Author Topic: Burnt Ends  (Read 888 times)

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • 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.

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Burnt Ends
« Reply #1 on: March 13, 2022, 11:16:22 PM »
Looks good from where I'm drooling!
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

OldeSmoker

  • Hero Member
  • *****
  • Posts: 265
Re: Burnt Ends
« Reply #2 on: March 14, 2022, 12:45:04 AM »
They look great, nice job!
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bella’s CSG and The Stephanie Cabinet
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger

lcdearman

  • Sr. Member
  • ****
  • Posts: 185
Re: Burnt Ends
« Reply #3 on: March 14, 2022, 07:46:39 AM »
That's a great idea!
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • 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.