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Butt Burnt Ends

Dobie
Dobie Posts: 3,458
in EggHead Forum
I haven't tried this before and feel a little froggy today.
64 degrees here with mist in the air so perfect smoking weather to me.
Got a half of a Costco bonless butt, injected with stock, rubbed with Victory Lane Sassy Apple rub.
Eggs at 300 sans controller for a turbo cook with some apple wood for smoke.
Plan to pull at 175-180 and cube it up then sauce with some Sweet Baby Rays original.
At that point dust again with rub and put in a disposable aluminum pan and put back on.
Anyone have suggestions let em fly.
Football, smoked pork goodness and IPA's on the agenda today, feels like fall finally. 
Jacksonville FL
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Comments

  • Dobie
    Dobie Posts: 3,458
    Jacksonville FL
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Think you got a good plan.  I would pull and cube earlier though.  Like 165

    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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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    I have done this once and it turned out pretty good. If I had to do it again I would use three aluminum pans with the top one perforated and balls of tin foil between the pans. The bottom pan will keep your second pan juices from being scorched and the top pan being perforated will allow your cubed pork to crisp up instead of bathing in their juice.  At the end you can drizzle the juice over the finished product
    South Buffalo, New York
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  • Dobie
    Dobie Posts: 3,458
    edited November 2016
    bhedges1987 said:
    Think you got a good plan.  I would pull and cube earlier though.  Like 165
    Just pulled at 160 and cubed, thanks.

    Jacksonville FL
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  • Dobie
    Dobie Posts: 3,458
    edited November 2016

    BUFFALOMOOSE said:
    I have done this once and it turned out pretty good. If I had to do it again I would use three aluminum pans with the top one perforated and balls of tin foil between the pans. The bottom pan will keep your second pan juices from being scorched and the top pan being perforated will allow your cubed pork to crisp up instead of bathing in their juice.  At the end you can drizzle the juice over the finished product
    Great idea, I'm doing it. Got the regular drip pan on the PS under the grid and just put the new pan on the grid over it an cut some slices to the the fat run through.
    Hit it with the rub again but held up on the sauce right now. Put some more apple wood on for more smoke, got some new surface areas to smoke now. 

    Jacksonville FL
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  • Brason
    Brason Posts: 330
    These look great! I can't wait to hear how they turn out. 
    Cheers,

    Jason

    Orange County- CA
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  • lousubcap
    lousubcap Posts: 36,806
    Good move with the Costco boneless butt-first time I gave them a go was with a bone-in butt and it was a real pain to cube for the burnt ends.  I would not cook another round without using a boneless hunk of piggy-FWIW.
    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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  • Toxarch
    Toxarch Posts: 1,900
    How'd they come out? I did a full bone in butt. Pulled at 160 and cubed (boneless next time), added more rub and sauced with sweet baby rays and back on the egg. Could never get them to burn on the outside. Had to soak up a lot of grease and pulled it after 200. Still tasted awesome.
    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.

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks fantastic Chris! :plus_one:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,458
     Thanks guys they came out good but I wouldn't say great probably should've pulled  a little sooner. Cutting the slits in the pan was a pretty good idea but I think a little  too much fat was rendered.

    Jacksonville FL
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Dobie said:
     Thanks guys they came out good but I wouldn't say great probably should've pulled  a little sooner. Cutting the slits in the pan was a pretty good idea but I think a little  too much fat was rendered.

    Did you let the butt sit for about 20 minutes covered before cutting into cubes?  I have done these a few times and I find more sauce is better, but the double pan may work.  I bought a turkey pan at Target just to use on the egg and have found it works better then the aluminum foil pans.  They look good to me.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • tikigriller
    tikigriller Posts: 1,389

    I had two trays over the weekend myself.  One I cut the pieces smaller than the other.  I also used less sauce.  The bigger cubes and the one with more sauce were definitely better in my case.  Still a little on the dry side, but not as bad as the ones with less sauce.

    I bet we actually have the same results...this is the second time I did them, and they were better than the first time, but still similar, so it may just be the way they come out as a burnt butt end?

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Dobie
    Dobie Posts: 3,458
    @Ladeback69 I didn't rest before cubing and the juices we're flowing part of the issue I'm sure. 
    @tikigriller I definitely could have pulled sooner but I was trying to get a bark on the parts of the cubes that were not on the outside during the first part of the smoke. Wondering if it could be cubed from the start and get the bark and seasoning on all the surfaces.  The meat just wasn't as fatty as a brisket point that's traditionally used for burnt ends. 
    Jacksonville FL
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  • tikigriller
    tikigriller Posts: 1,389
    @Dobie I was trying to get the same thing, but I was more about just checking the temps of a handful of the larger cubes to get to at least 190. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Dobie
    Dobie Posts: 3,458
    I'm going to try it again soon. Think I will cook a whole butt next time, slice and chop half for sammiches and cube the other for another try at ends. The chopped I think I will aim for about 170 degrees. Getting tired of pulled pork every time. 
    Jacksonville FL
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Dobie said:
    I'm going to try it again soon. Think I will cook a whole butt next time, slice and chop half for sammiches and cube the other for another try at ends. The chopped I think I will aim for about 170 degrees. Getting tired of pulled pork every time. 

    Sounds like a good plan.  On the half that you want for slices I have been told you want to take it to 185 for sliced pork.  When I have done the pork burnt ends I did a whole butt and let it sit in the pan I was going to use to put back on the egg.  Having the extra juices may help next time.  I was thinking of trying this with a pork loin roast I have in the freezer soon.  I also want to use pork belly as well some time.


    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Dobie
    Dobie Posts: 3,458
    Yeah, I'm bumping my own thread  :| 
    So my SRF brisket delivery is **** up by UPS and delivering monday now I guess...
    anywho I got about a 10 lb but from Costco defrosting to cook Sunday. Going to split at about 170 and try burnt ends again. Going to pull half and cube the other for BE. Will let it rest this time before cubing. Ain't SRF brisket but whatcha gonna do? 
    Jacksonville FL
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