I like my butt rubbed and my pork pulled.
Member since 2009
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Pork Burnt Ends In The Style of @SGH

SmokingPiney
Posts: 2,319
Rubbed with Plowboy's Yardbird rub, and smoked over peach chunks at 275 to an IT of 165. Pulled, sliced, cubed, sauced, re-rubbed, and back on the Egg to get happy for almost 2 hours.
Pork candy!

Pork candy!

Living the good life smoking and joking
Comments
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What's the IT you want to end up with on these?
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Winner! Winner! Pork Burnt Ends Dinner! Just doesn't have the same flare as Chicken but it's probably tastier.
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GaBGE said:What's the IT you want to end up with on these?Living the good life smoking and joking
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@SmokingPiney
My brother, I think I saw this post somewhere else
However it's one of those that I can look at again and again. For stepping up to 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. -
Looks great but to be in the style of @SGH you must inject the cubes with melted butter.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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GaBGE said:What's the IT you want to end up with on these?
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69, I think pork belly would be incredible cooked this way.
Living the good life smoking and joking -
Nice!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Looks good. I like Yardbird rub a lot. I assume you cubed the whole thing? Would it be quicker to cut the starting butt in 1/2 or 1/4 pieces and then smoking it to start with?
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Toxarch said:Looks good. I like Yardbird rub a lot. I assume you cubed the whole thing? Would it be quicker to cut the starting butt in 1/2 or 1/4 pieces and then smoking it to start with?
Thanks. I did cube the entire shoulder. The small shoulders I use are in a net, so I've never tried cutting them into smaller pieces for the smoke. I imagine it would cook faster cut into smaller pieces.Living the good life smoking and joking -
Man those look great. @Hotch posted a cook and he cubed them up from the start.
http://eggheadforum.com/discussion/1197246/rainy-day-pork-burnt-ends
That is another option if you want to speed up cooking. In the original recipe @SGH posted he mentioned using country style ribs from the shoulder (strips of boston butt).
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:Man those look great. @Hotch posted a cook and he cubed them up from the start.
http://eggheadforum.com/discussion/1197246/rainy-day-pork-burnt-ends
That is another option if you want to speed up cooking. In the original recipe @SGH posted he mentioned using country style ribs from the shoulder (strips of boston butt).
Be careful if using the Loin Style, is will typically be both light and dark meat. Basically the Lion Style is a Pork Chop and very, very, lean!
Not to forgiving if over cooked.
I cooked both types a while back in Austin with Kelly and Bruce and I would much rather have the protein from the Pork Butt.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
I did some recently in much the same way. Had some leftover pork tenderloin, and wondered what to do with it. Cubed to about 1 inch, soaked in BBQ sauce for a couple hours, then put on the outside of the grill at 225 for an hour. Added more wood for additional smoke. Turned over and moved to the center of the grill, raised to 325 for 45 minutes. A bit more "burnt" looking than the OP, but my wife thought they were the best she has ever had.Cincinnati, Ohio. Large BGE since 2011. Still learning.
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Anyone have a link to the original SGH cook? I mean, I can search for it...but the guy posts A LOT.
(and it's awesome that he does)
LBGE/Maryland -
I'm looking for that post also, just found butts on sale to experiment with. To cube or not to cube(from the start)? That is the questionAustin, Tx
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KiterTodd said:Anyone have a link to the original SGH cook? I mean, I can search for it...but the guy posts A LOT.
(and it's awesome that he does)
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. -
@SGH...well, I guess you just have to make them again!
A butter injection?I don't think that's even legal... Wow. They must really taste like pork candy.
LBGE/Maryland -
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Welcome to the Swamp.....GO GATORS!!!! -
Here goes my attempt
No problem getting up to temp on MM. Stock grate, wish i had KAB. 3 Chunks of applewood with a water pan spaced by aluminum foil balls to prevent burning of the fatty goodness. I also scored the fat side and slapped the butt on the grill fat side down. Will pull when bark is lookin crisp and then cubed/saucedAustin, Tx -
@SGH I tried the butter injection on a few. My technique was wrong I guess. I started with warm butter and every time time I did the inject it solidified! So you need to be quick with the butter. I picked up 4 lbs. of county style ribs and plan to do a few more this weekend. I may inject with butter and other stuff. I have some Tabasco Honey I might try.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Just chopped it up, pulled at 170, a little too late from where i wanted to pull it originally. Sauced with Sweet Baby Rays. Then back on for a few more hoursAustin, Tx
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No offense all, but this thread hijack somewhat amuses me...............
If I would have foreseen this, I probably would not have posted this.
I have learned a lesson with this post: I will not post cook pics here any more.
They just get hijacked or ignored.
It all still eats good to me and my circle, so..................no biggieLiving the good life smoking and joking -
I would consider it an honor to have other compare their cook to mine. that's just me.
I've got the country ribs smoking right now.... Might post it later on.
LBGE since 2014
Griffin, GA
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