71-South
is Blowin Smoke!
I did a Boston butt and a rump roast today.
The rump roast was OK. I pulled it at 135° and coolered it for 3 hours. I should have sliced it thinner than I did, but it had a nice smokey roast beef flavor.
I sliced the butt up as well after pulling at 175° and coolering for about 2 hours. It was really good. I should have sliced it a bit thinner too, though.
The parts that didn't lend themselves nice slices made my night, though. I cut them into chunks, sauced them up just a bit and put them back on for a couple of hours to create my first burnt ends - pork butt burnt ends, that is.
This is the first thing I've made that I absolutely love. I could eat these things every day. I can definitely say I'll be doing some of these with pretty much every butt I smoke from now on.
My wife was commenting on my sucky picture taking ability, so I had her do the pron (thus, the flower and better layout.)
Have a good night.
-Bret
The rump roast was OK. I pulled it at 135° and coolered it for 3 hours. I should have sliced it thinner than I did, but it had a nice smokey roast beef flavor.
I sliced the butt up as well after pulling at 175° and coolering for about 2 hours. It was really good. I should have sliced it a bit thinner too, though.
The parts that didn't lend themselves nice slices made my night, though. I cut them into chunks, sauced them up just a bit and put them back on for a couple of hours to create my first burnt ends - pork butt burnt ends, that is.
This is the first thing I've made that I absolutely love. I could eat these things every day. I can definitely say I'll be doing some of these with pretty much every butt I smoke from now on.
My wife was commenting on my sucky picture taking ability, so I had her do the pron (thus, the flower and better layout.)
Have a good night.
-Bret
