Poor Man’s Burnt Ends

Cubed up about 6lbs of chuck roast ~2×2 each cube. Dry brined on a rack in the fridge for 12 hrs. Smoked it at 250 for 2.5hrs. After the smoke phase I braised in the aluminum pan covered. I used beef broth, W sauce, butter, beef tallow, cane syrup, and homemade bbq sauce for my braise. Braised until every chunk was butter, took about 1.5 hrs at 275. Then I reduced the braise in pan and added about 8oz of bbq sauce for the glaze. Poured and mixed the glaze with the burnt ends, drizzled some more cane syrup on top and let it tack up at 225 for about 45 minutes. I used oak and pecan wood. Each piece was so juicy and tender, probably the best thing I’ve smoked thus far. I can’t get enough of them lol. Enjoying a cold one and eating them now while I watch some football, cheers!