One of the greatest bites in BBQ is a perfectly cooked burnt end from a well marbled brisket point. Unfortunately to make a burnt end you’ll most likely need to purchase a 16lb whole packer brisket to get the point muscle. This recipe will allow to make burnt ends on a budget by using an inexpensive and easily attainable chuck roast.
2 chuck roast (the more fat the better)
GMG Beef Rub (or your favorite BBQ rub)
Peach butcher paper or tin foil
GMG Pitmaster Sauce (or your favorite BBQ sauce)
1/4 cup of dark beer
Set your GMG to 250f and while your grill is heating up apply a heavy coating of BBQ rub to your chuck roasts. Place the Chuck roasts on the grill and smoke for 4-5 hours or until the internal temperatures hits 160f. Next wrap the roasts individually in either butcher paper or foil adding 1/8 cup of beer to each one. Continue to cook for 4-5 more hours or until the internal temperatures hit 195-200f. After they have rested 30 min wrapped at room temperature or have rested in a warm cooler (up to 4 hours) cube into 1″ pieces adding them to a tray along with the drippings and apply just enough BBQ sauce to lightly coat each piece. Return the tray (wrapped tightly with foil) to the grill and cook for another 30 min, lastly remove the foil from the tray and cook for an additional 30 min to set the sauce. Enjoy!