Greg60525
Knows what a fatty is.
- Joined
- Mar 8, 2009
- Location
- LaGrange Highlands, Illinois
How do I know if my burnt ends are worthy of being turned in? What characteristics make up a good burnt end?
Should it be free of fat, visible anyway, as the point is fatty to begin? Should it be more smoky tasting than the slices?
The way I would cook them would be to cook the packer whole and when the flat is done remove the point, cube it, add sauce and rub and return to the smoker (in a pan), basting with sauce periodically. Should the burnt end carmalize? The last time I made them was my first. I maybe should have drained them from time to time, because they seemed to stew in the juices.
Do you place them in a pan or is better to elevate the ends so that they don't stew.
Please help me understand what a burnt end should taste and look like and please critique my process.
Thanks,
Should it be free of fat, visible anyway, as the point is fatty to begin? Should it be more smoky tasting than the slices?
The way I would cook them would be to cook the packer whole and when the flat is done remove the point, cube it, add sauce and rub and return to the smoker (in a pan), basting with sauce periodically. Should the burnt end carmalize? The last time I made them was my first. I maybe should have drained them from time to time, because they seemed to stew in the juices.
Do you place them in a pan or is better to elevate the ends so that they don't stew.
Please help me understand what a burnt end should taste and look like and please critique my process.
Thanks,