I often want brisket but do not want the time commitment to make it or I don't want to deal with such a large piece of meat with only a couple people eating. When either instance is the case I turn to this.
Season chuck roast with SPG and smoke until an internal temp of 165°. Once it hits that internal temp wrap it in foil and place back on the smoker until a temp of 195-205° (205 for slicing & 195 if planning to make burnt ends with it). Remove from smoker, wrap the foil wrapped meat in a towel and place into a cooler for 45 minutes. At this point, if slicing, take out slice and enjoy… if making burnt ends, take out & cut into cubes. Place cubes in aluminum tray with some butter, BBQ sauce, and brown sugar (all to your liking) and place back on smoker for another hour.
Smoker Temp: 225°
Time: all internal temp related 5-7 hours likely
