Those scrumptious Burnt Ends so many of us love so much.
I have a great smoke planned for tomorrow, Burnt End Chuckies and a bone-in Butt for PP.
But lets talk Chuckies and Burnt Ends, YUM!
Publix had Chucks, Butts and Pork Tenderloins on sale and I had to get my BBQ fix.
So here I am with two 3# chucks and a 9.5# Butt... Whats a BBQ fanatic to do? Get their burn on! :grilling_smilie:
Ok, lets do this.
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder
Marinade
1C Worcestershire sauce
.25C Soy sauce
2T Fish sauce
1T Garlic, minced
Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in container slits up, pour 3/4 of the marinade around meat, then drizzle with rest of marinade, being careful not to wash rub off.
You want the marinade to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.
Fire up the smoker with you favorite wood, I'll use Hickory.
Smoke at 225'-240' till they hit about 190'.
Remove and let them rest for about an hour.
Then cube the meat and place in a deep disposable aluminum pan
I add a generous amount of rub, approx 5T +/-.
Then a very generous amount of your favorite BBQ sauce.
And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
Mix well to cover meat thoroughly.
Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.
The Meat
Meat Meets Marinade
Lots More Pics to Come
I have a great smoke planned for tomorrow, Burnt End Chuckies and a bone-in Butt for PP.
But lets talk Chuckies and Burnt Ends, YUM!
Publix had Chucks, Butts and Pork Tenderloins on sale and I had to get my BBQ fix.
So here I am with two 3# chucks and a 9.5# Butt... Whats a BBQ fanatic to do? Get their burn on! :grilling_smilie:
Ok, lets do this.
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder
Marinade
1C Worcestershire sauce
.25C Soy sauce
2T Fish sauce
1T Garlic, minced
Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in container slits up, pour 3/4 of the marinade around meat, then drizzle with rest of marinade, being careful not to wash rub off.
You want the marinade to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.
Fire up the smoker with you favorite wood, I'll use Hickory.
Smoke at 225'-240' till they hit about 190'.
Remove and let them rest for about an hour.
Then cube the meat and place in a deep disposable aluminum pan
I add a generous amount of rub, approx 5T +/-.
Then a very generous amount of your favorite BBQ sauce.
And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
Mix well to cover meat thoroughly.
Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.
The Meat
Meat Meets Marinade
Lots More Pics to Come
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