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I know they aren't burnt ends, but damn they are really good alternatives that are cheaper and easier to create in quantities than actual brisket BE's.
I went two hours in the smoke at 275*, then in a pan with butter/brown sugar/honey for two hours.
Finally they were drained and sauced with...
Hello from Northern California. (about 6 hours north of San Francisco, where the redwoods grow)
I have only just recently gotten into smoking meats myself. It started just over a year ago with a little electric smoker, that I still love but has been relegated to just doing fish now.
Last...