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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork Burnt Ends question

Simcan
Simcan Posts: 287
in EggHead Forum
I would like to have pork burnt ends for dinner on Thursday.  Given that it is a weekday, I was planning on taking pork butt to 165, pulling it, wrapping it, and refrigerating.  Then, on Thursday, I would cube it up, sauce it, and cook it for another hour or two until ready.  Do you think this will work?
Toronto ON
· Share on FacebookShare on Twitter

Comments

  • marysvilleegger
    marysvilleegger Posts: 329
    Sounds like a good plan.   Will definitely work.  2 things I'd do.... If time allows go to 170-175 and on the 2nd day put  them on for as long as you can.   Post pics!
    · Share on FacebookShare on Twitter
  • DaveRichardson
    DaveRichardson Posts: 2,324
    Or if you can find some country style pork ribs, that'll make it easier. It's basically a butt cut into "steaks". Sometimes you can find them de-boned. 

    With a smaller mass, you will get to temp faster. Then pull the off and cube, season and sauce, and finish in the egg. 

    LBGE since 2014

    Griffin, GA 

    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287
    Thanks, both good suggestions.  I have a small (4.5 pound) bone in butt.  I may cut it in half for the first bit.  Can't wait for Thursday...been meaning to try pork burnt ends for a while now and have a killer mustard barbecue sauce to go with it.
    Toronto ON
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I haven't tried this with pork, but I did it with leftover brisket point for burnt ends and they turned out excellent.  I don't see why it wouldn't work fine for pork. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287

    Thanks @smokeypitt.  Did you notice that they took longer? I figure since they are coming up from cold to 195 (or whatever) it will take significantly longer that if they were coming up from 170. I figure I will finish them around 350 or so to accelerate and sauce for the last half hour or so. 

    Toronto ON
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Simcan said:

    Thanks @smokeypitt.  Did you notice that they took longer? I figure since they are coming up from cold to 195 (or whatever) it will take significantly longer that if they were coming up from 170. I figure I will finish them around 350 or so to accelerate and sauce for the last half hour or so. 

    I did pretty much the same thing.  I added them to the pan with a little dry rub and let them get warm running about 350.  I didn't measure the IT I just sampled a couple.  It only took about 30-40 minutes for them to warm up, then I sauced them and let them continue to cook until I got the color I liked.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287
    Excellent, thanks all.  I have a plan.
    Toronto ON
    · Share on FacebookShare on Twitter

Categories