Burnt ends and chuck roast

Had some brisket trimmings and some chuck roast. Smoked at ~225f to 250f and then went for the braise. Beer, beef broth, and apple cider with some tallow. The burnt ends for bbq sauce as well. The chuck was falling apart as planned. The burnt ends were a little tough because they started out cubed. Still great.

This was the second cook on the BGE and I was super impressed with how well it held temp. Surprised compared to the Akorn how slowly it takes to get to temp or make changes. Don’t need to be nearly as precise.