this recipe with great success, but I use whatever dry rubs and sauces I feel like using. LINK =>
https://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends
The one thing we found by trial and error is that the final sauce works best if it is a MEMPHIS style sauce that is sweet and a little tangy. A HAWAIIAN sweet/pineapple sauce works well too, but MEMPHIS style sauces have become our favorite.
So for dinner tonight we will be having some meat candy.
AND that is not all . . .
A bit later today I'll be throwing some of the ribs from a Prime Rib cut into the smoker. NOT the Prime Rib itself. Just the trimmed bone slabs. Those don't take as long to cook, they will just get a savory dry rub. Probably no part of the cow is better to smoke and eat than the slabs of prime rib bones.
Very non-traditional, but damn. And I mean but DAMN.
They can be roasted in the oven on low temps too, it doesn't give the smoke flavor.
