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Pork burnt ends question
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steel_egg
Posts: 295
i planning on making some for a get together Sunday afternoon. I don't think I have the time to do it all on Sunday. Can I smok the butt to about 160 or so on Saturday then put in the fridge overnight then cube and finish Sunday morning? Any advise or tips would be appreciated.
Comments
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I don't see why that would be a problem.
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When I do pork burnt ends I buy a whole boston butt and have the butcher slice it into country style ribs. Whole butt is about half the price of the pre cut cs ribs and the ribs will cook in much less time. I do half and freeze the other half. Take them to 160, cube and go from there.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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I was going to suggest country ribs as well. They work great.
NOLA -
I remember someone asked this same question:
http://eggheadforum.com/discussion/comment/1862337/#Comment_1862337
@simcan - any update on how they turned out?Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Thanks for the info.
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steel_egg said:Can I smok the butt to about 160 or so on Saturday then put in the fridge overnight then cube and finish Sunday morning?
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. -
I did do exactly that and it worked out perfectly. Did a whole butt and reserved half for burnt ends and kept going with the rest for pulled pork.Toronto ON
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Absolutely can split the cook. I just wish the meat counter at my grocery would take the time to listen to what I want them to do with the Boston butt!!!!
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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i did this just last weekend. Country style ribs one day to 160, then sauced and put back on the next day
XLBGE- Napa, CA by way of ATX
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