Burnt Ends

Discussion in 'Beef' started by opsmokin, Dec 22, 2013.

  1. 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.
     
  2. Here's a close up.

     
  3. bigr314

    bigr314 Meat Mopper

    Burnt ends look like a winner to me. Nice job.
     
  4. yotzee

    yotzee Smoking Fanatic

    That looks delish!  I want some!!!
     
  5. Thanks....they were pretty tasty
     

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