Pork burnt ends question

steel_egg · December 2015

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.

theyolksonyou · December 2015

I don't see why that would be a problem.

Webass · December 2015

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.

buzd504 · December 2015

I was going to suggest country ribs as well. They work great.

SmokeyPitt · December 2015

I remember someone asked this same question:
http://eggheadforum.com/discussion/comment/1862337/#Comment_1862337

@simcan - any update on how they turned out?

steel_egg · December 2015

Thanks for the info.

SGH · December 2015

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?

Absolutely you can. There is no harm in doing a 2 part cook with a butt for burnt ends. You will not notice any difference in the end product. If you follow tradition and finish the burnt ends in a sauce, there is almost no chance of drying them out short of severely over cooking them.

Simcan · December 2015

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.

DaveRichardson · December 2015

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!!!!

hoofaloos · December 2015

i did this just last weekend. Country style ribs one day to 160, then sauced and put back on the next day

Pork burnt ends question

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