Got a craving for some burnt ends this past week, so I thawed out a 10# packer.
The fat cap
The Rub
Rubbed up and ready for the smoker
6 Hours in smoked at 250 w/ oak
At 190* internal
This time I let the whole packer rest for 5 hours before separating the point for burnt ends (Napping time...LOL)
The Flat
The point
Scraped off the fat from between the point and flat
Cubed up the point
Back on the smoker with a little brown sugar
3 more hours at 250 and they are done
Beefs version of pig candy....The best part of the packer!!
Thanks for checkin out my burnt ends....They were great
The fat cap
The Rub
Rubbed up and ready for the smoker
6 Hours in smoked at 250 w/ oak
At 190* internal
This time I let the whole packer rest for 5 hours before separating the point for burnt ends (Napping time...LOL)
The Flat
The point
Scraped off the fat from between the point and flat
Cubed up the point
Back on the smoker with a little brown sugar
3 more hours at 250 and they are done
Beefs version of pig candy....The best part of the packer!!
Thanks for checkin out my burnt ends....They were great