TVWBB Gold Member
Chuck roasts are the only way I've made burnt ends so far, and I've done them several times. I'm no expert and I've never tried cutting them in strips yet; I just rub the chucks with S&P and take them to ~180f, then cube into bite-size pieces, place in a foil pan and sauce, then take them to ~200f or preferred tenderness. I determine by looks or mood as to whether or not I add additional sauce near the end. I also go by mood as to whether or not I cover the foil pan. I may have wrapped at ~165f a time or two when I first started making them but I have not done that in a while.