Burnt end ideas...

[JCAP]

Hey folks,
I've done burnt ends from brisket, pork belly, and chuck roast and they're always great. I wanted to do some more for Thanksgiving and probably will do some pork belly version. But, am I missing any cuts/meats etc. that make good burnt ends? Just curious!

 

[Millberry]

https://girlscangrill.com/recipe/turkey-burnt-ends/

 

[thirdeye]

Hey folks,
I've done burnt ends from brisket, pork belly, and chuck roast and they're always great. I wanted to do some more for Thanksgiving and probably will do some pork belly version. But, am I missing any cuts/meats etc. that make good burnt ends? Just curious!

Beef navel, the cut come restaurants use for pastrami would work for burnt ends. I don't think the shoulder clod is as fatty as the shoulder chuck roll because in Texas it's sometimes served medium rare.

Now here is an idea, but it's even more removed from brisket point burnt ends or pork belly burnt ends.... have you ever made meatballs from ground brisket, ground wagyu or ground pork butt? I season them with BBQ rub, cook them at 275° (sometimes in a foil pan) and mine get a light sauce after grilling. but you could go with a buttery, sticky sauce and glaze them. They still have the burnt end flavor footprint, but not that mouth feel from cooking something for hours on end.

 

[GaryHibbert]

My favorite for burnt ends is pork loin. We don't eat fat, so loin is perfect for us.
Gary

 

[thirdeye]

My favorite for burnt ends is pork loin. We don't eat fat, so loin is perfect for us.
Gary

Would you tell us your technique?

 

[GaryHibbert]

Would you tell us your technique?

It's really a simple methid. The day before the smoke I trip the loin up and give a good coating of rub. The next day I smoke the loin at 240* with a 60/40 mix of pecan/mesquite to an IT of 140. After a short rest the loin is cubed up and coated in rub again. The cube are then coated in Honey Garlic BBQ Sauce and returned to the smoker to set up the sauce. Then the best part---eat.
Gary

 

[JCAP]

It's really a simple methid. The day before the smoke I trip the loin up and give a good coating of rub. The next day I smoke the loin at 240* with a 60/40 mix of pecan/mesquite to an IT of 140. After a short rest the loin is cubed up and coated in rub again. The cube are then coated in Honey Garlic BBQ Sauce and returned to the smoker to set up the sauce. Then the best part---eat.
Gary

The pork loin idea is an interesting one, especially for a more healthy version. I might have to try that soon....thanks!

https://girlscangrill.com/recipe/turkey-burnt-ends/

I don't know about the turkey burnt ends themselves from the recipe linked above, but I do like the cranberry bbq sauce idea there. Maybe I'll run with that...thanks!

 

[chef jimmyj]

Well...You got your, Ham Burnt Ends, Bologna Burnt Ends, Rib Tips Burnt Ends. If you can Cube it, it can be Burnt Ends.
My friend Bubba said Shrimp Burnt Ends, but I don't think that will work...JJ

 

[GaryHibbert]

https://girlscangrill.com/recipe/turkey-burnt-ends/

I like that Cranberry BBQ Sauce. Thanks.
Gary

 

[Millberry]

me too.........Then again, I like everything but boiled okra

 

[TNJAKE]

Short Rib Burnt Ends On The Stickburner

Howdy smokers. Cold snowy day here in Tennessee. Fired up the stickburner for some burnt ends and beans. Started off with some boneless beef short ribs These had great marbling. Seasoned with Jeff's Texas rub Got some beans ready Got the smoker running 250 using hickory and cherry Thin blue...

www.smokingmeatforums.com