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Burnt ends recipe
Posted on 9/28/23 at 1:04 pm
Posted on 9/28/23 at 1:04 pm
Looking to do some burnt ends on Sunday. I will likely try the poor man's burnt ends on my first try so i dont waste a brisket. Any recommendations or recipes anyone would like to share? Thanks
5
Posted on 9/28/23 at 1:09 pm to tigerrage08
- Cut pork belly into cubes
- Season
- Smoke for several hours
- Move to aluminum tray
- Dump in BBQ sauce, honey, whatever else you want
- Put back in smoker for an hour
- ???
- Profit
- Season
- Smoke for several hours
- Move to aluminum tray
- Dump in BBQ sauce, honey, whatever else you want
- Put back in smoker for an hour
- ???
- Profit
Posted on 9/28/23 at 1:23 pm to BMoney
quote:
- Cut pork belly into cubes
- Season
- Smoke for several hours
- Move to aluminum tray
- Dump in BBQ sauce, honey, whatever else you want
- Put back in smoker for an hour
- ???
- Profit
You forgot to collect the underpants
Posted on 9/28/23 at 1:46 pm to tigerrage08
For poor man burnt ends I would make them the same way I would if I was using brisket, except it would just sub a Chuck roast. Same cooking/wrapping everything.
For pork belly burnt ends I’ve been using this recipe and they come out great: Youtube
For pork belly burnt ends I’ve been using this recipe and they come out great: Youtube
Posted on 9/28/23 at 9:30 pm to tigerrage08
Cut up a chuck roast into 1-inch cubes.
Season with 2 gringos chupacabra brisket magic and heath rileys garlic butter.
Put on a rack and smoke at 250 for 2-1/2 hours
Take off the rack and put it in a foil pan with 2 cups of beef broth (better than bullion is what I use). Cover tightly with foil and cook at 250 for another 2 hours or until they fall apart.
Season with 2 gringos chupacabra brisket magic and heath rileys garlic butter.
Put on a rack and smoke at 250 for 2-1/2 hours
Take off the rack and put it in a foil pan with 2 cups of beef broth (better than bullion is what I use). Cover tightly with foil and cook at 250 for another 2 hours or until they fall apart.
Posted on 9/28/23 at 9:36 pm to tigerrage08
cut the chuck into cubes, smoke at 225 until IT 165, pull, put into a tray with just enough BBQ sauce to coat, more rub, butter, some honey, cover and finish to 205. likely about 2 hours.
Posted on 9/29/23 at 9:37 am to t00f
Where do y’all find the pork belly at in BR area?
Posted on 9/29/23 at 9:51 am to lil tiger22
quote:
Where do y’all find the pork belly at in BR area?
Costco always has skin off pork belly. If i need skin on I call Iverstine’s and order.
Posted on 9/29/23 at 2:12 pm to tigerrage08
whole 2-5 lb chuck
smoke low 225-250 until 180deg
before warapping with foil
apply more rub, I add a little maple syrup, 1/3 cup or so, couple tablespoons butter, even a little bbq sauce 1/3 cup or so.
unwrap at 195-200, let cool briefly with foil tented. remove to cutting board and cut into 1"+ cubes. Place into foil pan , uncovered, more BBG sauce and rub if not to salty, back on smoker until 205ish and tender
smoke low 225-250 until 180deg
before warapping with foil
apply more rub, I add a little maple syrup, 1/3 cup or so, couple tablespoons butter, even a little bbq sauce 1/3 cup or so.
unwrap at 195-200, let cool briefly with foil tented. remove to cutting board and cut into 1"+ cubes. Place into foil pan , uncovered, more BBG sauce and rub if not to salty, back on smoker until 205ish and tender
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