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Burnt Ends

post #1 of 5
Thread Starter 

Haven't had burnt ends since moving from KC to Nashville.  Today would end that.  


Bought a whole packer at Sam's and separated the point.  I removed all the fat from the surface of the point.  Rubbed with Montreal Steak and onto the smoker.  I used lump w/apple wood and maintained temps +/- 270* for the entire smoke.


Pulled the point at 190* IT and double foiled for 1.5 hours.  Cubed and served.  My preference is not to sauce or re-rub.  I also don't return them to the smoker.

post #2 of 5
Thread Starter 

Here's a close up.

post #3 of 5

Burnt ends look like a winner to me. Nice job.

post #4 of 5

That looks delish!  I want some!!!

post #5 of 5
Thread Starter 
Thanks....they were pretty tasty
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