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-   -   Brisket & Pork Burnt Ends - with pR0N (https://www.bbq-brethren.com/forum/showthread.php?t=230140)

ShadowDriver 05-13-2016 08:39 PM

Brisket & Pork Burnt Ends - with pR0N
 
Mornin', folks.

Dragged myself out of bed, made coffee, and ate a bite before replenishing our nonexistent supply of homemade rub and going to buy meat.

http://i8.photobucket.com/albums/a48...pseqohgnzk.jpg

Brisket is still expensive out here, but Momma threw down the gauntlet last night. Also grabbed a pork butt to try my hand at a small batch (about 1/2 the shoulder) of pork burnt ends (thanks to Blu and others for the help).

http://i8.photobucket.com/albums/a48...psf8u96m2s.jpg

I decided to try some Texas Pete slather and some Oakridge Competition Beef & Pork on these bits.

http://i8.photobucket.com/albums/a48...pszvknih8u.jpg

Looks pretty darned good, if I do say so.

They're back in the fridge for a few minutes before I take 'em out to the hickory sauna.

COS 05-13-2016 08:51 PM

I like the hot sauce slather, but Frank's hot sauce. Can't wait to see the results. I got a full brisket thawing out now for a Tuesday cook. I was hoping I would catch a ride down there for work soon, but didn't happen.

SmittyJonz 05-13-2016 08:56 PM

This is How I do Pork Burnt Ends.......

http://www.bbq-brethren.com/forum/sh...d.php?t=182490

ShadowDriver 05-13-2016 09:04 PM

Thanks, Smitty.

I'd tossed around a few different options, and ended up going with the "pre-chop" method so I can get more bark formation on the bits... at least that was my plan going in.

I'll smoke these for about 2-3 hours until they have some good bark and color on 'em before panning, tossing in a drizzle of sauce, and adding some more rub. Then, Blu suggested putting them back in for about 2 more hours.

If you (plural) have thoughts on break points for panning 'em and then for completion, I'm all ears. Otherwise, I'm going to wing it and see how it turns out.

COS - Would be nice to do a mid-week cook... but those are rare in my life. Sorry that you couldn't hop down here for work. I find myself up your way more often, but only stopping briefly on the taxiway.

ShadowDriver 05-13-2016 10:23 PM

Got some nice color on these kids, so I pulled them into a pan.

http://i8.photobucket.com/albums/a48...psifogc2ya.jpg

Took 'em inside for a quick toss in Jim's Own Sauce (Hot) - Thanks to NCGrimbo and last fall's sauce trade session!

They're back in the sauna for another couple of hours as they continue to render and get more tender.

Blythewood BBQ'er 05-13-2016 10:31 PM

Look great so far! Can't wait to see the finish!

Fwismoker 05-13-2016 10:54 PM

Oh crap I'd tear those up Marc...dang :hungry:

COS 05-14-2016 12:31 AM

Wing it is always a good choice. Looks good, nice color.
My midweek cook is for my wife's friend from Canada, doing a brisket for her.

ShadowDriver 05-14-2016 01:16 AM

Pork Burnt Ends are done.

http://i8.photobucket.com/albums/a48...psooh9yyci.jpg

I let them sit in the pan until they crisped up and my chunky toothpick went through 'em like a hot knife though butter.

I think next time, I might try some brown sugar on them, and perhaps something a bit more spicy.

Now... time to pay more attention to this brisket flat. Hoping it'll probe tender in about... 45 minutes so I can rest it a couple of hours before dinner.

BRBBQ 05-14-2016 01:30 AM

looks good from here :thumb:

cheez59 05-14-2016 01:44 AM

Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss! :clap2:

ShadowDriver 05-14-2016 01:50 AM

Quote:

Originally Posted by cheez59 (Post 3550846)
Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss! :clap2:

I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.

ShadowDriver 05-14-2016 02:34 AM

Brisket flat's not there yet. Gave it a good probing.

Thinner bit is nearly there. Thicker bit needs a while yet.

Think I'll mix up a Manhattan and sip on that until the next time I check on her.

cheez59 05-14-2016 02:37 AM

Quote:

Originally Posted by ShadowDriver (Post 3550847)
I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.

Doing quite well thank you. Yes sir if I'm not around here on a Saturday morning it is because my boss has me on an assignment in some uncivilized backwoods hole with no cell or internet service.

Titch 05-14-2016 02:40 AM

I have never eaten Pork burnt ends, but they look like meat candy.
I can only imagine


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