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Quick Smoke for Picnic - Burnt Ends again!!!

post #1 of 10
Thread Starter 
Hey guys,

If you can't tell, I am a fanatic for burnt ends...each batch I do comes out better and better as I learn!

Today we have just the flat of a brisket (couldnt find just the point), a couple of pork loins (Price Chopper had them on sale...I got this cryopak for $3.78) and 3 Farmland Smoked Sausages.

Here is the Pre-Cook

And after about 6 hours (beef to 190 degrees, pork to about 175 degrees) I pulled them and chopped them up, doused them with more rub, and back in the smoker they went!

After another 2/12 hours, I finished them with a mixture of KC Masterpiece, olive oil and a splash of black coffee...

Close up of the sausage:

Taking these all over to my bosses house for a picnic...who knows, maybe I will get a raise this year!!!!!
post #2 of 10
You should for all that work. smile.gif Everything looks delicious. PDT_Armataz_01_34.gif
post #3 of 10
Dang those look good! I think a raise is in order!
post #4 of 10
Excellent job Bone. Have fun at the picnic...
post #5 of 10
Hey Bone is that a cast iron skillet loaded with logs of wood?!?! How is that working for you?
post #6 of 10
Dang that is looking good - love burnt ends.
post #7 of 10
Thread Starter 
It sure is...its a 10" cast iron skillet...and I am telling you it works GREAT...I highly recommend!

I got the idea in the mods section of this forum....I also opened up the flu a bit on top (more air flow)

The skillet heats up too...and helps keep temps steady.
post #8 of 10
That looks great Bone! I have to try my hand at this burnt end thing!
post #9 of 10
Lookin good!!!!PDT_Armataz_01_34.gif

Now at the risk of sounding like a complete idiotPDT_Armataz_01_03.gif, would someone kindly tell me what burnt ends are and how they are made...icon_question.gif Thank you.
post #10 of 10
Thread Starter 
PDT_Armataz_01_05.gif Never and Idiot...More like open for suggestions!!! Here in Kansas City, we found that the crispy crunchy burnt portions of the brisket after cooking were delicious...usually a delicacy saved for the person with the carving knife.

Then someone somewhere decided to take the point of the brisket....after it had already reached its prime point of 200 degrees, and cut it up, tossed it with more rub, and put it back in the smoker for a couple more hours (at a lower temp than what you would normally smoke...)

And bam...burnt ends were born. Now, we use pork, brisket, chuck, sausage, ham...basically anything that can hold a nice crispy crust and stay tender on the inside...

If you come to Kansas City, be sure to stop in at Gates BBQ (and YES, they will yell at you....) and get a Burnt End on Bun...or maybe stop in at Fiorella's Jack Stack and get the Martin City Mayor (burnt ends...carolina style with slaw on bun)...

My wife love the Sausage burnt ends the best, but I have to say a pork loin makes wonderful pork burnt ends!

If you get a chance to try it, you will never forget it!!!

Thanks and happy smoking from the Midwest
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