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.
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.
