"Pork" Burnt Ends - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-01-2015, 03:25 PM   #1
Cooker


 
Join Date: Mar 2009
Location: Indiana
Posts: 271
"Pork" Burnt Ends

This is my method for cooking pork burnt ends and I feel is much better than any other method I have tried. I have done them with a whole pork butt, I have done them using pork steaks that I have sliced about 1-1/4” thick, and I have done them by cutting up a pork butt in 4-5 big slices. The problem with these three methods is that the best a person can do is to get smoke on just two sides of the meat. Cooking a whole butt will not give you much smoke flavor in most of the chunks or pieces. Next, these methods are just as bad with producing bark on your pieces. Best you are gonna get is a couple of sides with a good bark.





Ok, I start with a whole butt and this one weighed about 7-1/2 pounds. I trim off the fat cap and any other fat that is easy to get to.



I then cut my butt up into about 1-1/4 to 1-1/2” cubes. They will shrink in cooking.



My cubes were rubbed with a mixture of Smokin’ Guns Hot and Cimarron Doc’s rub.



I placed the pork cubes into a Zip-Lock bag and put them into the fridge for an overnight stay.

Early this morning, I got the Green Mountain Davy Crockett out of the garage and rolled it around to my cooking patio. Fired it up and set the temp for 150 degrees so I would get mucho extra smoke for the first hour of the cook.





Got the pork cubes out of the fridge and loaded them into the Davy Crockett cooker.

This is the secret to this treat. Cutting the pork butt into uncooked cubes and cooking it in this manner gives me smoke on all 6 sides of each cube. I also get good bark on all 6 sides of each cube. Of course there will much better flavor on all 6 sides of each cube from the rubs.



I run the first hour with pretty heavy smoke. After the first hour I raised the temp up to about 230 degrees measure on the lower cooking grid.





I cooked the pork cubes to around 180 to 190 internal and then placed them into a pan. I couldn’t get them all off at once as my upper grid wasn’t running as hot as the lower grid. This was a little extra work but well worth it!

I then poured a mixture of Blues Hog regular, Blues Hog Tennessee Red, and a little honey over my cubes. Next step was to add more rub. Last step was to sprinkle on some brown sugar. I did this in both of my pans of meat.



My pork went back on the cooker for about another hour and I pulled the meat. My total cooking time was 5 hours.





They sure looked great coming off the cooker.





Our first treat with this meat was a Pork Burnt Ends Hoagie Sandwich.

While I love beef burnt ends made with chuck roast, I think this pork is better!
__________________

__________________
Old Dave
Ribs & Bibs Competition Cooking Team
Website: http://olddavespo-farm.blogspot.com
Old Dave is offline   Reply With Quote
Old 04-01-2015, 07:06 PM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Wow ... You hit that one out of the park!
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 04-01-2015, 09:49 PM   #3
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
^^^What he said^^^ Those look amazing!!!
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 04-02-2015, 06:21 AM   #4
Graduate of BBQ Central
 
Bosko's Avatar


 
Join Date: Aug 2013
Location: Michigan
Posts: 734
Mighty fine!!!!
__________________
Oklahoma Joe side box smoker
" The Iron Pig"

Retired Professional photographer...
26 years specializing in food and food styling.
Bosko is offline   Reply With Quote
Old 04-03-2015, 01:39 AM   #5
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
WoW that looks good. I am gonna have to try that sometime.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.