I made my first attempt at Brunt Ends today, pretty much following Myron Mixon's procedure from his book. Needless to say, I was not impressed. Either I don't like Burnt Ends, or these didn't turn out properly. Being in North Carolina, I can honestly say I've never seen Burnt Ends on a restaurant menu or anywhere else in my life, so I have no point of reference on whether or not these were any good, or what they should have tasted like.
My question is, how do you make Burnt Ends
bo_gator's Carolina Mountain Que
Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen
You mean Sriricha isn't one of the four basic food groups