My try at Pork Burnt Ends in the style of SGH

@SGH got me thinking a long time ago about doing some pork burnt ends using country style ribs cut from a pork butt.  Well, it has taken me some time to have the ability to stay at home and play, but I figured that it's time to give this a try as an appetizer for the Labor Day cookout we will have this evening!

Started with a Boston Butt that was cut into Country Stle Ribs.  Seasoned with Meat Churhc Honey Hog with peanut oil as a binding aide.  Smoked over Pecan because this is Georgia, we have pecan trees all over!!!!!  Smoked to 165-ish, removed the strips, and cubed into fairly even chunks.  Re-seasoned with Honey Hod and a little Sweet Baby Rays, then added a little local honey to the blend, tossed them like I was making wings, then into the pan they go.  

Currently resting in the egg for an hour before I think of touching them again - that will be taste test #1.  Then we will go overt 20 minutes or so until I decide they are good, or they are completely gone, whichever comes first.





Did not go with the butter injection since the wife just got back from running a 10k this morning and has been wanting to eat a little healthier.  But it's pork, the other white meat, so I think I am good.

Will add more pictures when they come out of the egg.

I'd like to add a sincere thank you to the Linemen from GA Power and Alabama Power that have been all over the southern end of my great state getting the power flowing again to those that were hit by the Tropical Storm / Hurricaine Hermine.  Those guys are amazing folks to see in action.  If any of you all are electrical linemen, my hat is off to you guys!