Thread: Pork Burnt Ends
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Unread 09-12-2012, 09:43 PM   #11
tortaboy
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Quote:
Originally Posted by gtr View Post
Just did a quick search and came up with this:




Found it here and I just found this other place that seems to have good advice on a variety of subjects.
Cushion meat looks very similar to pork sirloin. Not as much fat is running through the cushion like in a butt. Plenty of fat on the outside though. I left it all on to render.

Rather than cut it up and smoke it right off the bat, I smoked the cushions whole and let them accumulate a full bark on the outside of each cushion.

Cutting them into cubes right off the bat would have just dried them out.

The other thing I did was cut the cubes larger than I would have if I was making burnt ends out of brisket. Smaller cubes would have dried faster.
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