I’ve seen that also. Cubed after the stall and finished in sauce. And others doing the full cook, cubing, saucing and finishing on the heat for a few minutes, more like traditional ends. I went more traditional this time, I think? First time doing these, second time using the WSM.It's on my list to someday make burnt ends from brisket but so far in my ~ 2 years of making them I've only used chuck roast. And now I guess I'll try a rest. I probably don't make them the right way but I use 1:1 salt & pepper, smoke them to an internal temp of ~170f, then they may rest for a short span of time while I make the sauce, after which time they get cubed, sauced, and covered in a foil pan to their final temp of ~200f.
The sauce is 2-3c store-bought BBQ sauce depending on how many I'm doing, 1/4c brown sugar, 3 Tbsp honey. I follow this somewhat loosely.
Looks excellent!Finally made these yesterday and glad I did. They turned out real good. Added stuffed mushrooms and mashed potatoes to the plate.