Bacon Wrapped "Burnt Ends"??

The_Kapn · Nov 17, 2013

Thinking of some different "snacks" for Thanksgiving.

Has anyone wrapped "burnt ends", with or without sauce, in bacon?
Kinda like MOINKS with solid meat, not ground.

I have a couple of Chuckies on and thinking of cubing some of it up to about 3/4" or so, re-rubbing the chunks, and cooking a bit more .
Then wrap in bacon with a toothpick to hold it together.
Finish up on the smoker/grill to crisp up the bacon and apply sauce.

Comments??

Disclaimer--I am not calling these burnt ends or MOINKS. Just phrases for reference :redface:

Thanks,

TIM

grillinguy247 · Nov 17, 2013

Never tried it but sounds good.

sliding_billy · Nov 17, 2013

Although I am morally opposed to using the point for anything but slices, I'd try them (and probably enjoy them). :-D

VoodoChild · Nov 17, 2013

Been doin it for about 2yrs now since I joined this site
I believe Smokinoakie is the originator at least that where I got it from

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS

The_Kapn · Nov 17, 2013

sliding_billy said:
Although I am morally opposed to using the point for anything but slices, I'd try them (and probably enjoy them). :-D

Using Chuckie, not Brisket. 8)

VoodoChild said:
Been doin it for about 2yrs now since I joined this site
I believe Smokinoakie is the originator at least that where I got it from

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS

Thanks---I somehow missed that thread :redface:

TIM

LMAJ · Nov 17, 2013

I think with chuck it would be good, with a brisket point it may be too much...

columbia1 · Nov 17, 2013

My heart doctor is going to pass out when I mention this!!

ShencoSmoke · Nov 17, 2013

I remember a food show that highlighted a restaurant that made them. He cut the point into long strips and wrapped, then cut them into medallions prior to serving. Seems to be a little less work to go that route. I'm with others, chuck will be great but I can't imagine bastardizing a perfectly good point when it is perfect already.

sliding_billy · Nov 17, 2013

The_Kapn said:
Using Chuckie, not Brisket. 8)

Thanks---I somehow missed that thread :redface:

TIM

I'm all in now! (using chuck)

landarc · Nov 17, 2013

Done em, ate em, they are good.

Out here, Phat Matt's BBQ was the first one to do it. Been a while since he first rolled them out. I find that a layer or two around a burnt end is good.

What I do is cook the point until it is almost done, then cube, wrap with bacon, add another layer of rub, and smoke again. Sauce on the side, as the bacon does best unsauced.

Bob in St. Louis · Nov 17, 2013

I've done pork butt burnt ends wrapped in bacon.
After a few hours into the cook, I sliced 1" thick sliced off the butts, seasoned them on the grill.
I let that go for a while, them I cubed them, wrapped them in bacon and smoked them some more.

The flavor was fantastic, but mine were a bit tougher than I'd like. It's hard to judge hoe long to smoke a butt when you keep cutting it up like this.
Suffice it to say that I'll be doing it again.
I did try to wrap the bacon in such a way to cover the 'burnt' part and expose as much "nekid" (unburnt) meat as possible. I didn't want the burnt to be burnt, if you understand.

Here's a few picks of the process:

Bacon Wrapped "Burnt Ends"??

The_Kapn

Moderator Emeritus

grillinguy247

is one Smokin' Farker

sliding_billy

somebody shut me the fark up.

VoodoChild

is one Smokin' Farker

The_Kapn

Moderator Emeritus

LMAJ

somebody shut me the fark up.

columbia1

is one Smokin' Farker

ShencoSmoke

is Blowin Smoke!

sliding_billy

somebody shut me the fark up.

landarc

somebody shut me the fark up.

Bob in St. Louis

Babbling Farker

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