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Texas baws: Let's talk burnt ends on the BGE
Posted on 4/29/18 at 12:12 pm
Posted on 4/29/18 at 12:12 pm
Do any of you have a go-to technique? I am wanting to give this a go. TIA.
1
Posted on 4/29/18 at 12:59 pm to AUCE05
Burnt ends are more of a Kansas City thing than a Texas thing. My go to is to re-season the point and smoke for an additional 4 hours or so. At that time you can either cube and serve or cube and put in an aluminum pan with sauce and back on the smoker for an hour.
Posted on 4/29/18 at 1:37 pm to El Segundo Guy
Go to serious eats and look up the faux burnt ends. It's basically smoked, cubed chuck roast that is sauced and smoked for another 1-2 hours.
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