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Old 05-14-2016, 05:55 AM   #19
Bigr314
Babbling Farker

 
Join Date: 11-20-13
Location: Uniontown,Pa
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Great looking ends. When I do pork burnt ends I prepare the butt just like a normal cook. I take it off the smoker at 160 degrees. It has nice color and bark by then. I then cube it up,put in foil pan,more rub on it, and cover with foil.put back on smoker until just about probe tender. Take foil off toss with sauce, put back on smoker uncovered till done. This works great for me.
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Ron-Born and proudly raised in New Orleans, Louisiana
Pastry Chef
Weber 22.5 Kettle,Blackstone 36 Griddle,UDS
Shirley Fabrication 24x50 RF with warmer(Boss Hogg)

Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.
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