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Burnt Ends


Fire Starter
Joined Oct 24, 2012
Haven't had burnt ends since moving from KC to Nashville.  Today would end that.  

Bought a whole packer at Sam's and separated the point.  I removed all the fat from the surface of the point.  Rubbed with Montreal Steak and onto the smoker.  I used lump w/apple wood and maintained temps +/- 270* for the entire smoke.

Pulled the point at 190* IT and double foiled for 1.5 hours.  Cubed and served.  My preference is not to sauce or re-rub.  I also don't return them to the smoker.

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