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Love to smoke but new to forums

post #1 of 7
Thread Starter 
I love to smoke and have been for 5 years now. I work in marketing. I have a weber chimney smoker. Wife just bought me a BBQ Guru for Christmas, so I'm trying to use it as much as possible, I love it! I'm doing my second brisket today and plan to do burnt ends for my first time, I'm kinda nervous.
post #2 of 7
Hello Aaron, Welcome to the group. This is a great place to learn the art of smoking just about any food you care to mention. Lots of nice , helpful folks on this forum. If you get stuck just post a question and you can usually get some advice pretty quick. Is it the weber smoky mountain that you have? That is what I have , but I haven't sprung for the ATC yet.
Well anyway , hope your brisket comes out good. Post some pictures.! grilling_smilie.gif
post #3 of 7

Hello Aaron, welcome to the forum, be sure and post some pictures and let us know on your brisket.

 

Gary S

post #4 of 7
Thread Starter 
No pictures, sorry! But it turned out great! I was a little disappointed with the burnt ends. It seemed as if I didn't have a high enough heat, I think. I cubed the point and put more rub on and a little sauce and put them on the smoker for 2 hrs at 250. it seemed as if they didn't blacken up, they tasted amazing but they did seem quite right, any suggestions for next time?
post #5 of 7
Welcome to SMF Aaron! Awesome name btw- one of my boys shares the same name.

Sorry to hear that your burnt ends didn't turn out. When I do mine, after cutting them into cubes and adding more rub, I toss them into a grilling pan and back into the smoker and then I kick the heat up to about 300°-325°. When they get to the color I like, I pull 'em off and serve them up. I don't use any bbq sauce at all when I'm cooking-if folks what sauce then they have to add it themselves.

YMMV
post #6 of 7

Hey Aaron

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #7 of 7
Quote:
Originally Posted by AaronD2013 View Post

I was a little disappointed with the burnt ends. It seemed as if I didn't have a high enough heat, I think. I cubed the point and put more rub on and a little sauce and put them on the smoker for 2 hrs at 250. it seemed as if they didn't blacken up, they tasted amazing but they did seem quite right, any suggestions for next time?

I'm no burnt end expert , but the ones I've had at BBQ joints are coming out of big wood burning commercial smokers , so I think it's pretty hard to replicate that at home . As long as they tasted great I think you're on the right track.
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