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The holiday trifecta - part 1 pork burnt ends

Braggart
Braggart Posts: 268
edited December 2015 in EggHead Forum
Day 1 - Dec 24. 

Heard so much about using pork butt for burnt ends, thought I'd give it a try while we were waiting for our company to arrive.  

Did a search for recipes and tips, settled on the @SGH technique. 

Started with a fresh boneless pork butt.  Seasoned it up (sparingly) with some homemade rub.


Fired up the MMax, adde some apple chunks, stabilized the temp at around 325F, threw on the butt around 1030am. 


At about 3pm the butt probed at 170F.Time to cube.


Added more rub, back on the egg to finish up.  Bit of a tight squeeze, but where there's a will....


Removed from the egg after 2 more hours, sauced with homemade BBQ sauce, and back on the egg to finish up.


The end product was delicious...tender carmalized morsels of pork...albeit a touch on the dry side.   I think next time I'll be a bit more careful after saucing.  I was trying to carmalize the sauce throughout, which dried out the top layer, while over cooking the bottom layer.   I think a single layer of pork would have been better at the very end. 

Still, very tasty!

Large BGE
MMax BGE
Weber gasser
Pizza oven
2 Dogs Back to 3 Dogs Only 1 pup
No neighbours 
Living in Canada's bush
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319

    Looks good to me!

    I might have to do this the next time I put a butt on the Egg.

    Living the good life smoking and joking
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Did you inject the cubes?  I though @sgh injects them. Might fix the dry part. 

    Little Rock, AR

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  • johnmitchell
    johnmitchell Posts: 7,365
    Great post and pics.. While I can't vouch for the dryness you speak of..They look darn tasty from where I am sitting..Nice..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,989
    Looks like a home run to me brother. Mighty fine job. For stepping up to the plate and knocking it out of the park:

    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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  • Braggart
    Braggart Posts: 268
    Thanks everyone...

    Was going to inject the cubes as per @SGH (recipe 2.0 as it were), but was over-ruled (kaiboshed actually) by my health conscious wife.   

    She looked at me like I was completely nuts. 

    Thinking next time I'll do it when she's not looking....
    Large BGE
    MMax BGE
    Weber gasser
    Pizza oven
    2 Dogs Back to 3 Dogs Only 1 pup
    No neighbours 
    Living in Canada's bush
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  • SGH
    SGH Posts: 28,989
    Braggart said:
    She looked at me like I was completely nut.
    There is a quick and easy fix for this. Simply raise the big hand my friend. It works like a charm ;)

    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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  • texaswig
    texaswig Posts: 2,682
    Oh nice. I need to do this. Looks like a ton of flavor. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • lousubcap
    lousubcap Posts: 36,819
    edited December 2015
    @SGH - the big hand works short-term...The pay-back can last for much longer.  I am living proof...But shortly a new year and I doubt things will change.  Happy New Year.  
    @Braggart - - congrats on the cook and eats and "recognizing the right answer when told".  SWMBO eggscape time is a priceless deal that somehow never gets any play in advertising.  Happy New Year.
    Edit: and the other two parts of the trifecta... ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ladeback69
    Ladeback69 Posts: 4,484
    These look great.  I have 3 pork butts on right now and going make some pb burnts out one or half of one.  I have a half pork butt at 154 now.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    When I did it I went ahead and sauced completely after I cubed them.  Kept them from drying out and it didn't burn the sugar at all. Extremely moist.

    I then added chili seasonings, tomatoes, water, ect.  Put it in a D.O and threw back on the egg the next day at 200 degrees for like 4 hours.  Each bite just melted apart, and it wasn't mushy or anything.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Ladeback69
    Ladeback69 Posts: 4,484
    bhedges1987 said:
    When I did it I went ahead and sauced completely after I cubed them.  Kept them from drying out and it didn't burn the sugar at all. Extremely moist.

    I then added chili seasonings, tomatoes, water, ect.  Put it in a D.O and threw back on the egg the next day at 200 degrees for like 4 hours.  Each bite just melted apart, and it wasn't mushy or anything.

    I plan on using the liquid I have from ribs for moisture and rub.  May have some for dinner tonight if done in time.  Thanks for the advice and post.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    @Braggart, how long did you leave the burnt ends on?  Mine have been on for about 1.5 hours at 235-250.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Braggart
    Braggart Posts: 268
    Ladeback69 said:
    @Braggart, how long did you leave the burnt ends on?  Mine have been on for about 1.5 hours at 235-250.
    First time was 2 hrs after cubing, and then another 1-2 hrs after saucing.  My issue as mentioned was getting the sauce to carmalize.   My pan was too deep, the pork was too scrunched up.
    Large BGE
    MMax BGE
    Weber gasser
    Pizza oven
    2 Dogs Back to 3 Dogs Only 1 pup
    No neighbours 
    Living in Canada's bush
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Braggart said:
    Ladeback69 said:
    @Braggart, how long did you leave the burnt ends on?  Mine have been on for about 1.5 hours at 235-250.
    First time was 2 hrs after cubing, and then another 1-2 hrs after saucing.  My issue as mentioned was getting the sauce to carmalize.   My pan was too deep, the pork was too scrunched up.
    I know what you mean, I added a little apple juice to and there was to much liquid, but they still taste great
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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