Last week my dad turned 61 and my niece turned 6 years old on the same day. Mom wanted to have a little get together so I offered to cook the meat. This was my first time cooking for more than a few people at a time so I was a little nervous, but I’m glad I did. I got a lot of praise for my Q. That made it all worth it.
Here’s the butt rubbed up and rested for about an hour.
I had been wanting to try making burnt ends from pork butt, so I took the opportunity. Plus, I wanted to bring a little variety to the party. These were actually 5 pounds worth of country style ribs, I just cubed them up and hit it with my rub.
Kept the UDS at 225-250 (mostly), with royal oak all natural briquettes and some cherry and pecan chunks. Excuse the smoker, it’s either needing a good cleaning or even a new paint job.
This is the sight from my couch. I took a nice nap and kept and eye on the smoker periodically through the back door. Holding steady at 225.
Pulled the burnt ends off after 3 hours, then covered with brown sugar, honey, butter, bbq sauce and a little cola. I covered them in foil then back on the smoker for 2 hours.
The burnt ends were a BIG hit at the party. They came out a little dark, but so so tender. They really just melted in your mouth. And they had a rich, sweet and heat flavor. I can’t wait to make more.
Can’t forget the trusty pulled pork. It came out pretty good but my temps got a little high during this cook and I don’t think my bark set up as good as it normally does. Still though, it was good, and everyone got their bellies full.
Here’s the butt rubbed up and rested for about an hour.
I had been wanting to try making burnt ends from pork butt, so I took the opportunity. Plus, I wanted to bring a little variety to the party. These were actually 5 pounds worth of country style ribs, I just cubed them up and hit it with my rub.
Kept the UDS at 225-250 (mostly), with royal oak all natural briquettes and some cherry and pecan chunks. Excuse the smoker, it’s either needing a good cleaning or even a new paint job.
This is the sight from my couch. I took a nice nap and kept and eye on the smoker periodically through the back door. Holding steady at 225.
Pulled the burnt ends off after 3 hours, then covered with brown sugar, honey, butter, bbq sauce and a little cola. I covered them in foil then back on the smoker for 2 hours.
The burnt ends were a BIG hit at the party. They came out a little dark, but so so tender. They really just melted in your mouth. And they had a rich, sweet and heat flavor. I can’t wait to make more.
Can’t forget the trusty pulled pork. It came out pretty good but my temps got a little high during this cook and I don’t think my bark set up as good as it normally does. Still though, it was good, and everyone got their bellies full.
