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T
Burnt Ends Question
Ok, first time making Burnt Ends, first time posting here. Got the point (about 3.5 pounds) trimmed fat, and seasoned night before. Smoked for about 5.5 hours at 225, pulled when meat temp was 170, wrapped in butcher paper, put back on until meat was 195. Cubed, and lightly sauced with a little...
