Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Burnt Ends

BoneDaddy'sBoneDaddy's Posts: 256
edited 4:59AM in EggHead Forum
I have a nice 4lb point from my butcher, was wondering how to make burnt ends out of it. time/temp/direct or indirect, etc.
Bone Daddy's Competition BBQ & Catering


  • BajaTomBajaTom Posts: 1,269
    Thirdeye has a good recipe and tutorial on his web site. Playing with smoke and fire. The basic is to smoke like you would any brisket to the point where the internal temp is about 190/200. You cube the meat or keep the whole point on for another 2 to 3 hours. Put into sauce and continue to smoke until all the fat has been rendered. I smoke my butts and briskets at 245/250. For a whole brisket I smoke for 16/17 hours. Good luck to you. Tom
  • thirdeyethirdeye Posts: 7,428

    Here is a vsual of what BajaTom was talking about....these things are great. The ones above cooked down with some sauce, the ones below were sauced right before serving. BTW, you can also make PBE's (pork burnt ends), like in the bottom picture


    Happy Trails

    Barbecue is not rocket surgery
  • BoneDaddy'sBoneDaddy's Posts: 256
    So any time estimate for just a 4lb point? Would it be a good 22 hrs or so at 250?
    Bone Daddy's Competition BBQ & Catering
Sign In or Register to comment.
Click here for Forum Use Guidelines.