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Call out to SGH for Pork Butt Burnt Ends technique
Comments
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^^ very true statement ^^^
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
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Sorry that I just saw this my friend. If you so choose, you can inject the butt initially with anything that you desire. With that said, more often than not, I do not inject up front. It really doesn't offer any benefit that I can see. I simply wait and inject the individual cubes with the melted butter. One would be hard pressed to see any difference in one that was injected up front versus one that wasn't. When making these, the sky really is the limit as they are very, very versatile and hard to mess up. Someone posted the link above to my basic method of doing them. It works very well. If you chose to make them, I hope that you enjoy them as much as we do. Again I apologize for the delayed response. Due to several factors I'm not on the forum near as much as I use to be. With that said, if I can ever help, feel free to shoot me a text or call at 228-627-5400. Name is Scottie. It's much easier to get me at this number than it is on the forum. Hopefully soon I will be back on here full time again. But until then, feel free to hit me at the number above.mgillia said:Does anybody know if you're supposed to inject the entire butt before smoking and then inject each cubed piece individually with butter?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. -
Damn Scottie, that is one hell of a generous offering, giving up your number on a public forum. Brave man. I hope nobody abuses it.SGH said:
Sorry that I just saw this my friend. If you so choose, you can inject the butt initially with anything that you desire. With that said, more often than not, I do not inject up front. It really doesn't offer any benefit that I can see. I simply wait and inject the individual cubes with the melted butter. One would be hard pressed to see any difference in one that was injected up front versus one that wasn't. When making these, the sky really is the limit as they are very, very versatile and hard to mess up. Someone posted the link above to my basic method of doing them. It works very well. If you chose to make them, I hope that you enjoy them as much as we do. Again I apologize for the delayed response. Due to several factors I'm not on the forum near as much as I use to be. With that said, if I can ever help, feel free to shoot me a text or call at 228-627-5400. Name is Scottie. It's much easier to get me at this number than it is on the forum. Hopefully soon I will be back on here full time again. But until then, feel free to hit me at the number above.mgillia said:Does anybody know if you're supposed to inject the entire butt before smoking and then inject each cubed piece individually with butter?Johns Creek, GA - LBGE and a some stuff -
I'm making two butts for the Mayweather fight next Saturday. I'll have to see if I can claim 1/2 of one for the pork burnt ends they sound damn good!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I have actually posted my number on here many times. I also post it freely on the BBQ Brethern, The Smoke Ring and Smoking Meat Forum. Of all the people that have called or texted me in the past, they have been great people just needing a little help or advice on a smoker. I love to talk food and smokers so I actually welcome the calls.tfhanson said:Damn Scottie, that is one hell of a generous offering, giving up your number on a public forum. Brave man. I hope nobody abuses it.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. -
Well you were helpful with my first brisket and I appreciate it.SGH said:
I have actually posted my number on here many times. I also post it freely on the BBQ Brethern, The Smoke Ring and Smoking Meat Forum. Of all the people that have called or texted me in the past, they have been great people just needing a little help or advice on a smoker. I love to talk food and smokers so I actually welcome the calls.tfhanson said:Damn Scottie, that is one hell of a generous offering, giving up your number on a public forum. Brave man. I hope nobody abuses it.Johns Creek, GA - LBGE and a some stuff -
The pleasure was mine. Always glad to help when or where I can.tfhanson said:Well you were helpful with my first brisket and I appreciate it.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. -
Scottie is a great guy!! We talked vertical cabinet smokers today!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Outstanding! Thanks for the clarification Scottie. I plan to smoke a couple butts soon and will cube one for burnt ends using your method. Pics will be taken and posted. You da man!!
Shiny side up, rubber side down! PCB, FL
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I have vacuum sealed, freeze and reheated without any problems.mahenryak said:Any success freezing leftover burnt ends and then reheating at a later date?~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
About how long after cubing are people throwing them back on the egg? I know it sounds like a matter of personal preference, but just trying to get a sense. Thanks!
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With brisket burnt ends you put right back on after you have cut them up and put some more up on. No reason to wait for any amount of time I would think. If they are cubed, injected and rubbed, put them on.squezz said:About how long after cubing are people throwing them back on the egg? I know it sounds like a matter of personal preference, but just trying to get a sense. Thanks!
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Sorry, let me rephrase. After cubing and putting them back on, about how long do they need to stay on the egg?
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@SGH said he doesn't cook them to a finishing temp, but how they taste or feel. I would say try an hour and give one a try. If it tastes good and is tender your probably good to go. I need to try this to be for sure. On beef burnt ends I go for about an hour or more depending on the texture I am looking for or how hungry I am. At 170 they are cooked, you just trying to soften them up a little more to be like pork candy. SGH, can you elaborate more, please?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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At the same temp as previously cooking as well, correct (~300 for me)?
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That should work, but Scottie said he likes 225 to 275. I like 250 to 300. If the egg is at 300 I would worry about it as long as you have a PS in or something to divert the heat so it is indirect. Here are some beef burnt ends I did a while back from 275 to 300 for about an hour.squezz said:At the same temp as previously cooking as well, correct (~300 for me)?
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I could have gone longer, but we were all hungry.Ladeback69 said:
That should work, but Scottie said he likes 225 to 275. I like 250 to 300. If the egg is at 300 I would worry about it as long as you have a PS in or something to divert the heat so it is indirect. Here are some beef burnt ends I did a while back from 275 to 300 for about an hour.squezz said:At the same temp as previously cooking as well, correct (~300 for me)? XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Till probe with little/no resistance. About 1 hour approx.squezz said:Sorry, let me rephrase. After cubing and putting them back on, about how long do they need to stay on the egg?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Yes, I would leave the PS in there, so its still indirect. Do others actually remove the PS after cubing and placing back on the egg?
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I still keep it indirect.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I have to try this. Thanks SGhI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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