Chewy Burnt ends

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Smokin Big T

Original poster
Apr 8, 2019
I am having a problem with chewy burnt ends. Great flavor, just real chewy. I am pulling point at 195 and resting in cooler wrapped for 2 hours before slicing. Tossing in Apple cider Vinager, sauce and rub and then back on for 30mins. The last 2 have come out with great test but chewy. Any advise would be appreciated.
^^^ What he said. go by feel, not temp. Usually start probing around 195 ish and check every 3-5 degrees til probe goes in with no resistance. once they probe butter soft, then pull to cube up, sauce or glaze. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts