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Recipes => Beef => Topic started by: Ken on March 13, 2022, 11:14:35 PM

Title: Burnt Ends
Post by: Ken 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.

Title: Re: Burnt Ends
Post by: old sarge on March 13, 2022, 11:16:22 PM

Looks good from where I'm drooling!

Title: Re: Burnt Ends
Post by: OldeSmoker on March 14, 2022, 12:45:04 AM

They look great, nice job!

Title: Re: Burnt Ends
Post by: lcdearman on March 14, 2022, 07:46:39 AM

That's a great idea!

Title: Re: Burnt Ends
Post by: Ken 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.