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Burnt Ends
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Topic: Burnt Ends (Read 973 times)
Ken
Sr. Member
Posts: 213
Model 2wifi
Burnt Ends
«
on:
March 13, 2022, 11:14:35 PM »
Made some poor man’s burnt ends today. Chuck did a great
Job. Twelve hour dry brine. Hickory and cherry for the smoke. Smoked to 165. Finnish at 205. Nice beefy flavor.
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old sarge
Global Moderator
Hero Member
Posts: 4051
Re: Burnt Ends
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Reply #1 on:
March 13, 2022, 11:16:22 PM »
Looks good from where I'm drooling!
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David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
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OldeSmoker
Hero Member
Posts: 265
Re: Burnt Ends
«
Reply #2 on:
March 14, 2022, 12:45:04 AM »
They look great, nice job!
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Paul from Southwest Missouri
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with Bella’s CSG and The Stephanie Cabinet
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lcdearman
Sr. Member
Posts: 185
Re: Burnt Ends
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Reply #3 on:
March 14, 2022, 07:46:39 AM »
That's a great idea!
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Clay from Taylor, TX
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Weber Spirit II
Orion Cooker
Ken
Sr. Member
Posts: 213
Model 2wifi
Re: Burnt Ends
«
Reply #4 on:
March 14, 2022, 01:31:24 PM »
The brine was SPG plus a bit of paprika for color. At 165 I put them in an aluminum pan with a bit of butter and honey. Covered with foil till 205. Finished with a small amount sauce and covered again to rest for 30 minutes. No leftovers.
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