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Unread 01-21-2012, 07:03 PM  
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I'm working on my "Like a Brisket" entry, and wanted to make sure I remained grounded in brisket, and have a good looking brisket appetizer. I had a single serving of left over point, vac sac'ed in the freezer. Perfect, burnt ends!

Thawed last night. Out of the fridge, still a little cold and not taking on rub. That is okay, there will be plenty of time to add more rub.


Thrown on the UDS humming along at 250* with some oak wood. Ignore the other hunk of meat, that is to be revealed later today.


This was my first time making burnt ends. I followed Biggie's instructions. Rub, 1 hour, More Rub, 1 Hour, Sauced w/ Big Butz Cranberry and then another hour.
Sauced up and looking saucy. Hot dang, there is a "saucy" throwdown going on.



Very tasty. Very rich. Overwhelming rub and rich sauce. Thanks for looking.
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-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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