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Pork Burnt Ends and some helpers....lots o PICs
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flyer_egger
Posts: 128
Bought a nice boneless butt, cut in half, seasoned with Bryons on all sides
On at 250 Deg first hour and first helper
Second hour and another helper showed up
Third hour and yep another helping hand
fourth hour and the another helper,
Well, the meat is at the correct temp (180-185) ( I'm at the right temp tooooooo)
sliced and added sause (not too much just enough to let the pork shine through)
and back on until 190-200
Burnt Ends are done and I'll say they are about the best QUE I've made in a while.......
Very moist, tender and tasty, It was the hit of the party.
Ah, yes there were a couple more helpers but taking photos at the party wasn't a good idea.
On at 250 Deg first hour and first helper
Second hour and another helper showed up
Third hour and yep another helping hand
fourth hour and the another helper,
Well, the meat is at the correct temp (180-185) ( I'm at the right temp tooooooo)
sliced and added sause (not too much just enough to let the pork shine through)
and back on until 190-200
Burnt Ends are done and I'll say they are about the best QUE I've made in a while.......
Very moist, tender and tasty, It was the hit of the party.
Ah, yes there were a couple more helpers but taking photos at the party wasn't a good idea.
NEPA, Med egg,
Comments
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Nice cool and nice beverage selection.In the middle of Georgia! Geaux Tigers!!!!!
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So that was a 4 beer butt? Looks great. These are on my Egg list. Did you inject any with butter? @SGH says it takes it to the next level.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Nice beer selections, love that Vanilla Porter.LBGE & SBGE. Central Texas.
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Looks great!! Wanting to do this cook for a few weeks but haven't had the chance. Tried to do it a few weeks ago with country pork ribs but failed in the tenderness and texture dept. Chose the wrong kind so going to take another run at it with the butt instead.
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Where oh where are you getting those beeers. Food looks Great!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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grege345 said:Where oh where are you getting those beeers. Food looks Great!NEPA, Med egg,
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Looks awesomeMaking the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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Awesome cook brother. Glad to see more and more folks trying the pork burnt ends. Hope that you enjoy them as much as we do.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
So glad you shared this...I did it yesterday and it was awesome...the whole family loved it. Thanks again @flyer_eggerMaking the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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Nice! I'm excited to try this...I read that injecting with butter just adds loads of flavor. Has anybody tried it?
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Hotch said:@SGH says it takes it to the next level.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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