Quote:
Originally Posted by Berock
Can you give your process for the pork burnt ends? Cook to 160, cube and dry rub, finish when tender (around 200)? Then sauce the puppies up?
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Happy to oblige.....
http://www.bbq-brethren.com/forum/sh...d.php?t=143654
Last time I used pork cushion meat. This time I used boneless butts. After smoking, getting coated with extra rub and bbq sauce and then smoked again, I couldn't tell the difference if there is any.
It's all good!
