Pork Burnt Ends Tonight (w/ Pron)

71-South · 05-13-2008, 10:26 PM

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

wlh3 · 05-13-2008, 10:28 PM

i don't know about the flour but the pork looks great

Captain Caveman · 05-13-2008, 10:37 PM

that does look good. I'll have to admit, I have never had pork burnt ends. I need to try that sometime.

71-South · 05-13-2008, 10:40 PM

Quote:

I have never had pork burnt ends.

I don't remember having them either. They just looked like they needed to be done that way.

BBQ Grail · 05-13-2008, 10:40 PM

Great job. Might have to add that to "the list."

Puppyboy · 05-13-2008, 11:01 PM

Those look pretty good. How did the flower taste?

71-South · 05-13-2008, 11:12 PM

Quote:

Those look pretty good. How did the flower taste?

I didn't eat the flower. I'm going to wear it in my hair tomorrow at work.
.
.
.
.
... just for the smell.

BBQ Grail · 05-13-2008, 11:18 PM

Quote:

Originally Posted by 71-South

I didn't eat the flower. I'm going to wear it in my hair tomorrow at work.
.
.
.
.
... just for the smell.

If you want to really make an impression you'll wear the pork behind your ear!

Just Pulin' Pork · 05-13-2008, 11:22 PM

Bret that pork looks good!

71-South · 05-13-2008, 11:24 PM

Quote:

If you want to really make an impression you'll wear the pork behind your ear!

That cracked me up.

Quote:

Bret that pork looks good!

Thanks! I'll bring a little sample to the dungeon tomorrow.

Norcoredneck · 05-14-2008, 02:18 AM

Did you sauce the flower? Food looks great.

fnnm358 · 05-14-2008, 04:52 AM

Now that is a good idea

And tell your wife she did a good job with taking the picture

Ashmont · 05-14-2008, 06:21 AM

That will be on my list! Except the flower. Tell me you didnt boil the flower....

bowhnter · 05-14-2008, 06:25 AM

That is definately on the to try list!

CharlieBeasley · 05-14-2008, 06:25 AM

Looks Great I am now hungry again (just finished breakfast!)

05-13-2008, 10:26 PM	#1
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	Pork Burnt Ends Tonight (w/ Pron) 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 __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

05-13-2008, 10:28 PM	#2
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	i don't know about the flour but the pork looks great __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

05-13-2008, 10:37 PM	#3
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo.	that does look good. I'll have to admit, I have never had pork burnt ends. I need to try that sometime. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

05-13-2008, 10:40 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Great job. Might have to add that to "the list." __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-13-2008, 11:01 PM	#6
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Those look pretty good. How did the flower taste? __________________ www.facebook.com/BarkinDawgsBBQCatering

05-13-2008, 11:22 PM	#9
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas	Bret that pork looks good!

05-14-2008, 02:18 AM	#11
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Did you sauce the flower? Food looks great. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-14-2008, 04:52 AM	#12
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	Now that is a good idea And tell your wife she did a good job with taking the picture __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-14-2008, 06:21 AM	#13
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Looks good! That will be on my list! Except the flower. Tell me you didnt boil the flower.... __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

05-14-2008, 06:25 AM	#14
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	That is definately on the to try list! __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

05-14-2008, 06:25 AM	#15
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	Looks Great I am now hungry again (just finished breakfast!) __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)