Made poor man’s burnt ends and wow

No marinade? What is a Traeger?

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Mother. Of. God. Best meat I’ve had in my mouth

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Good thing this ain’t the OT.

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Best meat I’ve had in my mouth

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As opposed to the best meat you’ve had in another orifice?

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a beef coffee rub

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What is this? What’s it consist of?

I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.

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I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.

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It’s traditionally made with the point of the brisket which is even fattier. I think you need the fatty cut for the long low and slow process. The fat renders and you’re left with delicious, moist bites.

I think a leaner cut would dry out and wouldn’t give you the tender bite you’d desire.

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I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.

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Anything lean is going to turn in to shoe leather at that cooking time.

It's why burnt ends are made with fatty cuts like a brisket point, chuck roast, or pork belly.

I highly recommend pork belly burnt ends if your family are not fans of beef like mine.

The last 1.5-2 hours are after they have been cubed and tossed in sauce. This way they can get a little more smoke and also the bbq sauce/honey etc can get nice and sticky.

Made the same thing yesterday. These could've used a little more time at the end but we were getting hungry.

What was the weight on the roast, and what was total cook time?