Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Messages
- 2,916
- Reaction score
- 20,613
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- Age
- 54
- Location
- St. Louis Missouri
I've done burnt ends by slicing off "steaks" from the pork butt before the butts were at "pull temp", and cubing them.
But today I'm wrapping them in bacon. Also, some potatoes will co-star in today's smoke show.
The butts have been on since 7am (it's 2pm now), so things are coming to an end, so I'll have more pics later, but here's the first batch of photos.
Bottom line......
Enough talking. No more captions or descriptions. The meat will speak for itself.
But today I'm wrapping them in bacon. Also, some potatoes will co-star in today's smoke show.
The butts have been on since 7am (it's 2pm now), so things are coming to an end, so I'll have more pics later, but here's the first batch of photos.
Bottom line......
Enough talking. No more captions or descriptions. The meat will speak for itself.
