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Recent content by towtruck212
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I do the same with pork butt. I call them the real poor mans burnt ends. I see people calling a chuck roast turned into burnt ends poor mans burnt ends. Chuck cost more than brisket.
I would want to try to make them mimic a fall off the bone rib as much as I can. Not so much a perfectly cooked tenderloin. At 165 they were not very dry.
Holiday pork loin on sale. I took a 8 inch chunk off the end. Cut and rolled it out flat. I tried for a three-quarter inch thickness. Rubbed it down with my homemade rub and put it on the smoker 225° I cooked it till it started to look pretty good. Brought it inside cut it into its individual...