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Burnt Ends Cooking Technique Question

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    Burnt Ends Cooking Technique Question

    I was going to smoke a really small chuck to be shredded for a queso dip. Problem was that it had a HUGE layer of hard fat running right through the middle of it. So, I got a bit carried away when I was trimming and the next thing I knew, instead of a small chuck I had several cubes. No problem....except....I've never smoked cubes of chuck before. I have 2 cooker options - 22 Kettle + SnS or the 14.5 WSM. If I use the WSM I am considering putting them in partially frozen and removing the bowl - I know I can get really good bark with this technique and still allow enough time for the meat to tenderize. Any advice I receive will be much appreciated.

    #2
    In that situation, I'd smoke the cubes for an hour or so for the taste, then make a chili with them. Don't forget the queso though!

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