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I am going to give a go at doing several chuck roasts as burnt ends. I have never done these before. I tried to find something in the search but came up empty. So, I'm looking for some tips.
What temps do you cook at? Maybe 275*-300* ?
At what internal temp would you cube & suace?
Do you treat it just like a brisket point?
Thoughts and tips are always appreciated!
Thanks for any help.
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