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Pork Shoulder Burnt Ends

post #1 of 5
Thread Starter 

Decided to try something new on Canada Day this year. I found a couple of 3lb boneless pork shoulder roasts in the freezer on Thursday morning and wanted to smoke them for dinner that night, but it was a little late for pulled pork.

I did a little searching on here and found the idea to smoke them until 165F - 170F IT and chop them for burnt ends, so that's what I did!

 

Rubbed with mustard and Jeff's Rub and smoked on the WSM with apple at 280F. Removed them when one was 170F IT, the other was 175F IT, chopped for burnt ends, tossed in a bowl with more of Jeff's Rub and a splash of Jeff's Sauce, put in a foil pan with a can of Molson Canadian and put back in the WSM for 2 hours, then put burnt ends directly on WSM grate for another 45 mins to an hour. Grilled up some corn on the cob and asparagus for a side. Made burnt end sammies, topped with Jeff's Sauce!

 

QView

 

 

 

 

Ready to be chopped up

 

Copped and into a foil pan with beer

 

Flag set up from the day before canada.gif

 

 

Put some corn and asparagus on the Weber kettle

 

Time for a nice sammy!

 

Thanks for checking it out!

th_wsmsmile0ly.gif

post #2 of 5

Looks fantastic! That option's been sitting on the table all this time and I just keep pushing on for pulled pork every time.  I might have to hit the store for some small boneless pork shoulder cuts and see if I can pull this off for tomorrow's lunch.

post #3 of 5
Tasty looking meal nice smoke!
post #4 of 5
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking meal nice smoke!

 

Thanks Case!

Quote:
Originally Posted by CoryB View Post
 

Looks fantastic! That option's been sitting on the table all this time and I just keep pushing on for pulled pork every time.  I might have to hit the store for some small boneless pork shoulder cuts and see if I can pull this off for tomorrow's lunch.

 

Thanks Cory! Made for a great sammy on a tex-mex cheese bun. Thinking of having some leftovers right now :biggrin:


Edited by DukeBurger - 7/4/15 at 1:13pm
post #5 of 5
I was wondering about that bun! Nice job on the burnt ends, do yourself a favor and get a perforated grilling pan for future use!
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