Burnt Ends

[gregbooras]

I cut up the point into 1" cubes, tossed them with my BBQ sauce and then sprinkled with rub. Place on a throw away aluminum pan and smoked for 2 hours at 225 degrees with 2 oz. of Kiawe wood.

All I can say is man they were tasty!





Greg

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[BedouinBob]

Nice ends Greg!

[SuperDave]

Did you do some intermediate testing for doneness or just let it ride?

[mizzoufan]

can't answer for Greg, but since the meat is already done and just needs to warm up, I just toss them in (usually on the seafood rack rather than a foil pan) and let em ride for 1.5-2 hrs depending on when we can't stand to wait any longer.

[gregbooras]

Did you do some intermediate testing for doneness or just let it ride?

Hey Dave,

No I just them in for two hours and then pulled, tasted a few and then they were lunch

Greg

[drains]

All I can say is Mmm mmm good!

[Grampy]

Greg, looks tasty!

[smokeasaurus]

Those sure look good

[gregbooras]

The burnt ends turned out great, but I my body may be in overload for the amount of brisket I have eaten in the last few days

Greg

[DivotMaker]

Those look GREAT, Greg!!    Now I'm hungry!  I don't do mine in a pan.  Instead, I put them on the seafood rack, so all sides get the heat & smoke.  Gotta love 'em!

[gregbooras]

Those look GREAT, Greg!!    Now I'm hungry!  I don't do mine in a pan.  Instead, I put them on the seafood rack, so all sides get the heat & smoke.  Gotta love 'em!

I thought about doing on a seafood rack, but I was tired of cleaning racks

Maybe next time!

Greg

[DivotMaker]

Hehe...know what you mean about cleaning racks!