Part of a twenty-six pound boneless chuck roast. I am making some burnt ends with the cut-up pieces. I used some Head Country rub and smoked it on my MAK using oak, hickory, cherry blend pellets. After smoking the meat in two batches, I ended up with four full half-pans of goodness. Next step was to add a can of Yuengling Lager to each pan, cover with foil and finish in the oven at 200. After that the only remaining step was to sauce it. I used Head Country
BBQ Sauce. The beer braise toned the salt content of the Head Country rub down to a more manageable level, at least to me.
My wife and I had some of the chuck burnt ends last night for dinner. Really tasty. Moist with a lot of flavor. The rest is headed to a dinner tomorrow with my fraternity. They will inhale it, I am sure.
Art
