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Question on smoking pork Burnt ends.

post #1 of 4
Thread Starter 
I'm making these in Advance for a meeting at my hunting camp.

Should I cook these all the way at home then just reheat them at camp?

Or should I take them to 165-170 then finish them to 200 at camp? or will that take to long.

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post #2 of 4

I would finish them, then just reheat at camp. Reheat in a foil covered pan.

 

When you reheat them I would add a little liquid to the pan to keep them from drying out.

 

Al

post #3 of 4
I took chuck roast to 195. Put the whole cooked roast in the refrigerator over night. Next day cubed saused put them in my mes @250. Took 2 hours to finish. Never made the pork version.
post #4 of 4
Thread Starter 
Thanks guys

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