burnt ends

Well this was my first attempt at PBBEs and I now see why everyone goes crazy over these things. PBBEs will most certainly make the party circuit along with pork shots, moinks and ABTs. ...and away we go. Started out with about 3 pounds of pork belly(cut from the 9 pounder I bought). Cut it...

I was off work the week before Memorial Day. I haven’t smoked a lot lately due to the lousy PA weather we seem to have anymore...so the smoking bug built up inside of me. Well, the weather was fine and I scratched that itch! I ended up smoking a few things, so let’s cut to the chase. Chuck...

Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time...

I started with 5 lbs of pork belly and cubed them up about 1"x1". I sprinkled them with a little rub that I threw together really quick. Some sugar, some Lawry's Seasoned Salt, a little paprika, some cumin, and a good amount of pepper. It really wasn't my favorite rub. But oh well. Into the MES...

Hi, all. Today seemed like a good day to make pork belly burnt ends for the second time ever. They were even better this time than the first time. I used a 4.5 lb pork belly from Sam's Club, Jeff's Original Rub, my own favorite homemade BBQ sauce, and some honey. So good! I heated the...

Found a cute little 9 lbs Packer that I'm smoking for company tomorrow. I'm also throwing on a chuck roast to cube up for burnt ends. The plan is 225° with mesquite until tender. I'll wrap with butcher paper sometime between 165°-175°. Company asked what time supper was and I told them, "When...

Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it. From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt...

About a month or so ago I was at Sam's strolling through the meat department contemplating what I was going to smoke next. I wanted to do something I hadn't done before but also didn't really have any ideas.... that's when I stumbled across their pork belly. Now there was only two separate...

Been seeing PBBE's on here and decided to make some for a men's Christmas party. Started with a 5 lbs Pork Belly (skin off) that I found for $1.88/lb. I cubed them a little smaller than most I've seen because I wanted them to go farther at the party. About 1"x1". Seasoned with a little BBQ...

So far I've only smoked 5 racks of pork spare ribs over a couple of smokes. But I'm jumping to brisket this Saturday per the request of my dad for our Father's Day celebration. I picked up a 15 lb packer at Sams, and have come up with a game-plan based on various threads and articles on here...

I’m not brave enough to try brisket yet, but I love burnt ends! Gave this recipe a try today with a 3 lb chuck roast. Dry rub and Worcestershire overnight, in the smoker @ 245-265 and I hit 190 right at 7 hours. Cubed him up and back in with more spice, sauce, and a little brown sugar, stirring...

So im doing burnt ends tomorrow, mine got a bit dry last time so was hoping for some tips. Im just starting with the point, so with that said, do i want to wrap it at all to keep in moisture since its not a whole packer brisket? Or cook it whole then cube, sauce, and return to smoke for an...

I’m doing a 14lb brisket and some ribs on my 22.5” WSM this weekend. Gonna try my hand at some burnt ends. Malcom at HowToBBQRight.com has a YouTube vid where he separates the point and flat and cooks them individually. This makes sense because you can get rub on the entire point for the whole...

I found a really nice Choice brisket at Walmart a few days ago for $2.96 lb. Incidentally I just got back from there & now they are only $2.56 lb. I almost bought one to freeze. But they are always below $3, so I can wait. I have smoked a bunch of briskets before, but this is the first one on...

Well after seeing several threads on this including Jeff's newsletter, I had to give it a try. I wouldn't call it poor mans burnt ends, because chucks are way more expensive than brisket. At least down here they are. But I figured it's only Judy & I so I don't need a 15 lb. piece of meat & a...